Journal of Cereal Science最新文献

{"title":"Effect of sanxan on the composition, structure and properties of heat-denatured wheat gluten during freeze-thaw cycles","authors":"Ying Liang ,&nbsp;Bing Zhang ,&nbsp;Runfa Guo ,&nbsp;Mei Liu ,&nbsp;Hao Liu ,&nbsp;Baoshan He ,&nbsp;Jinshui Wang","doi":"10.1016/j.jcs.2025.104126","DOIUrl":"10.1016/j.jcs.2025.104126","url":null,"abstract":"<div><div>The interaction between sanxan and heat-denatured wheat gluten protein (HDWG) significantly impacts the quality of prepared cooked noodles (PCNs). This study constructed a sanxan-HDWG modeling system to examine the effects of different concentrations of sanxan (0%, 0.3%, 0.6%, 0.9%, 1.2%, 1.5% w/w) on the composition, structure, and properties of HDWG during freeze-thaw (FT) cycles. The results showed that adding 0.9% sanxan reduced the hardness of HDWG by 3.53% and increased its springiness by 5.37% after FT cycles. This is attributed to the formation of a denser and more continuous HDWG network structure. However, excessive sanxan (1.5%) fails to mitigate HDWG network damage during FT cycles due to steric hindrance and hydrogen bond breakage. Conformational analysis indicated that adding 0.9% sanxan reduced the proportion of gauche-gauche-gauche (g-g-g) decrease (20.81%) and the exposure of tyrosine residues, thereby stabilizing the structural changes of HDWG. The intermolecular interaction forces indicate that sanxan promotes intermolecular cross-linking of HDWG by reducing hydrogen bond breakage and disulfide bond cleavage within HDWG, thereby enhancing the rheological properties and freeze-thaw stability of HDWG. This study revealed the interaction mechanism between sanxan and HDWG, providing theoretical support for the application of sanxan in PCNs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104126"},"PeriodicalIF":3.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153796","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":"Microwave drying of sprouted little millet and assessment of their kinetic and physiochemical properties","authors":"Koushik Jena ,&nbsp;Prabu Vairakannu ,&nbsp;Siddhartha Singha","doi":"10.1016/j.jcs.2025.104122","DOIUrl":"10.1016/j.jcs.2025.104122","url":null,"abstract":"<div><div>In the present study, little millets were germinated at 30 °C with a relative humidity of 90% for 72 h. The sprouted little millets were dried in a power-controlled microwave (MW) system at a temperature of 50 °C at various power levels of 450, 750, and 1050 W. The \"Page kinetic model\" was found to be the best fit at various power levels. At MW-750 W and MW-1050 W, the rate constant (k) increased by 3.83–6.33 times as compared to MW-450 W. The activation energy for the germinated microwave-dried little millet was found to be 13.13 W/g. Similarly, the antioxidant activity increased by 34.54% at a power level of 1050 W as compared to the native flour (ungerminated). With the increase in the microwave power for drying, the total phenolic content (TPC) and total flavonoid content (TFC) were increased and found to be 364 (mg GAE/100 g) and 214.8 (mg CE/100 g), respectively, at a microwave power level of 1050 W. The TPC and TFC of MW-450 were increased to 15.6% and 2.3%, respectively, as compared to raw millet. However, at MW-1050, the TPC increased to 23.2%, and the TFC rose to 6.5%, compared to raw millet. The percentage crystallinity and enthalpy of melting from differential scanning calorimetry (DSC) were found to be the lowest at 12.18% and 107.7 J/g, respectively, at MW-1050. The present study showed that the application of microwaves enhanced the nutritional properties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104122"},"PeriodicalIF":3.9,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153797","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":"Thermal processing of pigmented popcorn snacks: Effects on in vitro starch digestibility, nutraceutical compounds preservation and quality features","authors":"Alexa Cervantes-López ,&nbsp;Valery Tixian Robles-Plata ,&nbsp;Juan de Dios Figueroa-Cárdenas ,&nbsp;Cristina Elizabeth Chuck-Hernández ,&nbsp;Janet Alejandra Gutiérrez-Uribe ,&nbsp;Anayansi Escalante-Aburto","doi":"10.1016/j.jcs.2025.104121","DOIUrl":"10.1016/j.jcs.2025.104121","url":null,"abstract":"<div><div>This study investigated the effects of hot air, microwave, and wet cooking methods on six pigmented popcorn varieties, focusing on nutritional composition, starch digestibility, nutraceutical properties, and popping quality. Hot air popping generally yielded optimal results, producing the highest total starch content, increased resistant starch, and enhanced retention of anthocyanins and phenolic compounds. Black and blue popcorn varieties demonstrated enhanced nutraceutical potential, with black popcorn showing the highest anthocyanin content (150.25 ± 0.57 mg C3G kg⁻¹ for hot air). Hot air popping also exhibited better expansion times and yields than microwave and wet cooking. Starch digestibility varied across methods and pigmentation, with black and yellow popcorn consistently showing higher slow-digestible (∼27 g/100 g) and total-digestible starch values (∼61 g/100 g). Scanning electron microscopy revealed different cell sizes in popped kernels. Microwave cooking resulted in longer expansion times and lower yields but preserved certain bioactive compounds. PCA analysis revealed that the thermal method strongly influences resistant starch formation, and that phenolic content varies and is affected by quality features. This study provides insights for optimizing popcorn processing to enhance digestibility and nutraceutical features, highlighting pigmented popcorn's potential in functional food applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104121"},"PeriodicalIF":3.9,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153733","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":"Phenolic composition and antioxidant potential of Indian pigmented rice landraces cultivated under identical agro-climatic conditions","authors":"Pallabika Gogoi ,&nbsp;Paras Sharma ,&nbsp;Giridhar Goudar ,&nbsp;Anwesha Mahajan ,&nbsp;Santosh Kumar Banjara","doi":"10.1016/j.jcs.2025.104120","DOIUrl":"10.1016/j.jcs.2025.104120","url":null,"abstract":"<div><div>Pigmented rice has attracted significant attention from researchers and consumers. Unlike commonly consumed rice, which undergoes extensive polishing that removes the bran and germ, pigmented rice retains these components, distinguishing it from white rice and contain high levels of bioactive compounds. The present study aimed to evaluate black and red rice landraces (n = 17) grown on the same agro-climatic location (Telangana, India), for their free and bound polyphenolic profile and antioxidant potential. HPLC was used to quantify individual polyphenols while antioxidant activity was measured using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power (RP), metal chelation (MC) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) scavenging activity. The rice landraces had a good amount of total phenolics (362–1495 mg GAE/100g), flavonoids (965–1854 mg CE/100g), anthocyanins (4.5–39.7 mg C3G/100g), pro-anthocyanins (82.2–230.6 μg CE/100 mg) and exhibited high antioxidant capacity. A total of 19 individual polyphenols were analyzed, ferulic acid emerged as the predominant phenolic acid detected primarily in the bound fractions of pigmented rice. Pearson's correlation showed a significant relationship between total phenolic content and antioxidant activities (DPPH, FRAP, RP, and ABTS). These findings highlight the role of polyphenols in the antioxidant potential of pigmented rice. Multivariate analysis, including hierarchical cluster analysis (HCA) and principal component analysis (PCA), was used to interpret the heterogeneity of the analyzed characteristics among the pigmented rice landraces. The results of the present study revealed high levels of both free and bound polyphenolic content and antioxidant activity. These findings suggest that such characteristics could play a vital role in selecting the rice landraces for the breeding programs to develop novel rice varieties high in phenolics, anthocyanin, and antioxidant potential.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104120"},"PeriodicalIF":3.9,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153734","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":"Upcycling of minimally processed oat okara: Dietary fibre enrichment of wheat bread","authors":"Carsten Nachtigall,&nbsp;Jasmin Fischer,&nbsp;Ramona Plebst,&nbsp;Harald Rohm,&nbsp;Doris Jaros","doi":"10.1016/j.jcs.2025.104109","DOIUrl":"10.1016/j.jcs.2025.104109","url":null,"abstract":"<div><div>With the increasing production of oat-based milk alternatives, a by-product with high nutritional value is generated in considerable amount. Due to its high moisture content, this so-called oat okara demands for subsequent processing strategies to ensure safe storage and further utilisation in food production. In this study, three okara from two manufacturers were dried and milled in lab-scale. The okara powders were then used as wheat flour substituents (5 and 10 g/100 g) in bread making. Despite differences in nutritional composition because of variations in the raw material or processing parameters during beverage production, protein (27–50 g/100 g) and insoluble dietary fibre (27–38 g/100 g) represented the main fractions in crude okara. When freeze drying was applied instead of convective drying, thermally induced changes (e.g. discolouration) were avoided. Solubility and moisture sorption increased for okara with higher contents of soluble dietary fibre and non-dietary fibre carbohydrates. With increasing okara substitution, breads showed reduced baking loss, a more compact structure and higher crumb firmness. Significant differences in taste (nutty, salty, grainy), odour (nutty, yeasty) and consistency (fibrousness) were observed in sensory assessments. The findings highlight the potential of dried okara as a valuable food ingredient for protein and fibre enrichment.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104109"},"PeriodicalIF":3.9,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153735","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}

{"title":"Protein composition of rye varieties and a commercial mixture from an industrial mill","authors":"Eszter Schall,&nbsp;Viktória Éva Budai,&nbsp;Bernadett Czipó,&nbsp;Edina Jaksics,&nbsp;Alexandra Farkas,&nbsp;Sándor Tömösközi","doi":"10.1016/j.jcs.2025.104110","DOIUrl":"10.1016/j.jcs.2025.104110","url":null,"abstract":"<div><div>The aim of this study was the characterization of protein composition of rye varieties, milling fractions and investigating the effect of proteins on rheological behaviour. We examined milling fractions produced from three rye varieties and a commercial rye mixture. We studied the most common industrial milling products (wholemeal, white flour, bran) and six experimental fractions. The protein composition was analysed by SDS-PAGE, SE-HPLC and Osborne fractionation with RP-HPLC separation. In common industrial milling fractions differences were identified mainly in HMW-secalins and albumin/globulins. However, there was a greater difference between milling fractions than between varieties. Among the experimental fractions, we identified differences from the main fractions, but their tendency and extent varied by the fraction. A higher degree of genetic variability was mainly shown in the results of albumin/globulins and HMW-secalins, however there was a greater difference between milling fractions than between varieties. By comparing the protein composition data with rheological parameters, we found that there is correlation between certain rheological values and the proteins, especially the secalins have a positive effect on the development of the dough structure.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104110"},"PeriodicalIF":3.9,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153799","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}

{"title":"Assessing the effects of flour particle size distribution to improve dough rheological properties and whole wheat rusks characteristics: A case study on industrial pilot plant","authors":"Alessio Cappelli ,&nbsp;Francesca Carlesi ,&nbsp;Cristiano Paganoni ,&nbsp;Sirio Cividino ,&nbsp;Piernicola Masella ,&nbsp;Mauro Zaninelli","doi":"10.1016/j.jcs.2025.104119","DOIUrl":"10.1016/j.jcs.2025.104119","url":null,"abstract":"<div><div>Rusks represent one of the most widely consumed baked goods for breakfast. Nevertheless, the use of whole wheat flour generates significant rheological problems and worsen bread and bakery products characteristics, thus motivating this work. This paper addresses the gap understanding the effects of bran, middlings, and germ addition, with different particle sizes, on flour composition, dough rheological properties, and whole-wheat rusks characteristics. Consequently, the aim of this work was to assess the effects of particle size distribution, testing three different flour mixes, on flour composition, dough rheology, and whole-wheat rusks characteristics, in an industrial pilot-scale plant. Results showed statistically significant differences, in terms of flour composition, dough rheological properties, and whole wheat rusks characteristics among the three tested mix. Mix 2 showed statistically significant differences; it was able to improve flour nutritional value, highlighting a higher insoluble (11.74) and total (13.79) fiber content, enhance dough rheology, considering the higher dough stability (11.97 min) and dough development time (8.03 min), and, finally, ameliorate the whole wheat rusks characteristics, in view of a higher crispness and friability of the product. In conclusion, based on the obtained results, mix 2 formulation could be adopted to optimize the production of whole wheat rusks.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104119"},"PeriodicalIF":3.9,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153736","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":"Ultrasonic-assisted alkali extraction of quinoa polysaccharides: Yield and structural characterization","authors":"Huimin Li,&nbsp;Chuyan Li,&nbsp;Yang Xu,&nbsp;Hongwei Cao,&nbsp;Xiangyu Wang,&nbsp;Jun He","doi":"10.1016/j.jcs.2025.104108","DOIUrl":"10.1016/j.jcs.2025.104108","url":null,"abstract":"<div><div>Given that extraction methods affect the structural and functional properties of polysaccharides, four different extraction techniques, hot water extraction (HWE), alkali extraction (AE), ultrasound-assisted extraction (UE), and ultrasound-assisted alkali extraction (UAE), were employed to extract quinoa polysaccharides, and their yield, structural characteristics, and morphology were compared using a range of chemical and instrumental analysis techniques. The results revealed that UAE achieved the highest yield of quinoa polysaccharides at 7.13%, surpassing the other three methods. Particle size analysis showed polysaccharides ranged from 301 to 693 nm by four methods. Molecular weight analysis demonstrated that polysaccharides extracted by UE and UAE possessed higher molecular weights than those extracted by AE and HWE. Additionally, the viscosity of polysaccharides decreased as molecular weight decreased. Furthermore, the study found no evidence of triple-helical structures in polysaccharide fractions extracted by the four methods. Morphologically, all extracted polysaccharides exhibited distinct features, and their functional group characteristics were comparable. Notably, polysaccharides extracted by AE contained a minor amount of protein. Overall, UAE emerges as a promising extraction method based on the yield, purity, and structural characteristics of quinoa polysaccharides. These findings provide a robust experimental basis for understanding quinoa polysaccharide extraction, utilization, and potential applications in product development.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104108"},"PeriodicalIF":3.9,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153737","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":"Starch digestion enhancement by phytase, protease and xylanase/glucanase in milled maize, wheat and barley grains depends on cereal type and particle size","authors":"Xianyi Liu ,&nbsp;Bernadine M. Flanagan ,&nbsp;Eugeni Roura ,&nbsp;Michael J. Gidley","doi":"10.1016/j.jcs.2025.104107","DOIUrl":"10.1016/j.jcs.2025.104107","url":null,"abstract":"<div><div>Exogenous enzymes are used in animal feed formulations to enhance starch digestion in milled grains, but the effect of grain type and the underlying mechanisms are incompletely understood. This study compared the effect of three commercial in-feed exogenous enzymes (phytase, protease and xylanase/glucanase) and their combination on starch digestion of milled barley, wheat and maize in an <em>in vitro</em> model. Xylanase/glucanase enhanced starch digestion the most in barley and wheat, while phytase had the largest effect in maize. In each case exogenous enzymes showed greater enhancement of starch digestion for larger grain particles (1.18–2.36 mm). Microscopy showed that xylanase/glucanase treatment reduced cell wall encapsulation of starch for all three grains, suggesting that cell wall encapsulation is not rate-limiting for starch digestion of milled maize. Supplementing phytase in milled maize suppressed the loss of pancreatic amylase activity during small intestinal digestion <em>in vitro</em>. This provides a possible mechanism for the observed enhancement of starch digestion by phytase in grains. The data shows how the effects of enzyme treatment on starch digestion depends on the milled grain source and particle size, and that both de-encapsulation and protection of amylase activity can result in enhanced starch digestion.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104107"},"PeriodicalIF":3.9,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153732","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}

{"title":"Australian wheat cultivar gluten/gliadin sensitivity illustrates potential for celiac-safe wheat","authors":"Yousif A.M ,&nbsp;Florides C.G ,&nbsp;Zhou M ,&nbsp;Riaz Q ,&nbsp;Békés F ,&nbsp;Eri R","doi":"10.1016/j.jcs.2025.104105","DOIUrl":"10.1016/j.jcs.2025.104105","url":null,"abstract":"<div><div>Wheat and wheat products are very popular in the general population. However, incidents of non-celiac gluten sensitivity (NCGS), gluten ataxia, neuro-psychiatric disorders wheat allergy and coeliac disease are observed to be on the increase. 11 varieties of wheat were assessed for gliadin and glutenin content and protein composition via SE-HPLC, RP-HPLC, Maldi-TOF, fructans and in vitro assays for assessing the efficacy of available cultivar fractions. Out of the 47–69 gliadin proteins, all 11 cultivars displayed 5 gliadin proteins and 43 polypeptides in one cultivar. Glutenin content was found to be 42–46% for all cultivars except one.</div><div>Cytotoxicity assays in CaCo2 cells demonstrated correlations between gliadin composition and cellular toxicity, with average levels of cytotoxicity for gliadin and glutenin at 10.7% and 16.3% respectively. α-gliadin showing the strongest link to increased cytotoxicity (Cultivars with lower gliadin content exhibited reduced cytotoxicity, highlighting their potential in breeding programs).</div><div>The findings underscore the feasibility of selecting wheat varieties with significantly lower toxic components while maintaining functional properties. Although modern breeding practices have not eliminated CD epitopes, they present opportunities to develop cultivars with minimized antigenicity. Future studies should expand cytotoxicity analyses using multiple cell lines or human organoids to deepen understanding and enhance breeding strategies. These insights can guide the production of safer wheat varieties for sensitive populations and inform sustainable agricultural practices.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104105"},"PeriodicalIF":3.9,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153798","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}