Journal of Cereal Science最新文献

Rice (Oryza sativa) is one of the most widely cultivated crops in the world, which makes it a promising source of non-animal protein. However, the utilization of RP in food is still limited due to its poor solubility. The present study modified RP through combinational methods and determined the changes in its solubility and functionality. Different combinations of three chemical modification methods, including deamidation, phosphorylation, and disulfide reduction, were employed. Disulfide reduction and following deamidation effectively improved the RP solubility from 1.29% to 51.45%, while if deamidation was applied before disulfide reduction the RP had the solubility increased to 40.46%. Phosphorylation showed little effect in enhancing RP solubility, rather it lowers the solubility when applied after the other two methods. Furthermore, the foaming properties, the water holding capacity, and the oil absorption capacity were also improved through the combinational methods. This study offers a potential avenue for enhancing the applicability of RP in various food applications.

Techno-functional properties of six sorghum types were determined during spontaneous sourdough batter-type fermentation for Kisra production. All sorghum types showed a progressive decrease in pH to about 3.3 with fermentation for 40 h, accompanied by an increase in titratable acidity and free amino nitrogen. Fermentation increased pasting viscosity at 16 and 24 h, but decreased at 40 h due to starch hydrolysis. Protein hydrolysis as shown by SDS-PAGE leads to disaggregation of flour particles and the release of starch granules to increase the pasting viscosity. Thus, starch was more freely available to absorb water to paste and produce a higher viscosity from zero to 40 h. The decrease in pasting viscosity from 24 h to 40 h of fermentation was related to starch hydrolysis, as there was a reduction in total starch in the batter and pitting of starch granules, as shown by scanning electron microscopy. Fermentation had a more significant effect on techno-functional properties than sorghum types. Low protein and high tannin contents among the sorghum type also showed higher pasting viscosity. The techno-functional changes of sorghum batter during fermentation, especially the high pasting viscosity, might be helpful for structure design of kisra and other gluten-free sorghum-based products.

Rice bran was modified by steam explosion (SE) treatment to investigate the effect of different steam pressure (0.4, 0.8, 1.2, 1.6, and 2.0 MPa) with rice bran through 60 mesh and rice bran pulverization (60, 80, and 100 mesh) with the steam pressure of 1.2 MPa on the functional properties and structure of soluble dietary fiber (SDF) from SE-treated rice bran. SE pretreatment enhanced glucose and cholesterol adsorption capacity, water-holding capacity, oil-holding capacity, lipase inhibition capacity and anti-oxidation properties of SDF. However, functional properties of SDF were adversely affected when steam pressure was 2.0 MPa or crushing degree of rice bran was 100 mesh. The results showed that some glycosidic and hydrogen bonds were broken, resulting in a porous honeycomb structure and decreased polymerization degree of the crystalline regions and relative crystallinity in SDF from SE-treated rice bran. In general, the optimum condition for obtaining better properties of SDF was treated for rice bran at the steam pressure of 1.2 MPa and sieve size of 60 mesh. This finding emphasizes essential information on SE treatment of rice bran in modifying the properties of SDF, which is helpful to the development and utilization of SDF from SE-treated rice bran.

This study analyzed six mutant rice samples from uniform genetic and planting backgrounds with amylose contents ranging from 4.21% to 17.52%. The physicochemical, structural and functional properties of the extracted starches were investigated and their relationships were analyzed. No significant changes were observed in the morphology, granule size, amylopectin chain-length distribution, and crystalline type of rice starches. The average hydrodynamic radius (R_h), relative crystallinity (RC), the ratio of 1045 cm⁻¹/1022 cm⁻¹ (R_1045/1022), and lamellar peak intensity (I_max) were significantly correlated with amylose content, impacting the digestion properties. A higher degree of order in starch structure was found to impede its digestion progress by affecting its physicochemical characteristics. The decreased onset temperature and increased gelatinization temperature range indicated increased crystalline structure instability, decreasing peak time and pasting temperature. Furthermore, there were notable reductions in starch digestion rate (k) and rapidly digestible starch content (RDS) as amylose content increased, despite no significant change in the final digestion percentage. The k exhibited a positive correlation with R_h, while there was a positive association between RC, R_1045/1022, and I_max with RDS. These findings can provide valuable guidance for rice breeders in developing rice varieties with specific functional attributes.

The practice of extrusion treatment has gained widespread adoption in the food industry. This treatment notably improved the quality of whole millet cake and the underlying mechanism was investigated. The results showed that millet extruded at 14% moisture could enhance the quality of whole millet cake by reducing hardness and increasing springiness, specific volume, and height-to-diameter ratio. Moreover, the improvement effect became more pronounced as the extrusion temperature reached 170 °C. However, it was worth noting that excessive moisture (18%) and high temperature (170 °C) during extrusion led to the highest gelatinization degree, resulting in a sticky cake batter that fails to form a soft cake during baking. In contrast, extrusion at low moisture (14%) and high temperature (170 °C) promoted starch degradation and formation of more starch complexes. These effects reduced stickiness while increasing the elasticity of the cake batter. This, in turn, contributes to the superior quality of the cake prepared using extruded millet flour at 14% moisture and 170 °C. The formation of starch complexes played a crucial role in enhancing the elasticity of the cake batter and overall cake quality, as they acted as supports within the cake batter matrix.

Rice bran dietary fiber (RBDF) is a byproduct of rice milling that has potential applications in breadmaking. This study investigated the effects of adding RBDF at different soluble and insoluble fractions on bread quality and storage properties. RBDF was separated into soluble (RBSDF) and insoluble (RBIDF) fractions and added to the bread at various concentrations. The results showed that adding an appropriate amount of RBSDF (6%) improved the texture, specific volume, sensory evaluation, and shelf life of bread while adding too much RBSDF (12%) or RBIDF (>8%) reduced the quality of bread and increased its hardening and moisture loss during storage. The bread quality was improved when the addition of RBSDF and RBIDF were 6% and 5%, respectively, which could enhance the fiber intake, meeting the diversified dietary needs of consumers.

This work explored, for the first time, the impact of noodles resting on the edible quality of fresh yellow alkaline noodles and demonstrated the promotion mechanism through analysis of physicochemical properties of principal components and microstructure of the noodles. According to the results, after resting for 18 h, fresh noodles exhibited reduced cooking loss and incresed water absorption. The chewiness and hardness of cooked noodles increased by 40.34% and 18.52%, respectively. An increase in the proportion of weakly bound water in the rested noodles was observed. indicating a more even distribution of moisture in noodles. Furthermore, a stronger gluten network structure and more organized secondary structure of gluten proteins were noted. The analysis of gluten network microstructure revealed a shorter average gluten network length, average protein width, higher branching rate, and lower terminal rate. Additionally, a higher peak viscosity of starch was found in the rested noodles.

Especially high levels of asparagine, like those present in potatoes, combined with reducing sugars, lead to increased acrylamide formation. As the influence of potato addition on acrylamide and baking quality in breads has not been examined yet, we aimed to investigate this area and prepared breads with potato flakes (7.5–22.5 g/100 g flour) at different moisture levels as a common mitigation approach (56.5–79.1 g/100 g flour). Analyses included reducing sugars (HPAEC–PAD), asparagine (HPLC) in dough, acrylamide (HPLC-MS/MS) in crumbs and crusts and baking quality measures (dimensions, baking yield, specific volume, lightness, browning index, firmness, crumb and crust moisture, crust-to-crumb ratio, crust thickness, pore analysis). High acrylamide concentrations were measured in crusts, reaching 292.3 ± 16.2 μg/kg, or 91.8 ± 5.3 μg/kg in bread. Significant (p < 0.001) linear correlations were identified between crust acrylamide and asparagine (r = 0.97), glucose (r = 0.85) and maltose (r = 0.92) in doughs, and also potato flakes addition (r = 0.95), surface browning index (r = 0.90) and bread lightness (r = −0.97). Summarizing, potato flakes addition led to higher precursor levels, while water addition influenced the reaction kinetics. Both parameters affected the quality of the bread significantly.

The impact of hot-air drying (HA) and microwave-hot-air drying (MHA) on aroma components and free amino acids (FAAs) in wheat germ (WG) were investigated.

It was found that drying treatment improved the rancidity odor of WG, and MHA is better than HA. A total of 56 volatile compounds were identified in WG following different treatments, with 20 compounds identified as key differential compounds, and 13 key compounds were further screened based on the relative odor activity value (ROAV) > 1. Compared with HA, MHA accelerated the conversion of alcohols to aldehydes in WG, resulting in a more intense aroma and enhanced freshness and sweetness, but with an increase in bitter amino acids. Glutamic acid (Glu) exhibited a negative correlation with five aroma substances, while lysine (Lys) and arginine (Arg) were significantly negatively correlated with six and four aroma substances, respectively. The above results indicate that 2 types of drying have an impact on WG flavours, these findings offer valuable insights for the development and utilization of wheat germ, providing a reference for further exploration in this field.

Oat β-glucan is catabolized by gut microbiota, however, the interaction relationship between β-glucan and gut microbiota is unclear. We aim to investigate the primary intestinal microbial species responsible for oat β-glucan degradation and explore their interaction. The result of in vitro fermentation showed that β-glucan significantly altered gut microbiota composition and primary microbial species responding to β-glucan was Lactobacillus. A total of 4 strains of Lactobacillus murinus were in vitro obtained and inoculated in the medium containing β-glucan as the sole carbon source to verify their association with β-glucan, and result showed that 4 strains of L. murinus could indeed degrade β-glucan. Genome analysis suggested that 4 strains of L. murinus contained abundant carbohydrate enzymes-encoding genes, among which genes encoding glycoside hydrolases family 1 (GH1) were most likely associated with β-glucan degradation. Further analysis revealed that GH1 could bind to β-glucan units through hydrogen bonding. Our study provides a novel insight into the research on interplay between dietary components and gut microbiota, and strategy for the exploration of potential carbohydrate hydrolase from gut microbiota for cereal β-glucan processing.