Journal of Cereal Science最新文献_第8页

Cultivar-specific nitrogen thresholds securing both high yield and taste quality in rice 确保水稻高产和口感品质的特定氮素阈值

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-10-25 DOI: 10.1016/j.jcs.2025.104302

Lina Li , Shijie Shi , Qi Fan , Baijun Ouyang , Yi Hu , Chengfang Li , Cougui Cao , Yang Jiang

Excessive nitrogen (N) application in rice production often compromises grain quality. To unravel tradeoffs between yield and taste quality, a two-year field trial evaluated 9 rice varieties at 11 N levels (0–350 kg ha⁻¹). Yield, protein, amylose, starch viscosity, and taste were analyzed. Quadratic polynomial regression and mixed-effects models quantified interaction between variety and N level, while response surface methodology identified optimal N rates under 10 yield-taste weighting scenarios (10–100 % yield priority). Indica-japonica hybrids outperformed conventional rice in baseline yield (3.99 vs. 3.79 t ha⁻¹) and taste value (83.03 vs. 79.20), with attenuated yield decline at high N (quadratic coefficient: −0.8 × 10⁻⁴ vs. −0.9 × 10⁻⁴). Protein content in hybrids was more predictably modulated by N fertilization (R² = 0.503 vs. 0.400 for conventional rice). Yield correlated negatively with taste (P < 0.001) and positively with protein (P < 0.001). Variety × N interactions revealed divergent optimization pathways. With a high palatability goal (≤30 % yield-weight), all varieties require no nitrogen application. A 60 % yield-weight maintained ≥90 % maximum yield and taste >70 across most varieties. Taste scores declined linearly by 0.1–1.2 points per 10 % yield-weight increment after surpassing 50 % yield-weight, while protein content increased proportionally (0.10–0.30 % per 10 % yield-weight). Indica-japonica hybrids exhibited excellent ability to maintain high yield and quality. This work advances genotype-driven N strategies to reconcile yield and taste quality in sustainable rice cultivation.

水稻生产中过量施氮往往会影响籽粒品质。为了阐明产量和口感质量之间的权衡，一项为期两年的田间试验评估了9个水稻品种在11个氮水平（0-350 kg ha - 1）下的表现。分析了产量、蛋白质、直链淀粉、淀粉粘度和口感。二次多项式回归和混合效应模型量化了品种与氮素水平之间的相互作用，而响应面法确定了10种产量-口味加权情景下（10 - 100%产量优先）的最佳氮素用量。籼粳杂交稻在基准产量（3.99 vs. 3.79 t ha - 1）和口感值（83.03 vs. 79.20）方面优于常规水稻，且在高氮条件下产量下降较弱（二次系数：−0.8 × 10−4 vs.−0.9 × 10−4）。氮肥对杂交水稻蛋白质含量的调节更具可预测性（R2 = 0.503，而常规水稻为0.400）。产量与口感呈负相关（P < 0.001），与蛋白质呈正相关（P < 0.001）。多样性× N相互作用揭示了不同的优化路径。为了达到高适口性目标（产量重量≤30%），所有品种都不需要施用氮肥。在大多数品种中，60%的产量重量保持≥90%的最大产量和70%的味道。超过50%产量后，每增加10%产量重量，口感分数线性下降0.1 ~ 1.2分，而蛋白质含量则成比例增加（每增加10%产量重量，0.10 ~ 0.30%）。籼粳杂交种表现出优良的高产品质保持能力。本工作提出了基因型驱动的氮素策略，以协调水稻可持续栽培的产量和口感质量。

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引用次数: 0

Comparative study on the quality characteristics of filter flours collected from different milling streams in a wheat flour milling system 小麦粉制粉系统中不同制粉流过滤粉品质特性的比较研究

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-09-18 DOI: 10.1016/j.jcs.2025.104283

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

This study investigated filter flours extracted from different milling streams in a flour mill, including filter flour from the first milling stream (QF), the final milling stream (HF), and the flour blending system (PF), as well as finisher flour (DF), with wheat flour (F) used as the control sample. The quality characteristics of the different flours, including their structural and physicochemical properties were analyzed. The values of G′ and G″ for the filter flours were both greater than those of wheat flour. The farinograph and extensograph properties of filter flours vary significantly. None of the filter flours had a whiteness higher than that of wheat flour. The starch content (27.99–75.36 %) of the filter flours was lower than that of wheat flour. The gluten index (68.37–91.06 %) and relative crystallinity (10.39–18.68 %) of the filter flours were higher than those of wheat flour, except in the case of QF, with the highest gluten index observed in PF. The peak viscosities ranged from 43.5 cp (DF) to 1077 cp (PF), while the peak temperatures were all higher than that of wheat flour, varying from 57.65 °C (QF) to 59.74 °C (DF). A total of 28 volatile flavor compounds were detected in the filter flours, with DF showing a relatively large difference from the others. These results indicate significant quality differences among the filter flours from different milling streams. This study provides a theoretical basis for the rational utilization of filter flour to increase economic benefits and to precisely determine the specific applications of filter flour from different milling streams.

本研究以小麦粉(F)为对照样本，研究了从面粉厂不同磨粉流程中提取的过滤面粉，包括来自第一磨粉流程（QF）、最终磨粉流程（HF）和面粉混合系统（PF）的过滤面粉，以及精加工面粉（DF）。分析了不同面粉的质量特征，包括结构和理化性质。过滤粉的G′和G″值均大于小麦粉。滤粉的粒度图和拉伸图性质差别很大。过滤面粉的白度均不高于小麦粉。过滤粉的淀粉含量（27.99 ~ 75.36%）低于小麦粉。滤粉的面筋指数（68.37 ~ 91.06%）和相对结晶度（10.39 ~ 18.68%）均高于小麦粉，但高筋粉的面筋指数最高，其峰值粘度范围为43.5 ~ 1077 cp (DF)，峰值温度范围为57.65 ~ 59.74℃（DF），均高于小麦粉。过滤面粉中共检测到28种挥发性风味化合物，其中DF与其他成分差异较大。这些结果表明，不同磨粉流程的滤粉质量存在显著差异。该研究为合理利用过滤粉，提高经济效益，准确确定不同制粉流程过滤粉的具体用途提供了理论依据。

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引用次数: 0

Bolus formation of cooked rice: Methodology development and optimization of in vitro texture evaluation 熟米丸形成：体外质构评价方法的发展与优化

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-09-26 DOI: 10.1016/j.jcs.2025.104285

Ling Zhu , Xiaoyu Chen , Xianting Yin , Yayuan Zhang , Hui Zhang

Quantifying rice texture in vitro persists as a challenge in quality assessment. The middle chewing phase is critical for detecting textural variations in cooked rice. In this study, an in vitro multiple extrusion system was developed to quantify texture formation in diverse rice varieties, using in vivo evaluation as the control. Correlations between the properties of cooked rice and in vitro chewing cycles and conditions were explored. A higher number of chewing cycles enhanced bolus chewing efficiency, particle count, solid leakage, and iodine blue value while reducing residual work and adhesiveness. Elevated saliva and enzyme levels significantly increased, reducing sugar release, while decreasing hardness and initial and residual work. The optimal in vitro conditions were saliva amount (0.6 g/g), chewing cycles (10), and enzyme activity (5 U/mL). The in vitro–chewed bolus was similar to orally chewed rice bolus in terms of total particle number (99 %), water content (95 %), reducing-sugar content (96 %), and microstructure. Thus, in vitro oral simulation enables quantification of rice texture and facilitates efficient quality evaluation.

水稻离体质构定量一直是质量评价的难点。咀嚼的中间阶段对于检测煮熟的米饭的质地变化至关重要。在本研究中，以体内评价为对照，建立了一种体外多重挤压系统来量化不同水稻品种的质地形成。探讨了体外咀嚼周期和条件与熟米性质的关系。较高的咀嚼循环次数可提高咀嚼效率、颗粒数、固体漏出量和碘蓝值，同时减少残余功和黏附性。升高的唾液和酶水平显著增加，减少糖的释放，同时降低硬度和初始和残余功。体外最佳条件为唾液量（0.6 g/g）、咀嚼次数（10次）和酶活性（5 U/mL）。体外咀嚼丸在总颗粒数（99%）、含水量（95%）、还原糖含量（96%）和微观结构上与口腔咀嚼丸相似。因此，体外口腔模拟可以量化大米的质地并促进有效的质量评价。

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引用次数: 0

Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructure 奇亚籽油改变面团和面筋结构：对物理化学性质和微观结构的见解

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-09-20 DOI: 10.1016/j.jcs.2025.104282

Haosen Zeng , Sihai Han , Ziyu Wang , Tong Li , Manman Yin , Zhouya Bai , Chonghui Yue , Libo Wang , Peiyan Li , Denglin Luo

This study systematically investigated the effects of chia seed oil (CSO) on the rheological properties, gluten protein structure, and microstructure of dough. The results demonstrated that CSO significantly enhanced the elasticity and cohesiveness of the dough (p < 0.05), while reducing free water content, hardness, and starch crystallinity. Compared to the 0 % and peanut oil (PO) groups, the 2 % group exhibited increases in β-sheet content by 44.77 % and 9.16 %, and disulfide bond content by 52.32 % and 26.65 %, respectively, indicating enhanced protein secondary structure and a more compact network. Observations from scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) further confirmed these findings: the 2 % group formed a uniform and continuous gluten network that effectively encapsulated starch granules, whereas the 5 % group showed disrupted protein structure and starch exposure due to excessive lipid incorporation. Additionally, the dough with 2 % CSO received the highest sensory score. This study confirms that CSO outperforms traditional PO in improving dough structural properties, providing a theoretical basis for its application as a functional ingredient in enhancing the quality and nutritional value of flour-based products.

本研究系统地研究了奇亚籽油（CSO）对面团流变特性、面筋蛋白结构和微观结构的影响。结果表明，CSO显著提高了面团的弹性和黏结性（p < 0.05），同时降低了面团的游离含水量、硬度和淀粉结晶度。与0%和花生油（PO）组相比，2%花生油组β-sheet含量分别提高了44.77%和9.16%，二硫键含量分别提高了52.32%和26.65%，表明蛋白质二级结构增强，网络更紧密。扫描电镜（SEM）和共聚焦激光扫描显微镜（CLSM）的观察进一步证实了这些发现：2%的组形成了均匀连续的面筋网络，有效地包裹了淀粉颗粒，而5%的组由于过度的脂质结合而显示出蛋白质结构的破坏和淀粉暴露。此外，含2% CSO的面团的感官得分最高。本研究证实了CSO在改善面团结构性能方面优于传统PO，为其作为功能性配料应用于提高面制品质量和营养价值提供了理论依据。

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引用次数: 0

Enhancing maize grain nutritional quality through combined application of Zn-enriched compost and rhizobacteria under natural arid conditions 自然干旱条件下富锌堆肥与根瘤菌配施提高玉米籽粒营养品质

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-10-30 DOI: 10.1016/j.jcs.2025.104309

Zafar Iqbal , Azhar Hussain , Maqshoof Ahmad , Abubakar Dar , Moazzam Jamil , Usman Zulfiqar , Hossam S. El-Beltagi , Muneera A. Saleh , P.V. Vara Prasad , Ivica Djalovic

Zinc deficiency in cereal grains reduces their nutritional quality and dietary value. This study evaluated the impact of zinc-enriched compost and zinc-solubilizing rhizobacteria (ZSB), applied individually and in combination, on maize growth, yield, and grain composition under both pot and field conditions. Ten treatments were tested, including compost, ZSB, zinc oxide (ZnO), zinc sulfate (ZnSO₄), and their combinations. The integrated treatment (T10: compost enriched with 2 % ZnO plus ZSB) performed best, significantly improving root length (15 %), plant height (18 %), root dry biomass (19 %), shoot dry biomass (13 %), and grain yield (10–15 %) compared with the control. Nutrient uptake of N (11 %), P (13 %), K (10 %), Fe (12 %), and Zn (10 %) also increased under T10. Compost with ZSB (T9) moderately enhanced plant performance, while individual applications of ZnO or ZSB showed limited effects. Field trials confirmed T10 as superior, showing 23 % higher shoot biomass, 7 % higher 1000-grain weight, and 15 % greater microbial populations. Principal Component Analysis and correlation analyses supported the synergistic interaction among ZSB, ZnO, and compost. The integrated use of ZSB and Zn-enriched compost effectively improved maize productivity, grain quality, and soil microbial activity, providing an eco-friendly, low-cost strategy for sustainable agriculture. Broader field validation is recommended for wider adoption.

谷物缺锌会降低其营养品质和膳食价值。本研究在盆栽和田间条件下，评价了富锌堆肥和增锌根瘤菌（ZSB）单独施用和组合施用对玉米生长、产量和籽粒组成的影响。试验了堆肥、ZSB、氧化锌（ZnO）、硫酸锌（ZnSO4）及其组合10种处理。综合处理（T10：添加2% ZnO + ZSB的堆肥）效果最好，与对照相比，根长（15%）、株高（18%）、根干生物量（19%）、地上部干生物量（13%）和籽粒产量（10 - 15%）显著提高。T10处理下，土壤对N（11%）、P（13%）、K（10%）、Fe（12%）和Zn（10%）的养分吸收量也有所增加。添加ZSB （T9）的堆肥可适度提高植株的生产性能，而单独施用ZnO或ZSB的效果有限。田间试验证实了T10的优越性，其茎部生物量提高23%，千粒重提高7%，微生物数量增加15%。主成分分析和相关分析支持ZSB、ZnO和堆肥之间的协同作用。ZSB和富锌堆肥的综合利用有效地提高了玉米产量、粮食品质和土壤微生物活性，为可持续农业提供了一种生态友好、低成本的策略。建议更广泛的领域验证以获得更广泛的采用。

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引用次数: 0

Drought stress at different growth stages and intensities alters lipid metabolism and eating quality in rice 不同生育阶段和强度的干旱胁迫改变了水稻的脂质代谢和食性

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-11-12 DOI: 10.1016/j.jcs.2025.104317

Mingming Hu , Qiuqiu Zhang , Guangyi Chen , Xingmei He , Congmei Li , Hong Yang , Yao Zhang , Ziyu Li , Tian Li

This study clarifies the effects of drought stress at different growth stages and intensities on rice lipid metabolism and eating quality. Three levels of drought stress—light (LD), moderate (MD), and severe (SD)—were imposed at booting, flowering, and filling stages, respectively. Conventional flooding throughout the growth period served as the control (CK). Measurements included lipid content, fatty acid composition, key lipid synthesis enzyme activities, taste value, RVA profile and yield. Results showed that drought stress at booting and flowering stages reduced lipid accumulation, increased free fatty acid (FFA) and saturated fatty acid (SFA) contents, and deteriorated eating quality and yield. In contrast, light drought stress at filling stage activated key lipid synthesis enzymes, leading to an increases in lipid content, unsaturated fatty acids (UFA), linoleic acid and yield by 5.24 %, 0.85 %, 5.64 %, and 9.73 %, respectively, while decreasing FFA and SFA contents by 13.52 % and 2.72 %. Additionally, light drought stress enhanced peak viscosity and breakdown values while reducing setback values. Higher lipid and UFA contents, along with enhanced lipid synthesis enzyme activity, contributed to better eating quality. These results indicate that light drought stress at filling stage can optimize lipid synthesis and fatty acid composition, thereby improving rice eating quality and yield.

本研究旨在阐明不同生育阶段和强度的干旱胁迫对水稻脂质代谢和食性质的影响。在孕穗期、开花期和灌浆期分别施加轻度（LD）、中度（MD）和重度（SD）干旱胁迫。整个生育期的常规驱水作为对照（CK）。测量指标包括脂质含量、脂肪酸组成、关键脂质合成酶活性、口感值、RVA曲线和产量。结果表明，孕穗期和开花期干旱胁迫降低了小麦脂质积累，增加了游离脂肪酸（FFA）和饱和脂肪酸（SFA）含量，降低了采食品质和产量。灌浆期轻度干旱胁迫激活了关键的脂质合成酶，导致脂质含量、不饱和脂肪酸（UFA）、亚油酸和产量分别增加了5.24%、0.85%、5.64%和9.73%，FFA和SFA含量分别降低了13.52%和2.72%。此外，轻度干旱胁迫提高了峰值粘度和破裂值，同时降低了挫折值。较高的脂质和UFA含量，以及增强的脂质合成酶活性，有助于改善食用品质。综上所述，灌浆期轻度干旱胁迫可以优化水稻脂质合成和脂肪酸组成，从而提高稻米食质和产量。

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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 : 2025-11-01 Epub 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

Understanding wheat dough behavior through prediction of quality profiles with explainable Machine Learning 通过可解释的机器学习预测质量概况来理解小麦面团行为

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-10-09 DOI: 10.1016/j.jcs.2025.104292

Melanie Munch , Kamal Kansou , Flavien Alonzo , Luc Saulnier , Cedric Baudrit

While technological measurements help anticipate dough behavior during breadmaking, expert sensory evaluations remain the main quality indicator. Due to their subjective nature, predicting these test outcomes is challenging, but recent advances have simplified this by identifying a limited number of consistent data patterns known as Quality profiles (QPs).

This study explores the prediction of wheat QPs using Machine Learning based on standard technological measurements. The goal is both practical (to assist in decision-making) and analytical (to identify the most relevant indicators and their optimal value ranges).

A dataset of 287 wheats samples was analyzed, using 14 commonly used parameters (eg. protein content, damaged starch, hardness, falling number, gluten index, farinograph® and alveograph® parameters). Among tested models, the Support Vector Machine model (SVM) delivered the best results. To interpret model outputs, the SHapley Additive exPlanation (SHAP) approach was used, revealing each variable's influence. The Alveograph Elasticity Index (Ie) parameter was the most informative for predicting extreme QPs. However, for Ie values between 40 and 60 %, results were less clear, suggesting the need for additional indicators and further research.

虽然技术测量有助于预测面包制作过程中的面团行为，但专家的感官评估仍然是主要的质量指标。由于它们的主观性质，预测这些测试结果是具有挑战性的，但是最近的进展通过识别有限数量的一致数据模式（称为质量概况（qp））简化了这一点。本研究探索了基于标准技术测量的机器学习对小麦QPs的预测。目标是实用的（协助决策）和分析的（确定最相关的指标及其最佳值范围）。采用14个常用参数(如：蛋白质含量，受损淀粉，硬度，下降数，面筋指数，farinograph®和alveograph®参数)。在测试的模型中，支持向量机模型（SVM）的效果最好。为了解释模型输出，使用了SHapley加性解释（SHAP）方法，揭示了每个变量的影响。肺泡弹性指数（Ie）参数在预测极端QPs方面信息量最大。然而，对于Ie值在40 - 60%之间，结果不太清楚，这表明需要额外的指标和进一步的研究。

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引用次数: 0

HS-SPME/GC-MS-based multivariate statistics to discriminate differences in volatile flavors, amino acids, and fatty acids during oat fermentation 基于HS-SPME/ gc - ms的多变量统计区分燕麦发酵过程中挥发性风味、氨基酸和脂肪酸的差异

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-09-27 DOI: 10.1016/j.jcs.2025.104286

Zixuan Wang , Siyu Lu , Tong Wu , Ting Hu , Gong Chen

This study was conducted to evaluate the effects of microbial (Monascus anka) fermentation on the volatile flavor compounds (VFCs), free amino acids (FAAs) and free fatty acids (FFAs) in oats (Avena sativa L.). The key volatile components were identified by HS-SPME-GC-MS technique combined with multivariate analysis. 55 VFCs in unfermented oats (UFO) and 82 VFCs in solid-state fermented oats (SSFO) were detected. Moreover, 8 key volatile compounds in UFO and 11 key volatile compounds in SSFO with OAV>1 were identified respectively, of which esters and terpenes could be used as potential volatile flavor markers to distinguish UFO and SSFO. The proportion of unsaturated fatty acids (dominated by linoleic acid and linolenic acid) increased 14.76 % in SSFO, compared in UFO. Fermentation significantly increased the FAAs content in SSFO, which was 18.18 times higher than that of UFO. Interestingly, FAAs and FFAs were closely (r² > 0.97, p < 0.01) related to the VFCs in SSFO. Therefore, microbial fermentation changed the types and contents of VFCs and non-VFCs in oats, which enriched a special flavor of functional oat-foods.

本试验旨在研究微生物（红曲霉）发酵对燕麦挥发性风味化合物（vfc）、游离氨基酸（FAAs）和游离脂肪酸（FFAs）的影响。采用HS-SPME-GC-MS技术结合多变量分析对主要挥发性成分进行鉴定。在未发酵燕麦（UFO）和固态发酵燕麦（SSFO）中分别检测到55个vfc和82个vfc。此外，通过OAV>；1分别鉴定出UFO中的8种关键挥发性化合物和SSFO中的11种关键挥发性化合物，其中酯类和萜烯类可作为区分UFO和SSFO的潜在挥发性风味标记物。不饱和脂肪酸（以亚油酸和亚麻酸为主）的比例在SSFO中比在UFO中增加了14.76%。发酵显著提高了SSFO中FAAs的含量，是UFO的18.18倍。有趣的是，FAAs和FFAs与SSFO的vfc密切相关（r2 > 0.97, p < 0.01）。因此，微生物发酵改变了燕麦中vfc和非vfc的种类和含量，丰富了功能性燕麦食品的特殊风味。

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引用次数: 0

Exploring the modification of dietary fiber from black highland barley bran based on machine learning and metabolomics 基于机器学习和代谢组学的黑青稞麸皮膳食纤维改性研究

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

Journal of Cereal Science

Pub Date : 2025-11-01 Epub Date: 2025-09-11 DOI: 10.1016/j.jcs.2025.104277

Minhao Xu , Hongjin Ning , Zhijun Wu , Hong Chen , Wen Qin , Derong Lin

This study systematically investigated the impact of different treatment parameters on dietary fiber components and their underlying modification mechanisms concerning functional properties through machine learning and metabolomics. A Random Forest (RF) model was established to conduct a comprehensive analysis on multi-parameter optimization, achieving superior predictive performance (test set R² = 0.9602) and identifying optimal soluble dietary fiber (SDF) production conditions: microwave power at 550 W, microwave duration at 3 min, inoculation volume at 11 %, fermentation temperature at 36 °C, and fermentation time at 30 h. Metabolomic profiling revealed that organic acids produced during microbial fermentation altered the structure of insoluble dietary fiber (IDF), thereby affecting its physicochemical properties. This study successfully constructed a mathematical relationship model between dietary fiber components and functional characteristics, providing mechanistic insights into dietary fiber modification processes.

本研究通过机器学习和代谢组学技术，系统研究了不同处理参数对膳食纤维成分的影响及其对功能特性的潜在修饰机制。建立随机森林（Random Forest， RF）模型，对多参数优化进行综合分析，获得较好的预测性能（检验集R2 = 0.9602），确定了可溶性膳食纤维（SDF）的最佳生产条件：微波功率为550 W，微波时间为3 min，接种量为11%，发酵温度为36℃，发酵时间为30 h。代谢组学分析表明，微生物发酵过程中产生的有机酸改变了不溶性膳食纤维（IDF）的结构，从而影响了其理化性质。本研究成功构建了膳食纤维成分与功能特性之间的数学关系模型，为膳食纤维改性过程提供了机理见解。

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