Journal of Cereal Science最新文献_第10页

Evaluation of Chenopodium quinoa (Willdenow) malting parameters on the quality of a red Ale craft beer supplemented with Pilsen base malt and caramel malt 评估藜麦麦芽加工参数对添加比尔森基本麦芽和焦糖麦芽的红艾尔精酿啤酒品质的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104085

William E. López-Rodríguez, Jhoselyn L. Ramirez-Gutierrez, Miuller D. Morales Valdiviezo, Janet E. Muñoz-Agreda, Korey S. Paredes-Barrios, Juanita Analí Ponce-Ramirez, Melisa S. Barco-Jara, Maria de Fatima Arevalo-Oliva, Guisela P. Carbajal-Romero, Jorge Domínguez, Gilbert Rodríguez, Elza Aguirre

{"title":"Evaluation of Chenopodium quinoa (Willdenow) malting parameters on the quality of a red Ale craft beer supplemented with Pilsen base malt and caramel malt","authors":"William E. López-Rodríguez, Jhoselyn L. Ramirez-Gutierrez, Miuller D. Morales Valdiviezo, Janet E. Muñoz-Agreda, Korey S. Paredes-Barrios, Juanita Analí Ponce-Ramirez, Melisa S. Barco-Jara, Maria de Fatima Arevalo-Oliva, Guisela P. Carbajal-Romero, Jorge Domínguez, Gilbert Rodríguez, Elza Aguirre","doi":"10.1016/j.jcs.2024.104085","DOIUrl":"10.1016/j.jcs.2024.104085","url":null,"abstract":"<div><div>Craft beer brewing is not a straightforward process as there are key parameters that must be meticulously optimized to obtain a highly acceptable product. This research presents the malting conditions of <em>Chenopodium quinoa</em> and its supplementation with Pilsen base malt and Caramel malt in the production of a craft beer. Here, the effect of the malting temperature of <em>C</em>. <em>quinoa</em> during the soaking (16 and 25 °C), germination (16 and 25 °C), and drying (50 and 60 °C) stages was evaluated. Parameters such as reducing sugars, alcohol content, bitterness, color, pH, foaming capacity, and stability were determined. Moreover, the acceptability of the best formulation was assessed by means of a Hedonic scale. The results suggest that the treatment with soaking temperature at 16 °C, germination at 25 °C, and drying at 60 °C, during malting of <em>C</em>. <em>quinoa</em>, resulted in a craft beer with good parameters and acceptability, making it a promising formulation for industrial development.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104085"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183539","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

Influence of electron beam irradiation on storage stability and sensory properties of brown rice

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104102

Bin Ren , Yuheng Zhai , Ying Wan , Dongmin Li , Xiaohu Luo

{"title":"Influence of electron beam irradiation on storage stability and sensory properties of brown rice","authors":"Bin Ren , Yuheng Zhai , Ying Wan , Dongmin Li , Xiaohu Luo","doi":"10.1016/j.jcs.2024.104102","DOIUrl":"10.1016/j.jcs.2024.104102","url":null,"abstract":"<div><div>Brown rice is a caryopsis produced after husking of rice, containing various nutrients and functional factors, but its quality is more likely to deteriorate during storage. Thus, in this article, the impact of various irradiation doses of electron beam irradiation (EBI) on storage stability and sensory properties of brown rice were studied. The results indicated that no significant alteration in the moisture content of brown rice after low-dose EBI treatment (<em>p</em> > 0.05). During storage, the lipase activity, as well as the growth rate of fatty acid value of irradiated brown rice decreased. Furthermore, the propagation rate of viable bacteria in brown rice was inhibited after irradiated. Meanwhile, compared with non-irradiated brown rice, the yellowness index and amylose content of irradiated brown rice increased slowly with the prolongation of storage time. Furthermore, both the catalase activity value and germination capacity of brown rice decreased, ultimately resulting in the loss of germination capacity for all samples after 180 days of storage. Low-dose EBI treatment has the potential to postpone the decline in brown rice quality and preserve its sensory attributes. The findings will provide a new technical route for improving grain storage quality and prolonging storage period.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104102"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182483","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

Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104087

Yaxuan Ai , Qingbin Guo , Yong Zhao , Jingwen Xu

{"title":"Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties","authors":"Yaxuan Ai , Qingbin Guo , Yong Zhao , Jingwen Xu","doi":"10.1016/j.jcs.2024.104087","DOIUrl":"10.1016/j.jcs.2024.104087","url":null,"abstract":"<div><div>The effects of thermal treatments including atmospheric boiling (AB), high-pressure boiling (HPB), and baking (B) on structural, physicochemical, and functional properties of dietary fiber (DF) of whole grain highland barley (HB) were investigated. Thermal treatments led to the breakage of 3, 4-linked rhamnopyranose and 2-linked mannopyranose and decreased molecular weight and decreased fractions of rhamnose and mannose of water-soluble dietary fiber (SDF). The glucose molar ratio of SDF of AB-HB, HPB-HB and B-HB was increased by 53.18%, 51.52% and 47.75%, respectively, compared to that of control HB. Thermal treatments resulted in lower apparent viscosity, storage modulus (G′), and loss modulus (G″) of water-insoluble dietary fiber (IDF). Thermal treatments decreased the particle size and increased the specific surface area of DF, which increased the adsorption capacity of DF including glucose adsorption capacity, cholesterol adsorption capacity and nitrite adsorption capacity compared to those of control HB. In addition, thermal treatments increased the antioxidant activities, and inhibitory capacities against pancreatic lipase of DF. HPB and B treatments increased the inhibitory effect of SDF against α-amylase and α-glucosidase, and inhibitory effect of IDF against α-glucosidase. This study provided insights into DF of thermally-treated HB in the applications of functional foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104087"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182488","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

Comparison of different technologies for dietary fiber extraction from cold-pressed corn germ meal: Changes in structural characteristics, physicochemical properties and adsorption capacity

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104077

Yue Zhao, Xiangyu Kong, Xinyue Xing, Xiaoqian Hu, Yang Sun

{"title":"Comparison of different technologies for dietary fiber extraction from cold-pressed corn germ meal: Changes in structural characteristics, physicochemical properties and adsorption capacity","authors":"Yue Zhao, Xiangyu Kong, Xinyue Xing, Xiaoqian Hu, Yang Sun","doi":"10.1016/j.jcs.2024.104077","DOIUrl":"10.1016/j.jcs.2024.104077","url":null,"abstract":"<div><div>This study aimed to evaluate the impacts of different extraction technologies, including alkaline extraction (AL), acid extraction (AC), and enzymatic extraction (E), on the structural characteristics, physicochemical properties and adsorption capacity of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) derived from cold-pressed corn germ meal to realize the potential of corn processing byproducts. Results revealed that alkaline-extracted SDF (AL-SDF) and acid-extracted SDF (AC-SDF) exhibited the best crystallinity and thermal stability. The particles of AL-SDF and AC-SDF were small with a loose microstructure, which might expose more functional groups, such as carbonyl groups. AL-SDF exhibited a smooth microstructure, whereas acid-extracted IDF (AC-IDF) and enzymatic-extracted IDF (E-IDF) exhibited a porous microstructure. In addition, alkaline-extracted IDF (AL-IDF) showed a significantly higher water swelling capacity (12.43 mL/g), AC-SDF possessed a greater water-holding capacity (12.76 g/g), and E-IDF had an increased oil-holding capacity (3.30 g/g). E-SDF and E-IDF demonstrated better cholesterol adsorption properties. Dietary fiber (DF) is non-starch polysaccharide, which can promote peristalsis of gastrointestinal tract and improve immunity. The DF obtained by different extraction methods had good water retention ability, binding action, swelling performance, etc., and was an excellent functional base material for preparing low and medium GI foods. This promotes the comprehensive use of byproducts from corn processing, thereby increasing their added value.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104077"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182920","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

Effect of electron beam irradiation on edible quality maintenance of high moisture rice grains 电子束辐照对保持高水分稻谷食用品质的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2025.104104

Dongmin Li , Ying Wan , Jinye Zhang , Yuwei Zhang , Rong He , Sangyuan Sang , Jiali Xing , Xiaohu Luo

{"title":"Effect of electron beam irradiation on edible quality maintenance of high moisture rice grains","authors":"Dongmin Li , Ying Wan , Jinye Zhang , Yuwei Zhang , Rong He , Sangyuan Sang , Jiali Xing , Xiaohu Luo","doi":"10.1016/j.jcs.2025.104104","DOIUrl":"10.1016/j.jcs.2025.104104","url":null,"abstract":"<div><div>Rice with high moisture content (HMR) usually has better edible quality, but it is difficult to maintain its high quality. The purpose of this study was to investigate the effects of electron beam irradiation (EBI) on physicochemical properties, palatability, water distribution, and starch structure of HMR (17%) and low moisture (13%) rice (LMR). EBI helps to maintain the edible quality of HMR and improve the supply capacity of high-quality grain. The results showed that the water content of rice decreased by 1.03% and 0.33% respectively after EBI treatment. The fatty acid content of rice remained within the safe range after irradiation. The texture profile analysis (TPA) showed that the EBI treatment decreased the hardness and increased the adhesiveness of both HMR and LMR, which may relate to the decreased amylose content. After soaking for 30 min, the water absorption capacity of irradiated rice was enhanced. EBI treatment did not change the crystalline type of the starches but slightly decreased relative crystallinity. At 4 kGy dose, slight damage and aggregation of starch granules were observed by scanning electron microscopy (SEM). Better eating quality and reduced EBI dependence in HMR suggest EBI as an effective, eco-friendly method for preserving quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104104"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182883","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 wholegrain pigmented rice on physical and nutritional properties of gluten-free bread 全麦色素米对无麸质面包物理和营养特性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104096

Gemaima C. Evangelista , Emanuel Steiger , Mathias Kinner , Henry Jäger , Regine Schönlechner

{"title":"Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread","authors":"Gemaima C. Evangelista , Emanuel Steiger , Mathias Kinner , Henry Jäger , Regine Schönlechner","doi":"10.1016/j.jcs.2024.104096","DOIUrl":"10.1016/j.jcs.2024.104096","url":null,"abstract":"<div><div>Individuals affected by celiac disease or non-celiac gluten sensitivity disease need to adhere to a lifelong gluten-free (GF) diet. However, most of the GF products available in the market are low in nutritional qualities, as they are mainly starch-based. The use of wholegrain cereals in GF bread is therefore a promising strategy to improve its nutritional quality, in particular when using pigmented varieties. Pigmented rice is high in anthocyanins and phenolic acids that can help preventing chronic diseases. This study investigated the applicability of wholegrain pigmented rice (brown, red, black) in developing GF bread using ohmic and conventional heating processes. The addition of pigmented rice to GF breads resulted in higher specific bread volume, lower crumb firmness and relative elasticity, while porosity was increased, although with less unform pore size, compared to control bread from white (polished) rice. Wholegrain pigmented rice addition resulted in significantly higher amounts of total dietary fiber, total phenolic content, and antioxidant activities of GF breads. Overall, this study demonstrated that wholegrain pigmented rice flours have the potential to improve the physical and nutritional values of GF breads.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104096"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182886","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

The effect of hydrothermal treatment on the physico-chemical properties of wheat bran and the rheological characteristics of the resulting dough

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104098

Tanya Tavanai , Mahdi Kadivar , Mohammad Ali Alsharif

{"title":"The effect of hydrothermal treatment on the physico-chemical properties of wheat bran and the rheological characteristics of the resulting dough","authors":"Tanya Tavanai , Mahdi Kadivar , Mohammad Ali Alsharif","doi":"10.1016/j.jcs.2024.104098","DOIUrl":"10.1016/j.jcs.2024.104098","url":null,"abstract":"<div><div>The consumption of healthy food has been on the rise for some years now and adding wheat bran to foodstuffs, especially bread, has played an important role in this context. Wheat bran a by-product of wheat milling, contains about 40–50% fiber and enjoys properties like reducing blood cholesterol and sugar as well as preventing heart disease, obesity, intestine and colon disease. This study reports an attempt to investigate the effect of hydrothermal treatment of wheat bran on the physico-chemical and rheological properties of the resulting dough. Hydrothermal treatment was carried out in an acetate buffer solution at 55°<sup>C</sup> for 24h. Five doughs containing no bran, 15% raw bran, 9% hydrothermal bran, 15% hydrothermal bran and finally 15% hydrothermal bran with an excess amount of improver and sugar were investigated. The results showed that hydrothermal treatment affects the physico-chemical properties of bran namely a lower amount of glutathione and as a result, higher amount of disulfide bond formation in flour containing hydrothermal bran. The SEM micrographs showed that the rough surface with sharp protrusions of the raw bran could not be seen anymore after the hydrothermal treatment. The farinograph results showed that dough with 9% hydrothermal bran had considerably improved rheological parameters namely higher breaking time, stability, farinograph quality number as well as lower degree of softening. According to FTIR, the hydrothermal treated bran had a higher amount of amide I and III as well as a lower number of polysaccharides.</div><div>Moreover, the images of the dough after a fermentation duration of 2h showed that in comparison to 15% raw bran dough, the one with 9% hydrothermal bran enjoyed a higher height and better stability.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104098"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182890","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

Effect of noodle specifications on the quality characteristics of fermented hollow noodles

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104067

Hanrui Yang , Jiaying Shang , Chong Liu, Jiasheng Wang, Xuedong Li, Xiaomeng Ma, Jing Hong, Mei Liu, Ting Wang, Binghua Sun, Xueling Zheng

{"title":"Effect of noodle specifications on the quality characteristics of fermented hollow noodles","authors":"Hanrui Yang , Jiaying Shang , Chong Liu, Jiasheng Wang, Xuedong Li, Xiaomeng Ma, Jing Hong, Mei Liu, Ting Wang, Binghua Sun, Xueling Zheng","doi":"10.1016/j.jcs.2024.104067","DOIUrl":"10.1016/j.jcs.2024.104067","url":null,"abstract":"<div><div>The effect of noodle specifications (width, thickness, and shape) on the quality characteristics of fermented hollow noodles was investigated in this study. Results showed that the increase in width and thickness positively affected the cooking, tensile, and textural properties. Circular noodles exhibited lower adhesiveness due to the formation of a denser gluten network, which restricted amylose leaching. X-ray micro-computed tomography (Micro-CT) images showed that the noodles with smaller widths (≤1.5 mm) had almost no visible cavities. Based on the sensory and textural evaluations, the optimal production conditions for hollow noodles were found to be a width of 1.5–2 mm and a thickness of 1 mm. Correlation analyses showed that the cross-sectional area significantly correlated with expansion index, breaking strength, optimal cooking time, hardness, chewiness, and tensile strength, but negatively with flexibility, water absorption, adhesiveness, and tensile distance (<em>P</em> < 0.05). These insights aid noodle manufacturers in selecting optimal specifications for producing fermented hollow noodles.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104067"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182917","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

The impact of essential oil applications on kernel quality of wheat grains infected with fusarium head blight

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104101

Serkan Tokgöz , Beyza Ciftci , İnanç Soylu , Mahmut Kaplan , Amitava Mitra

{"title":"The impact of essential oil applications on kernel quality of wheat grains infected with fusarium head blight","authors":"Serkan Tokgöz , Beyza Ciftci , İnanç Soylu , Mahmut Kaplan , Amitava Mitra","doi":"10.1016/j.jcs.2024.104101","DOIUrl":"10.1016/j.jcs.2024.104101","url":null,"abstract":"<div><div>It has been broadly demonstrated that essential oils possess antimicrobial properties and can effectively inhibit phytopathogenic fungi. Wheat production faces a major threat from fusarium head blight (FHB) due to the significant yield and quality losses it causes. This study aims to explore the effects of various essential oils and synthetic fungicides on the nutritional properties and yield of wheat infected by FHB.</div><div>Although FHB infection increased the levels of crude protein, ash, oil, total dietary fiber, phytic acid, and amylopectin in the grain, it led to a decrease in yield, resistance, non-resistant, and total starch contents. Samples infected with FHB had the highest mineral substance contents. FHB infection also caused changes in gluten structure, significantly reducing pasting properties, while it increased the levels of amino acids such as alanine, arginine, aspartic acid, glutamine, histidine, lysine, methionine, and proline.</div><div>The essential oils and synthetic fungicides tested in the experiment did not entirely suppress FHB. The study revealed that the nutritional properties of the wheat samples harvested from the applications of the synthetic fungicide Topguard® EQ and the essential oils thymol, carvone, and safraleine were close to the nutritional properties of the uninfected grains.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104101"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182935","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

Mechanism of protein component addition on digestive properties of starch in fermented barley

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104063

Jiayan Zhang, Xuefen Bian, Tao Liu, Yufeng He, Mengting Liu, Yansheng Zhao, Xiang Xiao

{"title":"Mechanism of protein component addition on digestive properties of starch in fermented barley","authors":"Jiayan Zhang, Xuefen Bian, Tao Liu, Yufeng He, Mengting Liu, Yansheng Zhao, Xiang Xiao","doi":"10.1016/j.jcs.2024.104063","DOIUrl":"10.1016/j.jcs.2024.104063","url":null,"abstract":"<div><div>Previous studies have found that removing protein from fermented barley flour promotes starch hydrolysis. In this paper, we investigate how the addition of fermented barley proteins to fermented starch affects starch digestive properties and explore the underlying mechanisms. The results show that the starch-protein complex (with a mass ratio of 1:0.35) forms larger protein aggregates during the co-gelatinization of starch and protein, which limits the swelling of starch and thus inhibits starch digestion. Analysis of the peak positions in the infrared spectrograms revealed that the absorption peaks of the starch-protein complexes shifted from 3313.65 cm<sup>−1</sup> to 3302.49 cm<sup>−1</sup>. The addition of sodium dodecyl sulfate (SDS) to some extent lowered the storage modulus (G′) and loss modulus (G″) of the mixed system. The proteins confer a stronger resistance to enzymatic hydrolysis on the starch through the formation of hydrogen bonds and participation in hydrophobic interactions. The protein inhibits the activity of <em>α</em>-amylase, with inhibition as high as 77.32% at a protein concentration of 80 mg/mL and a semi-inhibitory concentration of 35.22 mg/mL. Thus, the addition of protein attenuates starch digestion. These findings elucidate the mechanism of protein effects on starch digestion properties during fermented barley digestion and provide a theoretical basis for the subsequent preparation of low-glycemic starch foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104063"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183540","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