Journal of Cereal Science最新文献

Gluten quality in bread wheat is mainly determined by gluten strength and protein content. Traditionally gluten quality has been predicted based only on allelic variation for HMW-GS characterized by SDS-PAGE- The ratio of high to low molecular weight glutenin subunits has received less attention despite its influence on gluten properties is acknowledge. That is mainly because accurate quantification of glutenin fractions is made by RP-HPLC, a more complex, expensive and time-consuming technology. In the present study, a methodology to estimate HMW/LMW glutenin subunit ratio by SDS-PAGE results was assessed. We used a segregating population derived from a cross between two Spanish bread wheat landraces (Richela Blanca and Jeja Pardilla) showing striking differences according to SDSS tests. Quantification of prolamins by RP-HPLC confirmed a wide range of variation in the HMW/LMW glutenin subunit ratio within the population. Then, we selected 22 lines that represented the available variation. Subsequently, we obtained high-quality SDS-PAGE images following a standard protocol to characterize glutenin allelic variants. Estimation of HMW/LMW-GS ratio was obtained by analyzing the intensity of HMW-GS and LMW-GS gel bands. Correlation between RP-HPLC and SDS-PAGE values was greater than 0.85 proving the suitability of the much simpler and cheaper electrophoretic-based alternative.

Gluten-free (GF) breads available on the market are still mainly produced from refined flours or starch, thus they lack nutritional quality, like dietary fiber, minerals and vitamins. Incorporation of micronized oat husk (MOH) could improve these properties. MOH is a dietary fiber and a food by-product, rich in polyphenols exhibiting antioxidant properties. This study investigated the addition of 0–20% MOH (in 5% steps) to GF breads baked conventionally (deck oven) and by ohmic heating (OH). Incorporation of ≤20% MOH had only a slight effect on the bread texture properties (specific volume, pore properties, crumb firmness and relative elasticity), and was less pronounced for OH baked breads. Both, the crumb and crust color, darkened proportionally to the added amount of MOH. Total phenolic content (TPC) and antioxidative properties were significantly increased by MOH addition, as well as the ability to protect lipids from oxidation. In vitro starch digestibility was improved with MOH addition for OH-baked breads. GF breads containing ≥15% MOH can be claimed as “source of fiber”, ≥20% MOH as “high in fiber”. Overall, this study demonstrated that micronized oat husks have a good potential to enhance the quality of GF breads.

A high grain zinc wheat cultivar, Zincol-2016, was released in Pakistan to mitigate mineral malnutrition. Here, we used RNAseq based approach to reveal transcriptional landscape of its developing grains, and to identify genetic variants in zinc (Zn) and iron (Fe) homeostasis genes. Differential gene expression analysis identified 8370 differentially expressed genes (DEGs) over the course of grain filling. The profiling of 265 Fe/Zn homeostasis genes revealed the homeologs of TaNAS9, TaFER1, TaNAAT2, TaDMAS, TaZIFL5-A, TaZIFL5-D, TaZIP14-B, TaNRAMP3, TaVIT1, TaPRI2-D, TabZIPF1-7B, TabZIPF1-7D, TabZIPF2-5A, and TabZIPF2-5B had increased expression in Zincol-2016 relative to other cultivars from expVIP database. The variant calling identified 358 SNPs and 34 InDels in the Fe/Zn homeostasis genes. Two of those SNPs in TaZIP14-B (TraesCS3B02G140400), and TaNAAT2-B (TraesCS1B02G300600), were associated with grain zinc and iron concentrations (GZnC and GFeC) in a diverse panel of 145 wheat cultivars. The Zincol-type alleles of both genes significantly increased GZnC and GFeC by 7.3–8.6% and 5.9–6.3%, respectively. In addition, 8 SNPs causing missense mutation and 2 InDels causing frameshift mutation were found unique to Zincol. The present study forms a basis for understanding the genetic basis of high GZnC and GFeC in Zincol-2016 and can help efforts to biofortify other wheat varieties.

The effect of chemical processing, such as acid and alkaline pretreatments, on the phenolic profile, lipid components, and hydrosoluble protein content (HPC) in wheat bran (WB) was investigated. After acid pretreatment, the results provided an increase of over twofold in total reducing sugar (TRS). The sugars that have been identified are maltose, glucose, and fructose. After acid pretreatment, the total phenolic content increased by 41.95% compared with the untreated sample. Antioxidant potential, as assessed by the DPPH assay, significantly increased from 95.08 ± 1.13 μM TE/g DW in the untreated sample to 575.83 ± 2.41 μM TE/g DW following acid pretreatment. In the alkaline-treated sample, the total HPC increased to 16.58 ± 0.38 mg/100 g DW from 4.01 ± 0.17 mg/100 g DW. The fatty acid profile confirmed the presence of oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6), and palmitic acid (16:0) as major components in analyzed samples. Chemical pretreatments significantly influenced all 13 identified phenolic compounds in WB, including avenanthramides, cinnamic acids (e.g., p-coumaric acid, ferulic acid, synaptic acid), and benzoic acids (e.g., vanillic acid). The study provides valuable insights into the development of sustainable approaches for using cereal bran to produce bioactive compounds with potential health benefits.

This study examined the physicochemical properties of flour determining hand-stretched dried noodles (HSDN) and the mechanisms involved. The findings indicated that the flexural performance, cooking and eating quality of HSDN was primarily influenced by gluten characteristics. Additionally, porosity was significantly impacted by the addition of salt, while selecting flour with a higher glutenin to gliadin ratio and lower damaged starch content could potentially reduce the amount of salt required, contributing to the pore structure of HSDN. The HSDN obtained from long-term resting processes demonstrated superior cooking and eating quality in comparison to short-term ones. The extended resting period facilitated the expulsion of trapped air within the dough and the relaxation of the gluten network, resulting in improved dispersal and orientation of excessively aggregated gluten proteins during the stretching process. This led to the formation of more protein branches and stable β-sheet structures during subsequent resting periods.

Bread is one of the most widely consumed foods in the world and is part of the regular diet in many countries. However, white flour bread lacks many valuable nutrients. Inclusion of probiotics can result on bread's quality improvement, but their viability is often affected by food processing and digestion. In this study, maltodextrin and sweet whey were used to encapsulate Lactiplantibacillus plantarum via spray drying. The effect on probiotics survival during heating, storage, and gastrointestinal tract transit, simulated by the INFOGEST in vitro digestion model, was studied. Quality characteristics, sensory analysis, and consumer acceptance were also evaluated. Spray dried bacteria survived in bread during baking at 180 °C and 15 day-storage with a final viability of 7.6 log CFU/g. Encapsulation also ensured the survival of Lactiplantibacillus plantarum during digestion (6.1 log CFU/g), allowing them to be released in the small intestine to exert their health benefits. A difference in bacterial viability between bread crust and crumb was observed, related to oxygen availability and moisture content. A sensory panel did not identify significant differences between bread produced with and without encapsulated bacteria. These results provide new insights regarding addition of encapsulated probiotics for developing functional bakery products favored by consumers.

Exogenous soy protein serves as an enhancer for gluten-free (GF) dough. However, the role of its primary component, soy 11S globulin (11S), and the impact of interactions between exogenous and endogenous proteins on dough remain ambiguous. In this study, the interaction between 11S and rice protein in rice dough was confirmed through the detection of interaction forces and other analytical techniques. Furthermore, the influence on enhancing the quality of rice dough was assessed using additional methodologies. When the content of 11S was 12%, the hydrophobic interaction, hydrogen bond and disulfide bond between 11S and rice protein were increased by 4.85, 3.58 and 6.36 fold, compared with the control group, respectively. Consequently, there was a 55% increase in α-helix content, indicating enhanced stability of the secondary structure. The microscope images showed that the interaction facilitated the development of a network structure within the mixed dough, resulting in increased resistance to kneading, decreased hardness, and heightened springiness. These effects were further reflected in the Mixolab results, the prolonged dough formation time, stable time, and tendency for the C2 value to rise, alongside a diminishing trend in tan δ value. This study confirmed this interaction, which provides the theoretical basis for its future application in GF Foods.

Fungal infections pose a challenge in cereal grains, with Fusarium species, especially in malting barley, causing substantial economic losses and quality degradation. We investigated the effect of gaseous ozone on fungal deactivation and grain germination in spring malting barley, with focus on Fusarium spp. Five studies were performed: (1) ozone concentration (10–100 ppm) and exposure time (1–24 h) on high-moisture barley (19.8%); (2) ozone-treated barley stability over 120 days at 4 °C; (3) grain moisture content (12–20%); (4) relative humidity (23%, 54%, and 98%); and (5) temperature (13 °C, 20 °C, and 33 °C). Significant reductions in total fungal count and Fusarium spp. across all treatments were observed. Higher ozone concentrations and longer exposure times yielded greater reductions, with 100 ppm for 24 h achieving 99.2% and 98.2% reductions in total fungal count and Fusarium incidence, respectively. Grain germination exhibited a negative dose-dependent response but remained within recommended values. Ozone-treated barley preserved quality for 60 days in storage. Grain moisture content, relative humidity, and temperature did not significantly affect ozone's efficacy on fungi and grain germination. This study demonstrates ozone's efficacy against fungi while preserving barley germination, suggesting it as an eco-friendly fungicidal alternative.

Alcalase is commonly used in enzyme-assisted extraction of rice bran protein. However, broad handling of rice bran can affect proteins before proteolysis. Various pretreatments, including thermal stabilization, washing, defatting, alkaline extraction, and enzymatic cellulosic degradation, and combinations were identified regarding the present and possible handling processes of rice bran protein extraction to investigate their effects on the proteolysis of the protein afterward. Then, the protein extraction yield and proteolytic abilities were compared. The thermal stabilization of the rice bran strongly affects enzymatic protein extraction, which more elaborate extraction protocols can mitigate. Rice bran oil can be extracted earlier without seriously affecting the protein extraction. Washing removes native protease inhibitors and hence speeds up the protein extraction. Alkaline extraction is highly efficient but can cause protein denaturation, generating a challenging protein separation from the gel-like structure. The protein extraction with enzymatic (Ultimase) pretreatment is an efficient method that allows high hydrolysis of intact rice bran protein during the protein extraction step.