Cereal Chemistry最新文献_第6页

Analysis of Short- and Long-Term Two-Mode Retrogradation of Corn Starch During Refrigerated Storage 玉米淀粉冷藏过程中短期和长期双模退化分析

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-30 DOI: 10.1002/cche.10883

Kazumi Ninomiya, Nozomi Ozawa, Yo Okawa, Yusuke Yamaguchi, Hitomi Kumagai, Hitoshi Kumagai

Background and Objectives

Starchy foods stored at low temperatures for long periods undergo hardening due to starch retrogradation (crystallization). However, a method for measuring the degree of starch retrogradation has not been sufficiently established yet. In this study, two modes of starch retrogradation were kinetically investigated for short- and long-term retrogradation to assess starch retrogradation with high accuracy. The retrogradation degree of corn starch (CS) was assessed using the β-amylase-pullulanase (BAP) method, differential scanning calorimetry (DSC), mechanical measurements, and water separation ratio.

Findings

By improving the measurement precision of the BAP method, starch retrogradation could be evaluated with high precision, even at high CS concentrations. The time course of enthalpy change (ΔH) that accompanies the melting of recrystallized starch crystals due to retrogradation for 0–25 days using a single Avrami's formula, the regression curve had a correlation coefficient R of approximately 1, but the χ² value was considerably larger than that for 0–5 days. Using two combined Avrami's formulae had a correlation coefficient R of 1 and a small value of χ², which well described the change in ΔH over time. Additionally, Avrami's analysis revealed two crystal modes separated by approximately 5 days. Mechanical measurements and water separation ratio results also supported the existence of two crystallization modes separated by approximately 5 days.

Conclusions

The BAP method and DSC could be used to assess the degree of starch retrogradation with high accuracy. The two combined Avrami's formulae were found to kinetically discriminate the switch from short- to long-term retrogradation.

Significance and Novelty

Using the two combined Avrami's formulae, the temporal change in ΔH obtained from DSC measurements was satisfactorily described. Our results contribute to the evaluation of starch retrogradation during refrigerated storage.

背景与目的淀粉类食品在低温下长期储存会因淀粉的退化（结晶）而发生硬化。然而，测定淀粉降解程度的方法尚未得到充分建立。本研究通过对淀粉短期和长期退化两种模式进行动力学研究，以期对淀粉退化进行高精度评价。采用β-淀粉酶-普鲁兰酶（BAP）法、差示扫描量热法（DSC）、力学测量和水分离比法评价玉米淀粉（CS）的降解程度。结果通过提高BAP法的测量精度，即使在高CS浓度下，也可以高精度地评估淀粉的降解情况。用单一Avrami公式计算0 ~ 25天再结晶淀粉结晶因退化而熔化的焓变时间过程（ΔH），回归曲线的相关系数R约为1，但χ²值明显大于0 ~ 5天。使用两个组合的Avrami公式，相关系数R为1，χ²值较小，很好地描述了ΔH随时间的变化。此外，Avrami的分析还揭示了两种晶体模式，两者相隔约5天。力学测量和水分离比结果也支持两种结晶模式的存在，两种结晶模式相隔约5天。结论BAP法和DSC法可用于评价淀粉的退化程度，准确度较高。研究发现，这两种组合的Avrami公式能够从动力学上区分从短期退化到长期退化的转换。利用两个联合的Avrami公式，可以很好地描述DSC测量得到的ΔH的时间变化。我们的研究结果有助于评价淀粉在冷藏过程中的退化。

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引用次数: 0

Fluorescence Spectroscopy of Flour Fractions and Dough: Analysis of Spectral Differences and Potential to Improve Wheat Quality Prediction 面粉和面团的荧光光谱分析：光谱差异分析及其在小麦品质预测中的潜力

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-27 DOI: 10.1002/cche.10881

Denise Ziegler, Lukas Buck, Katharina Anne Scherf, Lutz Popper, Bernd Hitzmann

Background and Objectives

Spectroscopy of wheat kernels and flour has been used as a rapid tool to assess wheat quality, but predictions still lack in accuracy for most quality parameters except for protein content. To enable an improved prediction of further quality characteristics, new approaches are needed. This study investigates if the preprocessing of flour into flour fractions (by air classification, sieving) or dough and subsequent spectroscopic analysis of these types of samples could be a new way to improve wheat quality predictions. For this purpose, spectral differences are investigated and predictions of farinograph parameters are compared for fluorescence spectra of flour, flour fractions, and dough.

Findings

A wide variety of fluorophores present in cereal products was identified. Their peak intensities significantly differed for flour, flour fractions, and dough. Flour and sieve fractions were superior in predicting water absorption (R²_{CV flour} = 0.79; R²_{CV 32–50 µm} = 0.81), while gluten and dough samples strongly improved predictions of rheological properties, especially dough development time (R²_{CV flour} = 0.64; R²_{CV dough} = 0.90; R²_{CV gluten} = 0.84).

Conclusion

Preprocessing of flour samples greatly alters their composition (e.g., protein enrichment), which is also reflected by spectral differences. Spectra of different sample types therefore contain different information and have the potential to improve the prediction of wheat quality.

Significance and Novelty

This is the first study that investigates spectral differences of a large number of different flour fractions and dough using fluorescence spectroscopy and subsequently underlines the potential of this novel approach to improve wheat quality prediction in the future.

小麦籽粒和面粉的背景物镜光谱已被用作小麦品质评估的快速工具，但除蛋白质含量外，大多数品质参数的预测仍缺乏准确性。为了改进对进一步质量特性的预测，需要新的方法。本研究探讨面粉预处理成面粉馏分（通过空气分级、筛分）或面团以及随后对这些类型样品的光谱分析是否可能成为改善小麦品质预测的新方法。为此，研究了光谱差异，并对面粉、面粉馏分和面团的荧光光谱进行了预测。发现谷类产品中存在多种荧光团。它们的峰值强度在面粉、面粉馏分和面团中有显著差异。面粉和筛分在预测吸水率方面较优(R2CV：面粉= 0.79；R2CV 32-50µm = 0.81)，而面筋和面团样品显著改善了流变学特性的预测，尤其是面团发育时间(R2CV面粉= 0.64；R2CV面团= 0.90；R2CV谷蛋白= 0.84)。结论面粉样品经过预处理后，其成分（如蛋白质的富集）发生了很大的变化，这也反映在光谱差异上。因此，不同样品类型的光谱包含不同的信息，具有提高小麦品质预测的潜力。这是第一个利用荧光光谱研究大量不同面粉组分和面团的光谱差异的研究，并随后强调了这种新方法在未来改善小麦品质预测方面的潜力。

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引用次数: 0

Physicochemical, Morphological, and Digestibility Properties of Round and Wrinkled Pea Starches 圆和皱豌豆淀粉的理化、形态和消化特性

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-20 DOI: 10.1002/cche.10880

Sintayehu D. Daba, Rebecca J. McGee, Sean M. Finnie

Background and Objectives

Pea protein isolation results in a significant amount of starch-rich byproduct. Efficient utilization of this byproduct can be crucial for economic feasibility of protein isolation process. In this study, we examined the physicochemical, morphological, and digestibility properties of starches derived from round and wrinkled peas grown across three locations (Pullman, WA; Richland, MT; and Sidney, MT) in 2023.

Findings

Our findings showed that wrinkled pea flour had higher protein, but lower starch concentration compared to round pea flour. The starch from wrinkled peas contained a higher amylose concentration than that from round peas (60% vs. 29%). When subjected to a Rapid Visco Analyzer (RVA) test at 95°C, round peas demonstrated well-defined pasting profiles with higher final viscosity, while wrinkled peas exhibited minimal swelling and viscosity development. At 140°C, wrinkled peas displayed significant granular swelling and viscosity development, with variety PLS 595 showing the highest final viscosity among the wrinkled pea lines. Round peas had lower pasting temperatures, which is a minimum temperature to cook starch, by at least 40°C compared to wrinkled peas. The round peas formed stronger gels. Cluster analysis grouped round and wrinkled peas into two distinct clusters. The recorded parameters were also clustered into groups. Parameters in the same group were positively correlated while parameters from the different groups were negatively correlated. Wrinkled peas exhibited higher early-stage digestibility, but comparable total digestible starch after 4 h of digestion compared to round peas. The resistant starch concentration was slightly lower in wrinkled peas compared to round peas. Scanning electron microscopy (SEM) revealed distinct granular morphologies: round peas had simple granules, while wrinkled peas had compound granules.

Conclusions

The study highlights significant differences between round and wrinkled peas in terms of their starch properties.

Significance and Novelty

The findings suggest potential for targeted use of these starches based on their unique properties. Utilization of starch-rich byproducts has an important implication on the overall economic viability and sustainability of pea protein isolation processes.

背景与目的豌豆蛋白分离产生大量富含淀粉的副产品。该副产品的有效利用对蛋白质分离工艺的经济可行性至关重要。在这项研究中，我们检查了从三个地方生长的圆形和皱巴巴的豌豆中提取的淀粉的物理化学，形态和消化特性(Pullman， WA；里奇兰,太;和悉尼，MT)。我们的研究结果表明，与圆形豌豆粉相比，皱纹豌豆粉的蛋白质含量较高，但淀粉含量较低。皱豌豆淀粉的直链淀粉含量高于圆豌豆（60%比29%）。当在95°C下进行快速粘度分析仪（RVA）测试时，圆豌豆表现出明确的糊状特征，最终粘度更高，而皱豌豆表现出最小的膨胀和粘度发展。在140°C时，皱豌豆表现出明显的颗粒膨胀和粘度发展，品种PLS 595在皱豌豆品系中表现出最高的最终粘度。圆豌豆的糊化温度（煮淀粉的最低温度）比皱豌豆低至少40°C。圆豌豆形成了更坚固的凝胶。聚类分析将圆豌豆和皱豌豆分成两个不同的簇。记录的参数也被聚类成组。同一组参数呈正相关，不同组参数呈负相关。与圆豌豆相比，皱豌豆的早期消化率更高，但消化4 h后总可消化淀粉含量相当。与圆豆相比，皱豆的抗性淀粉浓度略低。扫描电子显微镜（SEM）显示出明显的颗粒形态：圆豌豆为单一颗粒，而皱豌豆为复合颗粒。该研究强调了圆豌豆和皱豌豆在淀粉特性方面的显著差异。这些发现表明，基于这些淀粉的独特性质，有针对性地使用它们是有潜力的。富含淀粉的副产品的利用对豌豆蛋白分离过程的整体经济可行性和可持续性具有重要意义。

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引用次数: 0

Evaluation of the Phenolic Profile, Antioxidant Properties, and Tyrosinase Inhibitory Effects of Phenolic Compounds in Foxtail Millet Bran 谷糠酚类化合物的酚类特征、抗氧化特性及酪氨酸酶抑制作用的评价

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-09 DOI: 10.1002/cche.10879

Yaqiong Wu, Haoyuan Shi, Xize Wang, Nan Shi, Haibin Wang, Li Gao, Yongji He

Background and Objectives

Foxtail millet bran (FMB), a by-product of foxtail millet milling, contains significant polyphenols and dietary fiber. This study aims to explore the forms of phenolic compounds, their content, antioxidant activity, and tyrosinase inhibitory activity present in FMB.

Findings

The FMB extract is rich in phenolic compounds, although it contains relatively low levels of total flavonoids and tannins. Notably, insoluble ester phenols (IEP) are the most abundant phenolic compounds in FMB and show a strong correlation with antioxidant and tyrosinase inhibitory activities. Additionally, ferulic acid, p-coumaric acid, and vanillic acid are the main phenolic acids in FMB, highlighting its potential for functional food applications.

Conclusions

The high content of insoluble esterified phenols (IEP) in FMB is associated with significant antioxidant properties and tyrosinase inhibitory activity. These findings highlight the potential of FMB as a valuable source of bioactive compounds for health applications.

Significance and Novelty

These findings emphasize opportunities to enhance the biological efficacy of these bioactive compounds in dietary applications, positioning FMB as a promising source for health-related benefits.

背景与目的谷糠是谷子加工的副产品，含有丰富的多酚类物质和膳食纤维。本研究旨在探讨FMB中酚类化合物的形式、含量、抗氧化活性和酪氨酸酶抑制活性。发现黄芪提取物含有丰富的酚类化合物，但总黄酮和单宁含量相对较低。值得注意的是，不溶性酯酚（IEP）是FMB中含量最多的酚类化合物，与抗氧化和酪氨酸酶抑制活性密切相关。此外，阿魏酸、对香豆酸和香草酸是FMB中主要的酚酸，突出了其在功能食品中的应用潜力。结论FMB中不溶性酯化酚（IEP）含量高，具有显著的抗氧化性能和酪氨酸酶抑制活性。这些发现突出了FMB作为健康应用的生物活性化合物的宝贵来源的潜力。这些发现强调了提高这些生物活性化合物在膳食应用中的生物功效的机会，将FMB定位为与健康相关的有益来源。

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引用次数: 0

Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs 熟、生、普通及红枣香气特征及生物活性的比较研究

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-06 DOI: 10.1002/cche.10877

Ozlem Kilic-Buyukkurt, Gamze Guclu, Muharrem Keskin, Hasim Kelebek, Serkan Selli

Background and Objectives

Bulgur is an important cereal product preferred due to its aroma, nutrition, and economic values. In this study, the effect of cooking process applied to two different bulgur types (regular and firik) on the aroma profile, color properties, total phenolic content (TPC), and antioxidant activity (AA) was evaluated.

Findings

A total of 27 and 33 aroma compounds were detected in the uncooked and cooked regular bulgur samples, while the firik bulgur samples (uncooked and cooked) had 27 and 34 compounds, respectively. Cooking process caused significant changes, with carboxylic acids and aldehydes being the dominant aroma groups. Uncooked firik bulgur exhibited the highest aroma concentration. Generally, both cooked (4225.6 ng/kg) and uncooked (4745.2 ng/kg) firik bulgurs had higher total aroma concentrations compared to the regular bulgurs (2333.0 and 3255.1 ng/kg). It was found that significant differences (p < 0.05) were observed in the TPC and AA levels; they were higher in firik bulgurs but decreased with the effect of cooking.

Conclusion

The study highlights that bulgur type and cooking process significantly affect its aroma and phenolic properties, potentially influencing consumer preferences. This is the first study to examine the aroma and bioactive compound variations in two bulgur types with respect to cooking.

背景与目的碾碎小麦因其香气、营养和经济价值而成为人们首选的重要谷物产品。本研究考察了不同蒸煮工艺对常规和火苗两种不同类型干梗的香气特征、颜色特性、总酚含量（TPC）和抗氧化活性（AA）的影响。发现未煮熟和煮熟的普通干肉干样品中分别检测到27种和33种香气化合物，未煮熟和煮熟的干肉干样品中分别检测到27种和34种香气化合物。蒸煮过程引起了显著的变化，羧酸和醛是主要的香气基团。未煮熟的红枣的香气浓度最高。总的来说，煮熟的（4225.6 ng/kg）和生的（4745.2 ng/kg）红枣的总香气浓度都高于普通红枣（2333.0和3255.1 ng/kg）。TPC、AA水平差异有统计学意义（p < 0.05）；它们在蔬菜中较高，但随着烹饪的影响而降低。结论碾碎类型和蒸煮工艺显著影响其香气和酚类特性，可能影响消费者偏好。这是第一次研究两种碾碎肉在烹饪过程中香气和生物活性化合物的变化。

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引用次数: 0

Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating 基于米粒加热膨胀特性的米粒淀粉特性及清酒酿造过程中大米酶消化率评价

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-06 DOI: 10.1002/cche.10872

Masaki Okuda, Midori Joyo, Kei Takahashi, Nobuhiko Mukai

Background and Objectives

The physicochemical properties of cereal starch affect food quality and processing properties, for example, the properties of rice starch influence the suitability of rice for sake (traditional Japanese alcoholic beverage) production. This study reports a convenient method for evaluating the starch gelatinization and retrogradation properties of rice grains and enzymatic digestibility of steamed rice to determine the suitability of japonica rice for sake brewing.

Findings

The swelling properties of polished rice grains were observed during the heating of nonfloured (whole-grain) samples. The swelling-onset temperature and swelling ratio were significantly correlated with the amylopectin side-chain structure of rice starch, starch gelatinization/retrogradation properties, and enzymatic digestibility of steamed rice under sake production–like conditions. Swelling-onset temperatures at a swelling ratio of 1.2 were measured for 31 samples with a polishing ratio of 70%, and the strength of the corresponding correlations (R² = 0.79–0.93) were comparable with those observed for gelatinization and pasting temperatures (determined by DSC and rapid visco analysis, respectively).

Conclusions

The starch properties and enzymatic digestibility of multiple steamed rice samples could be rapidly evaluated without flouring.

Significance and Novelty

The method facilitates the evaluation of rice used for sake brewing and analysis of starch properties in a wide range of food industries.

背景与目的谷物淀粉的理化性质影响食品的品质和加工性能，例如大米淀粉的性质影响米酒（日本传统酒精饮料）的适宜性。本研究报告了一种简便的方法来评价米粒的淀粉糊化和降解特性以及蒸大米的酶消化率，以确定粳米是否适合酿造清酒。发现精米在非面粉（全谷物）样品加热过程中具有膨胀特性。在类似清酒生产条件下，膨化温度和膨化率与大米淀粉支链侧链结构、淀粉糊化/降解性能和酶消化率显著相关。在抛光率为70%的31个样品中，测量了膨胀比为1.2时的膨胀起始温度，相应的相关性强度（R2 = 0.79-0.93）与凝胶化和糊化温度（分别通过DSC和快速粘度分析确定）相当。结论在不加面粉的情况下，可快速测定多种大米样品的淀粉性质和酶消化率。该方法为清酒酿造用大米的评价和广泛的食品工业中淀粉性质的分析提供了便利。

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引用次数: 0

Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-04 DOI: 10.1002/cche.10871

Masaki Okuda, Midori Joyo, Kei Takahashi, Nobuhiko Mukai

Background and Objectives

The facile low-cost evaluation of rice starch properties may help assess the suitability of rice for sake production and other applications. Herein, the starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice were simply evaluated by observing the swelling of raw rice grains in urea solutions.

Findings

Polished rice grains were soaked in urea solutions of varying concentrations to determine the concentration at which the rice grains started swelling or completely absorbed the solution. The swelling-onset concentration was strongly positively correlated with the DSC-determined gelatinization temperature and rapid visco analysis–determined pasting temperature of raw rice and negatively correlated with the enzymatic digestibility of steamed rice (R² = 0.81–0.94) while being only slightly affected by the rice polishing ratio and moisture content.

Conclusions

The starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice could be simply evaluated using the urea swelling test.

Significance and Novelty

The developed simple method does not require apparatus and flouring and provides results that are not influenced by rice moisture content and polishing ratio, thus holding promise for analyzing rice used in sake production and starch-containing food materials.

背景与目的对大米淀粉特性进行简单、低成本的评价有助于评价大米在清酒生产和其他应用中的适用性。本研究通过观察大米颗粒在尿素溶液中的溶胀情况，简单地评价了大米的淀粉糊化特性和蒸熟大米的酶消化率。研究结果将精米粒浸泡在不同浓度的尿素溶液中，以确定在不同浓度时米粒开始肿胀或完全吸收尿素溶液的浓度。膨起浓度与dsc测定的糊化温度和快速粘度分析测定的糊化温度呈显著正相关，与蒸熟大米酶消化率呈显著负相关（R2 = 0.81-0.94），而大米抛光率和水分含量对膨起浓度的影响较小。结论尿素溶胀试验可以简单地评价大米的淀粉糊化性能和大米的酶消化率。意义与新颖性所开发的方法简单，不需要仪器和面粉，结果不受大米含水率和抛光率的影响，因此有望用于清酒生产中的大米和含淀粉食品材料的分析。

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引用次数: 0

Morphology, Composition, and Structure of Starches During Sorghum Seed Development 高粱种子发育过程中淀粉的形态、组成和结构

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-03 DOI: 10.1002/cche.10875

Dongxing Li, Yinping Jiao, Xiaorong Wu, Scott R. Bean, Yong-Cheng Shi

Background and Objectives

Fundamentally it is important to understand starch granule initiation and deposition of starch molecules during the growth of granules. The objective of this study was to investigate the morphology, composition, and structure of starches in sorghum from fifth day post-anthesis (DPA) until the maturity (25 DPA).

Findings

The minimal size of sorghum starch for showing Maltese cross was 4 µm. The average size of starches on 5 DPA was 3.2 µm, and most starches did not exhibit Maltese cross. Amylose content was low (13.0%) on 5 DPA and increased to 31% on 25 DPA. The size of amylose was long with a peak at DP 1771 on 5 DPA and changed during the starch biosynthesis. The short-chain amylopectin proportion significantly increased on 25 DPA.

Conclusions

The low amylose content and high proportion of long-chain amylose might be favorable for the initial sorghum starch formation. The starch polymers were less radially oriented in the primary starches. Amylopectin in the periphery of a large sorghum starch was more branched than that of the inner part.

Significance and Novelty

The variations in the amylose length distributions and orientation of starch polymers provide new information on starch biosynthesis.

背景与目的从根本上了解淀粉颗粒的形成和淀粉分子在颗粒生长过程中的沉积是非常重要的。本研究的目的是研究高粱开花后第5天（DPA）至成熟（25 DPA）期间淀粉的形态、组成和结构。高粱淀粉显示马耳他杂交的最小尺寸为4µm。淀粉在5 DPA上的平均粒径为3.2µm，大部分淀粉不表现马尔氏交叉。直链淀粉含量在5 DPA时较低（13.0%），在25 DPA时增加到31%。直链淀粉的大小较长，在5 DPA的DP 1771处达到峰值，并在淀粉生物合成过程中发生变化。短链支链淀粉比例在25 DPA时显著增加。结论低直链淀粉含量和高比例的长链直链淀粉可能有利于高粱初始淀粉的形成。淀粉聚合物在原淀粉中径向取向较少。大粒高粱淀粉外围的支链淀粉比内部的支链淀粉分枝更多。淀粉聚合物直链淀粉长度分布和取向的变化为淀粉生物合成提供了新的信息。

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引用次数: 0

CHIP-NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-02 DOI: 10.1002/cche.10874

Michael J. Burns, Sydney P. Berry, Molly Loftus, Amanda M. Gilbert, Candice N. Hirsch

Background and Objectives

The quantity of water absorbed during the nixtamalization of maize greatly influences the final product's taste, nutritional profile, and machinability. A machine learning model that uses near-infrared spectroscopy to predict the moisture content of nixtamalized maize inbred lines was previously developed. Inbred and hybrid maize differ in many ways including shape, size, and composition of kernels, which can all affect nixtamalization moisture content.

Findings

The inbred model was assessed for application with hybrid germplasm, the primary input for most industrial uses, and a low Spearman correlation coefficient of 0.539 was observed. A new model trained on diverse hybrid maize was developed and validated. The hybrid model achieved a Spearman's rank correlation coefficient of 0.815 across five populations of food-grade and nonfood-grade maize.

Conclusions

The hybrid model was accurate and used to assess relationships between grain compositional properties and nixtamalization moisture content and significant relationships with fat and fiber content were found.

Significance and Novelty

The hybrid model developed here and the previous inbred model have been incorporated into a Shiny R application called CHIP-NMC, which can be incorporated into various stages in the masa-based product development chain including breeding, elevator acceptance, and manufacturing.

背景与目的玉米蒸煮过程中所吸收的水分对最终产品的口感、营养成分和可加工性有很大的影响。以前开发了一种机器学习模型，该模型使用近红外光谱来预测近化玉米自交系的水分含量。自交系玉米和杂交种玉米在许多方面都不同，包括形状、大小和籽粒组成，这些都可以影响近化水分含量。结果自交系模型适用于杂种种质，其Spearman相关系数较低，为0.539。建立了一种新的杂交玉米训练模型并进行了验证。该杂交模型在食品级和非食品级玉米5个群体间的Spearman等级相关系数为0.815。结论该混合模型是准确的，可用于评价籽粒组成特性与湿化含量之间的关系，以及籽粒脂肪和纤维含量之间的显著关系。这里开发的混合模型和之前的自交系模型已被纳入Shiny R应用程序CHIP-NMC中，该应用程序可以纳入基于masa的产品开发链的各个阶段，包括育种，电梯验收和制造。

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引用次数: 0

Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-02-26 DOI: 10.1002/cche.10873

Lina Guan, Yuting Xie, Min Zhang, Sixuan Li, Guodong Ye, Zongwei Wang

Background and Objective

Protein and carbohydrates are commonly used exogenous additives to improve the quality of rice products. In this study, the effect of adding exogenous glutelin on the eating quality of rice was explored. The effects of glutelin on the pasting properties of rice flour and moisture migration within the rice system during cooking were also investigated.

Findings

Adding glutelin improved the odor score and increased the number and concentration of volatile compounds, but reduced the color score of cooked rice. As the amount of glutelin added increased, the hardness of cooked rice increased, the adhesiveness decreased, while the springiness and chewiness initially increased and then decreased. Moreover, adding glutelin led to an increase in trough viscosity, final viscosity, and setback value, while reducing the breakdown value of rice flour. When the addition of glutelin was higher, its binding with water molecules became stable, resulting in an increase in bound water and a decrease in structural water in the rice system.

Conclusions

Based on desirable sensory quality, palatability, and aroma characteristics of cooked rice, it is recommended to add 0.6% glutelin on a dry basis of rice.

Significance and Novelty

This study provides a new strategy for improving the eating quality of rice by controlling and optimizing the degree of starch gelatinization and the texture and aroma characteristics of cooked rice.

背景与目的蛋白质和碳水化合物是提高大米制品质量的常用外源添加剂。本研究探讨了添加外源谷蛋白对大米食性质的影响。研究了谷蛋白对米粉糊化性能和蒸煮过程中大米系统内水分迁移的影响。结果谷氨酸的加入提高了米饭的气味评分，增加了挥发性物质的数量和浓度，但降低了米饭的颜色评分。随着谷蛋白添加量的增加，米的硬度增加，黏性降低，弹性和嚼劲先增大后减小。谷蛋白的加入使米粉的谷粘度、终粘度和挫折值增加，而使米粉的破碎值降低。当谷氨酸添加量增加时，其与水分子的结合变得稳定，导致水稻体系中结合水增加，结构水减少。结论考虑到大米的感官品质、适口性和香气特性，推荐在大米干料基础上添加0.6%谷蛋白。本研究通过控制和优化淀粉糊化程度以及煮熟大米的质构和香气特性，为提高大米的食味品质提供了新的策略。

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