Journal of Cereal Science最新文献

{"title":"Effect of egg white on the structure and properties of starch in wheat noodles","authors":"Jinyi Xu ,&nbsp;Shangyuan Sang ,&nbsp;Jinye Zhang ,&nbsp;Jiali Xing ,&nbsp;Rong He ,&nbsp;Fuxing Xu ,&nbsp;Guanghui Fang ,&nbsp;Dan Ouyang ,&nbsp;Ying Wan ,&nbsp;Xiaohu Luo","doi":"10.1016/j.jcs.2025.104182","DOIUrl":"10.1016/j.jcs.2025.104182","url":null,"abstract":"<div><div>In this study, the cooking and textural properties of the noodles prepared with whole egg, egg white, and yolk were evaluated firstly. The results showed that the addition of egg white improved the cooking quality of the noodles more significantly compared to that of whole egg and yolk. And the microstructure analysis showed that noodles made with 3.12 % egg white powder (EWP) had smoother surface and denser network structure. Moreover, the EWP strengthened network structure not only limited the leaching out of the amylose but trapped large starch particles. Besides, the rheological and starch structure analysis confirmed the EWP-enhanced network limited the pasting of starch to reduce its viscosity and decreased the crystallinity of starch. This study analyses the mechanism of protein addition on the improvement of cooking properties of noodles based on starch structural changes, which will provide new perspectives on the preparation of noodles with designed properties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104182"},"PeriodicalIF":3.9,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143791065","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}

{"title":"Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition","authors":"Hui Liu ,&nbsp;Xiao-Hong Sun ,&nbsp;Ke-Xue Zhu ,&nbsp;Xiao-Na Guo","doi":"10.1016/j.jcs.2025.104177","DOIUrl":"10.1016/j.jcs.2025.104177","url":null,"abstract":"<div><div>The relationship between large-magnitude dough extensibility with gluten molecular interactions and subunit compositions were studied. Dough extensibility, a critical property for Lamian making, was achieved by adding sodium metabisulfite (SMBS) and improved by decreasing the pH level (6.3), which was indicated by the decrease in tensile force and increase in tensile distance. However, the loss of dough extensibility was induced by the prolonged resting time, which was more pronounced for doughs at low SMBS addition (0.005 %) and high pH value (10.8 and 13.0). Changes in the intermolecular forces and gluten subunits were associated with the loss of dough extensibility, accompanied with a fragmented gluten network. As the resting time increased, doughs at low SMBS addition and high pH showed decreases in free sulfhydryl groups and sodium dodecyl sulphate-extractable protein (SDS-EP) and increases in disulfide bonds. Increasing ionic bonds at high alkaline pH also contributed to high tensile stress and low tensile strain. The extractability of gliadin and D-low-molecular-weight glutenin subunits decreased at high pH value. Optimal level of disulfide and hydrogen bonds along with an appropriate gluten subunit distribution would play a constructive role in improving the large-magnitude dough extensibility.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104177"},"PeriodicalIF":3.9,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785633","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}

{"title":"Status of processing, nutritional and edible properties of rice after various degree of milling of brown rice","authors":"Lele Lu ,&nbsp;Qin Shen ,&nbsp;Shibo Yu ,&nbsp;Zhenjiang Li ,&nbsp;Yanchun Wu ,&nbsp;Jiaxin Liang ,&nbsp;Lijuan Liu ,&nbsp;Lidong Wang ,&nbsp;Changyuan Wang","doi":"10.1016/j.jcs.2025.104176","DOIUrl":"10.1016/j.jcs.2025.104176","url":null,"abstract":"<div><div>This study examined the effect of bran degree (BD) ranging from to 0–10 % on the structural features, processing characteristics and edible quality of the Daohuaxiang paddy variety (Japonica variety). The results demonstrated that as BD decreased, the aleurone layer was destroyed, and the aleurone grains (AG) were flowed out and accumulated on the rice surface. With a decrease in BD, the defective kernels decreased from 33.15 % to 1.00 %, the yellow-colored kernels decreased from 4.50 % to 0.05 %, the fat, protein and fiber contents were reduced by 88.04 %, 15.54 % and 34.48 %, respectively. However, when BD was maintained at 5–10 %, the change in the whole kernels and broken kernels was not significant. When BD ranged from 0 to 7 %, the hardness and cohesiveness of cooked rice exhibited no significant difference, but elasticity and chewiness demonstrated different trends. The taste value of uncooked rice peaked at 4 % BD, whereas the decline in the taste value of cooked rice was more gradual between 2 and 6 % BD. These findings suggest that it is feasible to enhance the nutritional value and improve edible quality by controlling BD, which can provide theoretical support for the production of high value-added rice and reasonably well-milled rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104176"},"PeriodicalIF":3.9,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783428","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}

{"title":"Graphene irradiation heating on corn grains: Effects on bioactive compounds, thermal, structural, and functional properties of corn flour","authors":"Abdulaziz Nuhu Jibril ,&nbsp;Jiang Zheng ,&nbsp;Rui Zhu ,&nbsp;Mustapha Muhammad Nasiru ,&nbsp;Ambika Paswan ,&nbsp;Jichao Huang ,&nbsp;Kunjie Chen","doi":"10.1016/j.jcs.2025.104174","DOIUrl":"10.1016/j.jcs.2025.104174","url":null,"abstract":"<div><div>Drying methods often suffer from high-temperature strategies that lead to overheating and uneven drying. However, graphene may provide significant improvements due to its ability to dry products at low temperatures and convert electro-thermal energy effectively. This study used a graphene far-infrared dryer to investigate the impacts of different corn varieties (ZD88 and RP909) at varying infrared temperatures of 35, 45, and 55 °C. It also analyzed the changes in various bioactive compounds, structural and functional properties of corn flour. The findings indicate a maximum reduction of relative crystallinity in RP909 by 20.19 %, and changes were observed in the structural order of protein content at 55 °C. The results observed a decrease in gelatinization enthalpy with an increase in gelatinization temperature. However, the <em>in vitro</em> digestibility for ZD88 shows that the slowly digestible starch recorded an increase of 14.15 %, while rapidly digestible starch and resistant starch observed a higher decrease of 9.38 % and 23.56 %. It was revealed that ZD88 recorded a higher phenolic value at 35 °C. Additionally, ZD88 and RP909 demonstrate a reduction in oil absorption capacity and water absorption capacity, while increasing their water absorption index and water solubility index on corn flour. This research highlighted that graphene irradiation heating systems could be a promising solution to enhance corn flour characteristics for industrial applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104174"},"PeriodicalIF":3.9,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785632","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}

{"title":"The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality","authors":"Wenliang Zhao,&nbsp;Yi Lyu,&nbsp;Ling Xiong,&nbsp;Luanfeng Wang,&nbsp;Fang Wang,&nbsp;Haizhao Song,&nbsp;Xinchun Shen","doi":"10.1016/j.jcs.2025.104171","DOIUrl":"10.1016/j.jcs.2025.104171","url":null,"abstract":"<div><div>This study aimed to investigate the cryoprotective effects of wheat bran-soluble dietary fiber (WB-SDF) on the structural and functional stability of gluten proteins in frozen dough, addressing the limited research on the role of soluble dietary fiber in mitigating freeze-induced quality deterioration. Existing studies predominantly utilized whole dietary fibers, while WB-SDF, with superior hydration and functional properties, holds potential for enhancing frozen dough quality. Gluten protein samples were prepared with varying WB-SDF concentrations (0–8 %), subjected to frozen storage (−20 °C) for 0–60 days, and analyzed for hydration properties, surface hydrophobicity, secondary structure, disulfide bonds, molecular interactions, water distribution, and microstructure. Results demonstrated that 4 % WB-SDF addition optimally preserved gluten protein integrity. Compared with the control group, it significantly enhanced hydration and foaming capabilities, suppressed hydrophobic exposure, mitigated β-turn loss, and reinforced intermolecular forces by stabilizing hydrogen bonding and hydrophobic interactions. SDS-PAGE and SEM confirmed that 4 % WB-SDF promoted protein aggregation and stabilized the gluten network. These findings highlight WB-SDF as an effective cryoprotectant for frozen dough, facilitating high-value utilization of wheat bran and advancing whole wheat product development.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104171"},"PeriodicalIF":3.9,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785631","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}

{"title":"Development of a NIRS-based prediction model for measurement of whole wheat flour arabinoxylan content to aid rapid germplasm screening","authors":"Adithya P. Balakrishnan ,&nbsp;Antil Jain ,&nbsp;Sumit Kr Singh ,&nbsp;Arvind Kumar Ahlawat ,&nbsp;Jai Prakash Jaiswal ,&nbsp;Anju Mahendru-Singh ,&nbsp;Rakesh Bhardwaj","doi":"10.1016/j.jcs.2025.104173","DOIUrl":"10.1016/j.jcs.2025.104173","url":null,"abstract":"<div><div>Arabinoxylan (AX) is the primary dietary fiber found in wheat. Analysing AX through biochemical methods is costly and time-consuming. Developing a secondary screening method using near-infrared spectroscopy (NIRS) coupled with chemometric analysis was successful. A NIRS-based prediction model for total arabinoxylan (TOT-AX) and water-extractable arabinoxylan (WE-AX) content was developed using a panel of wheat germplasm lines, including exotic collections, indigenous cultivars and landraces, employing modified partial least square (mPLS) regression. Among various mathematical treatments, the third derivative produced better results, and the model showed RSQ_internal values of 0.841 and 0.828, as well as RSQ_external values of 0.694 and 0.605 for the whole wheat flour TOT-AX and WE-AX, respectively present in whole wheat flour. Upon validation on independent sets, an RSQ value of 0.883 for TOT-AX and 0.761 for WE-AX was obtained, proving the reliability of the model. This prediction model provides a rapid and cost-effective method to screen large germplasm, allowing for the identification of high arabinoxylan wheat genotypes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104173"},"PeriodicalIF":3.9,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783427","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}

{"title":"Evaluation of the 100-year evolution of TZARI bread wheat variety development program in terms of bread-making and nutritional quality","authors":"Arzu Akın ,&nbsp;Yaşar Karaduman ,&nbsp;Berrin Özkaya","doi":"10.1016/j.jcs.2025.104169","DOIUrl":"10.1016/j.jcs.2025.104169","url":null,"abstract":"<div><div>This study examined genetic gain in the Eskişehir Transitional Zone Agricultural Research Institute (TZARI) bread wheat breeding program, which started in 1925 and has been continuing for about a century, in terms of grain physical characteristics, gluten quality, nutritional, dough rheology, and bread properties. The recent varieties had higher thousand kernel weights of about 35.0 g. During the breeding period, there was a 0.5 % decline in grain protein content and a 5 % decrease in gluten content. Conversely, a 10–15 ml increase in sedimentation, 20 % in gluten index, and 100–200 cm² in GlutoPeak aggregation energy (AGGEN) were observed. Mixograph peak area (TINT) values exceeded 100.0 % torque <em>x</em> min in the latest cultivars. Some of the most recent genotypes had bread volumes greater than 480.0 cm³/100 g. In general, high gluten-quality varieties presented reduced crumb firmness for a five-day duration. The phenolics, dietary fiber, and antioxidant activity did not significantly correlate with the released years. Some of the latest cultivars had high gluten quality and high antioxidant activity, phenolics, minerals, and amino acids. However, when assessed generally during the breeding stage, lysine, methionine, leucine, phenylalanine, and histidine contents significantly decreased in the varieties after the 2000s. Also, a significant decrease was determined in phosphorus, potassium, and zinc contents.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104169"},"PeriodicalIF":3.9,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768003","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}

{"title":"Effect of controlled hydrothermal treatment, drying temperature, de-husking and decortication on phenolics characteristics and functional properties of foxtail millet flour","authors":"Tejinder Kaur,&nbsp;Parmjit S. Panesar,&nbsp;Charanjit S. Riar","doi":"10.1016/j.jcs.2025.104170","DOIUrl":"10.1016/j.jcs.2025.104170","url":null,"abstract":"<div><div>Present study explores the impact of hydrothermal treatments (soak-boil &amp; soak-steam) and subsequent grain drying on the <em>in-vitro</em> antioxidant activity, bioactive profile and bio-accessibility assay of polyphenol extracts of de-husked/decorticated foxtail millet flour and its functional characteristics. A total of seven phenolic compounds were detected by HPLC analysis in which ferulic acid, syringic acid and gallic acid contribute majorly<strong>.</strong> <em>In-vitro</em> antioxidant activity, measured using DPPH and FRAP assays, indicated highest values of 68.29 % and 55.79 (mg AAE/100g) for soak-steam (SS40) de-husked millet flour samples, respectively. Simulated <em>in-vitro</em> digestion further revealed enhanced bio-accessibility, with SS40 showing the highest bio-accessibility index (59.56 %) for total phenolics. Phenolic compounds like gallic acid and ferulic acid exhibited higher bio-accessibility of 67.63 % in soak-steam treated (SS40) flour as compared to 43.93 % in untreated samples. The overall bio-accessibility increased significantly after soak-steam treatment for several phenolic compound such as gallic acid (53.91 %), p-coumaric acid (40.37 %), vanillic acid (49.48 %), and ferulic acid (26.07 %). In the study of functional properties, a significant (p ≤ 0.05) difference was observed with higher water absorption capacities (159.81 g/100g), oil absorption capacities (168.65 g/100g), and improved foaming capacity for de-husked and decorticated SS40 flour dried at 40 °C. These results highlighted the potential of parboiled foxtail millet grain (particularly soak-steam treatment) as an ingredient in the gluten-free and other functional products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104170"},"PeriodicalIF":3.9,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785635","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}

{"title":"Comparative analysis of different drying methods in the production of solid oat milk beverages: Insights into physicochemical properties and quality attributes","authors":"Kai Huang ,&nbsp;Shanmei Zeng ,&nbsp;Min Zhang ,&nbsp;Hanwen Liang ,&nbsp;Yu Zhang ,&nbsp;Sen Li ,&nbsp;Hongwei Cao ,&nbsp;Wenqian Zhao ,&nbsp;Xiao Guan","doi":"10.1016/j.jcs.2025.104168","DOIUrl":"10.1016/j.jcs.2025.104168","url":null,"abstract":"<div><div>This study evaluates the effects of freeze-drying, hot-air drying, and spray drying on the physicochemical properties and quality attributes of solid oat milk derived from oat core flour (OCF). Different enzymatic treatments were applied to enhance starch and protein degradation before drying. Results showed that freeze-drying retained the highest water-holding capacity (WHC) due to its porous structure, while hot-air drying induced Maillard reactions, reducing lightness and whiteness. Spray-dried samples presented acceptable hydration and color properties, which showed comparable level to the market product. Besides, Spray-dried samples exhibited higher zeta-potential (−30 mV), indicating improved colloidal stability. Enzymatic treatments significantly reduced centrifugal sedimentation rate (SR) and apparent viscosity, particularly in spray-dried samples, which formed stable starch-protein/lipid complexes. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) revealed structural modifications in starch and protein, with spray drying promoting electrostatic interactions. Thermal analysis showed spray-dried samples had higher denaturation temperatures and enthalpy (ΔH = 1.77 J/g), reflecting enhanced thermal stability. Confocal laser scanning microscopy (CLSM) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed uniform protein distribution and reduced aggregation in spray-dried products. Intermolecular force analysis suggested that the uniform protein distribution might be supported by the dominant ionic bonds. Correlation analysis linked protein tertiary structure to thermal stability and zeta-potential, highlighting the role of protein conformational changes in functional properties. Overall, spray drying combined with dual-enzyme treatment demonstrated optimal performance in producing solid oat milk with desirable sensory, structural, and functional properties, making it a promising method for industrial solid oat milk production.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104168"},"PeriodicalIF":3.9,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767933","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}

{"title":"Identification and estimation of dietary fibre-induced processes during dough mixing using farinogram analysis","authors":"Antoni Miś,&nbsp;Agnieszka Nawrocka","doi":"10.1016/j.jcs.2025.104167","DOIUrl":"10.1016/j.jcs.2025.104167","url":null,"abstract":"<div><div>During dough mixing, dietary fibre preparations induce a number of processes whose determinants have not been sufficiently elucidated to date. Using an improved farinogram analysis method, seven processes inducing changes in the consistency of model dough enriched with a blend of apple (APL) and cranberry (CRB) fibres were identified and estimated.</div><div>The results revealed a significant effect of the composition of the fibre blend and the moisturising pre-treatment of fibres on the course of all the analysed processes. An increase in the amount of the APL fibre, characterised by higher hydration potential than CRB, and the moisturising treatment were associated with greater dynamics of gluten hydration (<em>PhH</em>) and dehydration (<em>PhD</em>) processes, which in turn contributed to the earlier initiation of the development of the dough gluten network (<em>PDT</em>), its chemical dehydration (<em>ChD</em>_p2 and <em>ChD</em>_p3 assigned to dehydration peaks p₂ and p₃), and mechanical disruption (<em>MD</em>) as well as flattening of the destructive effect of mixing (<em>FF</em>). Concurrently, the speed of these processes increased and their duration was shortened. The interactions between APL and CRB fibres had the strongest effect on reduction of the <em>PhH</em> rate and an increase in the <em>MD</em> rate in the early phase.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104167"},"PeriodicalIF":3.9,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143724918","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}