Cereal Chemistry最新文献_第3页

Effect of Milling on the Functional Properties of Rice Bran Protein Isolates of Long-Grain Cultivars and Their Utilization in Gluten-Free Muffins Production 碾磨对长粒品种米糠分离蛋白功能特性的影响及其在无麸松饼生产中的应用

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-08-13 DOI: 10.1002/cche.70000

Amandeep Kaur, Raj Sukhwinder Singh Kaler, Amardeep Singh Virdi, Narpinder Singh

Background and Objectives

Assessing the functional properties of proteins is essential for effective use of newly discovered protein-rich materials. There has been a lack of information regarding the influence of degree of milling (DoM) on the functionality of rice bran protein isolates (RBPIs) from bran of long grain indica rice cultivars (PUSA1121 and PR111). Hence, the study was designed to investigate the proximate composition, functional properties, protein profiling, and secondary structure of RBPIs. Moreover, the potential application of PIs derived from both cultivars for the preparation of starch based gluten free (GF) muffin was studied.

Findings

Both cultivar and DoM significantly influence the functional properties of RBPIs and their suitability for muffin formulation. A notable change in secondary structure of RBPIs with extended DoM due to the inclusion of endosperm-specific proteins in rice bran was observed. Starch-based muffins enriched with RBPIs from both cultivars showed desirable texture and sensory attributes. Crust color and physical traits of GF muffins were influenced by cultivar, DoM, and PC. RBPIs of PUSA1121 at 8% DoM yielded muffins with the most desirable textural and sensory properties.

Conclusion

Both cultivars and the varying DoM have substantial impact on the protein quality and functional properties of RBPIs. The study demonstrated the promising potential of RBPIs as functional food ingredients, with implications for enhancing nutritional and textural attributes of GF muffins and potentially baked other.

Significance and Novelty

This study highlights the innovative use of RBPIs from two cultivars and DoM in starch-based muffins, demonstrating their functional potential in baked products. The inclusion of RBPIs improved both sensory appeal and overall product quality, demonstrating their potential as an economical plant protein source for bakery formulations.

背景与目的评价蛋白质的功能特性是有效利用新发现的富含蛋白质材料的必要条件。关于碾磨度（DoM）对长粒籼稻品种（PUSA1121和PR111）米糠蛋白分离物（rbpi）功能的影响，目前还缺乏相关信息。因此，本研究旨在研究rbpi的近似组成、功能特性、蛋白质谱和二级结构。此外，还研究了这两个品种衍生的pi在制备淀粉基无麸质松饼中的潜在应用。发现品种和DoM对rbpi的功能特性及其在松饼配方中的适用性有显著影响。由于在米糠中包含了胚乳特异性蛋白，具有扩展DoM的rbpi的二级结构发生了显著变化。富含两种rbpi的淀粉基松饼具有良好的质地和感官特性。GF松饼的皮色和物理性状受品种、DoM和PC的影响。在8% DoM下，PUSA1121的rbpi得到的松饼具有最理想的质地和感官特性。结论不同品种和不同DoM对rbpi的蛋白质品质和功能特性有显著影响。该研究表明rbpi作为功能性食品配料具有很大的潜力，可以提高GF松饼和其他烘焙食品的营养和质地。本研究重点介绍了两个品种的rbpi和DoM在淀粉基松饼中的创新应用，展示了它们在烘焙产品中的功能潜力。rbpi的加入提高了感官吸引力和整体产品质量，证明了它们作为面包房配方中经济的植物蛋白来源的潜力。

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引用次数: 0

Unveiling the Differences in GABA Enrichment Capacity and Metabolite Profiles of Two Genotypes of Red Kidney Beans (Phaseolus vulgaris L.) Under Heat and Relative Humidity Treatment 揭示两种基因型红芸豆GABA富集能力及代谢物谱的差异在高温和相对湿度处理下

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-07-30 DOI: 10.1002/cche.10897

Linlin Fan, Jiani Zhao, Aijinxiu Ma, Ting Bai, Li Wang, Yuanlin Sun, Rui Liu, Sumei Zhou, Dianzhi Hou

Background and Objectives

Kidney beans can serve as a potential source of γ-aminobutyric acid (GABA), but their enrichment capacity varies across varieties. This study investigated the effects of heat and relative humidity (HRH) treatment on GABA accumulation in two kidney bean varieties (JZY-2 and PJY-4).

Findings

HRH treatment significantly enhanced the GABA contents in both varieties, with JZY-2 showing a greater enrichment capacity. The increase in GABA was associated with the elevated activities of key enzymes (DAO, PAO, and GAD) and reductions in the levels of glutamic acid, asparagine, and aspartic acid. Nontargeted metabolomic profiling revealed significant changes in metabolite composition after HRH treatment, particularly involving the flavonoid biosynthesis pathway based on KEGG analysis.

Conclusions

HRH is an effective strategy to increase GABA content in kidney beans, especially in JZY-2.

Significance and Novelty

This study might provide the reference for the screening of excellent GABA-enriched kidney bean varieties under HRH treatment, which contributed to developing GABA-rich functional foods.

芸豆可以作为γ-氨基丁酸（GABA）的潜在来源，但其富集能力因品种而异。研究了高温和相对湿度（HRH）处理对两个芸豆品种（JZY-2和PJY-4） GABA积累的影响。结果HRH处理显著提高了两个品种的GABA含量，其中JZY-2的富集能力更强。GABA的增加与关键酶（DAO、PAO和GAD）活性的升高以及谷氨酸、天冬酰胺和天冬氨酸水平的降低有关。非靶向代谢组学分析显示，HRH治疗后代谢物组成发生了显著变化，特别是基于KEGG分析的类黄酮生物合成途径。结论HRH是提高芸豆中GABA含量的有效策略，尤其是JZY-2。本研究可为筛选HRH处理下富含gaba的芸豆优良品种提供参考，有助于开发富含gaba的功能食品。

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引用次数: 0

Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions 珍珠大麦馏分的酚类成分及阿拉伯木聚糖表征

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-07-26 DOI: 10.1002/cche.70002

Pamela Drawbridge, Daniela D. Herrera-Balandrano, Trust Beta

Background and Objectives

Two hulless barley varieties (Peru-35 and Roseland) were pearled into six fractions and analyzed for primary phenolic acids via HPLC, along with the arabinoxylan content and degree of substitution (arabinose to xylose (A/X) ratio) using gas chromatography. The distribution of the newly identified polyamine, N1,N8-dicaffeoyl spermidine, in these barley varieties was reported.

Findings

The concentrations of ferulic and p-coumaric acids in both varieties were highest in the outermost fraction and decreased progressively toward the endosperm fraction. The relative abundance of N1,N8-dicaffeoyl spermidine was uniformly distributed among the intermediary fractions, with the highest levels observed in the aleurone-containing fraction (F5) of Peru-35 and in the pericarp-containing fraction (F2) of Roseland. The arabinoxylan content decreased from the outer to inner fractions of the grains and was positively correlated with bound phenolic acid content.

Conclusions

This study provides insights into the distribution of phenolic acids and arabinoxylan content in pearled hulless barley fractions, contributing to the advancement of fortified food products.

Significance and Novelty

The distribution of N1,N8-dicaffeoyl spermidine in barley is reported for the first time. This study elucidates the composition of pearled hulless barley fractions, enabling selection for functional food development based on the desired bioactive components.

背景与目的将两种无壳大麦（秘鲁-35和罗斯兰）分离成6个组分，采用高效液相色谱法分析其主要酚酸含量，并采用气相色谱法分析其阿拉伯木聚糖含量和取代度（阿拉伯糖与木糖（A/X）比）。报道了新鉴定的多胺N1， n8 -二咖啡因酰亚精胺在这些大麦品种中的分布。结果阿魏酸和对香豆酸含量均以最外层部位最高，向胚乳部位逐渐降低。N1， n8 -二咖啡酰基亚精胺的相对丰度在中间组分中分布均匀，其中秘鲁-35的含糊粉组分（F5）和罗斯兰的含果皮组分（F2）的相对丰度最高。阿拉伯木聚糖含量由外向内递减，与结合酚酸含量呈正相关。结论本研究揭示了珠光大麦籽粒中酚酸和阿拉伯木聚糖含量的分布规律，有助于强化食品的发展。本文首次报道了大麦中N1， n8 -二咖啡因酰亚精胺的分布。本研究阐明了珠光无壳大麦馏分的组成，使基于所需生物活性成分的功能食品开发选择成为可能。

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引用次数: 0

Characterization of Flours Derived from Lentils, Quinoa, and Black-Eyed Beans: Investigating Key Physicochemical, Nutritional, and Techno-Functional Properties 从扁豆、藜麦和黑眼豆中提取的面粉的特性：研究关键的物理化学、营养和技术功能特性

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-07-22 DOI: 10.1002/cche.10896

Evans Otoo, Alberta N. A. Aryee

Background and Objectives

The high cost and limited availability of ingredients for formulating ready-to-use therapeutic food (RUTF) hinder access in areas with high malnutrition. This study aims to evaluate the physicochemical, nutritional, and techno-functional properties of green lentil, black-eyed bean, and white quinoa flours for RUTF formulation.

Findings

Green lentil flour (GLF) exhibited the highest protein and lipid content, while macrominerals (Ca, P, K, Mg, S) were higher in white quinoa (WQF) and black-eyed beans flour (BBF). GLF showed the highest tannin and lowest phytic acid content. Trypsin inhibitor activity did not differ significantly among the flours and in vitro protein digestibility was highest in WQF. In WQF, lysine was the limiting amino acid in young children, leucine in older children, and methionine + cysteine in both GLF and BBF. All flours had an iso-electric point of pH 4. WQF showed a significantly higher oil absorption, foaming, and emulsifying capacity compared to the other flours. No significant differences were observed in the thermal properties of flours, though BBF had higher enthalpy of gelatinization. Scanning electron microscopy coupled to energy dispersive X-ray spectrometry revealed distinct morphological features and mineral distribution across the three flours, while PCA facilitated the identification of relationships between the flours.

Conclusions

The end-user quality attributes of the flours supports diverse applications, with potential for further modifications to meet specific product requirements, particularly in the formulation of RUTF.

Significance and Novelty

Our findings highlight the potential of locally available alternative flour ingredients for tailored food application such as RUTF development, lower formulation costs, enhance accessibility, and benefit children with severe acute malnutrition.

背景和目的配制即食治疗食品的原料成本高且供应有限，阻碍了高营养不良地区的获取。本研究旨在评价绿扁豆、黑眼豆和白藜麦面粉在RUTF配方中的理化、营养和技术功能特性。结果绿扁豆粉（GLF）的蛋白质和脂肪含量最高，白藜麦粉（WQF）和黑眼豆粉（BBF）的大量矿物质（Ca、P、K、Mg、S）含量较高。GLF单宁含量最高，植酸含量最低。不同面粉中胰蛋白酶抑制剂活性差异不显著，WQF的体外蛋白质消化率最高。在WQF中，赖氨酸是幼儿的限制氨基酸，亮氨酸是大龄儿童的限制氨基酸，蛋氨酸+半胱氨酸是GLF和BBF的限制氨基酸。所有面粉的等电点都是pH值4。与其他面粉相比，WQF具有显著更高的吸油、发泡和乳化能力。虽然BBF具有较高的糊化焓，但在面粉的热性能方面没有观察到显着差异。扫描电镜和能量色散x射线光谱分析显示了三种面粉的不同形态特征和矿物分布，而主成分分析有助于识别面粉之间的关系。面粉的最终用户质量属性支持不同的应用，有可能进一步修改以满足特定的产品要求，特别是在RUTF的配方中。我们的研究结果强调了当地可获得的替代面粉成分在定制食品应用方面的潜力，如RUTF开发，降低配方成本，提高可及性，并使严重急性营养不良儿童受益。

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引用次数: 0

Exploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant-Based Food: Germination-Induced Changes in Nutritional Quality, Anti-Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity 探索红豆素（Onobrychis viciifolia）种子粉作为可持续的植物性食品：发芽诱导的营养品质、抗营养因子、酚含量、生物可及性和体外毒性的变化

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-07-04 DOI: 10.1002/cche.10895

Havva Polat Kaya, Sevde Nur Güngör, Neşe Yılmaz Tuncel, Fatma Betül Sakarya, Ali Emre Andaç, Gülay Özkan, Esra Capanoglu, Şükrü Güleç, Mehmet Çağlar Tülbek, Necati Barış Tuncel

Background and Objectives

Sainfoin is a drought-resistant perennial plant mainly used as animal feed, but its seeds remain underexplored as a food source. This study investigates the effects of germination on the nutritional quality of dehulled sainfoin seeds. Specifically, it examines changes in proximate composition, antinutrients (hydrocyanic acid, tannins, phytates, saponins, and trypsin inhibitors), in vitro starch digestibility, phenolic content, antioxidant capacity, and cytotoxicity.

Findings

Germination significantly increased crude protein (up to 45%) and fat (up to 10%) contents. Despite low total starch (~7%), 45-h germination reduced total digestible starch while increasing rapidly digestible starch. Antinutrient levels decreased significantly—tannins by 57%, phytates by 30%, saponins by 40%, and trypsin inhibitors by 29%—with the exception of hydrocyanic acid. Although total phenolics, flavonoids, and antioxidant capacity declined, their bioaccessibility improved. No cytotoxic effects were observed in either raw or germinated seeds.

Conclusions

Germination improved the nutritional profile of sainfoin seeds by increasing protein and fat contents, while reducing most antinutrients. Despite a decrease in antioxidant levels, their bioaccessibility was enhanched. The absence of cytotoxic effects further supports the potential application of germinated sainfoin seeds in human nutrition.

Significance and Novelty

Although few studies have focused on the green form of sainfoin, which is commonly used as livestock feed, this study reveals that sainfoin seeds offer substantial potential as food, with germination emerging as a simple and effective approach to improving their nutritional properties.

红枫是一种抗旱多年生植物，主要用作动物饲料，但其种子作为食物来源尚未得到充分开发。本研究探讨了脱皮红豆种子萌发对其营养品质的影响。具体地说，它检查了近似组成、抗营养素（氢氰酸、单宁、植酸、皂苷和胰蛋白酶抑制剂）、体外淀粉消化率、酚含量、抗氧化能力和细胞毒性的变化。结果萌发显著提高了粗蛋白质（45%）和脂肪（10%）含量。尽管总淀粉含量较低（约7%），但45 h的萌发降低了总可消化淀粉，同时增加了快速可消化淀粉。除氢氰酸外，抗营养素水平显著下降，单宁降低57%，植酸降低30%，皂苷降低40%，胰蛋白酶抑制剂降低29%。虽然总酚类、总黄酮和抗氧化能力下降，但其生物可及性提高。未处理种子和发芽种子均未见细胞毒性作用。结论萌发通过增加红豆素种子的蛋白质和脂肪含量，降低大部分抗营养成分，改善了红豆素种子的营养状况。尽管抗氧化水平降低，但其生物可及性增强。没有细胞毒性作用进一步支持发芽红豆素种子在人类营养中的潜在应用。虽然很少有研究关注红豆素的绿色形式，它通常被用作牲畜饲料，但这项研究表明，红豆素种子作为食物具有巨大的潜力，发芽是一种简单而有效的改善其营养特性的方法。

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引用次数: 0

Evaluating the Impact of Flour Protein Content on the Quality of Wholegrain Refrigerated Dough 面粉蛋白质含量对全麦冷藏面团品质影响的评价

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-06-17 DOI: 10.1002/cche.10894

Maneka Malalgoda, Reyna Stefanson, Indhurathna Swaminathan, Anashwar Valsalan, Lovemore Nkhata Malunga, Isabella Gonzalez Garcia

Background and Objectives

Refrigerated dough products offer convenience, but are often produced using refined flour. However, wholewheat flour-based products provide health benefits by increasing dietary fiber intake. This study aims to determine the optimal flour protein content for developing clean label refrigerated dough using wholegrain Canada Western Red Spring (CWRS) wheat. Three CWRS wheat samples with varying protein contents: Sample 1–Average Protein (S1-AP) (13.30%), Sample 2—Intermediate High Protein (S2-IHP) (14.91%), and Sample 3—High Protein (S3-HP) (16.48%), were analyzed. The proximate composition of wholegrain flour samples was determined using standard methods. Dough mixing and starch pasting properties were evaluated using micro-dough LAB and RVA, respectively. Dough samples were prepared and stored at 4°C for 35 days, with subsets baked and assessed for end-use quality every 7 days. Xylanase activity and dough syruping were monitored throughout storage.

Findings

S3-HP exhibited reduced starch pasting properties, shorter dough development time, and lower stability. S2-IHP demonstrated better mixing stability and lower mixing tolerance index, indicating superior dough handling properties. Xylanase activity was highest in S1-AP at 35 days and lowest in S2-IHP. Dough syruping increased significantly during the first 14 days and stabilized thereafter. Bread quality declined with storage, with volume decreasing and firmness increasing, especially in S1-AP. Lightness (L*) decreased over time in all samples.

Conclusions

S2-IHP, which showed intermediate/moderately high protein content, was identified as the most suitable for wholegrain refrigerated dough, as it maintained superior end-use quality characteristics compared to the other samples.

Significance and Novelty

This study provides insights into the impact of flour protein content on the functionality and storage stability of wholegrain refrigerated dough, aiding in the development of clean label products with improved quality and processing characteristics.

背景和目的冷藏面团产品提供了方便，但通常使用精制面粉生产。然而，以全麦面粉为基础的产品通过增加膳食纤维的摄入量而对健康有益。本研究旨在确定以加拿大西部红泉（CWRS）全麦小麦为原料制作清洁标签冷藏面团所需的最佳面粉蛋白质含量。分析了3个不同蛋白质含量的CWRS小麦样品：样品1-平均蛋白（S1-AP）（13.30%）、样品2-中高蛋白（S2-IHP）（14.91%）和样品3-高蛋白（S3-HP）（16.48%）。采用标准方法测定了全谷物面粉样品的近似成分。用微面团LAB和RVA分别评价了面团的混合性能和淀粉糊化性能。面团样品制备并在4°C下保存35天，每7天烘烤一次并评估最终使用质量。在整个贮藏过程中监测木聚糖酶活性和面团糖浆化情况。结果：S3-HP淀粉糊化性能降低，面团发育时间缩短，稳定性降低。S2-IHP具有较好的混合稳定性和较低的混合容忍指数，表明其具有优越的面团处理性能。35 d时，S1-AP组木聚糖酶活性最高，S2-IHP组最低。面团糖浆化在前14天显著增加，之后趋于稳定。面包品质随贮藏时间的增加而下降，体积减小，硬度增加，尤其是S1-AP。所有样品的亮度（L*）随着时间的推移而降低。结论S2-IHP蛋白含量为中高/中高，与其他样品相比，具有优越的最终使用品质特征，最适合全谷物冷藏面团。本研究揭示了面粉蛋白质含量对全麦冷藏面团的功能和储存稳定性的影响，有助于开发具有更高质量和加工特性的清洁标签产品。

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引用次数: 0

Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley 工业萌发和干燥过程对麦芽理化和酶特性的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-06-11 DOI: 10.1002/cche.10893

Lúcia Gabriela Cavalet, João Pizzatto, Dianini Kringel Lang, João Ayres Lemos, Janaína Fischer, Luciane Maria Colla

Background and Objectives

The malting process aims to induce physical, chemical, structural, and morphological changes in barley grains. This involves three stages: steeping, germination, and drying. The conditions during germination and drying, including temperature and time, affect hydrolytic enzyme activity, storage protein and starch composition, and ultimately, malt quality. This study assessed how various parameters during germination and drying in an industrial setting impact malted barley characteristics in an industrial environment on the characteristics of malted barley grains.

Findings

Results showed variations in grain homogenization, temperature, and moisture conditions. Germination and drying times, along with sampling points, influenced malted barley characteristics. A 48-h germination period exhibited the highest enzymatic activity, leading to observed changes in chemical composition and paste properties.

Conclusion

Thus, the results of this study demonstrated that there are differences between germination batches, related to physicochemical, amylase, and paste properties, which result from the specificities of the cultivars that composed each batch.

Significance and Novelty

This study evaluates key parameters in barley malt production, advancing processing and control techniques for precise, consistent malting. It involves developing automated systems to monitor temperature, humidity, and time during germination and drying, ensuring high-quality final products.

背景与目的麦芽加工过程旨在诱导大麦籽粒的物理、化学、结构和形态变化。这包括三个阶段：浸泡、发芽和干燥。发芽和干燥的条件，包括温度和时间，会影响水解酶的活性、储存蛋白质和淀粉的组成，最终影响麦芽的品质。本研究评估了工业环境下萌发和干燥过程中的各种参数如何影响工业环境下麦芽特性对大麦籽粒特性的影响。结果表明，籽粒均质性、温度和湿度条件存在差异。发芽和干燥时间，以及采样点，影响了麦芽的特性。在萌发48h时，酶活性最高，导致其化学成分和糊状特性发生变化。因此，本研究结果表明，不同发芽批次之间存在着与理化、淀粉酶和糊状性质有关的差异，这是由组成批次的品种的特殊性造成的。本研究评估了大麦麦芽生产中的关键参数，提出了精确、一致的麦芽加工和控制技术。它包括开发自动化系统来监测发芽和干燥过程中的温度、湿度和时间，以确保最终产品的高质量。

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引用次数: 0

Effects of Different Drying Methods on Microstructure and Quality Characteristics of Red Beans 不同干燥方式对红豆微观结构及品质特性的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-06-10 DOI: 10.1002/cche.10892

Jun Wu, Tongsheng Sun, Hongtu Tang, Xi Lv, Le Zheng, Jinsheng Fan

Background and Objectives

Red beans are nutritionally and medicinally valuable, but their high postharvest moisture content hinders storage and necessitates drying. Different drying methods have different effects on the quality, nutrient content, and processing properties of red beans. Therefore, it is necessary to find the most suitable way to dry red beans.

Findings

Microwave vacuum drying exhibited the highest drying rate (0.91%/min), over twice that of the other two methods, and achieved target moisture content in 9 min—a 50% reduction compared to traditional drying. Water activities were 0.832 (hot air), 0.758 (microwave vacuum), and 0.626 (vacuum freeze). Microwave vacuum drying maintained stable water activity during storage, while hot air drying induced minimal microstructural changes. Vacuum freeze drying consumed the most energy (0.431 kWh), whereas microwave vacuum drying demonstrated superior thermal stability.

Conclusions

Although the microwave vacuum drying group was not as good as the other two treatment groups in terms of microstructure and water activity, its drying rate was faster, the drying time to the target moisture content was shorter, the color difference and sensory evaluation were better, and the power consumption was at the medium level. Considering various factors, it was concluded that microwave vacuum drying was the best way to dry red beans.

Significance and Novelty

Microscopic and macroscopic correlation analysis. The microstructures of red beans that have been dried through different methods were observed by scanning electron microscopy (SEM). By combining parameters such as color difference and water activity, a quantitative relationship between the drying process and the product quality was established, providing a scientific basis for the precise regulation of the drying process.

背景和目的红豆具有营养和药用价值，但其采收后的高水分含量阻碍了储存，需要干燥。不同的干燥方法对红豆的品质、营养成分和加工性能有不同的影响。因此，有必要找到最适合红豆干燥的方法。结果微波真空干燥的干燥速率最高（0.91%/min），是其他两种干燥方法的2倍以上，在9 min内达到目标水分含量，比传统干燥方法降低50%。水活度分别为0.832（热空气）、0.758（微波真空）和0.626（真空冷冻）。微波真空干燥在贮藏过程中保持了稳定的水分活度，而热风干燥引起的微观结构变化最小。真空冷冻干燥能耗最高（0.431 kWh），而微波真空干燥表现出更好的热稳定性。结论微波真空干燥组虽然在微观结构和水分活度方面不如其他两个处理组，但其干燥速度更快，干燥时间更短，色差和感官评价更好，功耗处于中等水平。综合考虑各种因素，得出微波真空干燥是红豆干燥的最佳方法。微观与宏观相关分析。用扫描电镜观察了不同干燥方法干燥红豆的微观结构。结合色差、水分活度等参数，建立了干燥过程与产品质量的定量关系，为干燥过程的精确调控提供了科学依据。

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引用次数: 0

Effects of Dehulling and Ultrasound on Rat-Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties 超声和脱皮对鼠眼豆脱皮的影响蛋白质浓缩物的物理化学和功能特性

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-05-19 DOI: 10.1002/cche.10891

Uyory Choe, So-Hui Shin, Kyung-Jin Yeum

Background and Objectives

This study aimed to compare the effects of dehulling and ultrasound treatment on rat-eyed bean protein concentrates' physicochemical and functional properties. Thus, whole bean protein (WBP), dehulled bean protein (DBP), ultrasound-treated whole bean protein (WBPU), and ultrasound-treated dehulled bean protein (DBPU) were prepared and evaluated.

Findings

Both dehulling and ultrasound treatment significantly affected the protein content and color characteristics. Among samples, DBPU exhibited the highest solubility of 93.9% at pH 7 and surface hydrophobicity (H₀) of 84,580 compared to WBP's solubility of 66.9% and H₀ of 20,006. However, emulsifying and foaming properties were not proportionally improved. In antioxidant capacities, the ABTS assay showed significant enhancement with dehulling and ultrasound treatment, while no notable difference was observed in the DPPH assay.

Conclusions

Dehulling and ultrasound treatment markedly improved solubility, suggesting DBPU's potential application in protein-based beverages. Additionally, variations in color, nutritional composition, and antioxidant activity depending on seed coat removal imply possible uses in functional foods.

Significance and Novelty

This is the first study to systematically compare the combined effects of dehulling and ultrasound treatment on the functional properties of rat-eyed bean protein concentrates.

背景与目的本研究旨在比较脱皮和超声处理对鼠眼豆浓缩蛋白理化性质和功能特性的影响。为此，制备了全豆蛋白（WBP）、去皮豆蛋白（DBP）、超声处理全豆蛋白（WBPU）和超声处理去皮豆蛋白（DBPU），并对其进行了评价。结果脱皮和超声处理均能显著影响其蛋白质含量和颜色特征。在样品中，DBPU在pH 7下的溶解度最高，为93.9%，表面疏水性（H0）为84,580，而WBP的溶解度为66.9%，H0为20,006。然而，乳化和发泡性能没有成比例地改善。在抗氧化能力方面，脱皮和超声处理显著增强ABTS实验，而DPPH实验无显著差异。结论脱壳和超声处理能明显改善DBPU的溶解度，提示其在蛋白类饮料中的应用前景。此外，颜色、营养成分和抗氧化活性的变化取决于种皮的去除，这意味着在功能食品中可能的用途。意义与新颖性本研究首次系统比较了脱皮和超声处理对鼠眼豆浓缩蛋白功能特性的联合影响。

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引用次数: 0

Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End-Use Characteristics 作物强化综合管理提高了硬红冬小麦籽粒产量和最终利用特性

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-05-19 DOI: 10.1002/cche.10890

Yijie Gui, Gengjun Chen, Wenfei Tian, Brent R. Jaenisch, Romulo P. Lollato, Yonghui Li

Background and Objectives

Crop management, variety selection, and environment can affect wheat milling and baking quality attributes. To optimize hard red winter wheat (HRWW) production, selecting appropriate varieties and implementing effective agronomic management strategies are essential. In this study, two wheat varieties (WB4458 and WB-Grainfield) were evaluated under five management strategies (i.e., a “farmer practice” plus four treatments with consecutively increasing management intensity) across six site-years, including three locations (Hutchinson, Belleville, and Leoti, Kansas, USA) over two growing seasons (2018 and 2019 harvest years). Our objective was to investigate whether management intensification could simultaneously improve yield and milling and baking attributes of HRWW.

Findings

Yield was impacted by the interaction among year (Y), location (L), management (M), and genotype (G). The Y × L × G × M interaction impacted grain kernel quality. The Y × G × M interaction impacted dough mixing properties, and the L × G × M was significant for flour pasting parameters. Certain crop management strategies, particularly those with enhanced fertility, significantly improved end-use quality traits (e.g., bread specific volume) as compared to conventional farmer's practice. Additionally, management practices with fungicide applications increased wet gluten content and flour water absorption.

Conclusion

Our results demonstrated that end-use quality traits including kernel and flour properties, and bread-making quality are strongly influenced by genotype, field management, environment, and interactions. Implementing genotype-specific, enhanced crop management strategies can improve both HRWW's grain yield and selected end-use characteristics.

Significance and Novelty

Our findings suggest that wheat end-use quality can be greatly improved by optimizing management strategies for specific, well-characterized production environments. The research provides breeders and food scientists with valuable insights into future studies aimed at optimizing HRWW to achieve high quality in both yield and end-use.

背景与目的作物管理、品种选择和环境都会影响小麦碾磨和烘焙品质属性。选择合适的品种和实施有效的农艺管理策略是优化硬红冬小麦生产的关键。在本研究中，对两个小麦品种（WB4458和WB-Grainfield）在6个样地年的5种管理策略（即“农民实践”加4种连续增加管理强度的处理）下进行了评估，包括三个地点（美国堪萨斯州的Hutchinson， Belleville和Leoti）在两个生长季节（2018年和2019年收获年）。我们的目的是研究强化管理是否可以同时提高HRWW的产量和碾磨和烘烤属性。产量受年份(Y)、地点(L)、管理(M)和基因型(G)的交互作用影响。Y × L × G × M互作影响籽粒品质。Y × G × M相互作用影响面团的混合性能，L × G × M对面团的糊化参数有显著影响。与传统农民的做法相比，某些作物管理战略，特别是那些提高肥力的作物管理战略，显著改善了最终用途质量特征（如面包比体积）。此外，施用杀菌剂的管理措施增加了湿面筋含量和面粉吸水率。结论基因型、田间管理、环境和相互作用对最终用途品质性状（籽粒和面粉特性）和面包品质有强烈影响。实施针对基因型的增强型作物管理策略可以提高HRWW的粮食产量和选定的最终用途特性。我们的研究结果表明，通过优化特定的、具有良好特征的生产环境的管理策略，可以大大提高小麦的最终使用质量。该研究为育种者和食品科学家提供了宝贵的见解，以优化HRWW的未来研究，以实现产量和最终用途的高质量。

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引用次数: 0