Gabriella Muskovics, Alexandra Farkas, Zsuzsanna Bugyi, Sandor Tömösközi
Background and Objectives
Celiac disease (CD) is an immune-mediated condition triggered by gluten consumption. Although more studies stated that gluten proteins are partially degrading during sourdough fermentation, it is still unclear whether the CD toxic epitopes are affected. Our aim was to examine the effect of controlled sourdough fermentation on the gluten content and composition with different sourdough starters in rye flour.
Findings
Despite significant changes in protein size distribution and a decrease in secalin types confirmed by high-performance liquid chromatography methods, the enzyme-linked immunosorbent assay results showed increased gluten content after fermentation. The incomplete degradation of gluten and the potential resistance of celiac toxic epitopes may explain our results. As part of the R5 antibody binding, epitopes are supposed to be unavailable in the native form of secalins; they might be released and become accessible in the smaller protein fragments.
Conclusions
In comparison of the effect of different starter cultures, the results show that the different microbiological composition of the sourdough samples might be the reason for the differences in the protein degradation.
Significance and Novelty
Results highlight the importance of a deeper investigation of the effects of gluten protein degradation on CD toxicity and the standardization of the fermentation process.
背景与目标 乳糜泻（CD）是一种由食用麸质引发的免疫介导疾病。尽管越来越多的研究表明，面筋蛋白在酸包粉发酵过程中会部分降解，但目前仍不清楚 CD 的毒性表位是否会受到影响。我们的目的是研究控制酸包粉发酵对黑麦粉中不同酸包粉发酵剂的面筋含量和组成的影响。 研究结果 尽管经高效液相色谱法证实蛋白质大小分布发生了明显变化，仲肽酶类型减少，但酶联免疫吸附测定结果显示发酵后面筋含量增加。麸质的不完全降解和乳糜泻毒性表位的潜在抗性可能解释了我们的结果。作为 R5 抗体结合的一部分，表位在原生形式的颉颃素中应该是不可用的；它们可能会被释放出来，并在较小的蛋白质片段中变得可及。 结论 通过比较不同酵母培养物的效果，结果表明酸面团样品的微生物组成不同可能是导致蛋白质降解差异的原因。 意义和新颖性 结果凸显了深入研究面筋蛋白降解对 CD 毒性的影响以及发酵过程标准化的重要性。
{"title":"Changes of gluten protein composition during sourdough fermentation in rye flour","authors":"Gabriella Muskovics, Alexandra Farkas, Zsuzsanna Bugyi, Sandor Tömösközi","doi":"10.1002/cche.10837","DOIUrl":"https://doi.org/10.1002/cche.10837","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Celiac disease (CD) is an immune-mediated condition triggered by gluten consumption. Although more studies stated that gluten proteins are partially degrading during sourdough fermentation, it is still unclear whether the CD toxic epitopes are affected. Our aim was to examine the effect of controlled sourdough fermentation on the gluten content and composition with different sourdough starters in rye flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Despite significant changes in protein size distribution and a decrease in secalin types confirmed by high-performance liquid chromatography methods, the enzyme-linked immunosorbent assay results showed increased gluten content after fermentation. The incomplete degradation of gluten and the potential resistance of celiac toxic epitopes may explain our results. As part of the R5 antibody binding, epitopes are supposed to be unavailable in the native form of secalins; they might be released and become accessible in the smaller protein fragments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In comparison of the effect of different starter cultures, the results show that the different microbiological composition of the sourdough samples might be the reason for the differences in the protein degradation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Results highlight the importance of a deeper investigation of the effects of gluten protein degradation on CD toxicity and the standardization of the fermentation process.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1354-1363"},"PeriodicalIF":2.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10837","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Poorva Sharma, Michael T. Nickerson, Darren R. Korber
Background and Objectives
The aim of this study was to develop a wall material using pea protein isolate and pectin to optimize the encapsulation of Lactobacillus casei by spray drying. Response surface methodology (RSM) and artificial neural network (ANN) were used to analyze the effect of processing parameters.
Findings
The results showed that both RSM and ANN could be used to successfully characterize the experimental data, although ANN demonstrated greater predictive accuracy than RSM due to a higher R2 and lower mean square error (MSE).
Conclusion
ANN was observed to show more suitability than RSM. The encapsulation efficiency (90.7%), yield (45.5%), and wettability (169 s) of spray-dried probiotic powder obtained under optimal spray drying conditions (inlet air temperature (132°C); feed flow rate (9.5 mL/min) and pea protein isolate concentration (7.1%)) were observed to be not significantly different (p < .05) from predicted values for all three parameters, demonstrating the validity of applied model.
Significance and Novelty
In this study, production technology of vegan base probiotic powder has been developed using mathematical modeling through the spray-drying method. Therefore, this data can be useful for food processing industries to develop a high-quality probiotic powder through spray drying.
背景与目的 本研究旨在开发一种使用豌豆蛋白分离物和果胶的壁材，以优化喷雾干燥法对干酪乳杆菌的封装。采用响应面法（RSM）和人工神经网络（ANN）分析了加工参数的影响。 研究结果 结果表明，RSM 和 ANN 都能成功地描述实验数据的特征，但 ANN 的 R2 和均方误差（MSE）更低，因此比 RSM 显示出更高的预测准确性。 结论 ANN 比 RSM 更适用。在最佳喷雾干燥条件（进气温度（132°C）、进料流速（9.5 mL/min）和豌豆蛋白分离物浓度（7.1%））下，观察到喷雾干燥益生菌粉的封装效率（90.7%）、产量（45.5%）和润湿性（169 s）与所有三个参数的预测值均无显著差异（p <.05），证明了所应用模型的有效性。 意义和新颖性 本研究利用数学模型，通过喷雾干燥法，开发了素基益生菌粉的生产技术。因此，这些数据对食品加工业通过喷雾干燥法研制优质益生菌粉很有帮助。
{"title":"A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei","authors":"Poorva Sharma, Michael T. Nickerson, Darren R. Korber","doi":"10.1002/cche.10838","DOIUrl":"https://doi.org/10.1002/cche.10838","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The aim of this study was to develop a wall material using pea protein isolate and pectin to optimize the encapsulation of <i>Lactobacillus casei</i> by spray drying. Response surface methodology (RSM) and artificial neural network (ANN) were used to analyze the effect of processing parameters.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that both RSM and ANN could be used to successfully characterize the experimental data, although ANN demonstrated greater predictive accuracy than RSM due to a higher <i>R</i><sup>2</sup> and lower mean square error (MSE).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>ANN was observed to show more suitability than RSM. The encapsulation efficiency (90.7%), yield (45.5%), and wettability (169 s) of spray-dried probiotic powder obtained under optimal spray drying conditions (inlet air temperature (132°C); feed flow rate (9.5 mL/min) and pea protein isolate concentration (7.1%)) were observed to be not significantly different (<i>p</i> < .05) from predicted values for all three parameters, demonstrating the validity of applied model.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>In this study, production technology of vegan base probiotic powder has been developed using mathematical modeling through the spray-drying method. Therefore, this data can be useful for food processing industries to develop a high-quality probiotic powder through spray drying.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1364-1379"},"PeriodicalIF":2.2,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan
Germination has been extensively studied, but the changes in different starch components have not yet been entirely elucidated. The aim of this study was to assess the effects of germination on the starch composition, physicochemical properties, and structure of red sorghum seeds.
{"title":"Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments","authors":"Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan","doi":"10.1002/cche.10834","DOIUrl":"https://doi.org/10.1002/cche.10834","url":null,"abstract":"Germination has been extensively studied, but the changes in different starch components have not yet been entirely elucidated. The aim of this study was to assess the effects of germination on the starch composition, physicochemical properties, and structure of red sorghum seeds.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"64 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142247515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rabiu Sani Shawai, Wenfei Tian, Siyang Liu, Xue Gong, Jindong Liu, Shuanghe Cao, Yong Zhang, Zhonghu He
Background and Objectives
Ferulic acid is a prominent bioactive compound found in wheat grains, known for its beneficial health effects, prompting significant interest from breeders and producers. The aim of this study was to identify new quantitative trait loci (QTL) to aid in the development of wheat varieties with increased ferulic acid concentration (FAC).
Findings
In this study, a recombinant inbred line population, resulting from a cross between Zhongmai 578 and Jimai 22, was evaluated in five different environments. Genotyping was performed using the wheat 50 K single-nucleotide polymorphism (SNP) array. Three stable QTL, named QFAC.caas-2D, QFAC.caas-3B, and QFAC.caas-4D, were identified. These QTL explained 4.24%–7.09%, 3.7%–4.57%, and 3.20%–5.06% of the phenotypic variances, respectively. Furthermore, three SNPs closely associated with above QTL were successfully converted into kompetitive allele-specific polymerase chain reaction (KASP) markers.
Conclusions
FAC is a complex trait governed by multiple minor-effect QTL. The successful development of KASP markers opens up avenues for marker-assisted selection in breeding programs.
Significance and Novelty
This study establishes a genetic foundation for understanding the genetic basis of FAC in wheat. The identified QTL and developed KASP markers offer valuable insights for quality breeding initiatives and the production of functional wheat-based foods.
{"title":"QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22","authors":"Rabiu Sani Shawai, Wenfei Tian, Siyang Liu, Xue Gong, Jindong Liu, Shuanghe Cao, Yong Zhang, Zhonghu He","doi":"10.1002/cche.10835","DOIUrl":"10.1002/cche.10835","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Ferulic acid is a prominent bioactive compound found in wheat grains, known for its beneficial health effects, prompting significant interest from breeders and producers. The aim of this study was to identify new quantitative trait loci (QTL) to aid in the development of wheat varieties with increased ferulic acid concentration (FAC).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>In this study, a recombinant inbred line population, resulting from a cross between Zhongmai 578 and Jimai 22, was evaluated in five different environments. Genotyping was performed using the wheat 50 K single-nucleotide polymorphism (SNP) array. Three stable QTL, named <i>QFAC.caas-2D</i>, <i>QFAC.caas-3B</i>, and <i>QFAC.caas-4D</i>, were identified. These QTL explained 4.24%–7.09%, 3.7%–4.57%, and 3.20%–5.06% of the phenotypic variances, respectively. Furthermore, three SNPs closely associated with above QTL were successfully converted into kompetitive allele-specific polymerase chain reaction (KASP) markers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>FAC is a complex trait governed by multiple minor-effect QTL. The successful development of KASP markers opens up avenues for marker-assisted selection in breeding programs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study establishes a genetic foundation for understanding the genetic basis of FAC in wheat. The identified QTL and developed KASP markers offer valuable insights for quality breeding initiatives and the production of functional wheat-based foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1345-1353"},"PeriodicalIF":2.2,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142247518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dai Shi, Andrea K. Stone, Christopher P. F. Marinangeli, Janelle Carlin, Michael T. Nickerson
Background and Objectives
Faba beans are emerging as highly nutritious ingredients that have the potential to contribute to the global demand for healthy and sustainable plant-based proteins. The current review aims to provide a summarized overview of faba bean macronutrients, protein quality, and antinutritional factors (ANFs), as well as their reduction strategies through a variety of processing means.
Findings
Relative to other pulses, faba beans are higher in protein content and similar in protein quality. However, without proper preparation and/or processing, the presence of minor amounts of ANFs can hinder their nutritional value. These nonnutritive, but biologically active, compounds can be diminished through mechanical, thermal, and nonthermal treatments.
Conclusions
Nonconventional processing techniques to retain or improve protein quality remain an area of future research for improving faba bean nutrition and expanding its utilization.
Significance and Novelty
This review will advance the science and utilization of faba bean ingredients while providing future research opportunities.
{"title":"Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing","authors":"Dai Shi, Andrea K. Stone, Christopher P. F. Marinangeli, Janelle Carlin, Michael T. Nickerson","doi":"10.1002/cche.10830","DOIUrl":"10.1002/cche.10830","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Faba beans are emerging as highly nutritious ingredients that have the potential to contribute to the global demand for healthy and sustainable plant-based proteins. The current review aims to provide a summarized overview of faba bean macronutrients, protein quality, and antinutritional factors (ANFs), as well as their reduction strategies through a variety of processing means.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Relative to other pulses, faba beans are higher in protein content and similar in protein quality. However, without proper preparation and/or processing, the presence of minor amounts of ANFs can hinder their nutritional value. These nonnutritive, but biologically active, compounds can be diminished through mechanical, thermal, and nonthermal treatments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Nonconventional processing techniques to retain or improve protein quality remain an area of future research for improving faba bean nutrition and expanding its utilization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This review will advance the science and utilization of faba bean ingredients while providing future research opportunities.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1181-1197"},"PeriodicalIF":2.2,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10830","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chlamydomonas reinhardtii (C. reinhardtii) is recognized as a sustainable source of high-quality protein. This study aimed to assess the potential application of C. reinhardtii for producing microalgae-fortified steamed bread. To reduce the inherent green color and volatile compounds of the microalgae, lactic acid bacteria (LAB) fermentation was applied as a pretreatment method for C. reinhardtii. Subsequently, both unfermented (unFC) and fermented C. reinhardtii (FC) were added to steamed bread formulations (4%, 8%, 12%, and 16% wheat flour substitution).
Findings
The results showed that the incorporation of unFC into steamed bread had a dose-dependent negative impact on the dough fermentation performance and the quality of steamed bread, including volume, texture, and sensory attributes, rendering the steamed bread unacceptable. Fermentation altered the amino acid profile of C. reinhardtii, caused the color to shift from green to red (a*, −14.7 vs. 7.0), and reduced unpleasant volatile components. Further, fermentation reduced the negative impact of microalgae incorporation, especially at substitution levels of 4% and 8%, which manifested as an increased dough fermentation volume and improved bread volume with reduced crumb firmness of the steamed bread. However, in sensory analysis, the steamed bread that contained 4% FC had an overall acceptability similar to the control sample.
Conclusions
Microalgae-enriched steamed bread could be produced by incorporating up to 4% FC to improve its nutritional profiles while maintaining overall sensory acceptability by the consumers.
Significance and Novelty
LAB fermentation of C. reinhardtii is a feasible strategy to address the sensory and structural challenges that hinder the incorporation of algae into food products.
背景与目的衣藻（C. reinhardtii）被认为是一种可持续的优质蛋白质来源。本研究旨在评估利用衣藻生产微藻强化馒头的潜力。为了减少微藻固有的绿色和挥发性化合物，采用乳酸菌（LAB）发酵法作为 C. reinhardtii 的预处理方法。结果表明，在馒头中加入未发酵（unFC）和发酵的 C. reinhardtii（FC）会对面团发酵性能和馒头的质量（包括体积、质地和感官属性）产生剂量依赖性的负面影响，使馒头无法接受。发酵改变了 C. reinhardtii 的氨基酸谱，使颜色从绿色变为红色（a*，-14.7 对 7.0），并减少了不愉快的挥发性成分。此外，发酵减少了微藻添加的负面影响，特别是在 4% 和 8% 的替代水平下，这表现为面团发酵体积增加，面包体积改善，但馒头的面包屑硬度降低。结论富含微藻的馒头可以通过添加不超过 4% 的 FC 来改善其营养成分，同时保持消费者的整体感官接受度。
{"title":"Lactic acid bacteria-fermented Chlamydomonas reinhardtii as an innovative ingredient to produce microalgae-enriched steamed bread","authors":"Zhiqiang Jin, Yaoguang Gu, Wen Zhang","doi":"10.1002/cche.10833","DOIUrl":"10.1002/cche.10833","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p><i>Chlamydomonas reinhardtii</i> (<i>C. reinhardtii</i>) is recognized as a sustainable source of high-quality protein. This study aimed to assess the potential application of <i>C. reinhardtii</i> for producing microalgae-fortified steamed bread. To reduce the inherent green color and volatile compounds of the microalgae, lactic acid bacteria (LAB) fermentation was applied as a pretreatment method for <i>C. reinhardtii</i>. Subsequently, both unfermented (unFC) and fermented <i>C</i>. <i>reinhardtii</i> (FC) were added to steamed bread formulations (4%, 8%, 12%, and 16% wheat flour substitution).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that the incorporation of unFC into steamed bread had a dose-dependent negative impact on the dough fermentation performance and the quality of steamed bread, including volume, texture, and sensory attributes, rendering the steamed bread unacceptable. Fermentation altered the amino acid profile of <i>C</i>. <i>reinhardtii</i>, caused the color to shift from green to red (<i>a</i>*, −14.7 vs. 7.0), and reduced unpleasant volatile components. Further, fermentation reduced the negative impact of microalgae incorporation, especially at substitution levels of 4% and 8%, which manifested as an increased dough fermentation volume and improved bread volume with reduced crumb firmness of the steamed bread. However, in sensory analysis, the steamed bread that contained 4% FC had an overall acceptability similar to the control sample.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Microalgae-enriched steamed bread could be produced by incorporating up to 4% FC to improve its nutritional profiles while maintaining overall sensory acceptability by the consumers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>LAB fermentation of <i>C</i>. <i>reinhardtii</i> is a feasible strategy to address the sensory and structural challenges that hinder the incorporation of algae into food products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1327-1344"},"PeriodicalIF":2.2,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jeongeon Kim, Yujin Moon, Hyungseop Kim, Gűlden Gőksen, Meera Kweon
Background and Objectives
This study investigated the physicochemical properties, particle size, pasting properties, phenolic acids, carotenoid content, and fresh noodle quality characteristics of whole einkorn flour (WEF) in comparison with whole wheat flour (WWF). Three WEF samples from different cultivation regions in Turkey were analyzed.
Findings
The WEFs exhibited significant variations in all quality characteristics compared to WWF, influenced by different einkorn growing environments. Phenolic acid and carotenoid contents, along with antioxidant activity, were highest in WEF1 and WEF2, highlighting their potential nutritional benefits. Noodles made from WEF3 demonstrated quality equivalent to that of WWF, although their protein content and nutritional value were relatively lower than those of WEF1 and WEF2.
Conclusions
This research demonstrates the potential of WEF for fresh noodle production with quality comparable to WWF. The nutritional value varies by cultivation area, emphasizing the importance of selecting appropriate cultivars and growing conditions for optimal results.
Significance and Novelty
This study highlights, for the first time, the nutritional value and quality characteristics of WEF influenced by growing areas, impacting its suitability, equivalent to WWF, for producing fresh noodles.
背景和目的 本研究调查了裸麦全粉（WEF）与全麦面粉（WWF）相比的理化特性、粒度、糊化特性、酚酸、类胡萝卜素含量以及新鲜面条的质量特性。研究结果与 WWF 相比，WEF 在所有质量特性上都表现出显著差异，这是受不同裸麦生长环境的影响。WEF1和WEF2的酚酸和类胡萝卜素含量以及抗氧化活性最高，突出了其潜在的营养价值。由 WEF3 制成的面条的质量与 WWF 相当，但其蛋白质含量和营养价值相对低于 WEF1 和 WEF2。本研究首次强调了 WEF 的营养价值和质量特性受种植区域的影响，这影响了其与 WWF 同等生产新鲜面条的适宜性。
{"title":"Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour","authors":"Jeongeon Kim, Yujin Moon, Hyungseop Kim, Gűlden Gőksen, Meera Kweon","doi":"10.1002/cche.10832","DOIUrl":"10.1002/cche.10832","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study investigated the physicochemical properties, particle size, pasting properties, phenolic acids, carotenoid content, and fresh noodle quality characteristics of whole einkorn flour (WEF) in comparison with whole wheat flour (WWF). Three WEF samples from different cultivation regions in Turkey were analyzed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The WEFs exhibited significant variations in all quality characteristics compared to WWF, influenced by different einkorn growing environments. Phenolic acid and carotenoid contents, along with antioxidant activity, were highest in WEF1 and WEF2, highlighting their potential nutritional benefits. Noodles made from WEF3 demonstrated quality equivalent to that of WWF, although their protein content and nutritional value were relatively lower than those of WEF1 and WEF2.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This research demonstrates the potential of WEF for fresh noodle production with quality comparable to WWF. The nutritional value varies by cultivation area, emphasizing the importance of selecting appropriate cultivars and growing conditions for optimal results.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study highlights, for the first time, the nutritional value and quality characteristics of WEF influenced by growing areas, impacting its suitability, equivalent to WWF, for producing fresh noodles.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1316-1326"},"PeriodicalIF":2.2,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marta S. Izydorczyk, T. McMillan, S. A. Tittlemier, J. O'Donovan, B. D. Tidemann
Background and Objectives
A preharvest application of glyphosate on malting barley can assist in the management of perennial weed growth before harvest and serves as a harvest aid by drying down the crop. The main objective of this study was to assess the effects of preharvest glyphosate application at two glyphosate rates (900 or 1125 g ae/ha) and three application timings based on the maturity and seed moisture level (soft dough, hard dough, or mature).
Findings
The levels of glyphosate residue in barley grain were highly variable among locations and years ranging from 0 to 95 mg/kg. Glyphosate application at both rates at the soft dough stage significantly decreased the kernel weight of barley grain. Barley grain with up to 40 mg/kg of glyphosate residue exhibited adequate germination energy required for malting purposes; however, the residue negatively affected the growth of roots during the malting process. The levels of α-amylase in malt decreased with increasing levels of glyphosate residue in barley. Other malt and wort parameters were generally not affected by the glyphosate application on barley.
Conclusions
Too early application of glyphosate at the soft dough stage of barley grain development reduced the kernel weight and size, interfered with roots production, affected synthesis of α-amylase, and reduced the malt extract in several cases.
Significance and Novelty
Results indicated that in the majority of environments, when glyphosate was applied at the recommended stage and rate, neither the maximum residue limit was exceeded nor were the germination and malting quality of barley impaired. In real farming conditions, it might be hard to achieve similar results despite adherence to the recommended timing of glyphosate application because of the nonuniform level of crop maturity in the field and/or uncontrollable environmental effects.
麦芽大麦收获前施用草甘膦有助于在收获前管理多年生杂草的生长，并通过使作物干燥而起到辅助收获的作用。本研究的主要目的是评估收割前施用草甘膦的效果，根据大麦的成熟度和种子水分水平（软团、硬团或成熟），采用两种草甘膦施用量（900 或 1125 g ae/ha）和三种施用时间。
{"title":"Effects of different timing and rate of glyphosate application on the residue level, grain quality, and processing performance of two Canadian malting barley varieties","authors":"Marta S. Izydorczyk, T. McMillan, S. A. Tittlemier, J. O'Donovan, B. D. Tidemann","doi":"10.1002/cche.10829","DOIUrl":"10.1002/cche.10829","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>A preharvest application of glyphosate on malting barley can assist in the management of perennial weed growth before harvest and serves as a harvest aid by drying down the crop. The main objective of this study was to assess the effects of preharvest glyphosate application at two glyphosate rates (900 or 1125 g ae/ha) and three application timings based on the maturity and seed moisture level (soft dough, hard dough, or mature).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The levels of glyphosate residue in barley grain were highly variable among locations and years ranging from 0 to 95 mg/kg. Glyphosate application at both rates at the soft dough stage significantly decreased the kernel weight of barley grain. Barley grain with up to 40 mg/kg of glyphosate residue exhibited adequate germination energy required for malting purposes; however, the residue negatively affected the growth of roots during the malting process. The levels of α-amylase in malt decreased with increasing levels of glyphosate residue in barley. Other malt and wort parameters were generally not affected by the glyphosate application on barley.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Too early application of glyphosate at the soft dough stage of barley grain development reduced the kernel weight and size, interfered with roots production, affected synthesis of α-amylase, and reduced the malt extract in several cases.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Results indicated that in the majority of environments, when glyphosate was applied at the recommended stage and rate, neither the maximum residue limit was exceeded nor were the germination and malting quality of barley impaired. In real farming conditions, it might be hard to achieve similar results despite adherence to the recommended timing of glyphosate application because of the nonuniform level of crop maturity in the field and/or uncontrollable environmental effects.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1305-1315"},"PeriodicalIF":2.2,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10829","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fermentation has a huge potential to improve the nutritional and functional properties by using the biological activity of the grain itself. The current study was performed to optimize the conditions for the fermentation of Quality Protein Maize (QPM) and maize further; the impact of fermentation treatment on the bio-techno-functional properties of QPM and maize flour was assessed.
Findings
The technological properties, including oil absorption capacity, water solubility index, emulsion activity and stability, foaming capacity and stability, protein solubility, gel consistency, and least gelation concentration, were found to be increased with the fermentation treatment, while water absorption capacity, paste clarity, and swelling power observed a decline. The findings suggested elevated levels of all the bioactive constituents with the fermentation process. The modulations at the molecular level were confirmed by the scanning electron micrographs of fermented flour. Further, changes in the peaks of Fourier transform infrared spectra and the emergence of new peaks were also reported.
Conclusions
The fermentation treatment altered the techno-functional properties, bioactive constituents, macromolecular structure, and molecular interactions of QPM and maize flour.
Significance and Novelty
Limited literature is available dedicated to the assessment of the nutritional, techno-functional, and phytochemical components in QPM and maize as influenced by the fermentation process. Further, changes in the structural and molecular interactions in the flour components due to fermentation treatment have not been studied comprehensively.
{"title":"Transformative effects of lactic acid fermentation on maize and quality protein maize: Phytochemical characterization, functional properties, and structural features","authors":"Kritika Sharma, Savita Sharma, Rajan Sharma, Hanuman Bobade, Baljit Singh, Ramesh Kumar","doi":"10.1002/cche.10828","DOIUrl":"10.1002/cche.10828","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Fermentation has a huge potential to improve the nutritional and functional properties by using the biological activity of the grain itself. The current study was performed to optimize the conditions for the fermentation of Quality Protein Maize (QPM) and maize further; the impact of fermentation treatment on the bio-techno-functional properties of QPM and maize flour was assessed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The technological properties, including oil absorption capacity, water solubility index, emulsion activity and stability, foaming capacity and stability, protein solubility, gel consistency, and least gelation concentration, were found to be increased with the fermentation treatment, while water absorption capacity, paste clarity, and swelling power observed a decline. The findings suggested elevated levels of all the bioactive constituents with the fermentation process. The modulations at the molecular level were confirmed by the scanning electron micrographs of fermented flour. Further, changes in the peaks of Fourier transform infrared spectra and the emergence of new peaks were also reported.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The fermentation treatment altered the techno-functional properties, bioactive constituents, macromolecular structure, and molecular interactions of QPM and maize flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Limited literature is available dedicated to the assessment of the nutritional, techno-functional, and phytochemical components in QPM and maize as influenced by the fermentation process. Further, changes in the structural and molecular interactions in the flour components due to fermentation treatment have not been studied comprehensively.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1294-1304"},"PeriodicalIF":2.2,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Heena Sharma, Surinder Sandhu, Nida Yousuf, Harpreet K. Oberoi, Krishna S. Karnatam, Ramakrishnan Bhavyasree, Yogesh Vikal, Vikas Kumar
Background and Objectives
The deficiency of essential amino acids such as methionine, lysine, and tryptophan in maize protein presents a significant challenge in meeting nutritional demand. Comprehensive evaluation of maize germplasm for variability of essential amino acids, protein content, starch content, and β-carotene contents in grains, along with their relationships with yield and its associated traits, is a prerequisite for strengthening genetic enhancement for nutritional traits. Thus, the current study presents the profiling of 60 maize inbred lines across 11 nutritional quality and yield, aiming to identify variability in these traits and potential donor candidates for commercial breeding.
Findings
The test inbreds exhibited significant variations in the content of grain methionine (0.04%–0.28%), tryptophan (0.019%–0.069%), lysine (0.063%–0.318%), protein (9.31%–11.80%), starch (58.32%–70.88%), and β-carotene (2.38 ppm–6.79 ppm). Additionally, variations were noted in grain yield (0.87–2.52 t ha−1). Inter-relationship analyses suggested the feasibility of simultaneous selection of essential amino acids (methionine, tryptophan, lysine) and β-carotene. The germplasm stock was clustered, and potential diverse donors identified were recommended for utilization in breeding programs. Furthermore, the use of Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy for screening high methionine and high lysine lines in large germplasm based on differences in peak intensity at 2922 cm−1 and 1110 cm−1 was reported, respectively.
Conclusions
The multilocation experiment revealed genetic diversity in both nutritional quality and yield across the 60 inbreds. The absence of a negative correlation between the amino acids and β-carotene indicates the possibility of the development of hybrids with elevated essential amino-acid levels combined with high β-carotene content.
Significance and Novelty
This is the first holistic report on the variability of nutritional quality traits coupled with yield in maize germplasm. Identified nutrient-rich inbreds will serve as valuable germplasm in maize biofortification programs. AT-FTIR is proposed as an easy screening technique and the first report, which can be employed for the initial screening of a large set of germplasm for methionine and lysine content.
{"title":"Analysis of genetic variability for nutritional quality traits among maize inbreds adapted to Punjab: A North-Western province of India","authors":"Heena Sharma, Surinder Sandhu, Nida Yousuf, Harpreet K. Oberoi, Krishna S. Karnatam, Ramakrishnan Bhavyasree, Yogesh Vikal, Vikas Kumar","doi":"10.1002/cche.10827","DOIUrl":"10.1002/cche.10827","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The deficiency of essential amino acids such as methionine, lysine, and tryptophan in maize protein presents a significant challenge in meeting nutritional demand. Comprehensive evaluation of maize germplasm for variability of essential amino acids, protein content, starch content, and β-carotene contents in grains, along with their relationships with yield and its associated traits, is a prerequisite for strengthening genetic enhancement for nutritional traits. Thus, the current study presents the profiling of 60 maize inbred lines across 11 nutritional quality and yield, aiming to identify variability in these traits and potential donor candidates for commercial breeding.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The test inbreds exhibited significant variations in the content of grain methionine (0.04%–0.28%), tryptophan (0.019%–0.069%), lysine (0.063%–0.318%), protein (9.31%–11.80%), starch (58.32%–70.88%), and β-carotene (2.38 ppm–6.79 ppm). Additionally, variations were noted in grain yield (0.87–2.52 t ha<sup>−1</sup>). Inter-relationship analyses suggested the feasibility of simultaneous selection of essential amino acids (methionine, tryptophan, lysine) and β-carotene. The germplasm stock was clustered, and potential diverse donors identified were recommended for utilization in breeding programs. Furthermore, the use of Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy for screening high methionine and high lysine lines in large germplasm based on differences in peak intensity at 2922 cm<sup>−1</sup> and 1110 cm<sup>−1</sup> was reported, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The multilocation experiment revealed genetic diversity in both nutritional quality and yield across the 60 inbreds. The absence of a negative correlation between the amino acids and β-carotene indicates the possibility of the development of hybrids with elevated essential amino-acid levels combined with high β-carotene content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first holistic report on the variability of nutritional quality traits coupled with yield in maize germplasm. Identified nutrient-rich inbreds will serve as valuable germplasm in maize biofortification programs. AT-FTIR is proposed as an easy screening technique and the first report, which can be employed for the initial screening of a large set of germplasm for methionine and lysine content.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1283-1293"},"PeriodicalIF":2.2,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号