Journal of Cereal Science最新文献_第6页

Excessive nitrogen application reduces eating quality by changing the starch molecular structure and physicochemical properties of inferior grains

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104097

Can Zhao, Yue Chen, Kunlun Liu, Guangming Liu, Jiaming Lu, Weiling Wang, Zhongyang Huo

The nitrogen application rate strongly influences the eating quality (EQ) of rice. However, the starch molecular structure mechanism underlying the differences in taste quality between superior (SG) and inferior grains (IG) and their response to nitrogen application rates must be further studied. In this study, the starch molecular structure (SMS), starch physicochemical properties (SPP) and EQ of SG and IG were determined under four nitrogen application rates (N1:0, N2:195, N3:270 and N4:345 kg ha⁻¹). We found that the SMS-related indicators of excessive nitrogen application (ENA, N4) were 8.45%–32.59% lower than those of N1. ENA decreased the EQ by 11.2%–30.3%. ENA has a strong influence on both the SMS and SPP. The fa and (fa + fb1)/(fb2 + fb3) of ENA were significantly greater than those of N1. ENA decreased the percentage of A and B chains by 11.2–47.2% and increased the percentage of C chains by 46.8–80.6%. Correlation analysis revealed that the amylose chain length distribution was closely related to the rice EQ. The SMS and SPP of IG were more sensitive to the ENA. The relatively high contents of C chains and fb1 in IG contribute to poor EQ. In summary, the starch physicochemical properties and molecular structure of IG are more susceptible to the effects of ENA, resulting in poor EQ.

施氮量对稻米的食用品质（EQ）有很大影响。然而，优等米（SG）和劣等米（IG）食味品质差异的淀粉分子结构机理及其对施氮量的响应有待进一步研究。本研究测定了四种施氮量（N1:0、N2:195、N3:270 和 N4:345 kg ha-1）下 SG 和 IG 的淀粉分子结构（SMS）、淀粉理化性质（SPP）和 EQ。我们发现，施氮过量（ENA，N4）的 SMS 相关指标比 N1 低 8.45%-32.59%。ENA使EQ降低了11.2%-30.3%。ENA对SMS和SPP都有很大影响。ENA的fa和（fa + fb1）/（fb2 + fb3）明显高于N1。ENA使A链和B链的比例降低了11.2-47.2%，使C链的比例提高了46.8-80.6%。相关分析表明，直链淀粉链长分布与水稻 EQ 密切相关。IG 的 SMS 和 SPP 对 ENA 更为敏感。IG 中相对较高的 C 链和 fb1 含量导致了较差的 EQ。总之，IG 的淀粉理化性质和分子结构更容易受到ENA 的影响，从而导致 EQ 较差。

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引用次数: 0

Evaluation of Chenopodium quinoa (Willdenow) malting parameters on the quality of a red Ale craft beer supplemented with Pilsen base malt and caramel malt 评估藜麦麦芽加工参数对添加比尔森基本麦芽和焦糖麦芽的红艾尔精酿啤酒品质的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104085

William E. López-Rodríguez, Jhoselyn L. Ramirez-Gutierrez, Miuller D. Morales Valdiviezo, Janet E. Muñoz-Agreda, Korey S. Paredes-Barrios, Juanita Analí Ponce-Ramirez, Melisa S. Barco-Jara, Maria de Fatima Arevalo-Oliva, Guisela P. Carbajal-Romero, Jorge Domínguez, Gilbert Rodríguez, Elza Aguirre

Craft beer brewing is not a straightforward process as there are key parameters that must be meticulously optimized to obtain a highly acceptable product. This research presents the malting conditions of Chenopodium quinoa and its supplementation with Pilsen base malt and Caramel malt in the production of a craft beer. Here, the effect of the malting temperature of C. quinoa during the soaking (16 and 25 °C), germination (16 and 25 °C), and drying (50 and 60 °C) stages was evaluated. Parameters such as reducing sugars, alcohol content, bitterness, color, pH, foaming capacity, and stability were determined. Moreover, the acceptability of the best formulation was assessed by means of a Hedonic scale. The results suggest that the treatment with soaking temperature at 16 °C, germination at 25 °C, and drying at 60 °C, during malting of C. quinoa, resulted in a craft beer with good parameters and acceptability, making it a promising formulation for industrial development.

精酿啤酒的酿造过程并不简单，因为必须对一些关键参数进行细致的优化，才能获得可接受度极高的产品。本研究介绍了藜麦的发芽条件及其在精酿啤酒生产中与比尔森基础麦芽和焦糖麦芽的互补作用。研究评估了藜麦在浸泡（16 和 25 °C）、发芽（16 和 25 °C）和干燥（50 和 60 °C）阶段的发芽温度的影响。确定了还原糖、酒精含量、苦味、颜色、pH 值、发泡能力和稳定性等参数。此外，还通过赫多克量表评估了最佳配方的可接受性。结果表明，在藜麦的发芽过程中，浸泡温度为 16 °C、发芽温度为 25 °C、干燥温度为 60 °C，可生产出具有良好参数和可接受性的精酿啤酒，使其成为一种具有工业发展前景的配方。

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引用次数: 0

Influence of electron beam irradiation on storage stability and sensory properties of brown rice

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104102

Bin Ren , Yuheng Zhai , Ying Wan , Dongmin Li , Xiaohu Luo

Brown rice is a caryopsis produced after husking of rice, containing various nutrients and functional factors, but its quality is more likely to deteriorate during storage. Thus, in this article, the impact of various irradiation doses of electron beam irradiation (EBI) on storage stability and sensory properties of brown rice were studied. The results indicated that no significant alteration in the moisture content of brown rice after low-dose EBI treatment (p > 0.05). During storage, the lipase activity, as well as the growth rate of fatty acid value of irradiated brown rice decreased. Furthermore, the propagation rate of viable bacteria in brown rice was inhibited after irradiated. Meanwhile, compared with non-irradiated brown rice, the yellowness index and amylose content of irradiated brown rice increased slowly with the prolongation of storage time. Furthermore, both the catalase activity value and germination capacity of brown rice decreased, ultimately resulting in the loss of germination capacity for all samples after 180 days of storage. Low-dose EBI treatment has the potential to postpone the decline in brown rice quality and preserve its sensory attributes. The findings will provide a new technical route for improving grain storage quality and prolonging storage period.

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引用次数: 0

Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104087

Yaxuan Ai , Qingbin Guo , Yong Zhao , Jingwen Xu

The effects of thermal treatments including atmospheric boiling (AB), high-pressure boiling (HPB), and baking (B) on structural, physicochemical, and functional properties of dietary fiber (DF) of whole grain highland barley (HB) were investigated. Thermal treatments led to the breakage of 3, 4-linked rhamnopyranose and 2-linked mannopyranose and decreased molecular weight and decreased fractions of rhamnose and mannose of water-soluble dietary fiber (SDF). The glucose molar ratio of SDF of AB-HB, HPB-HB and B-HB was increased by 53.18%, 51.52% and 47.75%, respectively, compared to that of control HB. Thermal treatments resulted in lower apparent viscosity, storage modulus (G′), and loss modulus (G″) of water-insoluble dietary fiber (IDF). Thermal treatments decreased the particle size and increased the specific surface area of DF, which increased the adsorption capacity of DF including glucose adsorption capacity, cholesterol adsorption capacity and nitrite adsorption capacity compared to those of control HB. In addition, thermal treatments increased the antioxidant activities, and inhibitory capacities against pancreatic lipase of DF. HPB and B treatments increased the inhibitory effect of SDF against α-amylase and α-glucosidase, and inhibitory effect of IDF against α-glucosidase. This study provided insights into DF of thermally-treated HB in the applications of functional foods.

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引用次数: 0

Comparison of different technologies for dietary fiber extraction from cold-pressed corn germ meal: Changes in structural characteristics, physicochemical properties and adsorption capacity

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104077

Yue Zhao, Xiangyu Kong, Xinyue Xing, Xiaoqian Hu, Yang Sun

This study aimed to evaluate the impacts of different extraction technologies, including alkaline extraction (AL), acid extraction (AC), and enzymatic extraction (E), on the structural characteristics, physicochemical properties and adsorption capacity of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) derived from cold-pressed corn germ meal to realize the potential of corn processing byproducts. Results revealed that alkaline-extracted SDF (AL-SDF) and acid-extracted SDF (AC-SDF) exhibited the best crystallinity and thermal stability. The particles of AL-SDF and AC-SDF were small with a loose microstructure, which might expose more functional groups, such as carbonyl groups. AL-SDF exhibited a smooth microstructure, whereas acid-extracted IDF (AC-IDF) and enzymatic-extracted IDF (E-IDF) exhibited a porous microstructure. In addition, alkaline-extracted IDF (AL-IDF) showed a significantly higher water swelling capacity (12.43 mL/g), AC-SDF possessed a greater water-holding capacity (12.76 g/g), and E-IDF had an increased oil-holding capacity (3.30 g/g). E-SDF and E-IDF demonstrated better cholesterol adsorption properties. Dietary fiber (DF) is non-starch polysaccharide, which can promote peristalsis of gastrointestinal tract and improve immunity. The DF obtained by different extraction methods had good water retention ability, binding action, swelling performance, etc., and was an excellent functional base material for preparing low and medium GI foods. This promotes the comprehensive use of byproducts from corn processing, thereby increasing their added value.

本研究旨在评估不同提取技术（包括碱提取（AL）、酸提取（AC）和酶提取（E））对冷压玉米胚芽粕提取的可溶性膳食纤维（SDF）和不溶性膳食纤维（IDF）的结构特征、理化性质和吸附能力的影响，以发挥玉米加工副产品的潜力。结果表明，碱提取 SDF（AL-SDF）和酸提取 SDF（AC-SDF）的结晶度和热稳定性最好。AL-SDF 和 AC-SDF 的颗粒较小，微观结构松散，可能会暴露出更多的官能团，如羰基。AL-SDF 表现出光滑的微观结构，而酸提取 IDF（AC-IDF）和酶提取 IDF（E-IDF）则表现出多孔的微观结构。此外，碱提取 IDF（AL-IDF）的水膨胀能力（12.43 mL/g）明显更高，AC-SDF 的持水能力（12.76 g/g）更强，而 E-IDF 的持油能力（3.30 g/g）则有所提高。E-SDF 和 E-IDF 具有更好的胆固醇吸附特性。膳食纤维（DF）是一种非淀粉多糖，具有促进胃肠道蠕动和提高免疫力的作用。不同提取方法得到的膳食纤维具有良好的保水能力、结合作用、膨胀性能等，是制备中低 GI 食品的优良功能性基础材料。这将促进玉米加工副产品的综合利用，从而提高其附加值。

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引用次数: 0

Effect of electron beam irradiation on edible quality maintenance of high moisture rice grains 电子束辐照对保持高水分稻谷食用品质的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2025.104104

Dongmin Li , Ying Wan , Jinye Zhang , Yuwei Zhang , Rong He , Sangyuan Sang , Jiali Xing , Xiaohu Luo

Rice with high moisture content (HMR) usually has better edible quality, but it is difficult to maintain its high quality. The purpose of this study was to investigate the effects of electron beam irradiation (EBI) on physicochemical properties, palatability, water distribution, and starch structure of HMR (17%) and low moisture (13%) rice (LMR). EBI helps to maintain the edible quality of HMR and improve the supply capacity of high-quality grain. The results showed that the water content of rice decreased by 1.03% and 0.33% respectively after EBI treatment. The fatty acid content of rice remained within the safe range after irradiation. The texture profile analysis (TPA) showed that the EBI treatment decreased the hardness and increased the adhesiveness of both HMR and LMR, which may relate to the decreased amylose content. After soaking for 30 min, the water absorption capacity of irradiated rice was enhanced. EBI treatment did not change the crystalline type of the starches but slightly decreased relative crystallinity. At 4 kGy dose, slight damage and aggregation of starch granules were observed by scanning electron microscopy (SEM). Better eating quality and reduced EBI dependence in HMR suggest EBI as an effective, eco-friendly method for preserving quality.

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引用次数: 0

Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread 全麦色素米对无麸质面包物理和营养特性的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104096

Gemaima C. Evangelista , Emanuel Steiger , Mathias Kinner , Henry Jäger , Regine Schönlechner

Individuals affected by celiac disease or non-celiac gluten sensitivity disease need to adhere to a lifelong gluten-free (GF) diet. However, most of the GF products available in the market are low in nutritional qualities, as they are mainly starch-based. The use of wholegrain cereals in GF bread is therefore a promising strategy to improve its nutritional quality, in particular when using pigmented varieties. Pigmented rice is high in anthocyanins and phenolic acids that can help preventing chronic diseases. This study investigated the applicability of wholegrain pigmented rice (brown, red, black) in developing GF bread using ohmic and conventional heating processes. The addition of pigmented rice to GF breads resulted in higher specific bread volume, lower crumb firmness and relative elasticity, while porosity was increased, although with less unform pore size, compared to control bread from white (polished) rice. Wholegrain pigmented rice addition resulted in significantly higher amounts of total dietary fiber, total phenolic content, and antioxidant activities of GF breads. Overall, this study demonstrated that wholegrain pigmented rice flours have the potential to improve the physical and nutritional values of GF breads.

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引用次数: 0

The effect of hydrothermal treatment on the physico-chemical properties of wheat bran and the rheological characteristics of the resulting dough

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104098

Tanya Tavanai , Mahdi Kadivar , Mohammad Ali Alsharif

The consumption of healthy food has been on the rise for some years now and adding wheat bran to foodstuffs, especially bread, has played an important role in this context. Wheat bran a by-product of wheat milling, contains about 40–50% fiber and enjoys properties like reducing blood cholesterol and sugar as well as preventing heart disease, obesity, intestine and colon disease. This study reports an attempt to investigate the effect of hydrothermal treatment of wheat bran on the physico-chemical and rheological properties of the resulting dough. Hydrothermal treatment was carried out in an acetate buffer solution at 55°^C for 24h. Five doughs containing no bran, 15% raw bran, 9% hydrothermal bran, 15% hydrothermal bran and finally 15% hydrothermal bran with an excess amount of improver and sugar were investigated. The results showed that hydrothermal treatment affects the physico-chemical properties of bran namely a lower amount of glutathione and as a result, higher amount of disulfide bond formation in flour containing hydrothermal bran. The SEM micrographs showed that the rough surface with sharp protrusions of the raw bran could not be seen anymore after the hydrothermal treatment. The farinograph results showed that dough with 9% hydrothermal bran had considerably improved rheological parameters namely higher breaking time, stability, farinograph quality number as well as lower degree of softening. According to FTIR, the hydrothermal treated bran had a higher amount of amide I and III as well as a lower number of polysaccharides.

Moreover, the images of the dough after a fermentation duration of 2h showed that in comparison to 15% raw bran dough, the one with 9% hydrothermal bran enjoyed a higher height and better stability.

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引用次数: 0

Effect of noodle specifications on the quality characteristics of fermented hollow noodles

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104067

Hanrui Yang , Jiaying Shang , Chong Liu, Jiasheng Wang, Xuedong Li, Xiaomeng Ma, Jing Hong, Mei Liu, Ting Wang, Binghua Sun, Xueling Zheng

The effect of noodle specifications (width, thickness, and shape) on the quality characteristics of fermented hollow noodles was investigated in this study. Results showed that the increase in width and thickness positively affected the cooking, tensile, and textural properties. Circular noodles exhibited lower adhesiveness due to the formation of a denser gluten network, which restricted amylose leaching. X-ray micro-computed tomography (Micro-CT) images showed that the noodles with smaller widths (≤1.5 mm) had almost no visible cavities. Based on the sensory and textural evaluations, the optimal production conditions for hollow noodles were found to be a width of 1.5–2 mm and a thickness of 1 mm. Correlation analyses showed that the cross-sectional area significantly correlated with expansion index, breaking strength, optimal cooking time, hardness, chewiness, and tensile strength, but negatively with flexibility, water absorption, adhesiveness, and tensile distance (P < 0.05). These insights aid noodle manufacturers in selecting optimal specifications for producing fermented hollow noodles.

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引用次数: 0

The impact of essential oil applications on kernel quality of wheat grains infected with fusarium head blight

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104101

Serkan Tokgöz , Beyza Ciftci , İnanç Soylu , Mahmut Kaplan , Amitava Mitra

It has been broadly demonstrated that essential oils possess antimicrobial properties and can effectively inhibit phytopathogenic fungi. Wheat production faces a major threat from fusarium head blight (FHB) due to the significant yield and quality losses it causes. This study aims to explore the effects of various essential oils and synthetic fungicides on the nutritional properties and yield of wheat infected by FHB.

Although FHB infection increased the levels of crude protein, ash, oil, total dietary fiber, phytic acid, and amylopectin in the grain, it led to a decrease in yield, resistance, non-resistant, and total starch contents. Samples infected with FHB had the highest mineral substance contents. FHB infection also caused changes in gluten structure, significantly reducing pasting properties, while it increased the levels of amino acids such as alanine, arginine, aspartic acid, glutamine, histidine, lysine, methionine, and proline.

The essential oils and synthetic fungicides tested in the experiment did not entirely suppress FHB. The study revealed that the nutritional properties of the wheat samples harvested from the applications of the synthetic fungicide Topguard® EQ and the essential oils thymol, carvone, and safraleine were close to the nutritional properties of the uninfected grains.

研究广泛表明，精油具有抗菌特性，能有效抑制植物病原真菌。小麦生产面临着镰刀菌头孢疫病（FHB）的重大威胁，因为它会造成严重的产量和质量损失。本研究旨在探讨各种精油和合成杀真菌剂对受 FHB 感染的小麦营养特性和产量的影响。虽然 FHB 感染会增加谷物中粗蛋白、灰分、油脂、总膳食纤维、植酸和直链淀粉的含量，但会导致产量、抗性、非抗性和总淀粉含量下降。感染 FHB 的样品中矿物质含量最高。FHB 感染还导致面筋结构发生变化，明显降低了粘贴性，同时增加了氨基酸的含量，如丙氨酸、精氨酸、天冬氨酸、谷氨酰胺、组氨酸、赖氨酸、蛋氨酸和脯氨酸。研究显示，施用合成杀菌剂 Topguard® EQ 和精油百里酚、香芹酮和安全缬氨酸后收获的小麦样本的营养特性接近未感染谷物的营养特性。

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引用次数: 0