Journal of Cereal Science最新文献_第7页

Mechanism of protein component addition on digestive properties of starch in fermented barley

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.2024.104063

Jiayan Zhang, Xuefen Bian, Tao Liu, Yufeng He, Mengting Liu, Yansheng Zhao, Xiang Xiao

Previous studies have found that removing protein from fermented barley flour promotes starch hydrolysis. In this paper, we investigate how the addition of fermented barley proteins to fermented starch affects starch digestive properties and explore the underlying mechanisms. The results show that the starch-protein complex (with a mass ratio of 1:0.35) forms larger protein aggregates during the co-gelatinization of starch and protein, which limits the swelling of starch and thus inhibits starch digestion. Analysis of the peak positions in the infrared spectrograms revealed that the absorption peaks of the starch-protein complexes shifted from 3313.65 cm⁻¹ to 3302.49 cm⁻¹. The addition of sodium dodecyl sulfate (SDS) to some extent lowered the storage modulus (G′) and loss modulus (G″) of the mixed system. The proteins confer a stronger resistance to enzymatic hydrolysis on the starch through the formation of hydrogen bonds and participation in hydrophobic interactions. The protein inhibits the activity of α-amylase, with inhibition as high as 77.32% at a protein concentration of 80 mg/mL and a semi-inhibitory concentration of 35.22 mg/mL. Thus, the addition of protein attenuates starch digestion. These findings elucidate the mechanism of protein effects on starch digestion properties during fermented barley digestion and provide a theoretical basis for the subsequent preparation of low-glycemic starch foods.

以往的研究发现，去除发酵大麦面粉中的蛋白质可促进淀粉水解。本文研究了在发酵淀粉中添加发酵大麦蛋白质如何影响淀粉消化特性，并探讨了其潜在机制。结果表明，淀粉-蛋白质复合物（质量比为 1:0.35）在淀粉和蛋白质共糊化过程中形成较大的蛋白质聚集体，限制了淀粉的膨胀，从而抑制了淀粉的消化。对红外光谱图中的峰位分析表明，淀粉-蛋白质复合物的吸收峰从 3313.65 cm-1 移动到了 3302.49 cm-1。十二烷基硫酸钠（SDS）的加入在一定程度上降低了混合体系的储存模量（G′）和损耗模量（G″）。蛋白质通过形成氢键和参与疏水作用，使淀粉具有更强的抗酶水解能力。蛋白质可抑制α-淀粉酶的活性，蛋白质浓度为 80 毫克/毫升时，抑制率高达 77.32%，半抑制浓度为 35.22 毫克/毫升。因此，蛋白质的添加会减弱淀粉的消化。这些发现阐明了蛋白质在发酵大麦消化过程中对淀粉消化特性的影响机制，为后续制备低血糖淀粉食品提供了理论依据。

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引用次数: 0

Evaluation of fermentation combined with pretreatment to enhance bioactive compounds content and antioxidant activity of wheat germ meal

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.2024.104084

Xiaofan Pan, Jinglei Song, Jiawei Pei, Yiling Tian, Runfang Guo

In this study, defatted wheat germ meal was processed with three pretreatment methods, including alkali extraction-acid precipitation, microwave treatment, and ultrasonic assisted enzymatic hydrolysis, and it was then fermented by Bacillus subtilis and Angel yeast. The analyses of fermentation products and antioxidant activity were utilized to screen an effective combination mode for germ meal. The contents of total sugars and reducing sugars decreased significantly following ultrasonic-assisted enzymatic hydrolysis. The fermentations of B. subtilis were much more effective. The contents of soluble proteins were 139.72% higher than that of blank group, the contents of polypeptides reached 0.37 mg/mL, the total contents of phenolics were 0.63 mg/mL, and the content of γ-aminobutyric acid increased by approximately 10-fold. Ultrasonic assisted enzymatic hydrolysis treatment enhanced antioxidant activity of the fermentation broth. The ultrasonic assisted enzymatic hydrolysis largely destroyed the surface structure of the germ meal, and the surface structure after fermentation with B. subtilis was multi-fault and deep cave-like. The ultrasonic-assisted enzymatic hydrolysis could destroy the structure of starch, facilitate the utilization of microorganisms in the fermentation process. It is apparent that the fermentation of B. subtilis after ultrasonic-assisted pretreatment plays an important role in the effective use of germ meal to produce functional nutritional factors and transform the byproducts into high value-added products.

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引用次数: 0

Insight into the milling degree on the eating quality of rice porridge 碾米度对大米粥食用品质的影响

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

Journal of Cereal Science

Pub Date : 2024-11-17 DOI: 10.1016/j.jcs.2024.104062

Sixuan Li , Wenhui Zhang , Min Zhang , Lina Guan , Guodong Ye

Milling, as an important step in rice processing, has a critical impact on rice quality. This study aimed to explore the impact of the milling degree (MD) on the eating quality of rice porridge and its relation to the physicochemical properties of rice. As MD increased, there was a decrease in protein and lipid content, while amylose content increased. The change in composition content led to increased taste value, whiteness, and reduced yellowness. Milling facilitated the bound water and immobile water migrated like free water in rice porridge. Consequently, the removal of the rice bran layer improved the water absorption index (WA) and swelling power index (SP) of rice grains during cooking, allowing more starch molecules to leach out. This led to an increase in dry matter (DM), iodine blue value, and the pasting viscosity, resulting in lower hardness and higher stickiness values of rice porridge. Interestingly, when the milling time was 80 s, the overall sensory quality of the rice porridge was better. The findings of this study offer valuable insights into the scientific processing of rice.

碾磨作为大米加工的重要步骤，对大米质量有着至关重要的影响。本研究旨在探讨碾米度（MD）对大米粥食用品质的影响及其与大米理化性质的关系。随着碾米度的增加，蛋白质和脂质含量下降，而直链淀粉含量增加。成分含量的变化提高了大米的口感、白度，降低了黄度。在大米粥中，碾磨促进了结合水和非流动水像自由水一样的迁移。因此，去除米糠层可提高米粒在蒸煮过程中的吸水指数（WA）和膨胀力指数（SP），使更多的淀粉分子渗出。这导致干物质（DM）、碘蓝值和糊化粘度的增加，从而降低了米粥的硬度和粘性值。有趣的是，当碾米时间为 80 秒时，大米粥的整体感官质量更好。这项研究的结果为科学加工大米提供了宝贵的启示。

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引用次数: 0

How G4-amylase and hexose oxidase synergistically improve the qualities and inhibit the retrogradation of steamed breads: A comprehensive study on molecular mechanisms and quality characteristics G4- 淀粉酶和己糖氧化酶如何协同改善馒头的品质并抑制逆变：分子机理与质量特性的综合研究

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

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104060

Yunlong Cui , Dengyue Sun , Li Guo , Bo Cui , Yu Zhu , Meng Yang , Jinpeng Wang , Chunrui Sun

The process of starch retrogradation is responsible for the deterioration of the quality of steamed breads. Wheat flour was modified using G4-amylase or/and hexose oxidase. A molecular model and a retrogradation model were established to study the effect of single/compound enzyme-modified flour on the texture of steamed breads stored for different periods. The results showed that G4-amylase could effectively bind with starch chains (−6.9 kcal/mol) and starch molecules with low polymerization degree produced to inhibit the self-assembly of starch, thus inhibiting the retrogradation of steamed breads. Hexose oxidase effectively oxidized the hydrolysate produced by G4-amylase (−7.4 kcal/mol) and H₂O₂ released to increase the disulfide bond content. With the increase of G4-amylase (4–10 U/g) or hexose oxidase (10–40 U/g), the quality of steamed breads improved. Compared to the control sample (native steamed breads), G4-amylase of 8 U/g significantly reduced retrogradation rate (0.20) and hardening rate (0.42) of steamed breads, but the elasticity of steamed breads decreased by 5 %. The content of disulfide bonds increased by 24 % after hexose oxidase (30 U/g) treatment and the elasticity increased by 23.4 %. The qualities of steamed breads modified by the combination of G4 amylase (8 U/g) and hexose oxidase (30 U/g) were superior to that of G4-amylase or hexose oxidase alone under laboratory conditions.

淀粉逆变过程是导致馒头质量下降的原因。使用 G4 淀粉酶或/和己糖氧化酶对小麦粉进行改性。建立了分子模型和逆变模型，研究了单一/复合酶改性面粉对不同储存期馒头口感的影响。结果表明，G4-淀粉酶能有效地与淀粉链（-6.9 kcal/mol）和产生的低聚合度淀粉分子结合，抑制淀粉的自组装，从而抑制馒头的逆变性。己糖氧化酶有效地氧化了 G4-淀粉酶产生的水解产物（-7.4 kcal/mol），释放出的 H2O2 增加了二硫键的含量。随着 G4-淀粉酶（4-10 U/g）或己糖氧化酶（10-40 U/g）用量的增加，馒头的质量有所改善。与对照样品（原生馒头）相比，8 U/g的G4-淀粉酶显著降低了馒头的逆变率（0.20）和硬化率（0.42），但馒头的弹性降低了5%。己糖氧化酶（30 U/g）处理后，二硫键含量增加了 24%，弹性增加了 23.4%。在实验室条件下，经 G4 淀粉酶（8 U/g）和己糖氧化酶（30 U/g）组合改良的馒头质量优于单独使用 G4 淀粉酶或己糖氧化酶的馒头。

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引用次数: 0

Introducing new wheat milling passages to manage the ultra-fine flours of primary streams: Roles of granulation in starchy content 采用新的小麦制粉工艺来管理初加工的超细粉：颗粒化在淀粉含量中的作用

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

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104058

Saeed Moammaei , Amin Seyed Yagoubi , Sepideh Haghighat Kharazi , Fatemeh Kouhsari , Jafar Mohammadzadeh Milani

The size distribution of ultra-fine flours (UFF) is crucial for determining the physicochemical properties of the final wheat milling product. To optimize the milling process, new passages with a stack of fine mesh sieves are used. The UFF extracted from both break and reduction passages exhibits a wide range of functionality and physicochemical characteristics, were incorporated into five reconstituted flour blends. By splitting of UFF fraction isolated from primary passages, the quality of baked bread can be modified manually without using any enzymes or chemical improvers. Substituting the default milling stream with 60% of primary UFF increases the availability of starch for gelatinization by shifting the peak temperature to a higher number. This creates stronger starch-gluten network exhibiting increased elasticity. Raised viscoelasticity and hence water absorption value result in higher loaf volume. The infrared spectroscopy analysis revealed a specific peak at 1659 cm⁻¹, associated with water absorption in the amorphous region of starches, which was recorded as the highest intensity for UFF reduction samples. These results were in agreement with imposing a higher starch damage. Furthermore, structural amorphization was also observed based on a broader shallow XRD curve for samples incorporated with UFF of reduction passages due to higher grinding strength generated through the smooth rolls. The lowest polydispersity index content was calculated for break UFF samples and more uniformity in particle size distribution was found. This finding highlighted the effective role of corrugated rolls for producing the certain range of flour granulation.

超细粉（UFF）的粒度分布对于确定小麦制粉最终产品的理化特性至关重要。为了优化制粉过程，我们使用了带有多层细目筛网的新通道。从破碎和还原通道中提取的 UFF 具有广泛的功能性和理化特性，并被纳入五种重组面粉混合物中。通过拆分从初级通道中分离出来的 UFF 部分，可以在不使用任何酶或化学改良剂的情况下手动改变烘焙面包的质量。用 60% 的原生 UFF 替代默认的研磨液流，可通过将峰值温度移至更高的数值来增加淀粉的糊化可用性。这就形成了更强的淀粉-麸质网络，显示出更高的弹性。粘弹性的提高以及吸水值的增加会导致面包体积增大。红外光谱分析显示，在 1659 cm-1 处有一个特定的峰值，与淀粉无定形区域的吸水有关，该峰值在 UFF 还原样品中强度最高。这些结果与淀粉受到的破坏程度较高是一致的。此外，由于光滑轧辊产生了更高的碾磨强度，使用 UFF 还原通道的样品的浅 XRD 曲线更宽，因此也观察到了结构的非晶化。经计算，断裂 UFF 样品的多分散指数含量最低，粒度分布也更均匀。这一发现凸显了波纹辊在生产一定范围的面粉颗粒时的有效作用。

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引用次数: 0

Effects of germination and gamma irradiation on physico-chemical and cooking qualities of red Ahu rice landrace 发芽和伽马辐照对阿湖红米理化和烹饪品质的影响

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

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104061

Madhuri Sinha , Ginisha Kalsi , Julena Saikia , Amita Beniwal , Debojit Sarma , Satyendra Gautam , Moloya Gogoi

The rice quality is influenced by various post-harvest treatments, including germination and gamma irradiation. The study investigates the combined effects of germination and gamma irradiation on the physico-chemical and cooking qualities of Ahu, a red rice landrace. The samples were subjected to germination for 0, 24, 48 and 72 h and subsequently irradiated with gamma rays at doses of 0, 1, 2, 5 and 10 kGy. Post-treatment, samples were analyzed for proximate and mineral composition. Cooking quality parameters including cooking time, water absorption, and texture were also assessed. At a radiation dose of 2 kGy, both protein and carbohydrate content increased; however, they declined at higher doses. The ash content depicted a reduction with increased doses of radiation. Micronutrient composition remained largely unaffected by the irradiation process. Gamma irradiation also influenced cooking quality: water uptake ratio increased, while the optimum cooking time decreased at higher doses. Additionally, an upsurge of amylose content was demonstrated with increasing radiation levels, resulting in softer cooked rice. Thus, it can be attributed that dual processing of rice can effectively modify starch properties, rendering it a viable method for enhancing the textural and functional qualities.

大米的品质受各种收获后处理方法的影响，包括发芽和伽马辐照。本研究调查了发芽和伽马辐照对红米阿湖的物理化学和烹饪品质的综合影响。对样品进行了 0、24、48 和 72 小时的发芽处理，然后用剂量为 0、1、2、5 和 10 kGy 的伽马射线进行辐照。处理后，对样品进行近似成分和矿物质成分分析。同时还评估了烹饪质量参数，包括烹饪时间、吸水率和口感。辐射剂量为 2 kGy 时，蛋白质和碳水化合物的含量都有所增加；但剂量越大，蛋白质和碳水化合物的含量越低。灰分含量随着辐射剂量的增加而减少。微量营养成分基本不受辐照过程的影响。伽马辐照还影响烹饪质量：吸水率增加，而最佳烹饪时间随着剂量的增加而缩短。此外，随着辐照剂量的增加，直链淀粉含量也会增加，导致煮出的米饭更软。由此可见，对大米进行双重加工可以有效地改变淀粉特性，使其成为提高质地和功能品质的一种可行方法。

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引用次数: 0

A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels 通过对燕麦仁进行不同的热预处理（焯水和微波）获得的无添加燕麦奶的稳定性和风味比较研究

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

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104057

Lulu Cui , Jiani Zhao , Qiuju Jia , Jian Tang , Fang Zhong , Jing Lu , Sumei Zhou

Heat pretreatment of oat kernels is necessary in flavor improvement, but its impact on the stability of so-called “clean label” oat milk has not yet been studied. Therefore, two heat pretreatments, including blanching (BC, 90 °C for 5 min) and microwave (MW, 400 W for 5 min), as well as their combination (BC + MW), were compared in this study. The results showed that after the three treatments, the lipase activity of oat kernels was reduced by 50% or more, and stability of oat milk was significantly improved compared to the control. Furthermore, oat milk with BC treatment exhibited the best stability, accompanied by smallest particle size, surface tension, and fluorescence intensity, as well as highest values of zeta potential, apparent viscosity, surface hydrophobicity, and the total content of α-helix and β-sheet, followed by MW and BC + MW. For the flavor compounds analysis results, BC treatment was sufficient to reduce off-flavor compounds (such as hexanal, nonanal, and 2-pentylfuran etc.) in oat milk, achieving the best sensory quality. This study first confirmed the positive effect of appropriate heat pretreatment (BC) of oat kernels on the stability and overall quality improvement of additive-free oat milk.

燕麦仁的热预处理对改善风味很有必要，但其对所谓 "清洁标签 "燕麦奶稳定性的影响尚未研究。因此，本研究比较了两种热预处理方法，包括焯水（BC，90 ℃，5 分钟）和微波（MW，400 瓦，5 分钟），以及它们的组合（BC + MW）。结果表明，与对照组相比，经过这三种处理后，燕麦仁的脂肪酶活性降低了 50%或更多，燕麦奶的稳定性明显提高。此外，BC处理的燕麦奶稳定性最好，其粒径、表面张力和荧光强度最小，ZETA电位、表观粘度、表面疏水性、α-螺旋和β-片的总含量最高，其次是MW和BC + MW。在风味化合物分析结果中，BC 处理足以减少燕麦奶中的异味化合物（如己醛、壬醛和 2-戊基呋喃等），达到最佳感官质量。这项研究首次证实了对燕麦仁进行适当的热预处理（BC）对无添加燕麦奶的稳定性和整体质量的改善具有积极作用。

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引用次数: 0

Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions 为半干旱雨养条件下面包小麦的谷物产量和技术质量开发早期估计归一化差异植被指数定标

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

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104053

Erdinç Savaşlı , Oğuz Önder , Yaşar Karaduman , Didem Özen , Ramis Dayıoğlu , Suat Özdemir , Özgür Ateş , Mümtaz Eki̇z , Sabit Erşahin

In this study, the usability of in-season estimated yield (INSEY) and optical-read sensor Normalized Difference Vegetation Index (NDVI) at the Zadoks30 stage (Z 30) in rainfed conditions for predicting bread wheat grain yield and technological quality was evaluated. Data from nitrogen fertilizer application field trials conducted in eight consecutive years in 14 environments were used to develop regression equations to predict yield and some quality attributes in rainfed conditions. The trials were divided into two groups, low NDVI (LNE) and high NDVI (HNE), according to the magnitude of NDVI. Technological bread quality parameters and yield were higher in the HNE. The increase in grain protein content (GPC) and macro SDS (MSDS) sedimentation against nitrogen rates became significant beyond 60 kg N ha⁻¹ in the LNE and 30 kg N ha⁻¹ in the HNE. Linear relationships occurred between NDVI and observed values of grain yield (R² = 0.743, p<0.001) and GPC (R² = 0.963, p<0.001). The use of NDVI and INSEY values at Z 30 stage facilitated the development of equations capable of predicting grain yield, GPC, and gluten quality. The developed equations can be used in the nitrogen fertilization strategy during the tillering stage to achieve specific yield and protein.

本研究评估了雨养条件下扎多克30阶段（Z 30）的当季估计产量（INSEY）和光学读数传感器归一化植被指数（NDVI）在预测面包小麦谷物产量和技术质量方面的可用性。利用连续八年在 14 个环境中进行的氮肥施用田间试验数据，建立了回归方程，以预测雨养条件下的产量和一些质量属性。根据 NDVI 的大小，试验被分为低 NDVI (LNE) 和高 NDVI (HNE) 两组。高NDVI组的技术面包质量参数和产量更高。LNE 和 HNE 的谷物蛋白质含量（GPC）和宏观 SDS（MSDS）沉降率在氮含量超过 60 千克/公顷-1 和 30 千克/公顷-1 时显著增加。NDVI 与谷物产量观测值（R2 = 0.743，p<0.001）和 GPC（R2 = 0.963，p<0.001）之间存在线性关系。使用 Z 30 阶段的 NDVI 和 INSEY 值有助于建立能够预测谷物产量、GPC 和面筋质量的方程。所建立的方程可用于分蘖期的氮肥施用策略，以获得特定的产量和蛋白质。

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引用次数: 0

Summarized cereal grain characteristics affecting digestive behavior and nutrient utilization on a quantitative basis: Comparison among oat, hull barley, and hulless barley grain 定量总结影响消化行为和营养利用的谷物特征：燕麦、有壳大麦和无壳大麦谷物之间的比较

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

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104047

Marcela R. Tosta , Ganqi Deng , Luciana L. Prates , Ling Yang , Jiangfeng He , Maria E. Rodriguez Espinosa , Hongyu Deng , Weixian Zhang , Xiaogang Yan , Xin Feng , Huihua Zhang , Peiqiang Yu

This article aims to review and summarize recently obtained information on cereal grains (oat and barley) for livestock regarding grain characteristics affecting digestive behavior and nutrient utilization. The analyses included the determination and evaluation of the physiochemical and nutrient profiles, total digestible nutrients and energy values, protein and carbohydrate subfractions, rumen degradation kinetics, intestinal digestion of nutrients, feed milk value, degraded protein balance, and truly absorbable nutrient supply using the protein evaluation DVE/OEB model to achieve target values for potential high net absorbable protein in the small intestine while holding any N loss in the rumen to a low level. Future research directions and implications are also provided. The information in this article gives better insight into summarized nutrient characteristics of cereal grains, the large difference between oat and barley grain, hulless and hulled barley, and provides information about nutrition evaluation systems that more accurately account for digestive processes in ruminants on a quantitative basis. Future studies are needed to reveal the intrinsic structure features of cereal grains at a molecular level and determine how technological processing induces the change in molecular structure in relation to nutrient metabolism, biofunction, utilization, and availability in livestock.

本文旨在回顾和总结最近获得的有关用于家畜的谷物（燕麦和大麦）的信息，这些信息涉及影响消化行为和营养利用的谷物特性。分析包括使用蛋白质评估 DVE/OEB 模型确定和评估理化和营养概况、可消化营养素和能量总值、蛋白质和碳水化合物亚组分、瘤胃降解动力学、营养素的肠道消化、饲料奶值、降解蛋白质平衡和真正可吸收的营养素供应，以实现小肠中潜在的高净可吸收蛋白质的目标值，同时将瘤胃中的任何氮损失控制在较低水平。文章还提供了未来的研究方向和意义。这篇文章中的信息让我们更好地了解了谷物的营养特征概要、燕麦和大麦粒、无壳大麦和去壳大麦之间的巨大差异，并提供了有关营养评估系统的信息，这些系统能更准确地量化反刍动物的消化过程。未来的研究需要在分子水平上揭示谷物的内在结构特征，并确定技术加工如何引起分子结构的变化，从而影响家畜的营养代谢、生物功能、利用率和可用性。

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引用次数: 0

Expanding the application of germinated wheat by examining the impact of varying alpha-amylase levels from grain to bread 通过研究从谷物到面包的不同α-淀粉酶水平的影响，扩大发芽小麦的应用范围

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

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104059

Nancydeep Kaur , Nicola Gasparre , Cristina M. Rosell

Controlled germination is recognized for its potential to enhance both the nutritional profile and functional properties of grains, but there is limited information about the level of wheat germination that promotes functional changes without losing breadmaking potential. This research aims to analyze the physicochemical changes in wheat during germination for 36 h, focusing on evaluating kernel changes, the flour breadmaking functionality, and bread characteristics. Pasting properties progressively decreased as the germination progressed, and apparent viscosity was barely detected after 36 h germination. Initial decline in gluten index was observed at 24 and 36 h germination, but gluten kept its aggregation capabilities. Optimal germination periods of 6–18 h significantly improved flour functionality, evidenced by increased Gluten Performance Index, gluten index, and enhanced dough mixing properties. Further, mini-breads, developed after optimizing breadmaking conditions, displayed increased 2D areas in 24 and 36 h and lower crumb hardness in 24 and 36 h of germinated bread compared to those obtained with sound wheat flour. Significant correlations were found among alpha-amylase activity, Falling number, total and damaged starch content, RVA parameters, gelatinization enthalpy, and breadcrumb texture parameters. Developing mini bread using different levels of germinated flour demonstrates its viability for breadmaking offering a promising innovation within the whole-grain food industry.

有控制的发芽被认为具有提高谷物营养成分和功能特性的潜力，但关于小麦发芽程度如何才能在不损失面包制作潜力的情况下促进功能变化的信息却很有限。本研究旨在分析小麦在发芽 36 小时期间的理化变化，重点评估麦仁变化、面粉的面包制作功能和面包特性。随着发芽时间的延长，烘焙特性逐渐下降，发芽 36 小时后几乎检测不到表观粘度。发芽 24 和 36 小时后，面筋指数开始下降，但面筋仍保持其聚集能力。6-18 小时的最佳发芽期能显著提高面粉的功能，这体现在面筋性能指数、面筋指数的提高以及面团混合性能的增强。此外，与发芽小麦粉相比，优化面包制作条件后制作的迷你面包在 24 和 36 小时内的 2D 面积增大，24 和 36 小时内的面包屑硬度降低。在α-淀粉酶活性、降落数值、总淀粉和受损淀粉含量、RVA参数、糊化焓和面包屑质地参数之间发现了显著的相关性。使用不同程度的发芽面粉开发迷你面包证明了其在面包制作中的可行性，为全谷物食品行业提供了一种前景广阔的创新。

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引用次数: 0