Cereal Chemistry最新文献_第5页

Influence of different indica rice (Oryza sativa L. subsp. indica Kato) flours on the quality and flavor characteristics of fermented rice cakes 不同籼米（Oryza sativa L. subsp.

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-04-23 DOI: 10.1002/cche.10787

Zhaogui Chen, Chunmei Chen, Cheng Chen, Siyu Chen, Weixi Li, Zhengbiao Gu, Yan Hong

Backgrounds and Objectives

Fermented rice cake is a common traditional fermented food in China with a crystal clear color, unique flavor, dense honeycomb structure, and soft and delicate texture. As its raw materials are not uniform, different batches often have poor product quality stability and different volatile flavor components. Therefore, this study investigates the effects of different indica rice flours on processing adaptability and their impacts on the flavor characteristics.

Findings

The results show that the seven indica rice flours have significantly different basic compositions and physicochemical properties (p < .05). Specifically, the fermented rice cake prepared with TG2 showed a large specific volume, good elasticity, bright color, high volatile flavor compound contents, and the maximum comprehensive sensory evaluation score. Additionally, partial least squares discriminant analysis was conducted, and three volatile compounds were identified with variable importance for the projection >1 and odor activity value >1 as the criteria, namely, ethanol, styrene, and phenethyl alcohol, which played major roles in forming the overall aroma of fermented rice cakes.

Conclusions

The texture, color, and sensory score of fermented rice cakes are closely related to the basic components of the indica rice flour, and the most popular fermented rice cakes have a specific volume of no less than 2 mL/g, an L* of above 78, and a TPA-tested elasticity of about 3 mm.

Significance and Novelty

This study may help improve the processing of fermented rice cakes and provide a theoretical basis for their production and flavor control.

发酵年糕是我国常见的传统发酵食品，色泽晶莹剔透，风味独特，蜂窝状结构致密，口感柔软细腻。由于其原料不统一，不同批次的产品质量稳定性较差，挥发性风味成分也不尽相同。结果表明，7 种籼米粉的基本成分和理化性质有显著差异（以 p 1 和气味活度值大于 1 为标准），其中乙醇、苯乙烯和苯乙醇对发酵年糕整体香气的形成起主要作用。发酵年糕的质地、色泽和感官评分与籼米粉的基本成分密切相关，最受欢迎的发酵年糕的比容不小于 2 mL/g，L*在 78 以上，TPA 测试弹性约为 3 mm。

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引用次数: 0

Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations 豌豆粉替代物和焦亚硫酸钠对煎饼配方的物理和感官特性的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-04-11 DOI: 10.1002/cche.10785

Moorti P. Paladugula, Brennan M. Smith, Ryan P. Ardoin, Craig F. Morris, Alecia M. Kiszonas

Background and Objectives

Pulse flours are gaining popularity in baked goods, but their use is limited due to strong flavors. This study analyzed the addition of pea flour to pancakes, with and without sodium metabisulfite (SMB), to assess their impact on pancake quality and reduce off-flavors.

Findings

Because pancake formulations were standardized based on batter viscosity, only at 20% pea flour incorporation did changes to pancake physical quality occur. Adding pea flour to pancakes impacted sensory aspects such as cooked pea flavor, nutty flavor, and pea odor. In combination with SMB, pea flour can be added up to 5% without imparting significant cooked pea flavor to pancakes. SMB also reduced pea odor in pancakes with 1%–5% pea flour.

Conclusions

Pea flour can be added to pancakes without significantly affecting physical quality, as long as the batter viscosity is optimized. SMB can have a positive effect on limiting off-flavors in pancakes containing pea flour. This research provides valuable insights into the effects of substituting pea flour in soft wheat batter-based bake systems.

Significance and Novelty

Pancakes with up to 20% pea flour had similar physical characteristics to wheat pancakes. Pea flavors were detectible at 5% inclusion, and SMB reduced off-flavor perception at low pea flour inclusion rates.

背景和目的脉冲面粉在烘焙食品中越来越受欢迎，但由于味道浓烈，其使用受到限制。本研究分析了在煎饼中添加或不添加焦亚硫酸钠（SMB）的豌豆粉的情况，以评估它们对煎饼质量和减少异味的影响。研究结果由于煎饼配方是根据面糊粘度标准化的，因此只有当豌豆粉的添加量达到 20% 时，煎饼的物理质量才会发生变化。在煎饼中添加豌豆粉会影响感官方面，如熟豌豆风味、坚果风味和豌豆气味。与 SMB 结合使用时，豌豆粉的添加量可达到 5%，而不会给煎饼带来明显的熟豌豆风味。结论只要优化面糊粘度，就可以在煎饼中添加豌豆粉，而不会明显影响物理质量。SMB 对限制含有豌豆粉的煎饼中的异味有积极作用。这项研究为了解在以软质小麦面糊为基础的烘焙体系中替代豌豆粉的效果提供了宝贵的见解。当豌豆含量为 5%时，可以检测到豌豆风味，而当豌豆粉含量较低时，SMB 可减少异味感。

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引用次数: 0

Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties 在面包小麦面团中加入中间麦草（Thinopyrum intermedium）：对粘贴和流变特性的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-04-02 DOI: 10.1002/cche.10786

Susane Trevisan, Filiz Koksel, Buket Cetiner, Vladimir P. Shamanin, Inna V. Pototskaya, Bayram Ozdemir, Alexey I. Morgounov, Hamit Koksel

Background and Objectives

Intermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat–IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal-based products.

Findings

The RVA peak, trough, and final viscosity values significantly (p < .05) decreased, and the pasting temperature increased as the IWG substitution level increased. IWG-containing flour blends had a lower retrogradation tendency compared to the control. As the IWG flour substitution level increased, both empirical (Mixograph, Kieffer dough and gluten extensibility, Glutograph) and fundamental (linear oscillatory frequency sweep and creep–recovery) rheological measurements indicated relatively weaker dough properties imparted by the addition of the IWG flour.

Conclusions

The outcomes of this research will shed light on the impacts of utilizing alternative grains, such as intermediate wheatgrass, in bakery applications. This will provide insights that could inform the development of nutritious and sustainable baked products to meet the demands of health-conscious consumers.

Significance and Novelty

The dough weakening effect of the IWG flour was tolerated at the 15% IWG flour substitution level. At lower substitution levels, the IWG-containing flour blends exhibited a lower retrogradation tendency compared to bread wheat flour, which could indicate lower staling of loaves of bread during bread storage without compromising the physical quality of bakery products. Finally, the present research fills a critical gap in the literature as it represents the first application of fundamental rheological methods at known and controlled strain and stresses to evaluate the physical properties of doughs prepared from IWG flour blends.

背景和目的中级小麦草（IWG）是一种生命力顽强的多年生谷物，能适应恶劣的气候条件，正在成为烘焙产品应用中可持续食品解决方案的一个引人注目的候选品种。本研究评估了用面包小麦粉和面包小麦-IWG混合面粉（IWG含量：15%、30%、45%和60%）制成的面团的糊化和流变特性，目的是探索IWG面粉作为谷物类产品中一种营养丰富且可持续的配料的潜力。与对照组相比，含 IWG 的混合面粉具有较低的逆变倾向。随着 IWG 面粉替代水平的提高，经验流变学测量（Mixograph、Kieffer 面团和面筋延展性、Glutograph）和基本流变学测量（线性振荡频率扫描和蠕变恢复）均表明，添加 IWG 面粉后面团的特性相对较弱。意义和新颖性在 15%的 IWG 面粉替代水平下，IWG 面粉的面团弱化效果是可以忍受的。在较低的替代水平下，与面包小麦粉相比，含 IWG 的混合面粉表现出较低的逆变趋势，这表明面包在贮藏期间的缩水率较低，且不会影响烘焙产品的物理质量。最后，本研究填补了文献中的一个重要空白，因为它是首次在已知和受控应变和应力条件下应用基本流变学方法来评估用 IWG 混合面粉制备的面团的物理性质。

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引用次数: 0

Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage 挤压麦麸对冷冻储存期间面包挥发性和物理化学特性的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-03-26 DOI: 10.1002/cche.10784

Xiwu Jia, Zhihan Chen, Qinmin Pan, Zhan Wang, Cheng Guo, Weiping Jin, Wangyang Shen

Background and Objectives

At present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical–chemical properties of bread during frozen storage.

Findings

Frozen storage could effectively extend the shelf-life of bread. After 20 days of storage, the specific volume and cohesion of the control breads decreased significantly (2% and 21.55%, respectively). Moreover, the hardness and amylopectin retrogradation degree increased significantly (81.56%). After 30 days of storage, the amylopectin retrogradation degree of extruded wheat bran breads significantly increased (161%). After 40 days of storage, the cohesion of extruded wheat bran breads decreased significantly (7.67%). Extruded bran was conducive for improving bread stability during frozen storage. The transverse relaxation times (T₂) of extruded wheat bran bread were shorter than those of the control bread. Bran inhibited water molecule migration and reduced the rate of bread quality deterioration. Further, 27 volatile components were detected in the control bread and 32 volatile components were detected in extruded wheat bran breads. The volatile components of all breads did not change significantly within the first 30 days of storage. Thereafter, the concentration of some volatile compounds decreased.

Conclusion

The addition of extruded wheat bran significantly affected the volatility and physical–chemical properties of bread during frozen storage. The volatility and physical–chemical properties of extruded wheat bran bread changed gradually during frozen storage. The presence of bran inhibited water molecule migration and the formation and recrystallization of large ice crystals, and reduced the rate of bread quality deterioration during frozen storage.

Significance and Novelty

This study aimed to provide a reference for research on the storage and long-term preservation of extruded wheat bran bread after production.

背景和目的目前，关于挤压麦麸对冷冻贮藏期间面包挥发性和物理化学特性的影响，文献中没有足够的数据。因此，本研究旨在探讨冷冻贮藏期间挤压麦麸对面包挥发性成分和物理化学特性的影响。贮藏 20 天后，对照面包的比容和内聚力显著下降（分别为 2% 和 21.55%）。此外，硬度和直链淀粉逆变度也明显增加（81.56%）。储存 30 天后，挤压麦麸面包的直链淀粉逆变度明显增加（161%）。贮藏 40 天后，挤压麦麸面包的内聚力明显下降（7.67%）。挤压麦麸有利于提高面包在冷冻储存期间的稳定性。挤压麦麸面包的横向松弛时间（T2）比对照面包短。麸皮抑制了水分子的迁移，降低了面包质量下降的速度。此外，在对照面包中检测到 27 种挥发性成分，在挤压麦麸面包中检测到 32 种挥发性成分。所有面包的挥发性成分在储存的头 30 天内都没有发生明显变化。结论添加挤压麦麸会明显影响面包在冷冻储存期间的挥发性和物理化学特性。冷冻贮藏期间，挤压麦麸面包的挥发性和物理化学特性逐渐发生变化。麸皮的存在抑制了水分子的迁移以及大冰晶的形成和再结晶，降低了面包在冷冻贮藏过程中的品质劣化率。

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引用次数: 0

Antioxidant and in vitro cosmeceutical activities of germinated oats 发芽燕麦的抗氧化和体外药用活性

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-03-26 DOI: 10.1002/cche.10779

Seo-Hee Lee, Su-Bin Kye, Seung-Taik Lim, Su-Jin Oh

Background and Objectives

Oat (Avena sativa L.) is well known for its biofunctional properties, primarily attributed to cereal phytochemicals. Germination may amplify the formation of secondary metabolites in oat, enhancing its nutritional and bioactive quality. Despite this, the impact of germination of oat on skin health remains unknown. This study investigated how germination influences the in vitro antioxidant activity and enzyme inhibitory activity related to skin health (tyrosinase and elastase).

Findings

Oat was germinated at 25°C for 6 days, and the germinated samples were collected every 2 days. The samples were then divided into kernel and radicle (including germ) fractions for analysis. The radicle fraction exhibited significantly higher antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging) and in vitro cosmeceutical activity compared to the whole kernel. Phenolic acids were identified to be responsible for the antioxidant activity and tyrosinase inhibition at all germination times, whereas phytosterols including β-sitosterol played the key role in elastase inhibition. Avenanthramides, synthesized during oat germination, were proved to be crucial in inhibiting the enzymes deteriorating skin health.

Conclusions

This study revealed that germination, as a bioconversion process, enhanced antioxidant activity and cosmeceutical activity of oat by inhibiting the key enzymes responsible for skin aging. However, further research is imperative to fully comprehend the roles and mechanisms of these substances produced during germination.

Significance and Novelty

This study revealed the impacts of germination with cereals, offering valuable insights into the strategies for future investigations in the field of skin health and bioactive cereal compounds.

背景和目的燕麦（Avena sativa L.）的生物功能特性众所周知，这主要归功于谷物植物化学物质。燕麦发芽可促进次生代谢产物的形成，从而提高其营养和生物活性质量。尽管如此，燕麦发芽对皮肤健康的影响仍然未知。本研究调查了发芽如何影响体外抗氧化活性和与皮肤健康有关的酶抑制活性（酪氨酸酶和弹性蛋白酶）。然后将样品分为籽粒和胚根（包括胚芽）部分进行分析。与整个果仁相比，胚根部分的抗氧化活性（2,2-二苯基-1-苦基肼[DPPH]自由基清除）和体外药用活性明显更高。经鉴定，酚酸在所有发芽时期都具有抗氧化活性和抑制酪氨酸酶的作用，而植物甾醇（包括β-谷甾醇）则在抑制弹性蛋白酶方面发挥着关键作用。结论这项研究表明，燕麦发芽作为一个生物转化过程，通过抑制导致皮肤老化的关键酶，增强了燕麦的抗氧化活性和药用活性。这项研究揭示了谷物发芽的影响，为今后在皮肤健康和生物活性谷物化合物领域的研究策略提供了宝贵的见解。

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引用次数: 0

Grain protein and amino acid dynamics in sorghum with in-season split-nitrogen application 季节性分氮肥施用高粱籽粒蛋白质和氨基酸的动态变化

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-03-22 DOI: 10.1002/cche.10783

Troy J. Ostmeyer, S. M. Impa, Kamaranga H. S. Peiris, Scott R. Bean, Glen Ritchie, S. V. Krishna Jagadish

Background and Objectives

Field experiments were conducted to assess the influence of in-season split application of nitrogen (N) on grain protein, protein digestibility, and amino acid dynamics in grain sorghum, in three different environments. Treatments included a zero N check and eight treatments with varying N application timings and amounts.

Findings

The five high N treatments had significantly greater grain protein content than all the lower N treatments. As the total protein increased, the kafirin portion of the protein increased, whereas the albumin-globulin levels decreased. Nitrogen treatment had a significant effect on 13 of the 18 amino acids. High N applications significantly increased amino acids on a protein basis including alanine, glutamic acid, leucine, proline, and phenylalanine.

Conclusions

Treatment N92 with N applied at 92 kg N ha⁻¹ as split application at three different growth stages including planting, panicle initiation, and booting emerged as the optimum N treatment for increasing protein and amino acid concentration in grain sorghum.

Significance and Novelty

The ideal N application approach identified can be used to screen a wide range of sorghum hybrids under varying levels of irrigation and the same N treatments can be adopted by producers to enhance grain protein in sorghum.

背景与目的在三个不同的环境中进行了田间试验，以评估当季分次施氮（N）对谷物蛋白质、蛋白质消化率和谷物高粱氨基酸动态的影响。研究结果五个高氮处理的谷物蛋白质含量明显高于所有低氮处理。随着总蛋白质含量的增加，蛋白质中的卡菲林部分也有所增加，而白蛋白-球蛋白含量则有所下降。氮处理对 18 种氨基酸中的 13 种有显著影响。结论在谷物高粱的三个不同生长阶段，包括播种期、圆锥花序初生期和出苗期，以每公顷 92 千克氮的剂量分次施用 N92 处理，是提高谷物高粱蛋白质和氨基酸浓度的最佳氮处理方法。意义和新颖性所确定的理想氮肥施用方法可用于在不同灌溉水平下筛选多种高粱杂交种，生产者也可采用相同的氮肥处理方法来提高高粱的籽粒蛋白质。

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引用次数: 0

Unraveling gluten protein compositions of einkorn, emmer, and spelt grown in the Lyon region in France 了解法国里昂地区种植的小麦、埃默尔麦和斯佩耳特小麦的谷蛋白成分

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-03-19 DOI: 10.1002/cche.10781

Sofía Correa, Justine Lepagneul, Mathieu Thomas, Laurence Mayaud, Olivier Hamant, Marie-Françoise Samson, Marie-Thérèse Charreyre

Background and Objectives

Minor species of wheat, including einkorn (Ei), emmer (Em), and spelt (Sp), are believed to have different gluten compositions compared to common wheat (CW). Given the limited research on these resources, and as a result of a collaboration with a collective of farmers, we aimed to provide insights into their gluten compositions. We focused on varieties readily accessible to farmers and bakers within the region of Lyon, France.

Findings

We compared gluten compositions in 31 wheat varieties, revealing significantly lower glutenin and protein aggregate contents in Ei and Em than in CW. Similar trends, though milder, were observed for Sp. Additionally, we observed intra-species variability, especially for Em, and identified varieties within each species with noteworthy protein profiles.

Conclusions

Each species showed characteristic protein contents, yet with intraspecies variability. Utilizing an innovative approach to analyze the full information provided by chromatograms, we successfully identified varieties with unusual characteristics.

Significance and Novelty

The specific protein compositions of Ei and Em, and to a lower extent Sp, may impact their processability and digestibility. Our study also highlights that considering complete chromatographic profiles can reveal differences that remain unnoticed when using traditional analytical approaches.

背景和目的人们认为，与普通小麦（CW）相比，小麦的次要品种（包括 einkorn (Ei)、emmer (Em) 和 spelt (Sp)）具有不同的面筋成分。鉴于对这些资源的研究有限，我们与农民集体合作，旨在深入了解它们的面筋成分。我们对 31 个小麦品种的面筋成分进行了比较，发现 Ei 和 Em 的面筋蛋白和蛋白质聚合体含量明显低于 CW。在 Sp 中也观察到了类似的趋势，但较为温和。此外，我们还观察到了品种内的差异，尤其是 Em，并在每个品种中发现了具有值得注意的蛋白质特征的品种。利用创新方法分析色谱图提供的全部信息，我们成功鉴别出了具有不寻常特征的品种。重要意义和新颖性Ei和Em（以及较低程度上的Sp）的特定蛋白质成分可能会影响其加工性和消化率。我们的研究还突出表明，考虑完整的色谱图谱可以揭示传统分析方法无法发现的差异。

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引用次数: 0

The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage 乳酸乳球菌 CICC 23610 发酵对燕麦饮料理化性质和风味形成的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-03-19 DOI: 10.1002/cche.10782

Yuliang Cheng, Qian Yu, Xiuhua Xia, Jiaqin Qian, Qinwei Xu, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao, He Qian

Background and Objectives

Probiotic fermentation may contribute to enhancing the flavor and nutrients of grain beverages. The aim of this study was to investigate the effect of Lactococcus lactis (L. lactis CICC 23610) fermentation on the physicochemical properties, flavor formation, and metabolomics of oat beverages.

Findings

Results showed that L. lactis CICC 23610 grew rapidly in oat substrate and brought a surge in acidity, apparent viscosity, and β-glucan content. The final amount of lactic acid, sweet amino acids, and umami amino acids metabolites was also increased. Meanwhile, 15 volatile flavor components (VFCs) were identified as key aroma compounds in fermented oat beverages. The levels of 2,3-butanedione, propionic acid, hexanoic acid, and heptanone rose, giving the beverage a tart, creamy, and sweet flavor, and the undesirable odors of hexanal, n-octanal, nonanal, and 2-pentylfuran were reduced. In addition, significant differences in metabolites based on untargeted metabolomics analyses of oat beverages before and after fermentation were mainly focused on organic acids, fatty acids, and short peptides. The sensory analysis showed that the overall acceptability of fermented oat beverages was significantly improved.

Conclusions

It could be concluded that the effects of free amino acids (FAAs), organic acids, and VFCs on flavor were mainly reflected in three indicators of odor, acidity, and umami.

Significance and Novelty

The encouraging results confirmed that probiotic fermentation is a promising method to enhance the overall quality of oat beverages, providing valuable insights into future industrial upgrades of grain beverages.

背景与目的益生菌发酵可能有助于提高谷物饮料的风味和营养成分。结果结果表明，乳酸球菌 CICC 23610 在燕麦基质中生长迅速，并带来了酸度、表观粘度和 β-葡聚糖含量的增加。乳酸、甜味氨基酸和鲜味氨基酸代谢物的最终含量也有所增加。同时，15 种挥发性风味成分（VFCs）被确定为发酵燕麦饮料中的关键香味化合物。2,3-丁二酮、丙酸、己酸和庚酮的含量上升，使饮料具有酸味、奶油味和甜味，己醛、正辛醛、壬醛和 2-戊基呋喃的不良气味减少。此外，根据非靶向代谢组学分析，燕麦饮料发酵前后代谢物的显著差异主要集中在有机酸、脂肪酸和短肽上。结论游离氨基酸、有机酸和VFCs对风味的影响主要体现在气味、酸度和鲜味三个指标上。

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引用次数: 0

Rice dreg protein as a high-quality plant-based protein resource: Characterization of structural, functional, and in vitro digestive properties 作为优质植物性蛋白质资源的稻米渣蛋白：结构、功能和体外消化特性的表征

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-03-18 DOI: 10.1002/cche.10780

Yinghui Long, Zhi Gao, Chunhong Qiu, Jingfeng Chen, Mingyang Li, Shijun Dai, Weizheng Sun, Mouming Zhao, Guowan Su

Background and Objectives

Rice dregs, a by-product of the process of making sugar from broken rice, have a protein content of up to 70%. However, rice dreg protein (RDP) has not yet been fully utilized due to its high-temperature liquefaction denaturation during sugar production. In this study, the structural, functional, and in vitro digestive properties of rice protein (RP) extracted from broken rice and RDP derived from rice dregs were compared, with a view to providing a basis for further utilization of RDP.

Findings

Although RDP was a heat-denatured protein, it was found to have relatively better functional properties and a well-balanced amino acid composition. Structural analysis results revealed that RDP showed a looser and disordered structure. However, SDS-PAGE results showed that the subunit composition of the two proteins was similar. The in vitro simulated digestion results showed that the digests of RDP had higher antioxidant and ACE inhibitory activity, but RDP showed significantly lower digestibility than RP.

Conclusions

Through relevant modifications of RDP, RDP has the potential to be a good source of high-quality protein in the human diet as the demand for plant-based protein increases.

Significance and Novelty

This study can provide a basic theoretical basis for further development and utilization of RDP, which is also of great practical significance for seeking new plant protein resources and increasing the added value of broken rice.

米渣是用碎米制糖过程中产生的副产品，蛋白质含量高达 70%。然而，由于在制糖过程中高温液化变性，米渣蛋白（RDP）尚未得到充分利用。本研究比较了从碎米中提取的大米蛋白质（RP）和从米渣中提取的 RDP 的结构、功能和体外消化特性，以期为进一步利用 RDP 提供依据。

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引用次数: 0

The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge 食品加工对全麦粥中镉和微量营养素生物可及性的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-03-15 DOI: 10.1002/cche.10778

Hollman A. Motta-Romero, Snigdha Guha, Javier Seravalli, Kaustav Majumder, Devin J. Rose

Background and Objectives

Wheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility.

Findings

Cadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour. Boiling and germination reduced phytic acid content (p < .001) but failed to improve mineral bioaccessibility compared to raw flour. Fermentation increased the bioaccessibility of cadmium (2.3-fold), magnesium (8.3-fold), iron (2.2-fold), and zinc (10.4-fold) (p < .001). Dialyzability only presented a valid correlation with bioaccessibility for cadmium (r = 0.68; p < .001).

Conclusions

Food processing did not decrease cadmium bioaccessibility from wheat porridge. Dialyzability was a suitable method to estimate the cellular bioaccessibility of cadmium, but not other beneficial elements.

Significance and Novelty

Strategies to decrease cadmium bioaccessibility from foods are still needed. However, based on these results, the dialyzability assay reported here could allow the rapid screening of wheat-based foods for their cadmium bioaccessibility.

背景和目的小麦粥有助于微量营养素的摄入，但同时也是有毒重金属镉的摄入途径。研究结果镉（0.21%）、镁（0.19%）、铁（0.17%）和锌（0.07%）在生全麦面粉中的生物可及性较低。与生面粉相比，煮沸和发芽降低了植酸含量（p <.001），但未能提高矿物质的生物可及性。发酵可提高镉（2.3 倍）、镁（8.3 倍）、铁（2.2 倍）和锌（10.4 倍）的生物可及性（p < .001）。结论食品加工并没有降低小麦粥中镉的生物可得性。透析率是估算镉的细胞生物可及性的合适方法，但不能估算其他有益元素的生物可及性。然而，基于这些结果，本文所报道的透析测定法可以快速筛查以小麦为原料的食品的镉生物可及性。

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