Cereal Chemistry最新文献_第10页

Changes in starch properties during malting and their correlations with the malting quality of multiple barley cultivars 不同大麦品种在酿造过程中淀粉特性的变化及其与酿造品质的关系

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-11-05 DOI: 10.1002/cche.10846

Xiangyun Fan, Juan Zhu, Wenbin Dong, Yi Hong, Chao Lv, Peng Zhang, Rugen Xu

Background and Objective

There is still a lack of information about detailed dynamic changes in starch properties during malting among multiple barley varieties and correlations of starch properties with malting qualities. In this work, compositional, physicochemical, morphological, and structural properties of starches from four barley varieties at six time points across the malting process were first investigated to better understand the starch modification of barley malting. Furthermore, a total of 30 barley varieties were used to investigate the relationship between malting qualities and starch properties. The results provide a reference for breeding high-malting quality barley based on starch properties.

Findings

Significant decreases in starch contents, paste viscosities, relative crystallinity, as well as the ratio of 1045/1022 cm⁻¹ of starch, were exhibited, while comparatively small changes were found in the thermal parameters during malting. Amylose and amylopectin polymers were both hydrolyzed in malting. After malting, pits and holes were discovered on the surface of some starch granules. Four parameters of peak viscosity (PV), breakdown, peak time (PeT), and pasting temperature (PT) had significant correlations with diastatic power (DP), while the above four indicators together with amylose content, total starch content, onset temperature, peak temperature, and swelling power had significant correlations with malt extract (ME).

Conclusions

The trend of changes in starch properties among all four genotypes was similar. However, the variety with better malting quality showed a greater degree of measurements in some starch characters. Starch properties are mainly related to the two malting quality indicators of DP and ME.

Significance and Novelty

PV, breakdown, PeT, and PT had significant correlations with malting qualities.

背景与目的关于不同品种大麦在酿造过程中淀粉特性的详细动态变化以及淀粉特性与酿造品质的相关性，目前还缺乏详细的研究。本文首先对4个大麦品种的淀粉在整个酿造过程中的6个时间点的组成、理化、形态和结构特性进行了研究，以更好地了解大麦酿造过程中的淀粉改性。在此基础上，以30个大麦品种为研究对象，研究其淀粉特性与麦芽品质的关系。研究结果为基于淀粉特性选育优质麦芽提供了参考。淀粉含量、糊状粘度、相对结晶度以及淀粉的1045/1022 cm−1的比值均显著降低，而热参数的变化相对较小。直链淀粉和支链淀粉聚合物都在麦芽酿造过程中水解。麦芽加工后，部分淀粉颗粒表面出现凹坑和孔洞。峰值粘度（PV）、击穿量（breakdown）、峰值时间（PeT）、糊化温度（PT） 4个参数与散散力（DP）呈极显著相关，直链淀粉含量、总淀粉含量、起效温度、峰值温度、膨化力4个参数与麦芽提取物（ME）呈极显著相关。结论4个基因型的淀粉性状变化趋势相似。然而，麦芽品质较好的品种在某些淀粉性状上表现出更大程度的测量。淀粉的性质主要与DP和ME这两个麦芽品质指标有关。PV、breakdown、PeT、PT与麦芽品质呈显著相关。

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引用次数: 0

Anti-mold properties of fermented apple juice in bread 发酵苹果汁在面包中的防霉性能

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-11-04 DOI: 10.1002/cche.10845

Pierre Gélinas, Nathalie Rémillard

Background and Objectives

Bread may be spoiled by mold, which results in major economic losses. The aim of this study was to optimize the anti-mold properties of apple juice fermented with Propionibacterium freudenreichii to get high levels of propionic acid with lesser amounts of acetic acid, which impairs bread taste.

Findings

After fermentation for 7 days at 35°C, apple juice (half-diluted to about 4% fermentable sugars; with 1% yeast extract; pH adjusted to 6.0) contained 1.0% propionic acid and little amounts of acetic acid (about 0.35%).

Conclusions

In bread, the anti-mold activity of fermented apple juice (5%, fb) was similar to that of apple cider vinegar (2.44%, fb).

Significance and Novelty

Fermented apple juice is a novel mold inhibitor for bread that may replace apple cider vinegar and part of calcium propionate.

背景与目的发霉会使面包变质，造成重大的经济损失。本研究的目的是优化弗氏丙酸菌发酵苹果汁的抑霉性能，以获得高含量的丙酸和低含量的醋酸，从而降低面包的口感。结果：35℃发酵7天后，苹果汁(半稀释至约4%可发酵糖；添加1%酵母膏；pH调至6.0)，含1.0%丙酸和少量乙酸（约0.35%）。结论在面包中，发酵苹果汁（5%,fb）与苹果醋（2.44%,fb）的抑霉活性相当。发酵苹果汁是一种新型的面包防霉剂，可以代替苹果醋和部分丙酸钙。

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引用次数: 0

Ultrasonic-assisted enhancement of malt characteristics in amaranth: A study on physicochemical, amino acid, sugar profile, rheological properties, and muffin making 超声辅助增强苋菜麦芽特性：理化、氨基酸、糖谱、流变学特性和松饼制作的研究

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-10-28 DOI: 10.1002/cche.10841

Tamanna Awasthi, Narpinder Singh, Katsuyoshi Nishinari

Background and Objective

This study aimed to assess the potential of incorporating ultrasonication treatment into the soaking process before germination as a method to enhance the nutritional profile of amaranth. While ultrasound has been used to expedite germination in various grains, its impact on germinated grains from a food science perspective remains underexplored. The research focused on the effects of ultrasonication on the composition, functional, and rheological properties of amaranth grains post-germination.

Findings

The study revealed that germination alone significantly increased γ-aminobutyric acid (GABA), protein content, phenolic acids, amino acids, and total dietary fiber while reducing phytic acid and rheological parameters. Incorporating ultrasonication during soaking further elevated amino acids, GABA, protein, and phenolic acid levels. Notably, ultrasonication increased protein content by 25%, antioxidants by 35%, and dietary fiber by 20%, and attributed to cell wall breakdown and enhanced enzymatic activity during germination. Phytic acid levels decreased by up to 95% with prolonged ultrasonication, enhancing nutritional quality. Additionally, GABA levels revealed a significant rise, with an 82% and 87% increase in the Annapurna and Durga varieties, respectively. The study also found that ultrasonication led to reduced starch content, decreased pasting properties, and increased sugar content in the grains. Muffins made with ultrasonicated amaranth showed lower water activity levels, indicating better shelf stability, though specific volume decreased due to starch breakdown and increased amylase activity.

Conclusion

The study demonstrates that ultrasonication combined with germination is an effective method for enhancing the nutritional and functional properties of amaranth grains. This method significantly boosts health-promoting components like GABA, proteins, and antioxidants while also affecting key baking quality parameters.

Significance and Novelty

This research introduces a novel application of ultrasonication to improve the physiochemical, antioxidant, functional, and rheological properties of amaranth grains. The findings suggested a promising strategy for developing nutrient-rich, functional food ingredients, addressing the growing demand for healthier food products.

背景与目的探讨在苋菜发芽前浸泡过程中采用超声处理提高苋菜营养成分的可能性。虽然超声波已被用于加速各种谷物的发芽，但从食品科学的角度来看，它对发芽谷物的影响仍未得到充分探讨。研究了超声波处理对苋菜种子萌发后籽粒成分、功能和流变学特性的影响。研究发现，单独发芽处理显著提高了γ-氨基丁酸（GABA）、蛋白质含量、酚酸、氨基酸和总膳食纤维含量，降低了植酸和流变学参数。在浸泡过程中加入超声波进一步提高氨基酸、GABA、蛋白质和酚酸水平。值得注意的是，超声波处理使蛋白质含量提高了25%，抗氧化剂含量提高了35%，膳食纤维含量提高了20%，这归因于发芽过程中细胞壁的破坏和酶活性的增强。植酸水平降低高达95%与延长超声，提高营养质量。此外，GABA含量显著增加，安纳普尔纳和杜尔加品种分别增加了82%和87%。研究还发现，超声波处理导致淀粉含量降低，糊状性能下降，籽粒中糖含量增加。超声波处理后的苋菜松饼的水分活度较低，货架稳定性较好，但由于淀粉分解，比体积降低，淀粉酶活性增加。结论超声与萌发相结合是提高苋菜籽粒营养和功能特性的有效方法。这种方法显著提高了GABA、蛋白质和抗氧化剂等促进健康的成分，同时也影响了烘焙的关键质量参数。本研究介绍了超声技术在改善苋菜籽粒理化、抗氧化、功能和流变学特性方面的新应用。研究结果为开发营养丰富的功能性食品配料提供了一个有希望的策略，以满足人们对健康食品日益增长的需求。

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引用次数: 0

Jicama (Pachyrhizus spp.), a nonconventional starch: Effects of citric acid and heat−moisture treatment on properties of starch and its application in film 豆薯（Pachyrhizus spp.）：一种非常规淀粉：柠檬酸和热湿处理对淀粉性质的影响及其在薄膜中的应用

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-10-16 DOI: 10.1002/cche.10836

Anand Kishore, Anupama Singh, Kalidas Pati, Ankur Ojha

Background and Objectives

This study investigated the effects of citric acid (CA) and heat–moisture treatment (HMT) on the properties of jicama starch (JS). Furthermore, it explores the potential of modified jicama starch for film preparation.

Findings

The amylose content of the JS increases after HMT and decreases for CA-modified starch. CA and HMT modification lowered the swelling power, solubility, peak viscosity, breakdown viscosity, final viscosity, setback viscosity, and crystallinity percentage compared to the native JS. After modification, there was an increase in the transition and pasting temperature of JS. The strong peak for the control and treated JS was observed at around 1008 cm⁻¹ wavenumber in the Fourier transform infrared spectroscopy. SEM showed the overlapping and clusters of the granules in all the modified JS. Modified JS-based film significantly affects the water solubility, barrier, and mechanical properties of film. The film's SEM showed that the CA- and HMT-modified films had more homogeneous surfaces than the native JS film.

Conclusions

HMT and CA modification significantly impacted JS properties and improved the film properties for further application.

Significance and Novelty

This study's findings will facilitate selecting an appropriate treatment to enhance the properties of JS for applications in food formulation and sustainable packaging.

背景和目的本研究调查了柠檬酸（CA）和热湿处理（HMT）对菊芋淀粉（JS）特性的影响。此外，本研究还探讨了改性菊芋淀粉制备薄膜的潜力。研究结果经 HMT 处理后，JS 的直链淀粉含量增加，而 CA 改性淀粉的直链淀粉含量减少。与原生 JS 相比，CA 和 HMT 改性降低了膨胀力、溶解度、峰值粘度、分解粘度、最终粘度、后退粘度和结晶度百分比。改性后，JS 的转变温度和粘贴温度都有所提高。在傅立叶变换红外光谱中，在 1008 cm-1 波长处观察到了对照组和处理组 JS 的强峰。扫描电镜显示，所有改性聚苯乙烯中的颗粒都有重叠和团聚现象。改性聚苯乙烯薄膜会明显影响薄膜的水溶性、阻隔性和机械性能。薄膜的扫描电镜显示，CA 和 HMT 改性薄膜的表面比原生 JS 薄膜更均匀。结论 HMT 和 CA 改性显著影响了聚苯乙烯的特性，并改善了薄膜的性能，有利于进一步应用。意义和新颖性本研究的发现将有助于选择适当的处理方法来增强 JS 的性能，以应用于食品配方和可持续包装。

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引用次数: 0

Synthesis and characterization of hybrid gold-coated cereal particles from sorghum bran flour and wheat bran flour 高粱麸皮粉与麦麸粉杂交包金谷物颗粒的合成与表征

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-10-16 DOI: 10.1002/cche.10840

Amie E. Norton, Min Jung Kim, Kamaranga H. S. Peiris, Sarah Cox, Michael Tilley, Dmitriy Smolensky, Scott R. Bean

Background and Objectives

This study investigated the effect of using different phenolic-containing grain brans on nanoparticle properties.

Findings

This study successfully synthesized nanoparticles from bran flour isolated from three different sources: sorghum (Sumac and Burgundy) and hard red winter wheat (cv. 1863). The phenolic contents of the three brans were measured as 33.40, 4.98, and 1.59 mg GAE/g, respectively. NPs synthesized from the bran flour had phenolic content measuring 6.41 (sorghum-Sumac bran), 5.31 (sorghum-Burgundy bran), and 1.15 mg GAE/g (wheat bran). Adding gold to the NPs decreased phenolic content in all three cases: 2.50 (sorghum-Sumac bran), 1.80 (sorghum-Burgundy bran), and 0.30 (wheat-bran) mg GAE/g. Thus, the synthesis had an impact on the phenolic content. The sizes of the particles were measured using dynamic light scattering: 159 (sorghum-Sumac), 78 (sorghum-Burgundy), and 117 (wheat) nm, respectively. After gold was added, the sizes of the particles changed to 113 (sorghum-Sumac), 115 (sorghum-Burgundy), and 94 (wheat) nm, respectively.

Conclusions

Cereal bran is an eco-friendly source of biopolymers for producing nanoparticles. With its high phenolic content, sorghum bran is ideal for making nanoparticles with various applications. Wheat and sorghum bran is a mill by-product that can be used to synthesize nanoparticles, increasing the value of these agricultural products.

Novelty and Significance

A method was established to develop gold nanoparticles from grain bran. These methods can be used to develop value-added products across many different applications.

背景与目的研究不同含酚颗粒膜对纳米颗粒性能的影响。本研究成功地从高粱（漆树和勃艮第）和硬红冬小麦(cv。1863)。三种树皮的酚含量分别为33.40、4.98和1.59 mg GAE/g。麸皮粉的酚类含量分别为6.41（高粱漆皮）、5.31（高粱勃艮第麸皮）和1.15 mg GAE/g（麦麸）。在NPs中添加金降低了三种情况下的酚含量：2.50 mg（高粱-漆树麸），1.80 mg（高粱-勃艮第麸）和0.30 mg（小麦麸）GAE/g。因此，合成对酚含量有影响。采用动态光散射法测定颗粒尺寸：159 nm（高粱-漆树）、78 nm（高粱-勃艮第）和117 nm（小麦）。添加金后，颗粒尺寸分别为113 nm（高粱-漆树）、115 nm（高粱-勃艮第）和94 nm（小麦）。结论谷物麸皮是制备纳米颗粒生物聚合物的环保原料。高粱麸皮酚类物质含量高，是制备具有多种用途的纳米颗粒的理想材料。小麦和高粱麸皮是磨坊的副产品，可以用来合成纳米颗粒，增加这些农产品的价值。建立了以谷糠为原料制备纳米金的新方法。这些方法可用于跨许多不同的应用程序开发增值产品。

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引用次数: 0

Gelation and dough-forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten 金丝雀籽浓缩蛋白与商品大豆浓缩蛋白和重要小麦面筋凝胶和面团形成特性的比较

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-10-14 DOI: 10.1002/cche.10839

Suneru P. Perera, Connie Briggs, Pierre Hucl, Lamia L'Hocine, Michael T. Nickerson

Background and Objectives

In this study, a lab-scale process was developed to aqueously de-oil canary seed (yellow and brown-seeded) flour and derive a protein concentrate. The protein concentrates prepared were evaluated for their gelation and bread dough-forming properties.

Findings

The aqueous process successfully reduced the oil content in both yellow-seed and brown-seed roller-milled flour. The protein concentrate prepared from yellow-seed flour and brown-seed flour had 74.9% and 68.6% purity (dry weight basis), respectively. Proteins showed high resistance to thermal denaturation (peak denaturation at 107°C). It was found that the least gelation concentration of both protein concentrates was 16% (w/w). There were no significant differences in viscoelastic properties and water holding capacity between the protein gels of these two canary seed types and the addition of salt did not noticeably improve these properties. Compared to canary seed, commercial soy protein showed better gelation properties. Both yellow and brown canary seed protein showed a good potential for improving bread dough strength when incorporated into a low-gluten-strength wheat flour and was comparable to commercial vital wheat gluten at 1%–3% (w/w) inclusion levels.

Conclusions

The new canary seed protein ingredients prepared by the solvent-free aqueous-based process hold good potential for application in food formulation based on their gelation and bread dough-forming properties.

Significance and Novelty

The gelation and dough-forming properties of canary seed were not previously studied; therefore, this study provides an insight into those properties for potential food applications for canary seed proteins, which is important for canary seed market diversification as a novel protein source.

背景与目的在本研究中，开发了一种实验室规模的工艺，以水分离金丝雀种子（黄色和棕色种子）面粉，并获得浓缩蛋白。对所制备的蛋白浓缩物的凝胶性和面包面团形成性进行了评价。结果：水处理成功地降低了黄籽和棕籽辊磨粉的含油量。黄籽粉和棕籽粉制备的浓缩蛋白纯度分别为74.9%和68.6%（干重基础）。蛋白质对热变性表现出较高的抗性（在107°C时达到峰值）。结果表明，两种浓缩蛋白的最低胶凝浓度均为16% （w/w）。两种金丝雀种子蛋白凝胶的粘弹性和持水性能无显著差异，盐的加入对这些性能没有显著改善。与金丝雀籽相比，商品大豆蛋白具有更好的凝胶性。黄金丝雀籽蛋白和褐金丝雀籽蛋白在低谷蛋白强度小麦粉中均表现出良好的改善面包面团强度的潜力，并且在1%-3% （w/w）的添加水平下与商业重要小麦粉相当。结论无溶剂水基法制备的金丝雀籽蛋白新原料具有良好的凝胶性和面包面团成型性能，在食品配方中具有良好的应用前景。金丝雀种子的凝胶和成面团性质在前人研究中未见报道；因此，本研究为金丝雀种子蛋白质的潜在食品应用提供了深入的了解，这对金丝雀种子作为一种新型蛋白质来源的市场多样化具有重要意义。

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引用次数: 0

Changes of gluten protein composition during sourdough fermentation in rye flour 黑麦面粉酸酵过程中面筋蛋白成分的变化

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-10-09 DOI: 10.1002/cche.10837

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。

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引用次数: 0

A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei 用于预测包裹干酪乳杆菌的喷雾干燥条件的 RSM 和 ANN 模型比较研究

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-10-03 DOI: 10.1002/cche.10838

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。

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引用次数: 0

Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments 红高粱淀粉的理化性质和结构差异：发芽处理的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-09-18 DOI: 10.1002/cche.10834

Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan

Background and Objectives

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.

Findings

Germination of red sorghum starch led to decreased amylose, water absorption, and syneresis, but increased oil absorption, solubility, and swelling power. The freeze–thaw stability of germinated sorghum starch improved. However, the starch paste exhibited thinning under shear, suggesting its gel structure was susceptible to damage. The starch's peak viscosity and breakdown value increased significantly with the increase in germination time, whereas the setback value decreased. Germination treatment did not alter the chemical structure of the starch, but it increased the porosity and the number of dents on the surface of starch granules. Notably, the in vitro digestibility of the starch increased significantly after germination.

Conclusions

The germination treatment of red sorghum affected the structure and physicochemical properties of the isolated starch to some extent.

萌发已被广泛研究，但不同淀粉成分的变化尚未完全阐明。本研究旨在评估萌发对红高粱种子的淀粉成分、理化性质和结构的影响。

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引用次数: 0

QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22 利用 50 K SNP 芯片在中麦 578/Jimai 22 重组近交系群体中绘制小麦阿魏酸浓度 QTL 图谱

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-09-16 DOI: 10.1002/cche.10835

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.

阿魏酸是小麦籽粒中一种重要的生物活性化合物，因其有益健康的作用而闻名，引起了育种者和生产者的极大兴趣。本研究旨在鉴定新的数量性状位点（QTL），以帮助培育阿魏酸浓度（FAC）更高的小麦品种。

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