Journal of Cereal Science最新文献

Development and quality assessment of low-cost benchtop malting protocol for laboratory-scale barley (Hordeum vulgare L.) malt quality evaluation

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-24 DOI: 10.1016/j.jcs.2025.104138

Heena Rani, Andrew Standish, Jason G. Walling, Sarah J. Whitcomb

{"title":"Development and quality assessment of low-cost benchtop malting protocol for laboratory-scale barley (Hordeum vulgare L.) malt quality evaluation","authors":"Heena Rani, Andrew Standish, Jason G. Walling, Sarah J. Whitcomb","doi":"10.1016/j.jcs.2025.104138","DOIUrl":"10.1016/j.jcs.2025.104138","url":null,"abstract":"<div><div>High-quality malt is influenced by three primary factors: barley genotype, environmental conditions, and malting process. To effectively evaluate malting barley (<em>Hordeum vulgare</em> L.) breeding material and assess how environmental changes influence malt quality, it is essential to have laboratory-scale malting methods that can produce malt similar to that produced by commercial malting operations. However, existing laboratory-scale malting procedures often require large quantities of grain, specialized equipment, and are costly. To overcome these challenges, we developed a small sample-scale benchtop malting method utilizing standard laboratory equipment and components available at hardware stores. We validated the method by conducting standard malt quality tests including diastatic power, α-amylase activity, total malt protein, and wort composition (soluble protein, wort soluble/total malt protein, β-glucan, free amino nitrogen, and malt extract). Our findings indicate that the benchtop malting method yields quality metrics comparable to those obtained from established small-scale and full-scale malting protocols. Furthermore, a key innovation of this system is the use of separate Erlenmeyer flasks for malting each sample. Unlike conventional shared malting systems, this design enables precise measurement and comparison of treatment effects across samples malted simultaneously. This reliable, low-cost, and efficient method provides a valuable tool for screening malt quality traits in breeding lines with limited sample sizes and for testing malting regimes aimed at improving malt quality and efficiency. Additionally, it offers an accessible solution for producing high-quality, research-scale malt in laboratories without dedicated quality assurance facilities.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104138"},"PeriodicalIF":3.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gelatinization induced whole grain rice fortification technology

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-24 DOI: 10.1016/j.jcs.2025.104148

Ankanksha Kumari, Anupam Roy

{"title":"Gelatinization induced whole grain rice fortification technology","authors":"Ankanksha Kumari, Anupam Roy","doi":"10.1016/j.jcs.2025.104148","DOIUrl":"10.1016/j.jcs.2025.104148","url":null,"abstract":"<div><div>This study reports gelatinization induced whole grain rice fortification (GIWGRF) technology through micronutrient solution soaking, further gelatinization, and drying of pregelatinized rice. Rice with 57.06 ± 3.11 % degree-of-gelatinization (DG) preventing soaking-induced fissure formation (up to 55.40 ± 1.04 % dry basis moisture gain) was soaked in NaFeEDTA-solution (1063 mg/230 mL per 500 g of rice), steamed at 105 °C for 60, 80, 100, 120, and 140 s (acquiring 66 ± 2.42 %, 71 ± 2.27 %, 77 ± 1.96 %, 82 ± 1.86 %, and 87 ± 1.53% DG) and dried at 38 ± 2 °C to 14.11 ± 3.56 % db moisture-content. Gelatinization induced whole grain fortified rice kernel (GIWGFRK) steamed for 60, 80, and 100 s did not exhibit fissures, offered 98 % micronutrient uptake with its 60 %, 67 %, and 73 % washing and 30.88 %, 47.91 %, and 64.01% cooking retention. Rice steamed for 120 and 140 s resulted in fissures with breakage (5 and 10 %) but offered 98 % micronutrient uptake with 80 % and 90 % washing and 70.33 % and 84.12 % cooking retention. All fortified samples offered similar physicochemical and cooking properties, suggesting GIWGRF as a practical approach for whole grain rice fortification.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104148"},"PeriodicalIF":3.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of different drying methods on the properties of rice flour and the quality of rice tofu

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-23 DOI: 10.1016/j.jcs.2025.104139

Yuan Ye , Renxiang Yang , Jiayu Zhang , Jinyan Zhang , Weiguo Wu , Luyan Liao , Yu Zhang

{"title":"Effects of different drying methods on the properties of rice flour and the quality of rice tofu","authors":"Yuan Ye , Renxiang Yang , Jiayu Zhang , Jinyan Zhang , Weiguo Wu , Luyan Liao , Yu Zhang","doi":"10.1016/j.jcs.2025.104139","DOIUrl":"10.1016/j.jcs.2025.104139","url":null,"abstract":"<div><div>In this study, four drying methods, including hot air drying (HAD), heat pump drying (HPD), far infrared drying (FID) and vacuum drying (VD) were used to dry rice flour. The effects of different drying methods on the properties of rice flour were studied, and the rice flour was further processed into rice tofu to study the effects on the quality of rice tofu. The results showed that the damaged starch content, solubility, and swelling power of rice flour treated with HPD were the lowest, while the viscosity, breakdown and setback value were the highest, showing the best thermal stability. The rice flour treated by the four drying methods were all weak gel system, and the gel shear stress of HPD treatment was the highest. Meanwhile, the gel hardness and chewiness of rice flour treated with HPD were significantly higher than other drying methods. In addition, the hardness and chewiness of rice tofu treated with HPD and the comprehensive sensory scores were the best. The results of cluster analysis showed that the four drying methods had different degrees of differences, among which HPD was significantly different from other drying methods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104139"},"PeriodicalIF":3.9,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insights into improvement of the physicochemical and structural properties of wheat bran powder via combined effects of superfine grinding and glutenin

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-22 DOI: 10.1016/j.jcs.2025.104140

Yuan Guo , Baoyi Wang , Xiaona Zhai , Liang Liang , Jianxiong Hao , Haisheng Pei , Yuanyuan Li

{"title":"Insights into improvement of the physicochemical and structural properties of wheat bran powder via combined effects of superfine grinding and glutenin","authors":"Yuan Guo , Baoyi Wang , Xiaona Zhai , Liang Liang , Jianxiong Hao , Haisheng Pei , Yuanyuan Li","doi":"10.1016/j.jcs.2025.104140","DOIUrl":"10.1016/j.jcs.2025.104140","url":null,"abstract":"<div><div>The bond agglomeration of wheat bran (WB) powder with superfine grinding (SG) time extension is a technological barrier to its application in wheat flour. Gluten protein is considered to be the main component contributing to whole wheat flour quality. The effect of SG combined with glutenin treatment on the physicochemical and structural properties of WB powder was investigated in this study. The results indicated that when the crushing time reached 30 min, the combination of SG and glutenin treatment significantly reduced the <em>D</em><sub>v<em>50</em></sub> value to 15.60 μm and the span value to 2.57, while increasing the soluble dietary fiber (SDF) content to 8.64% of WB compared to the use of either SG or glutenin treatment individually. Besides, the combination of SG and glutenin in comparison to SG alone facilitated the destruction of crystalline regions and the regulation of internal functional groups of cellulose and hemicellulose, resulting in a reduction of the crystallinity from 28.65% to 22.34%. Furthermore, treatment with both SG and glutenin augmented the absolute value of the surface height difference to 33.6 nm, which can be attributed to enhanced surface roughness, smaller fiber fragments, and flexible porous structure. Ultimately, it is suggested that the synergistic effect of SG and glutenin treatment on the improvement of the physicochemical and structural properties of WB powder may be linked to electrostatic interactions as well as hydrogen bond interactions. Overall, these findings can promote the technological development of modulating the physicochemical properties of WB to formulate novel whole grain flours.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104140"},"PeriodicalIF":3.9,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing aroma and eating quality of Chongqing aromatic rice via flavor-boosting cultivation

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-19 DOI: 10.1016/j.jcs.2025.104137

Yi Zhao , Xingyu Liu , Likui Fang , Guanghua He , Yunjun Zeng , Geng Zhong

{"title":"Enhancing aroma and eating quality of Chongqing aromatic rice via flavor-boosting cultivation","authors":"Yi Zhao , Xingyu Liu , Likui Fang , Guanghua He , Yunjun Zeng , Geng Zhong","doi":"10.1016/j.jcs.2025.104137","DOIUrl":"10.1016/j.jcs.2025.104137","url":null,"abstract":"<div><div>This study systematically analyzed the effects of different cultivation treatments, including flavor-enhancing cultivation (T1: conventional fertilization, T2: flavor-enhancing cultivation technology, T3: quality-maintaining cultivation technology 1, T4: quality-maintaining cultivation technology 2, T5: nitrogen-free control), on the aroma components and eating quality of Chongqing aromatic rice. The results indicated that different treatments significantly affected the physicochemical properties, aroma profile, and eating quality of rice. Aroma component analysis showed that T2 treatment significantly increased the content of 2-acetyl-1-pyrroline (2-AP) (206.66 ± 11.00 μg/kg), resulting in a stronger popcorn-like aroma in the cooked rice, while T5 treatment significantly increased the accumulation of advanced aldehydes such as nonanal and decanal, enhancing the overall aroma complexity. Regarding eating quality, the T3 and T4 treatments resulted in lower hardness (395.33 ± 171.74 g and 330.56 ± 39.68 g) and adhesiveness (198.21 ± 87.88 g and 128.68 ± 30.15 g), contributing to a softer and more palatable texture, whereas T2 treatment led to relatively higher protein and amylose content. Cooking quality tests indicated that the T2 treatment achieved the highest swelling and water absorption rates, demonstrating good cooking performance. These findings have important implications for improving the aroma and texture quality of aromatic rice in Chongqing, which could help increase market competitiveness and provide practical guidance for optimizing regional agricultural practices. Comprehensive analysis suggests that the flavor-enhancing cultivation technology (T2) has great potential in improving the aroma and eating quality of aromatic rice, providing a scientific basis for optimizing the cultivation management of aromatic rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104137"},"PeriodicalIF":3.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143477988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of chickpea protein hydrolysate on multi-scale structure and in vitro digestive properties of rice starch

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-18 DOI: 10.1016/j.jcs.2025.104136

Zhuojia Lv, Cuiping Han, Xue Yang, Junfang Zhang, Yujie Duan, Qingxin Guo, Jianjun Cheng

{"title":"Effect of chickpea protein hydrolysate on multi-scale structure and in vitro digestive properties of rice starch","authors":"Zhuojia Lv, Cuiping Han, Xue Yang, Junfang Zhang, Yujie Duan, Qingxin Guo, Jianjun Cheng","doi":"10.1016/j.jcs.2025.104136","DOIUrl":"10.1016/j.jcs.2025.104136","url":null,"abstract":"<div><div>The effects of chickpea protein hydrolysates (CPH) with different hydrolysis times (30 min, 60 min, and 120 min) and different amounts (5%, 10%, and 20%) on the multi-scale structure and digestibility of rice starch (RS) were investigated. The addition of CPH did not change the recrystallization of rice starch compared to pure rice starch. The addition of CPH increased the pasting temperature of starch, decreased the enthalpy of pasting, and effectively inhibited the pasting of starch. In vitro digestion results showed that the interaction between CPH and rice starch significantly reduced the digestibility of rice starch. The content of rapidly digestible starch in the RS-10% CPH120 complex decreased from 50.41% to 40.56%. However, the addition of 20% CPH hydrolyzed for 120 min may inhibit the non-covalent interaction between RS and CPH due to the aggregation of more short peptides. The RDS content in the complex RS-20% CPH120 (41.98%) was higher than that of RS-10% CPH120 (40.56%). In conclusion, our work demonstrates for the first time that CPH has a significant inhibitory effect on starch digestion.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104136"},"PeriodicalIF":3.9,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143477987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of germination on the rheological properties of quinoa (Chenopodium quinoa var. Blanca de Junin) and maize (Zea mays - Quality Protein Maize) flours and application in gluten-free formulations

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-18 DOI: 10.1016/j.jcs.2025.104134

Leidy Marcela Montoya Devia , Aída Rodríguez-Stouvenel

{"title":"Effect of germination on the rheological properties of quinoa (Chenopodium quinoa var. Blanca de Junin) and maize (Zea mays - Quality Protein Maize) flours and application in gluten-free formulations","authors":"Leidy Marcela Montoya Devia , Aída Rodríguez-Stouvenel","doi":"10.1016/j.jcs.2025.104134","DOIUrl":"10.1016/j.jcs.2025.104134","url":null,"abstract":"<div><div>The physicochemical, viscoelastic, and pasting properties of germinated quinoa and maize flours, as well as their application in gluten-free products, were evaluated in this study. Yellow maize (<em>Zea mays</em> - Quality Protein Maize) and white quinoa (<em>Chenopodium quinoa</em> var. Blanca de Junin) were processed into non-germinated (NQ) and germinated (GQ) quinoa flours and non-germinated (NM) and germinated (GM) maize flours with A (<500 μm), B (106–500 μm), and C (<106 μm) particle sizes. Based on proximate analysis data, gelatinization thermal parameters, pasting properties, and frequency sweeps, the best flour treatments were identified. Germinated quinoa flour with a particle size of 106–500 μm (GQB) and germinated maize flour with a particle size <106 μm (GMC) were selected due to their superior specific volume and rheological properties comparable to wheat. Different quinoa, maize, and water mixtures were tested for the preparation of gluten-free bread and cake. Bread (20% quinoa, 20% maize, and 60% water) and cake (45% quinoa, 45% maize, and 10% water) formulations were found to exhibit the best textural and sensory characteristics. Baked goods made from germinated quinoa flours showed enhanced functional and rheological characteristics compared to those prepared with maize flours, although blending both flours improved acceptability and textural properties in gluten-free products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104134"},"PeriodicalIF":3.9,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Concentration-dependent functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins on dough rheology and instant noodle quality in distinct wheat varieties

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-18 DOI: 10.1016/j.jcs.2025.104135

Aastha Dewan , Nisha Chaudhary , Priya Dangi Malik , Manisha Malik , Narpindar Singh , B.S. Khatkar , Sarvesh Rustagi , R. Pandiselvam

{"title":"Concentration-dependent functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins on dough rheology and instant noodle quality in distinct wheat varieties","authors":"Aastha Dewan , Nisha Chaudhary , Priya Dangi Malik , Manisha Malik , Narpindar Singh , B.S. Khatkar , Sarvesh Rustagi , R. Pandiselvam","doi":"10.1016/j.jcs.2025.104135","DOIUrl":"10.1016/j.jcs.2025.104135","url":null,"abstract":"<div><div>Current study investigated the functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins addition (at the rate of 3% and 5% each) on dough rheology and instant noodle quality prepared using two wheat varieties namely DBW88 (strong) and HI1500 (weak). In case of DBW88, addition of 5% HMW glutenins in its native flour produced an elastic dough exhibiting the highest values for dough development time (DDT) (10.10 min), dough stability (DS) (23.27 min), and energy at peak (EP) (20.40 Wh/kg) as supported by a dense gluten network. Noodles made from DBW88 with 5% HMW glutenins displayed superior quality, with minimal cooking loss (CL) and oil uptake (OU). In contrast, addition of 3% HMW glutenins in HI1500 native flour improved dough and noodle quality, whilest 5% level reduced the overall performance. Dough strengthening effect of HI1500 LMW glutenins incorporation was more pronounced as compared to that of DBW88 LMW glutenins, likely due to varietal and concentration differences. This strengthening effect was marked by increased DDT, DS, and EP, and improved noodle quality, with reduced oil absorption and CL, attributed to a well-developed gluten network. All these findings demonstrate that the addition of HMW and LMW glutenins to their native flour affect dough and noodle quality differently, depending upon their concentration and varietal characteristics. Thus, this study provides a scientific explanation of the functional role of HMW and LMW glutenins in relation to instant noodle quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104135"},"PeriodicalIF":3.9,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Accelerating wheat (Triticum aestivum) proteomics using a tandem digestion approach

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-18 DOI: 10.1016/j.jcs.2025.104133

Zixin Liu , Zhen Sun , Jiawei Mao , Yue Zhang , Lingping Zhou , Jiahui Wei , Yushen Liu , Luliang Wang , Fangjie Liu , Fa Cui

{"title":"Accelerating wheat (Triticum aestivum) proteomics using a tandem digestion approach","authors":"Zixin Liu , Zhen Sun , Jiawei Mao , Yue Zhang , Lingping Zhou , Jiahui Wei , Yushen Liu , Luliang Wang , Fangjie Liu , Fa Cui","doi":"10.1016/j.jcs.2025.104133","DOIUrl":"10.1016/j.jcs.2025.104133","url":null,"abstract":"<div><div>Proteomics research on wheat grain can provide valuable information regarding nutritional quality, stress acclimation and potential impacts on human health. Trypsin has traditionally served as the benchmark protease in wheat proteomics research. Nevertheless, trypsin encounters some limitations, primarily due to the scarcity of lysine and arginine cleavage sites in this proteome. In this research, a tandem digestion strategy was proposed to enhance the wheat proteome analysis. By combining the complementary cleavage specificities of glutamyl endoproteinase (Glu-C) and trypsin, our method significantly improved the identification of both the gluten proteins and specific metabolic proteins. Additionally, we observed an increase in the numbers of immunoreactive proteins identified, which are known to trigger severe allergic reactions in certain individuals. Compared with sole trypsin digestion, the tandem digestion approach enabled access to regions of the wheat proteome that are inaccessible to trypsin alone. Consequently, our tandem digestion strategy significantly expanded the depth of wheat proteome analysis, serving as a valuable complement to the conventional trypsin-based approach.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104133"},"PeriodicalIF":3.9,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of atmospheric pressure cold plasma on the physicochemical, rheological, chemical functional groups via FTIR spectroscopy and antioxidant characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-02-17 DOI: 10.1016/j.jcs.2025.104132

Şeyma Ulutürk , Hülya Gül

{"title":"Impact of atmospheric pressure cold plasma on the physicochemical, rheological, chemical functional groups via FTIR spectroscopy and antioxidant characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour","authors":"Şeyma Ulutürk , Hülya Gül","doi":"10.1016/j.jcs.2025.104132","DOIUrl":"10.1016/j.jcs.2025.104132","url":null,"abstract":"<div><div>Achieving the desired quality product characteristics with Sunn pest (<em>Eurygaster integriceps</em>) damaged wheat flour (SDWF) is still a major challenge. Cold plasma technology (CPT) is a promising innovative alternative to improve the technological qualities of SDWF. This study is aimed to determine the effect of CPT on physicochemical, rheological, chemical functional groups (OH, N-H, C = O, C-O-C, C-O and C-O-H) by using Fourier Transform Infrared Spectroscopy (FTIR) and antioxidant properties of SDWF. SDWF was subjected to CPT for various exposure times (0, 30, 45, and 60 s). CPT-treated SDWF showed a significant increase in gluten index values regardless of the exposure time. Moreover, the CPT significantly enhanced the delayed sedimentation, with a 45s exposure time demonstrating the greatest improvement. Falling numbers of SDWF approached standard values with 45 and 60 s CPT. The Kieffer dough extensibilities were significantly impacted by both CPT and its varying exposure times. CPT reduced the SMS/Chen-Hoseney dough stickiness, a significant issue in SDWF. FTIR analysis revealed an increase in OH concentration at all CPT times, and an increase in α-helix structure and β-layer at 30 and 45 s treatment times. When CPT was administered for longer than 30 s, both bond and free phenolic content of SDWF decreased. Based on our results, we can strongly suggest that CPT could be used to improve the technological properties of SDWF, even for short exposure times such as 30 and 45 s; thus, this innovative technology has the potential to improve the bread-making quality of these flours.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104132"},"PeriodicalIF":3.9,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0