Journal of Cereal Science最新文献_第6页

Effect of pulsed light treatment on shelf life and quality characteristics of Chinese Yam semi-dried noodles 脉冲光处理对山药半干面保质期及品质特性的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104310

Huating Jia, Bei Zhang, Yang Zhao, Yuanxiao Liu, Yanxia An, Yun Chen, Jian Zhang

Pulsed light (PL) technology is an efficient, environmentally friendly, and novel non-thermal sterilization method with significant potential for development in the food sector. This study demonstrated that PL treatment effectively extended the shelf life of Chinese Yam semi-dried noodles. Under storage at 25 °C, Chinese Yam semi-dried noodles treated with 500 J (20, 30 or 40 times) maintained microbial counts significantly below the spoilage threshold (5.48 lg CFU/g) for up to 110 days. Similarly, during refrigerated storage at 4 °C, the time for microbial counts to exceed the spoilage threshold was extended to over 140 days for Chinese Yam semi-dried noodles treated with 400 J (20 times) and 500 J (20–40 times). Texture analysis revealed that the 500 J, 20 times-pulse treatment optimized Chinese Yam semi-dried noodles quality, maximizing shear strength, stretching force, and stretching distance. X-ray diffraction (XRD) analysis showed that this treatment also significantly enhanced starch relative crystallinity (13.98 %) compared to the control (10.56 %). Fourier transform infrared spectroscopy (FTIR) analysis further indicated that PL treatment induced significant alterations in the secondary structure of proteins and markedly delaying browning compared to the untreated group. Microscopic analysis via confocal laser scanning microscopy (CLSM) confirmed that the Chinese Yam semi-dried noodle structure treated with 500 J, 20 times-pulse preserved the most intact and smooth Chinese Yam semi-dried noodle structure, while the group treated with 500 J, 40 times-pulse exhibited obvious structural damage. This study provides a theoretical foundation and technical support for the industrial application of pulsed light technology in the preservation of flour-based products.

脉冲光（PL）技术是一种高效、环保、新颖的非热灭菌方法，在食品领域具有巨大的发展潜力。本研究表明，PL处理能有效延长山药半干面的保质期。在25℃的条件下，500 J（20、30或40倍）处理的山药半干面在长达110天的时间里，微生物数量显著低于腐败阈值（5.48 lg CFU/g）。同样，在4°C冷藏过程中，400 J（20次）和500 J（20 - 40次）处理的山药半干面微生物计数超过腐败阈值的时间延长至140天以上。质地分析表明，500 J、20次脉冲处理可使山药半干面的抗剪强度、拉伸力和拉伸距离最大化。x射线衍射（XRD）分析表明，与对照（10.56%）相比，该处理显著提高了淀粉的相对结晶度（13.98%）。傅里叶变换红外光谱（FTIR）分析进一步表明，与未处理组相比，PL处理诱导了蛋白质二级结构的显著改变，并显着延缓了褐变。共聚焦激光扫描显微镜（CLSM）显微分析证实，500 J、20次脉冲处理的山药半干面结构保存最完整、光滑，而500 J、40次脉冲处理的山药半干面结构损伤明显。本研究为脉冲光技术在面粉制品保鲜中的工业化应用提供了理论基础和技术支持。

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引用次数: 0

Impact of diphosphate esterification on quality characteristics of high-content inulin-enriched dough 二磷酸酯化对高含量菊粉面团品质特性的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104312

Hui Wang , Qiang Chen , Denglin Luo , Chonghui Yue , Peiyan Li , Libo Wang , Sihai Han , Kangyi Zhang , Zhouya Bai

This study synthesized natural inulin phosphate diester (PDFI) from natural inulin (FI) through phosphorylation and systematically evaluated the effects of FI and PDFI (at 5–20 % addition levels) on dough quality characteristics. The results showed that PDFI significantly enhanced dough viscoelasticity and reduced hardness compared to FI. Scanning electron microscopy revealed that the addition of PDFI resulted in a denser and more complete gluten network structure, with starch granules exhibiting a higher degree of encapsulation compared to the FI dough. Fourier transform infrared spectroscopy demonstrated that the addition of 10 % PDFI resulted in the highest proportion of ordered secondary structures (β-sheet and α-helix). Low-field nuclear magnetic resonance results indicated that PDFI increased the proportion of tightly bound water in dough and enhanced the ability of gluten proteins to bind water. This study provided a theoretical basis for the application of phosphorylated inulin as a functional ingredient in flour-based products.

本研究以天然菊粉（FI）为原料，经磷酸化合成天然菊粉磷酸二酯（PDFI），并系统评价了FI和PDFI（添加量为5 ~ 20%）对面团品质特性的影响。结果表明，与FI相比，PDFI显著提高了面团的粘弹性，降低了面团的硬度。扫描电镜显示，PDFI的加入使面筋网络结构更致密、更完整，淀粉颗粒的包封程度比FI面团高。傅里叶红外光谱分析表明，加入10%的PDFI后，有序二级结构（β-片状和α-螺旋）的比例最高。低场核磁共振结果表明，PDFI增加了面团中紧密结合水的比例，增强了面筋蛋白的结合水能力。本研究为磷酸化菊粉作为功能性原料在面粉制品中的应用提供了理论依据。

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引用次数: 0

Cytokinin-induced modulation of quality attributes in wheat grain and flour (Triticum aestivum) 细胞分裂素对小麦籽粒和面粉品质特性的调控

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104324

Larissa Alves Rodrigues , Lázaro da Costa Corrêa Cañizares , Silvia Leticia Rivero Meza , Betina Bueno Peres , Ruan Bernardy , Paulo Carteri Coradi , Mateus Silveira Pasa , Maurício de Oliveira

Wheat (Triticum aestivum L.) is a key global cereal, contributing over 35 % of dietary calories and protein. As cultivation expands into marginal environments, the search for adaptive agronomic strategies becomes essential. Among these, the exogenous application of cytokinins has gained interest due to their role in regulating grain filling, delaying senescence, and enhancing assimilate allocation. While cytokinin benefits on yield are well documented, their influence on technological properties remains underexplored. This study aimed to evaluate the effects of different cytokinin doses (10, 20, and 30 mL kg⁻¹) applied during flowering on the grain quality of three wheat genotypes (Audaz, Ello, and Ponteiro). The results showed that the 10 mL kg⁻¹ dose significantly increased the protein content of the grains, and the 10 and 20 mL kg⁻¹ doses increased the thousand-grain weight, with a value of up to 40.70 g in Audaz, and up to 39.90 in Ello, while the control was approximately 33.8 g. It also reduced defects such as insect damage, wilting, and mold. The application of cytokinin also improved flour functionality, increasing the solvent retention capacity, especially water in Audaz (from 17.49 % in the control to 19.60 % in 20 mL kg⁻¹), and the falling number, without affecting grain color or test weight. Multivariate analysis confirmed distinct profiles in treated grains, with dose- and genotype-dependent responses. Overall, cytokinin application, particularly at intermediate doses, proved effective in enhancing the nutritional and technological attributes of wheat grains, supporting its use as a biotechnological tool to improve quality in response to modern milling industry demands.

小麦（Triticum aestivum L.）是一种重要的全球谷物，提供超过35%的膳食热量和蛋白质。随着种植扩展到边缘环境，寻找适应性农艺策略变得至关重要。其中，细胞分裂素的外源应用因其在调节籽粒灌浆、延缓衰老和促进同化物分配方面的作用而受到关注。虽然细胞分裂素对产量的好处有很好的记录，但它们对技术特性的影响仍未得到充分探讨。本研究旨在评估开花期间施用不同剂量的细胞分裂素（10、20和30 mL kg−1）对三种小麦基因型（Audaz、Ello和Ponteiro）籽粒品质的影响。结果表明，10 mL kg−1剂量显著提高了籽粒蛋白质含量，10和20 mL kg−1剂量显著提高了籽粒千粒重，Audaz最高达40.70 g， Ello最高达39.90 g，而对照约为33.8 g。它还减少了诸如虫蛀、枯萎和发霉等缺陷。细胞分裂素的应用也改善了面粉的功能，增加了溶剂保留能力，特别是Audaz中的水（从对照的17.49%增加到20 mL kg−1的19.60%），并且数量下降，而不影响谷物颜色或测试重量。多变量分析证实了处理谷物的不同特征，具有剂量和基因型依赖性反应。总的来说，细胞分裂素的应用，特别是中等剂量的应用，在提高小麦籽粒的营养和技术属性方面被证明是有效的，支持其作为一种生物技术工具来提高质量，以响应现代制粉工业的需求。

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引用次数: 0

Introgression of cyanidin and beta-carotene to develop coloured sweet corn (Zea mays L.) inbreds through marker assisted backcross breeding 用标记辅助回交育种培育彩色甜玉米的花青素和β -胡萝卜素的渗入

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104323

Shivakumar Ravichandran , Mohanapriya Balamurugan , Mohammad Reda Ismail , Sivakumar Subbarayan , Kalarani Muthusami , Senthil Alagarsamy , Geethanjali Subramaniam , Vellaikumar Sampathrajan , Ravikesavan Rajasekaran , Karthikeyan Aadhimoolam , Pramesh Khoyumthem , Nepolian Singh Thokchom , Manjunath P , Senthil Natesan

Sweet corn (Zea mays L.) is a popular crop valued for its taste and versatile uses but is nutritionally limited, particularly in compounds such as beta-carotene and anthocyanins. This study aimed to develop sweet corn lines enriched with both beta-carotene and anthocyanins using marker-assisted backcross breeding. Chujak Red (rich in anthocyanins), a landrace from the North-Eastern Himalayan Region (NEHR), was crossed with a biofortified sweet corn line, DBT 17 (containing the crtRB1 allele and sh2 gene). The F₂ and successive backcross generations (BC₁F₁ to BC₂F₄) were selected for the crtRB1 allele, kernel colour, and shrunken endosperm using molecular markers and phenotypic screening. Foreground selection employed allele-specific markers for crtRB1, while background selection used 92 polymorphic SSR markers across generations. A total of six stable BC₂F₄ lines exhibiting moderate red kernel colour, high beta-carotene, and anthocyanin contents were developed. Agronomic evaluation showed that these lines performed comparably to the recurrent parent DBT 17 for morphological traits. Biochemical analyses of these lines confirmed comparable total soluble solids (14.7–16.0 °Brix) and total sugar content (16.1–16.8 %). Furthermore, the beta-carotene content of these lines ranged from 8.30 to 10.23 μg/g, significantly higher than that of Chujak Red and comparable to DBT 17. Cyanidin-3-glucoside levels at 30 days after pollination reached up to 8.1 mg/100 g FW, close to the donor Chujak Red, thereby confirming successful pigment integration. Taken together, our study developed promising sweet corn lines rich in both anthocyanin and beta-carotene, and these lines are potential sources for functional food development and advancement of maize nutritional breeding programs.

甜玉米（Zea mays L.）是一种受欢迎的作物，因其口味和用途多样而受到重视，但营养有限，特别是在β -胡萝卜素和花青素等化合物方面。本研究旨在利用标记辅助回交育种技术，培育富含β -胡萝卜素和花青素的甜玉米品系。将东北喜马拉雅地区（NEHR）的地方品种Chujak Red（富含花青素）与含有crtRB1等位基因和sh2基因的生物强化甜玉米品系DBT 17杂交。通过分子标记和表型筛选，选择crtRB1等位基因、籽粒颜色和缩小胚乳的F2和后续回交代（BC1F1 ~ BC2F4）。前景选择使用crtRB1等位基因特异性标记，背景选择使用92个跨代多态性SSR标记。获得了6个稳定的BC2F4品系，籽粒呈中等红色，β -胡萝卜素和花青素含量较高。农艺鉴定表明，这些品系的形态性状与反交亲本DBT 17相当。生化分析证实，这些品系的总可溶性固形物（14.7 ~ 16.0°白度）和总糖含量（16.1 ~ 16.8%）相当。β -胡萝卜素含量在8.30 ~ 10.23 μg/g之间，显著高于楚雀红，与DBT 17相当。授粉后30天，花青素-3-葡萄糖苷含量达到8.1 mg/100 g FW，接近供体楚雀红，证实色素整合成功。综上所述，我们的研究开发了富含花青素和β -胡萝卜素的甜玉米品系，这些品系是功能食品开发和玉米营养育种计划的潜在来源。

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引用次数: 0

Corrigendum to “Replacing rice flour with starch–lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine” [J. Cereal Sci. 121 (2025) 104080] “用淀粉-脂质复合物代替米粉降低了无麸质意大利面中估计的血糖指数，提高了慢消化淀粉和抗性淀粉的含量”[J]。谷物科学，121 (2025)104080 [j]

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104328

Annisa Fitriati , Pakkawat Detchewa , Anuchita Moongngarm

引用次数: 0

Lipid signalling components identified as key targets for generating new alleles to improve grain-quality traits in pearl millet 脂质信号成分被鉴定为产生新等位基因以改善珍珠谷子品质性状的关键靶点

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104308

Mazahar Moin, Thalari Vasanthrao, Wricha Tyagi

This study investigates the in silico analysis and differential expression patterns of PgDREB2, PgPDAT, and PgDGAT gene families, which are involved in lipid signalling, to understand their role in rancidity, a key grain-quality trait in pearl millet. The gene structures, protein properties, cis-regulatory elements (CREs), and expression of four PgDREB2, two PgPDAT, and two PgDGAT members were analyzed. Expression profiling of eight genes in genotypes with contrasting rancidity across key growth and developmental stages revealed that PgPDAT1 and PgDGAT1 were specifically expressed in grains. Comparative analysis of the putative promoter sequences of eight genes in the pangenome revealed multiple nucleotide variations leading to alterations in the CREs. Nucleotide polymorphism was also identified through allele mining of two grain-specific genes. However, resequencing data of the two target loci and 500 kb flanking regions across contrasting genotypes, along with Amplification Refractory Mutation System (ARMS) PCR on ten genotypes with differing rancidity profiles, indicated that these contrasting genotypes carry the same allele as the reference genome. This suggests that natural allelic variations are not linked with rancidity, underscoring PgPDAT1 and PgDGAT1 as key targets for gene editing to enhance pearl millet grain quality.

本研究对参与脂质信号传导的PgDREB2、PgPDAT和PgDGAT基因家族进行了计算机分析和差异表达模式，以了解它们在珍珠谷子关键品质性状酸败中的作用。分析了4个PgDREB2、2个PgPDAT和2个PgDGAT成员的基因结构、蛋白特性、顺式调控元件（cre）和表达情况。通过对8个不同酸败程度基因型的表达谱分析，发现PgPDAT1和PgDGAT1在谷物中特异性表达。对泛基因组中8个基因的假定启动子序列的比较分析揭示了导致cre改变的多个核苷酸变异。通过对两个谷物特异性基因的等位基因挖掘，鉴定出核苷酸多态性。然而，对不同基因型的两个目标位点和500 kb侧翼区域的重测序数据，以及对具有不同酸败谱的10个基因型的扩增难解突变系统（ARMS） PCR，表明这些不同基因型携带与参考基因组相同的等位基因。这表明天然等位基因变异与酸败无关，强调PgPDAT1和PgDGAT1是基因编辑提高珍珠粟籽粒品质的关键靶点。

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引用次数: 0

Corrigendum to “Comparative study on the quality characteristics of filter flours collected from different milling streams in a wheat flour milling system” [J. Cereal Sci. 126 (2025) 104283] “在小麦制粉系统中从不同制粉流收集的过滤粉的质量特性的比较研究”的勘误[J]。谷物科学，126 (2025)104283 [j]

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104284

Yueyi Chen , Tiantian Li , Shunfan Gu , Jian Xia , Cheng Guo , Zhongze Hu , Weiping Jin , Jinling Li , Wangyang Shen

引用次数: 0

Evaluation of einkorn, emmer and spelt genotypes through an integrated approach: agronomic performance, chemical composition, aromatic profile, bread characteristics and consumers’ perception 通过综合方法评估einkorn、emmer和spelt基因型：农艺性能、化学成分、芳香谱、面包特性和消费者感知

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-10-22 DOI: 10.1016/j.jcs.2025.104303

Antonella Lo Porto , Rosolino Ingraffia , Gaetano Amato , Alfonso Salvatore Frenda , Giacomo Gargano , Salvatore Guarino , Paolo Ruisi , Enrico Viola , Luca Settanni , Dario Giambalvo

This study evaluated 16 genotypes of ancient hulled wheats—einkorn (Triticum monococcum), emmer (T. dicoccum), and spelt (T. spelta)—grown in two contrasting soils under semi-arid Mediterranean conditions, where data on their adaptability remain limited. Three durum wheat (T. durum) genotypes served as controls. A comprehensive “field-to-consumer” approach assessed agronomic performance, grain quality, total phenolic content (TPC), volatile organic compounds (VOCs), bread characteristics, and sensory traits. Einkorn showed low yield potential—less than half that of other species under optimal conditions—though this gap narrowed under less favorable conditions; it had high protein and gluten content, weak gluten strength, and low TPC; its breads featured favorable sensory profiles likely due to aroma, texture, and flavor balance. All these attributes suggest einkorn's suitability for low-input or organic systems in marginal Mediterranean areas, where quality and market value may offset lower yields. Emmer exhibited substantial intraspecific variability, but no single genotype consistently excelled across all the traits examined, thus indicating opportunities for targeted breeding. Spelt displayed limited agronomic and grain quality intraspecific variability but notable genotypic differences in VOCs and sensory attributes. Correlations revealed complex relationships between VOCs and TPC; some volatiles increased with TPC, which negatively correlated with bread sensory scores, highlighting trade-offs between nutraceutical content and sensory quality. Although VOC profiles in wholemeal flour only weakly predicted bread sensory attributes, specific compounds (e.g., some alkanes and esters) correlated positively with bread odor. These findings highlight hulled wheats' potential to diversify Mediterranean cropping systems, meet evolving consumer demands, and support climate-resilient agri-food chains. The comprehensive dataset generated provides a valuable resource for future genetic improvement programs.

本研究评估了在地中海半干旱条件下两种不同土壤中生长的16种古老有皮小麦基因型——小麦（Triticum monococum）、小麦（T. dicoccum）和斯佩尔特小麦（T. spelta），这些小麦的适应性数据仍然有限。三个硬粒小麦（T. durum）基因型作为对照。一种全面的“从田间到消费者”的方法评估了农艺性能、谷物品质、总酚含量（TPC）、挥发性有机化合物（VOCs）、面包特性和感官性状。Einkorn表现出较低的产量潜力，在最佳条件下不到其他品种的一半，尽管在较不利的条件下这种差距缩小了；蛋白和面筋含量高，面筋强度弱，TPC低；它的面包具有良好的感官特征，可能是由于香气，质地和风味平衡。所有这些特性表明，einkorn适合于地中海边缘地区的低投入或有机系统，在那里，质量和市场价值可以抵消较低的产量。Emmer表现出大量的种内变异性，但没有单一基因型在所有被检测的性状中都表现出色，因此表明有针对性育种的机会。斯佩尔特在农艺和籽粒品质方面表现出有限的种内变异，但在挥发性有机化合物和感官属性方面表现出显著的基因型差异。相关性揭示了VOCs与TPC之间的复杂关系；一些挥发物随着TPC的增加而增加，这与面包的感官评分呈负相关，突出了营养成分和感官质量之间的权衡。虽然全麦面粉中的挥发性有机化合物对面包感官属性的预测作用微弱，但某些特定化合物（如一些烷烃和酯类）与面包气味呈正相关。这些发现强调了去壳小麦在使地中海种植系统多样化、满足不断变化的消费者需求和支持气候适应型农业食物链方面的潜力。生成的综合数据集为未来的遗传改良计划提供了宝贵的资源。

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引用次数: 0

Impact of dielectric barrier discharge cold plasma on functionality and starch properties of germinated sorghum 介质阻挡放电冷等离子体对发芽高粱功能和淀粉特性的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-10-20 DOI: 10.1016/j.jcs.2025.104296

Chenguang Zhou , Xiaolu Li , Jiangqi Huang , Siyao Liu , Xiaobo Zou

This study investigated the synergistic effects of dielectric barrier discharge cold plasma (DBD-CP) pretreatment and germination on enhancing the physicochemical and functional properties of sorghum. DBD-CP treatments were applied under varying voltages and durations 25 V and 50 V for 5 and 10 min followed by a three-day germination process. Results demonstrated that DBD-CP induced surface etching and micro-cracks on seed coats, enhancing hydrophilicity and water uptake. This modification significantly improved germination rates, with the highest rate of 82.0 % observed under 25 V-10 min treatment compared to 68.7 % in untreated controls, alongside a marked increase in seedling vigor index from 192.4 to 913.0. Germination alone reduced anti-nutritional tannin content by approximately 30 %, while DBD-CP pretreatment further enhanced starch properties, elevating relative crystallinity from 26.0 % in germinated controls to 54.0 % and improving short-range molecular order. Metabolomic profiling revealed that plasma treatment modulated key metabolic pathways, including carbohydrate and amino acid metabolism, with γ-aminobutyric acid content peaking under 25 V-10 min conditions. These findings highlight DBD-CP as an effective non-thermal technology to optimize germination outcomes, enhancing sorghum's nutritional quality, digestibility, and bioactive compound profiles for functional food applications.

研究了介质阻挡放电冷等离子体（DBD-CP）预处理与萌发对高粱理化特性和功能特性的协同作用。在不同电压和持续时间（25 V和50 V）下施用DBD-CP处理5和10 min，然后进行为期3天的萌发过程。结果表明，DBD-CP诱导种皮表面蚀刻和微裂纹，增强了种皮的亲水性和吸水性。该修饰显著提高了幼苗的发芽率，在25 V-10 min处理下，发芽率最高，为82.0%，而未处理的发芽率为68.7%，幼苗活力指数也从192.4显著提高到913.0。单独发芽使抗营养单宁含量降低了约30%，而DBD-CP预处理进一步提高了淀粉的性能，将相对结晶度从发芽对照的26.0%提高到54.0%，并改善了近程分子秩序。代谢组学分析显示，血浆处理调节了包括碳水化合物和氨基酸代谢在内的关键代谢途径，γ-氨基丁酸含量在25 V-10 min条件下达到峰值。这些研究结果表明，DBD-CP是一种有效的非热技术，可以优化发芽结果，提高高粱的营养品质、消化率和生物活性化合物特征，用于功能食品的应用。

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引用次数: 0

Impact of stachyose on frozen dough quality: dough properties, mechanistic insights, and starch digestion resistance 水苏糖对冷冻面团品质的影响：面团性质、机理和淀粉消化抗性

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-10-14 DOI: 10.1016/j.jcs.2025.104297

Su Zhang , Yan Zhuang , Junqiang Jia , Qiongying Wu , Zihao Zhang , Min Jia

In this study, the effects of stachyose on the properties of frozen dough and its starch digestion in vitro were investigated. Incorporating stachyose decreased hardness alongside of frozen dough and increased its springiness, cohesiveness and resilience. Notably, frozen dough with 1.5 % stachyose gained the highest springiness, cohesiveness and resilience and lower hardness. Incorporating stachyose led to elevated G′ and Gʺ values as well as reduced tan δ value in frozen dough. This dough displayed lower freezable water content and starch crystallinity, and maintained higher S-S and β-sheet contents. Molecular mechanism revealed that stachyose exhibited strong binding affinities with gliadin and glutenin by hydrogen bonding, thereby enhancing the protein network matrix of frozen dough. When 1 % stachyose was supplemented, the highest resistant starch fraction and the lowest C_∞ in frozen dough were observed. Therefore, stachyose exhibits positive effects on frozen dough and can be used to develop frozen dough products with slow starch digestion.

本研究研究了水苏糖对冷冻面团性质及体外淀粉消化的影响。水苏糖的加入降低了冷冻面团的硬度，增加了面团的弹性、黏结性和回弹性。其中，添加1.5%水苏糖的冷冻面团弹性、黏结性和回弹性最高，硬度较低。水苏糖的加入使冷冻面团的G′和G′值升高，tan δ值降低。该面团具有较低的冷冻含水量和淀粉结晶度，并保持较高的S-S和β片含量。分子机制表明，水苏糖通过氢键与麦胶蛋白和谷蛋白表现出较强的结合亲和力，从而增强了冷冻面团的蛋白质网络基质。当水苏糖添加量为1%时，冷冻面团的抗性淀粉分数最高，C∞最低。因此，水苏糖在冷冻面团中表现出积极的作用，可以用于开发淀粉缓慢消化的冷冻面团产品。

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引用次数: 0