Journal of Cereal Science最新文献

{"title":"Morphological, productivity and grain quality characteristics and evolutionary trends of wheat cultivars in different ecological regions of China in the past decades","authors":"Rui Nan ,&nbsp;Jiawei Zhang ,&nbsp;Shuaijie Han ,&nbsp;Shaoqi Wu ,&nbsp;Gaijuan Tang ,&nbsp;Xiaofeng Zhao ,&nbsp;Baolin Wu ,&nbsp;Xiaohong Chen ,&nbsp;Fengli Sun ,&nbsp;Yajun Xi ,&nbsp;Chao Zhang","doi":"10.1016/j.jcs.2025.104301","DOIUrl":"10.1016/j.jcs.2025.104301","url":null,"abstract":"<div><div>Against the backdrop of intensifying global climate change threatening wheat production, deciphering the patterns of trait evolution in wheat varieties across multiple ecological regions and formulating adaptive breeding strategies are of paramount importance for safeguarding food security. This study utilized approval data for 1209 nationally registered wheat varieties from 11 ecologicalregions in China (1990–2023), along with one-year field trial data for 80 major cultivated cultivars (1947–2020) in the Huang-Huai Wheat Region. Among the 11 ecological regions (80°59′E − 127°19′E, 24°40′N – 50°21′N), seven were previously classified as irrigated and dryland types. By comparing the trait characteristics and improvement trends among these regions across different latitudes as well as between irrigated and dryland types at similar latitudes, we summarized the effects of latitude and water regimes on wheat breeding. The findings revealed a linear relationship of latitude with both growth period (R² = 0.99) and water absorption rate (R² = 0.71), while its relationship with grain protein (R² = 0.61) and wet gluten content (R² = 0.70) was best described by a quadratic curve. As latitude increases, the correlation between the growth period and yield of these varieties strengthens. Genetic gain, calculated as the slope of regression, revealed that although yield significantly increased across all ecological regions, the gain rates varied substantially, with an absolute range of 0.05–0.11 t/ha/year and a relative range of 0.83 %–1.68 % per year. Hwever, drought has limited the improvement of yield, protein, and wet gluten content, but has conversely promoted an increase in grains per spike. The rise in thousand-kernel weight (mainly due to grain width) is primarily attributed to an accelerated grain filling rate. Currently, increasing the number of grains per spike, the number of spikes per hectare and hectolitre weight are effective strategies for enhancing wheat field yield in most environments. In the Huang-Huai wheat region, broadening flag leaf width and reducing the number of effective spikes per plant are also effective methods for improving wheat field yield. In contrast, the previous strategy of yield improvement through dwarf breeding has now reached a bottleneck. This study summarizes and identifies the evolutionary patterns of cultivated wheat varieties in China, providing an important reference for wheat cultivation planning and variety breeding both domestically and globally.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104301"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416283","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":"Comprehensive nutritional profile of biofortified and non-biofortified rice subjected to processing and different degrees of milling","authors":"Pooja Mer ,&nbsp;Chandrama Baruah ,&nbsp;C.N. Neeraja ,&nbsp;Raman Meenakshi Sundaram ,&nbsp;Challa Suresh ,&nbsp;Rajendran Ananthan","doi":"10.1016/j.jcs.2025.104258","DOIUrl":"10.1016/j.jcs.2025.104258","url":null,"abstract":"<div><div>Biofortification of rice is an effective method to eliminate the plethora of micronutrient deficiency. Milling and parboiling could affect the potential advantage of biofortified rice. Therefore, the present study was carried out to evaluate the effect of milling (5 %, 10 %, and 15 % DOM) on comprehensive nutritional profile, morphology of non-parboiled and parboiled biofortified (BF) as well as non-biofortified (NBF) rice. Scanning electron micrographic observation showed alteration in morphology and crystalline structure of rice. Milling significantly affected nutrients at 15 % DOM. However, nutrients were well retained in parboiled brown and parboiled milled (PM) rice and exhibited better glycemic response. Pressure cooking of rice did not have substantial effect on nutrient content but increased the starch digestibility of rice. In addition to this, retention of Fe in cooked PM rice was high (63–86 %) as compared to non-parboiled milled (NPM) rice (48–79 %). In most of the varieties, zinc retention in cooked PM rice was less than NPM rice at 15 % DOM. The study will help to optimize the degree of milling in BF rice for better nutrient retention particularly, iron and zinc in cooked rice, thereby maximizing nutritional benefits to address hidden hunger.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104258"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221249","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":"Impact of dielectric barrier discharge cold plasma on functionality and starch properties of germinated sorghum","authors":"Chenguang Zhou ,&nbsp;Xiaolu Li ,&nbsp;Jiangqi Huang ,&nbsp;Siyao Liu ,&nbsp;Xiaobo Zou","doi":"10.1016/j.jcs.2025.104296","DOIUrl":"10.1016/j.jcs.2025.104296","url":null,"abstract":"<div><div>This study investigated the synergistic effects of dielectric barrier discharge cold plasma (DBD-CP) pretreatment and germination on enhancing the physicochemical and functional properties of sorghum. DBD-CP treatments were applied under varying voltages and durations 25 V and 50 V for 5 and 10 min followed by a three-day germination process. Results demonstrated that DBD-CP induced surface etching and micro-cracks on seed coats, enhancing hydrophilicity and water uptake. This modification significantly improved germination rates, with the highest rate of 82.0 % observed under 25 V-10 min treatment compared to 68.7 % in untreated controls, alongside a marked increase in seedling vigor index from 192.4 to 913.0. Germination alone reduced anti-nutritional tannin content by approximately 30 %, while DBD-CP pretreatment further enhanced starch properties, elevating relative crystallinity from 26.0 % in germinated controls to 54.0 % and improving short-range molecular order. Metabolomic profiling revealed that plasma treatment modulated key metabolic pathways, including carbohydrate and amino acid metabolism, with γ-aminobutyric acid content peaking under 25 V-10 min conditions. These findings highlight DBD-CP as an effective non-thermal technology to optimize germination outcomes, enhancing sorghum's nutritional quality, digestibility, and bioactive compound profiles for functional food applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104296"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145358709","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":"Sequential enzymatic modification of waxy rice starch by β-amylase and branching enzyme for inhibiting retrogradation in reconstituted rice","authors":"Minming Xu ,&nbsp;Dalong Guo ,&nbsp;Jiayue Guo ,&nbsp;Yao Hu ,&nbsp;Xiaoyu Wang ,&nbsp;Fazheng Ren ,&nbsp;Siyuan Liu","doi":"10.1016/j.jcs.2025.104311","DOIUrl":"10.1016/j.jcs.2025.104311","url":null,"abstract":"<div><div>Reconstituted rice is gaining widespread popularity worldwide, primarily owing to its convenience and minimal preparation requirements. Although mono- and diglycerides are commonly added to inhibit starch retrogradation, concerns over the safety of excessive additive intake have increased consumer demand for clean-label alternatives. Our previous study demonstrated that sequential modification of waxy rice starch (WRS) using β-amylase (BA) followed by branching enzyme (BE) effectively retards retrogradation and could serve as a label-friendly inhibitor in reconstituted rice. In this study, enzymatic modification significantly reduced the molecular weight of WRS, with the BA + BE sequence yielding a highly branched structure. After 21 d of storage, reconstituted rice containing BA + BE-modified WRS (RR-BA + BES) exhibited the lowest hardness and relative crystallinity, increasing only slightly from 13.5 % to 14.5 % and from 1625.1 mN to 23436.6 mN, respectively. In contrast, natural rice (NR) showed substantial increases in relative crystallinity (16.0 %–21.5 %) and hardness (1730.1–31455.7 mN). Magnetic resonance imaging further revealed enhanced water-holding capacity in RR-BA + BES, as evidenced by more extensive red regions. These results confirm that the highly branched architecture of BA + BES contributes to its superior retrogradation resistance, offering a safe and effective strategy to improve the quality and shelf-life of reconstituted rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104311"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516557","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 rapid method for the determination of the spatial distribution of protein in wheat grain using mature resin section and image processing algorithm","authors":"Hengtong Wang ,&nbsp;Haijiang Min ,&nbsp;Minghao Gao ,&nbsp;Han Zhong ,&nbsp;Chuan Zhong ,&nbsp;Zenan Ban ,&nbsp;Qin Zhou ,&nbsp;Xiao Wang ,&nbsp;Jian Cai ,&nbsp;Qing Li ,&nbsp;Mei Huang ,&nbsp;Dong Jiang ,&nbsp;Shan Xu ,&nbsp;Yingxin Zhong","doi":"10.1016/j.jcs.2025.104314","DOIUrl":"10.1016/j.jcs.2025.104314","url":null,"abstract":"<div><div>Slicing combined with image analysis offers a novel approach for protein quantification. However, preparing intact tissue sections and developing reliable algorithms for protein analysis remain major challenges in mature wheat grains. In this study, we developed a rapid resin sectioning method to obtain high-quality sections of mature wheat grains. The method is simple to perform, increases sectioning efficiency by at least 60 %, and reduces tissue-folding errors by over 90 %. Using a deep learning-based approach, we achieved automatic removal of background interference and high-throughput analysis of protein content. The protein area obtained through image analysis showed a strong correlation (r = 0.99) with protein content measured by chemical analysis. We developed an algorithm to identify spatial differences in endosperm proteins, which showed a strong correlation with the chemical analysis results (r = 0.80). The section preparation method combined with protein analysis algorithm was successfully applied to observe and quantify protein content in different scenarios. Overall, these findings establish a high-throughput method to quantify protein content in mature wheat grains with a spatial perspective from limited samples.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104314"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516558","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 micronutrient retention and bioavailability in diverse rice genotypes: Role of phytate to iron and zinc molar ratio","authors":"Swetaleen Mohapatra ,&nbsp;Lopamudra Nayak ,&nbsp;Monalisha Biswal ,&nbsp;Umakanta Ngangkham ,&nbsp;Nihar Ranjan Singh ,&nbsp;C. Parameswaran ,&nbsp;Sangita Mohanty ,&nbsp;Awadhesh Kumar ,&nbsp;Amaresh Kumar Nayak","doi":"10.1016/j.jcs.2025.104326","DOIUrl":"10.1016/j.jcs.2025.104326","url":null,"abstract":"<div><div>Micronutrient malnutrition, particularly iron (Fe) and zinc (Zn) deficiencies, remains a major nutritional concern in rice-consuming regions. This study aimed to evaluate the genotypic variation in Fe, Zn, and Phytic acid (PA) content, as well as their influence on mineral bioavailability, across 25 popular rice genotypes developed at the ICAR-Central Rice Research Institute (CRRI), Cuttack, India. This emphasizes the role of phytate-to-iron (PA: Fe) and phytate-to-zinc (PA: Zn) molar ratios on mineral bioavailability. Brown and milled rice samples were analyzed to quantify mineral loss during milling and to evaluate the relationships among Fe, Zn, and PA contents. Results revealed a significant variation in mineral and PA content across genotypes, where milling drastically reduced the Fe (83–90 %) and Zn (38–55 %) concentrations, highlighting the detrimental effect of milling on the nutritional quality of rice. A strong inverse correlation was observed between PA content and percentage Fe/Zn bioavailability (r = −0.89 and −0.92, respectively). Among such genotypes, CR Dhan 312 and CR Dhan 1014 exhibited low PA levels, favourable PA: Fe and PA: Zn molar ratios, and high mineral bioavailability. Therefore, the study demonstrates that genotypic variation strongly influences the mineral-phytate balance and hence bioavailability in rice. Identification of low-PA, high mineral genotypes with optimal PA: Fe and PA: Zn ratios could support the development of biofortified rice varieties with improved mineral bioavailability to alleviate micronutrient malnutrition in rice-dependent population.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104326"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568521","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 einkorn, emmer and spelt genotypes through an integrated approach: agronomic performance, chemical composition, aromatic profile, bread characteristics and consumers’ perception","authors":"Antonella Lo Porto ,&nbsp;Rosolino Ingraffia ,&nbsp;Gaetano Amato ,&nbsp;Alfonso Salvatore Frenda ,&nbsp;Giacomo Gargano ,&nbsp;Salvatore Guarino ,&nbsp;Paolo Ruisi ,&nbsp;Enrico Viola ,&nbsp;Luca Settanni ,&nbsp;Dario Giambalvo","doi":"10.1016/j.jcs.2025.104303","DOIUrl":"10.1016/j.jcs.2025.104303","url":null,"abstract":"<div><div>This study evaluated 16 genotypes of ancient hulled wheats—einkorn (<em>Triticum monococcum</em>), emmer (<em>T. dicoccum</em>), and spelt (<em>T. spelta</em>)—grown in two contrasting soils under semi-arid Mediterranean conditions, where data on their adaptability remain limited. Three durum wheat (<em>T. durum</em>) genotypes served as controls. A comprehensive “field-to-consumer” approach assessed agronomic performance, grain quality, total phenolic content (TPC), volatile organic compounds (VOCs), bread characteristics, and sensory traits. Einkorn showed low yield potential—less than half that of other species under optimal conditions—though this gap narrowed under less favorable conditions; it had high protein and gluten content, weak gluten strength, and low TPC; its breads featured favorable sensory profiles likely due to aroma, texture, and flavor balance. All these attributes suggest einkorn's suitability for low-input or organic systems in marginal Mediterranean areas, where quality and market value may offset lower yields. Emmer exhibited substantial intraspecific variability, but no single genotype consistently excelled across all the traits examined, thus indicating opportunities for targeted breeding. Spelt displayed limited agronomic and grain quality intraspecific variability but notable genotypic differences in VOCs and sensory attributes. Correlations revealed complex relationships between VOCs and TPC; some volatiles increased with TPC, which negatively correlated with bread sensory scores, highlighting trade-offs between nutraceutical content and sensory quality. Although VOC profiles in wholemeal flour only weakly predicted bread sensory attributes, specific compounds (e.g., some alkanes and esters) correlated positively with bread odor. These findings highlight hulled wheats' potential to diversify Mediterranean cropping systems, meet evolving consumer demands, and support climate-resilient agri-food chains. The comprehensive dataset generated provides a valuable resource for future genetic improvement programs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104303"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145358710","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":"Dual-frequency ultrasound, an innovative technique for enhancing oats germination to improve nutritional and functional properties","authors":"Bin Dai ,&nbsp;Huicong Xu ,&nbsp;Jiayu Yin ,&nbsp;Zhijuan Zhang ,&nbsp;Yuqing Duan ,&nbsp;Kai Hu ,&nbsp;Meihong Cai ,&nbsp;Haihui Zhang","doi":"10.1016/j.jcs.2025.104275","DOIUrl":"10.1016/j.jcs.2025.104275","url":null,"abstract":"<div><div>This study examined the impact of multi-frequency ultrasound treatments (20, 35, 50 kHz, and their combinations) on oat germination, nutritional composition, and functional properties. Relative to the control group, which did not receive ultrasound treatment, dual-frequency ultrasound at 20/50 kHz significantly reduced germination time and enhanced the length of roots and shoots by 74.51 % and 46.88 %, respectively. In addition, the activities of key enzymes, including alpha-amylase and phenylalanine ammonia lyase (PAL) respectively increased by 80.49 % and 50.91 %. These enzymatic changes not only facilitated the degradation of phytic acid and suppressed tannin synthesis, but also promoted a 33.32 % increase in phenolic compound accumulation, thereby augmenting antioxidant capacity. Furthermore, ultrasonic treatment improved emulsification properties and emulsion stability by 11.49 % and 218.75 %, respectively. These findings indicated that dual-frequency ultrasonic pretreatment is a promising and effective method for improving the quality and performance of germinated whole oat flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104275"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096987","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":"Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review","authors":"Noel Dimoso ,&nbsp;Lei Yuan ,&nbsp;Chun-Lei Lu ,&nbsp;Cao-wei Chen ,&nbsp;Zhen-quan Yang","doi":"10.1016/j.jcs.2025.104288","DOIUrl":"10.1016/j.jcs.2025.104288","url":null,"abstract":"<div><div>Cereal bran, brewers’ spent grains, and corn gluten meals, which are generated in greater quantities, are underutilized by-products of grain processing industries. Cereal by-products have nutritional and functional potential and can be incorporated into various food products. However, the insoluble cell wall fiber and proteins, bound phenolic compounds, and anti-nutritional factors limit their application. This review provides an in-depth look at co-culture fermentation of cereal by-products and its impact on nutrition, bioactivity, and sensory properties. The potential limitations and strategies to improve co-fermentation processes are also covered. The studies described indeed provide supporting evidence for co-fermentation being more effective than monoculture fermentation with respect to nutrient bioavailability, antioxidant capacity, and gut microbiota modulation. Co-fermentation can also improve the aroma and shelf-life characteristics of cereal-based foods. Currently, the specific mechanisms underlying the synergistic effects of co-cultures during fermentation remain not fully understood, along with the lack of standardization of co-fermentation conditions and clinical studies. Moreover, the biovalorization of cereal by-products using co-cultures not only enhances their functionality, but also provides an eco-friendly and sustainable approach to reduce agro-industrial food waste.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104288"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220515","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 fish skin gelatin on gluten proteins during freeze-thaw cycles","authors":"Mengjuan Li ,&nbsp;Shangyuan Sang ,&nbsp;Chin Ping Tan ,&nbsp;Lijie Zhu ,&nbsp;Xiaojuan Tang ,&nbsp;Xin Zhang ,&nbsp;Zixuan Yang ,&nbsp;Xueming Xu","doi":"10.1016/j.jcs.2025.104300","DOIUrl":"10.1016/j.jcs.2025.104300","url":null,"abstract":"<div><div>Fish skin gelatin (FSG), as a hydrophilic colloid, has the function of protecting the structural characteristics of gluten proteins when added to dough. The effects of varying levels of FSG on the water state, secondary structure, molecular weight and microstructure of gluten proteins before and after three freeze-thaw cycles were investigated using Differential scanning calorimetry, Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. The findings indicated that subjecting the gluten to repeated freeze-thaw cycles resulted in disruption of its network structure. Adding FSG promoted cross-linking and aggregation, rebuilding a new gluten network and mitigating freeze-thaw damage. Among these, frozen gluten with 5.0 % FSG addition exhibited the strongest protective effect. Following three freeze-thaw cycles, the freezable water content decreased by 18.4 % and the free sulfhydryl group content by 26.8 % when compared to frozen gluten without FSG. FSG significantly lowered the freezable water content and free sulfhydryl group levels in frozen gluten proteins, leading to reduced exposure of hydrophobic groups, delayed secondary structure transitions, and effective mitigation of structural weakening caused by freeze-thaw cycles. The pores of gluten become shallower and the pore walls become thinner.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104300"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416284","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}