Journal of Cereal Science最新文献_第10页

Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization 用于改善米饭口感和风味的油凝胶：用天然蜡和米糠油制备油凝胶并进行表征

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-06-10 DOI: 10.1016/j.jcs.2024.103955

Lu Xu , Lin Liu , Yingge Wang , Shengmei Kang , Lili Cao , Min Pang

{"title":"Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization","authors":"Lu Xu , Lin Liu , Yingge Wang , Shengmei Kang , Lili Cao , Min Pang","doi":"10.1016/j.jcs.2024.103955","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103955","url":null,"abstract":"<div><p>This study involved the preparation and characterization of oleogels from rice bran oil with different waxes and the potential application in improving the texture and flavor in rice cooking. The findings revealed a substantial improvement in rice texture with the addition of oleogel, particularly noteworthy at a 3% (w/w) incorporation of RBW (Rice Bran Wax). Under this condition, the hardness reached 15.75N, and stickiness measured 2.16N. The incorporation of 1–3% (w/w) oleogel significantly enhances the color vibrancy of rice during the cooking process, resulting in an increase in the L* value of the rice from 73.86 to 73.95-76.74. Sensory evaluation revealed higher scores for BW (Bee Wax) and RBW at 40.68 and 40.23 points, respectively. Microscopic structural analysis indicated that the incorporation of RBW oleogel led to rice samples with the smallest pores, contributing to a more refined internal pore structure in the grains. In the control rice, 7 aldehyde compounds were detected with a relative content of 43.44%. The addition of oleogel increased the number of aldehyde compounds to 9, with a relative content of 48.06%. This study expands the potential applications of oleogels in rice cooking, enriching flavor profiles and presenting opportunities for integration into the food industry.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103955"},"PeriodicalIF":3.8,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141325353","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

Characteristics of whole wheat steamed bread production by two-stage fermentation procedure with Jiaozi as starter 以焦子为发酵剂的两阶段发酵法生产全麦馒头的特点

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-06-10 DOI: 10.1016/j.jcs.2024.103953

Zhijian Li , Tongyun Liu , Lulu Zhang

{"title":"Characteristics of whole wheat steamed bread production by two-stage fermentation procedure with Jiaozi as starter","authors":"Zhijian Li , Tongyun Liu , Lulu Zhang","doi":"10.1016/j.jcs.2024.103953","DOIUrl":"10.1016/j.jcs.2024.103953","url":null,"abstract":"<div><p>Given the beneficial role of biological acidification in improving the quality of cereal-based products, this study evaluated the applicability of Jiaozi as a starter for whole wheat dough fermentation and steamed bread quality improvement. During the first 12 h of dough fermentation, yeast and lactic acid bacteria (LAB) populations increased significantly, resulting in rapid carbohydrate consumption and acidification of the dough. The lactic/acetic acid molar ratio was approximately 3.3, which was within the recommended fermentation quotient (FQ). Compared with the unfermented dough and the dough fermented for 12 h, the dough fermented for 6 h had an improved protein network structure, and the steamed bread made from it also showed the best quality. At a low leavening temperature of 28 °C, satisfactory specific volume and height/diameter ratio were obtained. The dough with an inoculation amount of 50% of the fully fermented dough showed the highest CO<sub>2</sub> production capacity. Compared with yeast, the whole wheat steamed bread produced by Jiaozi using the two-stage fermentation process showed higher specific volume, resistant starch (RS) content and protein digestibility. The results showed that the use of Jiaozi as a starter has great potential for application in improving the quality of whole wheat steamed bread.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103953"},"PeriodicalIF":3.8,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141409503","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

Zinc and selenium biofortification of sourdough breads with agronomically biofortified whole wheat flour 用农艺生物强化全麦面粉制作酸面包的锌和硒生物强化效果

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-05-31 DOI: 10.1016/j.jcs.2024.103952

Yaşar Karaduman , Aysel Gülbandılar , Arzu Akın , Seda Doğan , Erdinç Savaşlı

{"title":"Zinc and selenium biofortification of sourdough breads with agronomically biofortified whole wheat flour","authors":"Yaşar Karaduman , Aysel Gülbandılar , Arzu Akın , Seda Doğan , Erdinç Savaşlı","doi":"10.1016/j.jcs.2024.103952","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103952","url":null,"abstract":"<div><p>In this study, the possibility of enriching sourdough breads with agronomically biofortified whole wheat flour (BWWF) to remedy zinc and selenium deficiencies was investigated. For this purpose, two local sourdough breads were substituted with 25, 50, and 75% of BWWF and obtained with two yeast combinations. The zinc and selenium, physicochemical, nutritional, and product properties of breads have been determined. As replacement rates increased, the zinc content in the breads increased from 11.65 to 48.66 mg/kg and 8.56–45.98 mg/kg, and the selenium content increased from 48.5 to 266.8 μg/kg and 44.9–257.3 μg/kg. The zinc and selenium concentrations of breads that met the Recommended Daily Allowances (RDA) were roughly 25–40% at the 75 and 50% substitutes. Total phenolic content (TPC) and antioxidant activity increased in both breads. The SOG breads with the A-yeast combination had a substantially higher TPC. The hardness and volume of the breads decreased with the incorporation of BWWF bran, therefore lowering their sensory properties. However, at 25% and 50% substitution rates, this was limited. In general, the B-yeast combination of both breads had a higher content of amino acids. Biofortified sourdough breads could have a significant effect on eliminating zinc and selenium.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103952"},"PeriodicalIF":3.8,"publicationDate":"2024-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141243007","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

Recent developments in the application of physical processing techniques for controlling browning in fresh wet noodles: A review 应用物理加工技术控制新鲜湿面条褐变的最新进展：综述

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-05-31 DOI: 10.1016/j.jcs.2024.103951

Mohammed Obadi, Qin Guo, Jun Sun, Bin Xu

{"title":"Recent developments in the application of physical processing techniques for controlling browning in fresh wet noodles: A review","authors":"Mohammed Obadi, Qin Guo, Jun Sun, Bin Xu","doi":"10.1016/j.jcs.2024.103951","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103951","url":null,"abstract":"<div><p>Color is an important factor that affects the quality of noodles and consumer purchasing intentions and is an important indicator to measure the quality of noodles. However, the browning problem of fresh wet noodles has become an important factor affecting their quality and restricting their marketability. Therefore, inhibiting the browning of fresh wet noodles has always been one of the research hotspots for improving the quality of noodle products. Physical processing technology has gained widespread attention due to its advantages in terms of green safety and obvious inhibitory effects. Therefore, from this perspective, this review mainly elaborates on the noodle browning pathway and the factors affecting fresh wet noodles browning. Furthermore, the application status of physical processing technologies for controlling fresh wet noodles browning, mainly microwave, irradiation, ozone, and cold plasma, are reviewed and compared. Finally, the development direction to effectively inhibit fresh wet noodles browning was emphasized, providing a theoretical reference for improving fresh wet noodles browning.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103951"},"PeriodicalIF":3.8,"publicationDate":"2024-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141250920","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 heat exposure from late sowing on agronomic traits and the technological quality of hexaploid wheat 晚播受热对六倍体小麦农艺性状和技术质量的影响

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-05-28 DOI: 10.1016/j.jcs.2024.103950

Mike Sissons , Denise Pleming , Julian D. Taylor , Livinus Emebiri , Paul Eckermann , Nicholas C. Collins

{"title":"Effects of heat exposure from late sowing on agronomic traits and the technological quality of hexaploid wheat","authors":"Mike Sissons , Denise Pleming , Julian D. Taylor , Livinus Emebiri , Paul Eckermann , Nicholas C. Collins","doi":"10.1016/j.jcs.2024.103950","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103950","url":null,"abstract":"<div><p>Heat stress reduces wheat grain yield and affects quality traits relevant to trading and end use. In this study, 98 landraces and 152 elite hexaploid wheat varieties and breeding lines were trialled at two irrigated field sites in southern NSW to better understand heat stress responses and identify promising genotypes for heat tolerance breeding. Potential heat tolerance was defined using performance in heat-exposed late-sown (LS) plots relative to normal-sown (NS) plots, using a regression approach to calculate response indices uncorrelated with awn emergence time and performance per se in NS. The best individual responders for grain yield included genotypes from both Australia and Mexico. On average, lines selected in CIMMYT's High Temperature Wheat Yield Trials (HTWYT) performed well for yield per se in NS as well as for yield response to LS. CIMMYT lines previously selected for large grains under heat stress conditions performed well for grain size in NS and for LS responses of grain size and test weight. Dough peak resistance and time to peak resistance in a mixograph were increased by LS and these traits were positively correlated with grain protein and the occurrence of the <em>Glu-D1d</em> high molecular weight glutenin locus allele, respectively.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103950"},"PeriodicalIF":3.8,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141243006","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 rice friction milling on the bran layer and on kernel structure 摩擦碾米对米糠层和米粒结构的影响

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-05-21 DOI: 10.1016/j.jcs.2024.103936

Zilong Xu , Liu Yang , Xuan Xiao , Bo Cui , Jin Zhou , Qianmai Peng , Shaoyun Song , Houchang Pei , Yonglin Zhang

{"title":"Impact of rice friction milling on the bran layer and on kernel structure","authors":"Zilong Xu , Liu Yang , Xuan Xiao , Bo Cui , Jin Zhou , Qianmai Peng , Shaoyun Song , Houchang Pei , Yonglin Zhang","doi":"10.1016/j.jcs.2024.103936","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103936","url":null,"abstract":"<div><p>Moderate processing can improve the edible rice grain quality and nutrition. The grain structural-removal behavior was researched based on the macro and micro-structure analysis. Grain bran layer 3D profiling combined with iodine solution staining is applied for geometrical-structural analysis. Results show that rice grain can be divided into five structural region based on bran layer removal capacity, lateral > ventral > ventral groove > dorsal > dorsal groove. The relationship between grain geometric parameters and collision possibility is in-depth analyzed, results indicated large grain surface curvature leads to grain surface layer hard removal capacity. The region's bran layer thickness distribution affects its removal behavior and obey its removal capacity. The regional bran layer thickness order: dorsal(59.56 μm) > dorsal groove(50.62 μm) > ventral(43.91 μm) > ventral groove(42.83 μm) > lateral(37.08 μm). The bran layer micro-morphology impacts removal behavior, dorsal region with the groove structure, the bottom surface layer in grain groove structure can be removed when groove structure is damaged. The ventral groove depth is less than dorsal groove, showing better removal ability. The bran layer color in L*A*B*space shows strong correlation with remaining layer thickness, reflecting grain milling degree. Combined effects of grain geometry-parameters, bran layer thickness and micro-structure lead the final bran layer removal behavior. This study provides theoretical and practical basis for grain moderate processing.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103936"},"PeriodicalIF":3.8,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141097536","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

Impacts of the dose of nitrogen fertilizer applied to rice plants as top dressing on sake brewing 水稻顶部施肥时氮肥剂量对清酒酿造的影响

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-05-21 DOI: 10.1016/j.jcs.2024.103941

Takuji Miyamoto , Ikuhisa Nishida , Norikuni Ohtake , Dai Hirata

{"title":"Impacts of the dose of nitrogen fertilizer applied to rice plants as top dressing on sake brewing","authors":"Takuji Miyamoto , Ikuhisa Nishida , Norikuni Ohtake , Dai Hirata","doi":"10.1016/j.jcs.2024.103941","DOIUrl":"10.1016/j.jcs.2024.103941","url":null,"abstract":"<div><p>Applying nitrogen (N) fertilizer as top dressing to rice plants at the panicle formation stage affects the quality of rice grains. Our previous indoor experiment showed that application of a higher dose of top dressing N fertilizer to rice plants negatively affected the alcohol fermentation and yield of sake brewed from the grains. To further clarify the impacts of the N fertilizer dose, we performed a 2-year rice cultivation test in outdoor-installed containers with different doses of N fertilizer [1 (N1), 6 (N6), or 12 g N m<sup>−2</sup> (N12)] applied as top dressing at the panicle formation stage. The frequency of grains with a white core and the protein content of the grains were 17%–26% lower and 8%–13% higher, respectively, in the N12 treatment than in the N1 treatment in both years. The yield of sake was consistently lower (1%–3%) from rice in the N12 treatment than from rice in the N1 treatment. The reduced sake yield and increased protein content in rice grains led to higher concentrations of amino acids in the sake brewed from rice in the N12 treatment. These results highlight the importance of fertilizer management in rice paddies for sake brewing.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103941"},"PeriodicalIF":3.8,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141144399","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

Combination of chemical modifications improves rice protein solubility 化学修饰组合可提高大米蛋白质的可溶性

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-05-21 DOI: 10.1016/j.jcs.2024.103939

Yi-Rong Yang , Wen-Kai Wu , Jhih-Ting Hsiao , Shu-Chen Hsieh , Fuu Sheu

{"title":"Combination of chemical modifications improves rice protein solubility","authors":"Yi-Rong Yang , Wen-Kai Wu , Jhih-Ting Hsiao , Shu-Chen Hsieh , Fuu Sheu","doi":"10.1016/j.jcs.2024.103939","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103939","url":null,"abstract":"<div><p>Rice (<em>Oryza sativa</em>) is one of the most widely cultivated crops in the world, which makes it a promising source of non-animal protein. However, the utilization of RP in food is still limited due to its poor solubility. The present study modified RP through combinational methods and determined the changes in its solubility and functionality. Different combinations of three chemical modification methods, including deamidation, phosphorylation, and disulfide reduction, were employed. Disulfide reduction and following deamidation effectively improved the RP solubility from 1.29% to 51.45%, while if deamidation was applied before disulfide reduction the RP had the solubility increased to 40.46%. Phosphorylation showed little effect in enhancing RP solubility, rather it lowers the solubility when applied after the other two methods. Furthermore, the foaming properties, the water holding capacity, and the oil absorption capacity were also improved through the combinational methods. This study offers a potential avenue for enhancing the applicability of RP in various food applications.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103939"},"PeriodicalIF":3.8,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141095553","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 sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread 酸面团类型发酵和高粱类型对发酵扁面饼（Kisra）所用面糊的技术功能特性的影响

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-05-21 DOI: 10.1016/j.jcs.2024.103937

Sami Sidahmed Ali, John RN. Taylor, Mohammad Naushad Emmambux

{"title":"Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread","authors":"Sami Sidahmed Ali, John RN. Taylor, Mohammad Naushad Emmambux","doi":"10.1016/j.jcs.2024.103937","DOIUrl":"10.1016/j.jcs.2024.103937","url":null,"abstract":"<div><p>Techno-functional properties of six sorghum types were determined during spontaneous sourdough batter-type fermentation for Kisra production. All sorghum types showed a progressive decrease in pH to about 3.3 with fermentation for 40 h, accompanied by an increase in titratable acidity and free amino nitrogen. Fermentation increased pasting viscosity at 16 and 24 h, but decreased at 40 h due to starch hydrolysis. Protein hydrolysis as shown by SDS-PAGE leads to disaggregation of flour particles and the release of starch granules to increase the pasting viscosity. Thus, starch was more freely available to absorb water to paste and produce a higher viscosity from zero to 40 h. The decrease in pasting viscosity from 24 h to 40 h of fermentation was related to starch hydrolysis, as there was a reduction in total starch in the batter and pitting of starch granules, as shown by scanning electron microscopy. Fermentation had a more significant effect on techno-functional properties than sorghum types. Low protein and high tannin contents among the sorghum type also showed higher pasting viscosity. The techno-functional changes of sorghum batter during fermentation, especially the high pasting viscosity, might be helpful for structure design of kisra and other gluten-free sorghum-based products.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103937"},"PeriodicalIF":3.8,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S073352102400095X/pdfft?md5=d4c3992e57ab0755066385396a2bcef1&pid=1-s2.0-S073352102400095X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141138689","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

Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment 通过汽爆处理从米糠中获得的可溶性膳食纤维的功能特性和结构

IF 3.8 2区农林科学

Journal of Cereal Science Pub Date : 2024-05-20 DOI: 10.1016/j.jcs.2024.103938

Xin-Yi Tian , Jian-Fu Liu , Cong-Cong Qiao , Zhuo Cheng , Na-Na Wu , Bin Tan

{"title":"Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment","authors":"Xin-Yi Tian , Jian-Fu Liu , Cong-Cong Qiao , Zhuo Cheng , Na-Na Wu , Bin Tan","doi":"10.1016/j.jcs.2024.103938","DOIUrl":"10.1016/j.jcs.2024.103938","url":null,"abstract":"<div><p>Rice bran was modified by steam explosion (SE) treatment to investigate the effect of different steam pressure (0.4, 0.8, 1.2, 1.6, and 2.0 MPa) with rice bran through 60 mesh and rice bran pulverization (60, 80, and 100 mesh) with the steam pressure of 1.2 MPa on the functional properties and structure of soluble dietary fiber (SDF) from SE-treated rice bran. SE pretreatment enhanced glucose and cholesterol adsorption capacity, water-holding capacity, oil-holding capacity, lipase inhibition capacity and anti-oxidation properties of SDF. However, functional properties of SDF were adversely affected when steam pressure was 2.0 MPa or crushing degree of rice bran was 100 mesh. The results showed that some glycosidic and hydrogen bonds were broken, resulting in a porous honeycomb structure and decreased polymerization degree of the crystalline regions and relative crystallinity in SDF from SE-treated rice bran. In general, the optimum condition for obtaining better properties of SDF was treated for rice bran at the steam pressure of 1.2 MPa and sieve size of 60 mesh. This finding emphasizes essential information on SE treatment of rice bran in modifying the properties of SDF, which is helpful to the development and utilization of SDF from SE-treated rice bran.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103938"},"PeriodicalIF":3.8,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141142816","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