Journal of Cereal Science最新文献

Insight into the milling degree on the eating quality of rice porridge 碾米度对大米粥食用品质的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-17 DOI: 10.1016/j.jcs.2024.104062

Sixuan Li , Wenhui Zhang , Min Zhang , Lina Guan , Guodong Ye

{"title":"Insight into the milling degree on the eating quality of rice porridge","authors":"Sixuan Li , Wenhui Zhang , Min Zhang , Lina Guan , Guodong Ye","doi":"10.1016/j.jcs.2024.104062","DOIUrl":"10.1016/j.jcs.2024.104062","url":null,"abstract":"<div><div>Milling, as an important step in rice processing, has a critical impact on rice quality. This study aimed to explore the impact of the milling degree (MD) on the eating quality of rice porridge and its relation to the physicochemical properties of rice. As MD increased, there was a decrease in protein and lipid content, while amylose content increased. The change in composition content led to increased taste value, whiteness, and reduced yellowness. Milling facilitated the bound water and immobile water migrated like free water in rice porridge. Consequently, the removal of the rice bran layer improved the water absorption index (WA) and swelling power index (SP) of rice grains during cooking, allowing more starch molecules to leach out. This led to an increase in dry matter (DM), iodine blue value, and the pasting viscosity, resulting in lower hardness and higher stickiness values of rice porridge. Interestingly, when the milling time was 80 s, the overall sensory quality of the rice porridge was better. The findings of this study offer valuable insights into the scientific processing of rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104062"},"PeriodicalIF":3.9,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699347","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

How G4-amylase and hexose oxidase synergistically improve the qualities and inhibit the retrogradation of steamed breads: A comprehensive study on molecular mechanisms and quality characteristics G4- 淀粉酶和己糖氧化酶如何协同改善馒头的品质并抑制逆变：分子机理与质量特性的综合研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104060

Yunlong Cui , Dengyue Sun , Li Guo , Bo Cui , Yu Zhu , Meng Yang , Jinpeng Wang , Chunrui Sun

{"title":"How G4-amylase and hexose oxidase synergistically improve the qualities and inhibit the retrogradation of steamed breads: A comprehensive study on molecular mechanisms and quality characteristics","authors":"Yunlong Cui , Dengyue Sun , Li Guo , Bo Cui , Yu Zhu , Meng Yang , Jinpeng Wang , Chunrui Sun","doi":"10.1016/j.jcs.2024.104060","DOIUrl":"10.1016/j.jcs.2024.104060","url":null,"abstract":"<div><div>The process of starch retrogradation is responsible for the deterioration of the quality of steamed breads. Wheat flour was modified using G4-amylase or/and hexose oxidase. A molecular model and a retrogradation model were established to study the effect of single/compound enzyme-modified flour on the texture of steamed breads stored for different periods. The results showed that G4-amylase could effectively bind with starch chains (−6.9 kcal/mol) and starch molecules with low polymerization degree produced to inhibit the self-assembly of starch, thus inhibiting the retrogradation of steamed breads. Hexose oxidase effectively oxidized the hydrolysate produced by G4-amylase (−7.4 kcal/mol) and H<sub>2</sub>O<sub>2</sub> released to increase the disulfide bond content. With the increase of G4-amylase (4–10 U/g) or hexose oxidase (10–40 U/g), the quality of steamed breads improved. Compared to the control sample (native steamed breads), G4-amylase of 8 U/g significantly reduced retrogradation rate (0.20) and hardening rate (0.42) of steamed breads, but the elasticity of steamed breads decreased by 5 %. The content of disulfide bonds increased by 24 % after hexose oxidase (30 U/g) treatment and the elasticity increased by 23.4 %. The qualities of steamed breads modified by the combination of G4 amylase (8 U/g) and hexose oxidase (30 U/g) were superior to that of G4-amylase or hexose oxidase alone under laboratory conditions.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104060"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142698759","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

Introducing new wheat milling passages to manage the ultra-fine flours of primary streams: Roles of granulation in starchy content 采用新的小麦制粉工艺来管理初加工的超细粉：颗粒化在淀粉含量中的作用

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104058

Saeed Moammaei , Amin Seyed Yagoubi , Sepideh Haghighat Kharazi , Fatemeh Kouhsari , Jafar Mohammadzadeh Milani

{"title":"Introducing new wheat milling passages to manage the ultra-fine flours of primary streams: Roles of granulation in starchy content","authors":"Saeed Moammaei , Amin Seyed Yagoubi , Sepideh Haghighat Kharazi , Fatemeh Kouhsari , Jafar Mohammadzadeh Milani","doi":"10.1016/j.jcs.2024.104058","DOIUrl":"10.1016/j.jcs.2024.104058","url":null,"abstract":"<div><div>The size distribution of ultra-fine flours (UFF) is crucial for determining the physicochemical properties of the final wheat milling product. To optimize the milling process, new passages with a stack of fine mesh sieves are used. The UFF extracted from both break and reduction passages exhibits a wide range of functionality and physicochemical characteristics, were incorporated into five reconstituted flour blends. By splitting of UFF fraction isolated from primary passages, the quality of baked bread can be modified manually without using any enzymes or chemical improvers. Substituting the default milling stream with 60% of primary UFF increases the availability of starch for gelatinization by shifting the peak temperature to a higher number. This creates stronger starch-gluten network exhibiting increased elasticity. Raised viscoelasticity and hence water absorption value result in higher loaf volume. The infrared spectroscopy analysis revealed a specific peak at 1659 cm<sup>−1</sup>, associated with water absorption in the amorphous region of starches, which was recorded as the highest intensity for UFF reduction samples. These results were in agreement with imposing a higher starch damage. Furthermore, structural amorphization was also observed based on a broader shallow XRD curve for samples incorporated with UFF of reduction passages due to higher grinding strength generated through the smooth rolls. The lowest polydispersity index content was calculated for break UFF samples and more uniformity in particle size distribution was found. This finding highlighted the effective role of corrugated rolls for producing the certain range of flour granulation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104058"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653234","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 germination and gamma irradiation on physico-chemical and cooking qualities of red Ahu rice landrace 发芽和伽马辐照对阿湖红米理化和烹饪品质的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104061

Madhuri Sinha , Ginisha Kalsi , Julena Saikia , Amita Beniwal , Debojit Sarma , Satyendra Gautam , Moloya Gogoi

{"title":"Effects of germination and gamma irradiation on physico-chemical and cooking qualities of red Ahu rice landrace","authors":"Madhuri Sinha , Ginisha Kalsi , Julena Saikia , Amita Beniwal , Debojit Sarma , Satyendra Gautam , Moloya Gogoi","doi":"10.1016/j.jcs.2024.104061","DOIUrl":"10.1016/j.jcs.2024.104061","url":null,"abstract":"<div><div>The rice quality is influenced by various post-harvest treatments, including germination and gamma irradiation. The study investigates the combined effects of germination and gamma irradiation on the physico-chemical and cooking qualities of <em>Ahu</em>, a red rice landrace. The samples were subjected to germination for 0, 24, 48 and 72 h and subsequently irradiated with gamma rays at doses of 0, 1, 2, 5 and 10 kGy. Post-treatment, samples were analyzed for proximate and mineral composition. Cooking quality parameters including cooking time, water absorption, and texture were also assessed. At a radiation dose of 2 kGy, both protein and carbohydrate content increased; however, they declined at higher doses. The ash content depicted a reduction with increased doses of radiation. Micronutrient composition remained largely unaffected by the irradiation process. Gamma irradiation also influenced cooking quality: water uptake ratio increased, while the optimum cooking time decreased at higher doses. Additionally, an upsurge of amylose content was demonstrated with increasing radiation levels, resulting in softer cooked rice. Thus, it can be attributed that dual processing of rice can effectively modify starch properties, rendering it a viable method for enhancing the textural and functional qualities.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104061"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653174","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

A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels 通过对燕麦仁进行不同的热预处理（焯水和微波）获得的无添加燕麦奶的稳定性和风味比较研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104057

Lulu Cui , Jiani Zhao , Qiuju Jia , Jian Tang , Fang Zhong , Jing Lu , Sumei Zhou

{"title":"A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels","authors":"Lulu Cui , Jiani Zhao , Qiuju Jia , Jian Tang , Fang Zhong , Jing Lu , Sumei Zhou","doi":"10.1016/j.jcs.2024.104057","DOIUrl":"10.1016/j.jcs.2024.104057","url":null,"abstract":"<div><div>Heat pretreatment of oat kernels is necessary in flavor improvement, but its impact on the stability of so-called “clean label” oat milk has not yet been studied. Therefore, two heat pretreatments, including blanching (BC, 90 °C for 5 min) and microwave (MW, 400 W for 5 min), as well as their combination (BC + MW), were compared in this study. The results showed that after the three treatments, the lipase activity of oat kernels was reduced by 50% or more, and stability of oat milk was significantly improved compared to the control. Furthermore, oat milk with BC treatment exhibited the best stability, accompanied by smallest particle size, surface tension, and fluorescence intensity, as well as highest values of zeta potential, apparent viscosity, surface hydrophobicity, and the total content of α-helix and β-sheet, followed by MW and BC + MW. For the flavor compounds analysis results, BC treatment was sufficient to reduce off-flavor compounds (such as hexanal, nonanal, and 2-pentylfuran etc.) in oat milk, achieving the best sensory quality. This study first confirmed the positive effect of appropriate heat pretreatment (BC) of oat kernels on the stability and overall quality improvement of additive-free oat milk.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104057"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653173","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

Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions 为半干旱雨养条件下面包小麦的谷物产量和技术质量开发早期估计归一化差异植被指数定标

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104053

Erdinç Savaşlı , Oğuz Önder , Yaşar Karaduman , Didem Özen , Ramis Dayıoğlu , Suat Özdemir , Özgür Ateş , Mümtaz Eki̇z , Sabit Erşahin

{"title":"Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions","authors":"Erdinç Savaşlı , Oğuz Önder , Yaşar Karaduman , Didem Özen , Ramis Dayıoğlu , Suat Özdemir , Özgür Ateş , Mümtaz Eki̇z , Sabit Erşahin","doi":"10.1016/j.jcs.2024.104053","DOIUrl":"10.1016/j.jcs.2024.104053","url":null,"abstract":"<div><div>In this study, the usability of in-season estimated yield (INSEY) and optical-read sensor Normalized Difference Vegetation Index (NDVI) at the Zadoks30 stage (Z 30) in rainfed conditions for predicting bread wheat grain yield and technological quality was evaluated. Data from nitrogen fertilizer application field trials conducted in eight consecutive years in 14 environments were used to develop regression equations to predict yield and some quality attributes in rainfed conditions. The trials were divided into two groups, low NDVI (LNE) and high NDVI (HNE), according to the magnitude of NDVI. Technological bread quality parameters and yield were higher in the HNE. The increase in grain protein content (GPC) and macro SDS (MSDS) sedimentation against nitrogen rates became significant beyond 60 kg N ha<sup>−1</sup> in the LNE and 30 kg N ha<sup>−1</sup> in the HNE. Linear relationships occurred between NDVI and observed values of grain yield (R<sup>2</sup> = 0.743, <em>p</em><<em>0.001</em>) and GPC (R<sup>2</sup> = 0.963, <em>p</em><<em>0.001</em>). The use of NDVI and INSEY values at Z 30 stage facilitated the development of equations capable of predicting grain yield, GPC, and gluten quality. The developed equations can be used in the nitrogen fertilization strategy during the tillering stage to achieve specific yield and protein.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104053"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653171","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

Summarized cereal grain characteristics affecting digestive behavior and nutrient utilization on a quantitative basis: Comparison among oat, hull barley, and hulless barley grain 定量总结影响消化行为和营养利用的谷物特征：燕麦、有壳大麦和无壳大麦谷物之间的比较

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104047

Marcela R. Tosta , Ganqi Deng , Luciana L. Prates , Ling Yang , Jiangfeng He , Maria E. Rodriguez Espinosa , Hongyu Deng , Weixian Zhang , Xiaogang Yan , Xin Feng , Huihua Zhang , Peiqiang Yu

{"title":"Summarized cereal grain characteristics affecting digestive behavior and nutrient utilization on a quantitative basis: Comparison among oat, hull barley, and hulless barley grain","authors":"Marcela R. Tosta , Ganqi Deng , Luciana L. Prates , Ling Yang , Jiangfeng He , Maria E. Rodriguez Espinosa , Hongyu Deng , Weixian Zhang , Xiaogang Yan , Xin Feng , Huihua Zhang , Peiqiang Yu","doi":"10.1016/j.jcs.2024.104047","DOIUrl":"10.1016/j.jcs.2024.104047","url":null,"abstract":"<div><div>This article aims to review and summarize recently obtained information on cereal grains (oat and barley) for livestock regarding grain characteristics affecting digestive behavior and nutrient utilization. The analyses included the determination and evaluation of the physiochemical and nutrient profiles, total digestible nutrients and energy values, protein and carbohydrate subfractions, rumen degradation kinetics, intestinal digestion of nutrients, feed milk value, degraded protein balance, and truly absorbable nutrient supply using the protein evaluation DVE/OEB model to achieve target values for potential high net absorbable protein in the small intestine while holding any N loss in the rumen to a low level. Future research directions and implications are also provided. The information in this article gives better insight into summarized nutrient characteristics of cereal grains, the large difference between oat and barley grain, hulless and hulled barley, and provides information about nutrition evaluation systems that more accurately account for digestive processes in ruminants on a quantitative basis. Future studies are needed to reveal the intrinsic structure features of cereal grains at a molecular level and determine how technological processing induces the change in molecular structure in relation to nutrient metabolism, biofunction, utilization, and availability in livestock.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104047"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653233","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

Expanding the application of germinated wheat by examining the impact of varying alpha-amylase levels from grain to bread 通过研究从谷物到面包的不同α-淀粉酶水平的影响，扩大发芽小麦的应用范围

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104059

Nancydeep Kaur , Nicola Gasparre , Cristina M. Rosell

{"title":"Expanding the application of germinated wheat by examining the impact of varying alpha-amylase levels from grain to bread","authors":"Nancydeep Kaur , Nicola Gasparre , Cristina M. Rosell","doi":"10.1016/j.jcs.2024.104059","DOIUrl":"10.1016/j.jcs.2024.104059","url":null,"abstract":"<div><div>Controlled germination is recognized for its potential to enhance both the nutritional profile and functional properties of grains, but there is limited information about the level of wheat germination that promotes functional changes without losing breadmaking potential. This research aims to analyze the physicochemical changes in wheat during germination for 36 h, focusing on evaluating kernel changes, the flour breadmaking functionality, and bread characteristics. Pasting properties progressively decreased as the germination progressed, and apparent viscosity was barely detected after 36 h germination. Initial decline in gluten index was observed at 24 and 36 h germination, but gluten kept its aggregation capabilities. Optimal germination periods of 6–18 h significantly improved flour functionality, evidenced by increased Gluten Performance Index, gluten index, and enhanced dough mixing properties. Further, mini-breads, developed after optimizing breadmaking conditions, displayed increased 2D areas in 24 and 36 h and lower crumb hardness in 24 and 36 h of germinated bread compared to those obtained with sound wheat flour. Significant correlations were found among alpha-amylase activity, Falling number, total and damaged starch content, RVA parameters, gelatinization enthalpy, and breadcrumb texture parameters. Developing mini bread using different levels of germinated flour demonstrates its viability for breadmaking offering a promising innovation within the whole-grain food industry<del>.</del></div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104059"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653172","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

Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality 用不同稳定方法处理的小麦胚芽对面团特性和馒头质量的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-25 DOI: 10.1016/j.jcs.2024.104056

Gongqi Zhao , Shiqiang Hu , Qianqian Huang , Yuling Yang , Ligong Zhai , Qian Gao , Liping Yang

{"title":"Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality","authors":"Gongqi Zhao , Shiqiang Hu , Qianqian Huang , Yuling Yang , Ligong Zhai , Qian Gao , Liping Yang","doi":"10.1016/j.jcs.2024.104056","DOIUrl":"10.1016/j.jcs.2024.104056","url":null,"abstract":"<div><div>In this study, different stabilization methods (hot air, microwave, high-pressure, water bath, atmospheric pressure, ultraviolet, and microwave coupled with high-pressure) were applied to wheat germ to explore their impacts on the dough characteristics and quality of the steamed bread end-product. The stabilized lipase activity for all treatment schemes ranged from 14.05 to 7.24 mg/g, with the ultraviolet treatment (14.05 mg/g) being the least effective and high-pressure treatment (7.24 mg/g) being the most effective. However, the addition of high-pressure treatment increased the β-sheets content of wheat germ in the dough to 27.74%, increased dough hardness, and decreased the specific volume of the steamed bread to 1.61 mL/g. Hot air treatment improved the structural stability of the wheat germ dough, and the α-helix content and disulfide bond content increased to 29.06% and 23.10 μmol/mg, respectively, with good fermentation characteristics. This study reveals the impact of stabilized wheat germ on the dough's processing characteristics and the bread's quality, providing solutions for wheat germ stabilization methods in industrial production.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104056"},"PeriodicalIF":3.9,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531304","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

Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran 真菌发酵改善高原大麦麸的营养质量、风味特征和理化特性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-24 DOI: 10.1016/j.jcs.2024.104055

Yongzhu Zhang , Mingxin Liu , Fenghua Wu , Jinmei Li , Fidelis Azi , Ke Yu , Zhiping He , Peng Wang , Changling Wu , Baiyi Lu , Xingquan Liu

{"title":"Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran","authors":"Yongzhu Zhang , Mingxin Liu , Fenghua Wu , Jinmei Li , Fidelis Azi , Ke Yu , Zhiping He , Peng Wang , Changling Wu , Baiyi Lu , Xingquan Liu","doi":"10.1016/j.jcs.2024.104055","DOIUrl":"10.1016/j.jcs.2024.104055","url":null,"abstract":"<div><div>Highland barley bran (HBB), as a by-product during the milling of highland barley, is under-utilized. Food-grade fungi <em>R. oligosporus</em> and <em>A. elegans</em> were used in this study to improve the food quality of HBB. Macromolecular nutrients were converted into small molecules during fermentation, which was further identified by scanning electron microscope (SEM), particle size, and metabolite analysis. The insoluble fibers were effectively bio-transformed into the soluble form, inducing significant improvements in the bran's physicochemical properties including water-holding capacity, oil-holding capacity, water solubility, and swelling capacity. The antioxidant activity of HBB was also enhanced by fungal fermentation due to the increased phenolics released by fungal enzymes. SPME-GC-MS analysis demonstrated that the HBB's flavors were significantly improved by fungal fermentation due to the increased alcohols, hydrocarbons, and esters. Additionally, <em>R. oligosporus</em> fermentation tended to release phenolics to achieve high antioxidant activities, and <em>A. elegans</em> fermentation preferred to improve physicochemical properties to enhance the processing applicability of HBB, which were mainly due to their individualized metabolic pathways triggered during fermentation. In conclusion, fermentation with probiotic fungi significantly improved the food quality and processing applicability of HBB, implying a high application potential of fermented HBB to develop functional foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104055"},"PeriodicalIF":3.9,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531303","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