Journal of Cereal Science最新文献_第2页

Effects of endogenous lysophospholipids on pasting and thermal behaviour of aged rice 内源溶血磷脂对陈化水稻糊化和热行为的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-16 DOI: 10.1016/j.jcs.2026.104406

Chuan Tong , Rubing Deng , Jun Li , Jialing Hu , Guowei Yan , Jinsong Bao

{"title":"Effects of endogenous lysophospholipids on pasting and thermal behaviour of aged rice","authors":"Chuan Tong , Rubing Deng , Jun Li , Jialing Hu , Guowei Yan , Jinsong Bao","doi":"10.1016/j.jcs.2026.104406","DOIUrl":"10.1016/j.jcs.2026.104406","url":null,"abstract":"<div><div>Lysophospholipids (LPLs) as major polar lipids in rice grains, have both importance in nutritional, cooking and storage quality. This study investigated the effects of endogenous lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) on pasting and thermal behaviours of rice artificially aged under different temperature (20, 30 and 40 °C) and relative humidity (RH, 50 and 95%) conditions. In aged paddy rice, the high storage temperature (40 °C) increased pasting characteristics. High RH (95%) slightly increased pasting temperature (PT) but reduced enthalpy of gelatinization (ΔHg). Starch LPC18:0, LPE18:0, LPE18:1, LPE18:2, total LPE and total LPL significantly correlated with cool paste viscosity (CPV), setback (SB) and consistency (CS), while starch LPE14:0 positively correlated with thermal properties (<em>P</em> < 0.05). Non-starch LPC14:0 and LPC18:2 negatively correlated SB and CS. In aged milled rice, high storage temperature (40 °C) and RH (95%) also significantly increased SB, CS and PT, while low RH (50%) resulted in higher peak viscosity (PV), hot paste viscosity (HPV), CPV, breakdown (BD) and ΔHg (<em>P</em> < 0.05). Starch LPC14:0, LPC18:0, LPE16:0, LPE18:0, LPE18:1, LPE18:2 and total LPE significantly correlated with pasting properties, but starch LPE14:0, LPE16:0 and LPE18:0 greatly correlated with thermal properties (<em>P</em> < 0.05). Except for non-starch LPC14:0, there were no significant relations between individual non-starch LPLs and physicochemical properties of aged milled rice. These findings suggested the important roles of endogenous non-starch and starch LPLs in controlling pasting and thermal behaviours of aged rice grains.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104406"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398361","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

Evaluation of the chemical, morphological characteristics and volatile compounds of oat based beverage produced by vacuum alteration 真空改造燕麦基饮料的化学、形态特征及挥发性成分评价

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.jcs.2026.104408

Sezin Tuta Şimşek

{"title":"Evaluation of the chemical, morphological characteristics and volatile compounds of oat based beverage produced by vacuum alteration","authors":"Sezin Tuta Şimşek","doi":"10.1016/j.jcs.2026.104408","DOIUrl":"10.1016/j.jcs.2026.104408","url":null,"abstract":"<div><div>Oat based beverages (OBBs) are among the most popular plant-based milk products, with a growing popularity that is evident on a daily basis. In this study, the effect of vacuum alteration on the starch content, protein structure, rheological and morphological properties of OBB was investigated. In addition, the effect of vacuum alteration on off-flavor, which is a significant problem in OBB, was evaluated. OBB production was carried out using the conventional method of enzymatic hydrolysis (OBB-C). Vacuum alteration was conducted under the following conditions: OBB-V1 (held at atmospheric pressure for 5 min, then at −70 kPa for 10 min) and OBB-V2 (−90 kPa for 20 min). The analyses were XRD, FTIR, and soluble starch content for starch structural properties and protein conformation; rotational viscometer for rheological characteristics; SEM and CSLM for morphological structure and GC-MS for volatile compounds of OBBs. OBB-V1 and OBB-V2 had low soluble starch content compared to OBB-C with similar crystalline type of starch. OBB-V1 had similar but lower level volatile compound profile with OBB-C; however, OBB-V1 had the highest terpene concentration. OBB-V2 had higher apparent viscosity with poor aroma profile and limited lipid oxidation due to higher vacuum pressure application compared to OBB-V1. OBB production with vacuum alteration, which has a pleasant aroma profile, is recommended as an alternative to the conventional method.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104408"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397821","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

Assessment of kernel composition and dry milling quality standards in a flint maize hybrid following hairy vetch and nitrogen fertilization 叶黄素和氮肥处理后燧石玉米杂交种籽粒组成及干磨品质评价

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-04 DOI: 10.1016/j.jcs.2026.104390

Francisco Cafaro La Menza , Natalia Izquierdo , Laura Echarte , Pablo A. Barbieri , Walter D. Carciochi

{"title":"Assessment of kernel composition and dry milling quality standards in a flint maize hybrid following hairy vetch and nitrogen fertilization","authors":"Francisco Cafaro La Menza , Natalia Izquierdo , Laura Echarte , Pablo A. Barbieri , Walter D. Carciochi","doi":"10.1016/j.jcs.2026.104390","DOIUrl":"10.1016/j.jcs.2026.104390","url":null,"abstract":"<div><div>Dry milling industry demands kernels with strict quality standards. While synthetic nitrogen (N) fertilization is mainly applied to secure yield, it is rarely used to improve kernel quality, and alternative sources may enhance system sustainability. This study evaluated the potential of hairy vetch (<em>Vicia villosa</em> Roth.) to supply N for meeting industry standards in a single flint maize (<em>Zea mays</em> L.) hybrid. Field experiments were conducted during the 2022/23 and 2023/24 seasons under rainfed and no-till conditions, comparing fallow versus hairy vetch with different sowing and termination dates, and with or without N fertilization in maize. Kernel yield, composition, and quality parameters were determined, and their associations with N synchronization during kernel filling were analyzed. Nitrogen synchronization ranged from 10 to 52 % across vetch management treatments, with early sowing combined with late termination accumulating more N than late sowing with early termination. Greater synchrony increased vitreousness and screen retention, and reduced flotation index, but had no effect on test weight. Protein concentration declined with improved synchrony, while starch and oil remained unchanged. On the other hand, N fertilization reduced flotation index, tended to increase screen retention, and raised kernel protein concentration, but had no effect on vitreousness or test weight; while oil and starch responses were inconsistent across seasons. Overall, quality attributes were within industry standards. These findings highlight vetch as a N source to satisfy market requirements and to be adopted under favorable economic and production contexts.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104390"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comparative study on the nutraceutical potentials of little and barnyard millet varieties 小谷子与稗子品种营养潜力的比较研究

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.jcs.2026.104409

Sharneetha Sundarappa , Usha Dharmaraj , Suresh Diliprao Sakhare

{"title":"A comparative study on the nutraceutical potentials of little and barnyard millet varieties","authors":"Sharneetha Sundarappa , Usha Dharmaraj , Suresh Diliprao Sakhare","doi":"10.1016/j.jcs.2026.104409","DOIUrl":"10.1016/j.jcs.2026.104409","url":null,"abstract":"<div><div>Different varieties of little and barnyard millets were evaluated for total polyphenol, flavonoid, tannin and phytate contents, along with their antioxidant potentials in terms of DPPH, ABTS, FRAP, total antioxidant capacity, and reducing power. A wide variation was observed in the nutraceutical contents and their contribution towards the antioxidant potential across the varieties. It was observed that the OLM-208 variety of little millet contained highest polyphenols (72.11 mg/100g), flavonoids (17.9 mg/100g) and tannins (8.46 mg/100g) and lowest phytates (0.62 mg/100g). Among the barnyard millet varieties, MDU-1 contained highest quantity of all the nutraceuticals. The traditional varieties of little millet showed nutraceutical contents comparable to the hybrid varieties, while the traditional barnyard millet variety exhibited lowest values for all the parameters, but showed significant antioxidant activities may be due to the effect of individual phenolic acids. The correlation coefficient of polyphenols with antioxidant activity was 0.79 and with DPPH was 0.71 for little millet. For barnyard millet the correlation coefficient of polyphenols with FRAP was 0.98, while that of flavonoids with reducing power and ABTS were 0.99 and 0.95, respectively, and the phytates exhibited a correlation coefficient of 0.91 and 0.94 respectively for reducing power and total antioxidants. 3-hydroxy benzoic acid and genistein were the major phenolic acids in all the millet varieties, and hesperidin and kaempferol were major flavonoid components. The presence of luteolin was also prominent in many of the millet varieties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104409"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398362","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

Infrared imaging and multivariate analysis of structure, bioactive compounds, and starch digestibility of dough and mature stages rice 面团和熟米的结构、生物活性成分和淀粉消化率的红外成像和多元分析

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-09 DOI: 10.1016/j.jcs.2026.104396

Kanjana Thumanu , Siriluck Wattanavanitchakorn , Rungtiwa Wansuksri , Supatcharee Cael , Siriwan Nawong , Phakkhananan Pakawanit , Prisana Suwannaporn

{"title":"Infrared imaging and multivariate analysis of structure, bioactive compounds, and starch digestibility of dough and mature stages rice","authors":"Kanjana Thumanu , Siriluck Wattanavanitchakorn , Rungtiwa Wansuksri , Supatcharee Cael , Siriwan Nawong , Phakkhananan Pakawanit , Prisana Suwannaporn","doi":"10.1016/j.jcs.2026.104396","DOIUrl":"10.1016/j.jcs.2026.104396","url":null,"abstract":"<div><div>Infrared Imaging combined with multivariate data analysis provides a powerful tool for the qualitative and quantitative assessment of biochemical changes in rice varieties. Rice varieties at two ripening stages—the dough and mature stages—were analyzed at high spatial resolution, focusing on the pericarp and aleurone regions. Structural features, physicochemical properties, starch digestibility, and bioactive compounds were examined. In the endosperm and aleurone, the α-helix content and α-helix/β-sheet ratio in dough-stage rice were significantly lower than in mature-stage rice, indicating lower protein digestibility and allergenic potential. Furthermore, the dough stages of Khao Dawk Mali (KDML), Riceberry (RB), and JHN02313 variety exhibited higher proportions of β-sheet and β-turn structures within the Amide I region, which were associated with higher slowly available glucose and lower rapidly available glucose. The dough stage of pigmented rice varieties (JHN02313 and RB) showed the highest levels of anthocyanins, total phenolics, total flavonoids, and DPPH activity. These findings provide insights into the nutritional quality of dough-stage rice, particularly pigmented varieties, which offer significant benefits for dietary management.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104396"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398367","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

Protein, polyamine, phenolic composition and their correlations in Canadian barley grains for different end-use purposes 不同最终用途的加拿大大麦籽粒中蛋白质、多胺、酚类成分及其相关性

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-09 DOI: 10.1016/j.jcs.2026.104397

Juan Wei , Wanqi Lu , Si Nhat Nguyen , Daniel Zogona , Ana Badea , Matthew G. Bakker , Trust Beta

{"title":"Protein, polyamine, phenolic composition and their correlations in Canadian barley grains for different end-use purposes","authors":"Juan Wei , Wanqi Lu , Si Nhat Nguyen , Daniel Zogona , Ana Badea , Matthew G. Bakker , Trust Beta","doi":"10.1016/j.jcs.2026.104397","DOIUrl":"10.1016/j.jcs.2026.104397","url":null,"abstract":"<div><div>Barley is an important cereal grain in Canada, classified into food, malting, and general-purpose cultivars based on their end-use purposes. In this study, protein, polyamine, phenolic composition and content of 25 Canadian barley genotypes representing different end uses were analyzed on a dry base. The protein content was measured between 10.38% and 15.47%. Total polyamines (TPA) were found in the range of 64.62 to 135.11 μg/g. The free phenolic content (FPC) showed values from 761.46 to 1174.27 μg gallic acid equivalents (GAE)/g, and the bound phenolic content (BPC) ranged from 390.76 to 825.34 μg GAE/g. Putrescine (Put), spermidine (Spd), and spermine (Spm) were identified as the predominant polyamines, while ferulic acid (FA) was the most abundant phenolic acid, followed by <em>p</em>-coumaric acid (CA). Food barley exhibited the highest levels of protein, Put, Spd, Spm, and TPA, whereas malting and general-purpose barleys contained higher levels of BPC, FA and CA. Correlation analysis revealed strong positive relationships among protein, Put, Spd, Spm, and TPA, but negative correlations between these components and BPC, FA and CA. These findings provide new insights into the compositional characteristics of Canadian barley genotypes intended for different end uses and underscore the importance of considering quality and functional attributes when selecting barley varieties for food, malting, and feed applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104397"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comparative analysis of primary and specialized metabolites in durum wheat grains reveals striking differences across durum emmer wheat, landraces and modern cultivars 对硬粒小麦籽粒初级代谢物和专门代谢物的比较分析表明，硬粒小麦、地方品种和现代品种之间存在显著差异

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-03 DOI: 10.1016/j.jcs.2026.104388

Mariacaterina Lianza , Giovanni Maria Poggi , Simona Corneti , Pietro Montalti , Stefano Del Duca , Fabiana Antognoni , Iris Aloisi

{"title":"A comparative analysis of primary and specialized metabolites in durum wheat grains reveals striking differences across durum emmer wheat, landraces and modern cultivars","authors":"Mariacaterina Lianza , Giovanni Maria Poggi , Simona Corneti , Pietro Montalti , Stefano Del Duca , Fabiana Antognoni , Iris Aloisi","doi":"10.1016/j.jcs.2026.104388","DOIUrl":"10.1016/j.jcs.2026.104388","url":null,"abstract":"<div><div>A comprehensive profiling of primary and specialized metabolites was carried out on fifty durum wheat accessions of different geographical origin, including ancient emmer, traditional landraces and modern cultivars, grown in a single cropping season, at the same site, and under uniform agronomic management, to reduce within-trial environmental heterogeneity and avoid confounding between genotype and environment. Proteins, gluten, and starch were analysed as primary metabolites, while free and bound phenolic acids, carotenoids, and anthocyanins were identified and quantified as specialized metabolites.</div><div>The results revealed that domestication and modern breeding practices have resulted in a reduction in phenolic acid levels, particularly the bound form of ferulic, vanillic and <em>p</em>-coumaric acids, coupled with an increase in carotenoid content, especially β-carotene and lutein. However, no notable variations were observed in macronutrient composition across the germplasm categories. Although an increase in carotenoid content may offer nutritional benefits, the concurrent reduction in the overall content of phenolic bioactive compounds observed over time raises concerns about genetic erosion. The higher levels of bound phenolic acids found in ancient spelt varieties, particularly <em>p</em>-coumaric and ferulic acids, support their use as valuable sources of genetic variation for biofortification strategies. The ancient and traditional wheat varieties included in this study could be incorporated into breeding programmes to improve the nutritional quality of modern durum wheat cultivars, particularly for use in Mediterranean diets.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104388"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397834","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 roles of fibrolytic enzymes in enhancing the consumer acceptability of high-fibre products: Enzymatic effects on dietary fibre, dough processing performance and overall product quality 纤维分解酶在提高高纤维产品的消费者接受度中的作用：酶对膳食纤维、面团加工性能和整体产品质量的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-30 DOI: 10.1016/j.jcs.2026.104382

Ranran Fan , Simiao Wu , Xinyang Sun

{"title":"The roles of fibrolytic enzymes in enhancing the consumer acceptability of high-fibre products: Enzymatic effects on dietary fibre, dough processing performance and overall product quality","authors":"Ranran Fan , Simiao Wu , Xinyang Sun","doi":"10.1016/j.jcs.2026.104382","DOIUrl":"10.1016/j.jcs.2026.104382","url":null,"abstract":"<div><div>High-fibre products including fortified grain products and whole wheat breads generally have an undesirable overall quality and consumer acceptance, remarkably limiting the development of their industry and market. The primary goal and innovation of this review was to systematically illustrate the synergistic mechanism of fibrolytic enzymes, specifically cellulase and xylanase, in the context of processing behavior and final product quality of high-fibre dough by considering the intermolecular interactions between dietary fibre (DF) components. According to previous studies, this review has demonstrated that xylanase promotes a production of water-extractable arabinoxylan (WEAX) that behaves like a gel material around gluten network to enhance the bubble stability, whereas the cellulase addition mitigates the adverse impact of cellulose on the continuity of gluten network to increase dough extensibility. This review work has built up a robust theoretical foundation for systematically interpreting the complex interactions between fibrolytic enzymes and DF to further modify dough processing performance and its product quality. Outcomes from this work will benefit the global agriculture and agri-food industry from a better promotion for high-fibre cereal products, and also accelerate the expansion rate of high-fibre industry and market.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104382"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398187","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

Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers 利用高直链玉米淀粉和烘焙温度来调节淀粉的消化率和苏打饼干的质地

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-16 DOI: 10.1016/j.jcs.2026.104403

Feiyang Zhang , Zehua Liu , Qiong Zhou , Renyong Zhao , Shengjun Zhang , Hongxin Jiang

{"title":"Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers","authors":"Feiyang Zhang , Zehua Liu , Qiong Zhou , Renyong Zhao , Shengjun Zhang , Hongxin Jiang","doi":"10.1016/j.jcs.2026.104403","DOIUrl":"10.1016/j.jcs.2026.104403","url":null,"abstract":"<div><div>The objective of this study was to explore the starch digestibility and textural properties of high-amylose maize starch (HAMS)-enriched soda crackers baked at different temperatures. Soda crackers were prepared by partially substituting 40 - 60% of wheat flour with HAMS and baking at 130 - 170 °C. After incorporation of HAMS, crackers exhibited lower specific volume and breaking force. The <em>in vitro</em> digestion results revealed that increasing HAMS content and decreasing baking temperature significantly reduced starch digestibility of the soda crackers. Polarized-light micrographs indicated that wheat starch granules were gelatinized at higher baking temperatures, while HAMS retained granular shapes with weak birefringence. X-ray diffraction patterns confirmed the retention of B-type polymorph and the presence of amylose-lipid complexes in HAMS-enriched soda crackers. These results suggested that the granule integrity, limited swelling, thermal-stable crystalline structures, and the presence of amylose-lipid complex collectively resulted in lower starch digestibility of HAMS-enriched soda crackers. This study provides valuable insights for developing bakery goods with reduced starch digestibility and desirable texture.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104403"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381642","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 enzyme type and hydrolysis duration on the metabolite profiles of red sorghum (Sorghum bicolor L.): Untargeted metabolomic combined with chemometrics approach 酶类型和水解时间对红高粱代谢产物谱的影响：非靶向代谢组学与化学计量学相结合的方法

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.jcs.2026.104413

Ayu Septi Anggraeni , Sobari Amrullah , Marella Adhania Dewanto , Yuniar Khasanah , Ika Mulawati Purwanti Noviana , Anjar Windarsih , Lucky Prabowo Miftachul Alam , Indrawati Dian Utami , Suratno Suratno

{"title":"Influence of enzyme type and hydrolysis duration on the metabolite profiles of red sorghum (Sorghum bicolor L.): Untargeted metabolomic combined with chemometrics approach","authors":"Ayu Septi Anggraeni , Sobari Amrullah , Marella Adhania Dewanto , Yuniar Khasanah , Ika Mulawati Purwanti Noviana , Anjar Windarsih , Lucky Prabowo Miftachul Alam , Indrawati Dian Utami , Suratno Suratno","doi":"10.1016/j.jcs.2026.104413","DOIUrl":"10.1016/j.jcs.2026.104413","url":null,"abstract":"<div><div>Red sorghum (<em>Sorghum bicolor</em> L. Moench) is a nutrient-rich cereal containing starch, proteins, lipids, non-starch polysaccharides, and health-promoting antioxidant phenolics. This study investigated the influence of enzyme type and hydrolysis duration on the metabolite profiles of sorghum hydrolysates to identify key bioactive constituents and determine optimal hydrolysis conditions.Hydrolysis was conducted using bromelain and papain at 60 °C, pH 7.6, across five time points (0–4 h), with an enzyme-to-substrate ratio of 1:10 (w/w). Metabolomic profiling was performed via High-Performance Liquid Chromatography-Orbitrap High-Resolution Mass Spectrometer (HPLC-Orbitrap-HRMS). Chemometric techniques, including Principal Component Analysis (PCA), partial least square-discriminant analysis (PLS-DA) and variable importance in projection (VIP) scoring, were applied to evaluate treatment effects on metabolite variations. Chemometric analysis revealed enzyme- and time-dependent alterations in red sorghum metabolites, with bromelain promoting greater diversity, particularly enriched in amino acids (L-phenylalanine), dipeptides (Leu-Leu), and flavonoids (taxifolin), especially with prolonged incubation. Chemometrics analyses demonstrated distinct metabolite patterns influenced by enzyme type and hydrolysis time, with amino acids serving as key discriminants.</div><div>These findings underscore the critical role of enzyme selection and incubation period in enhancing the functional profile of sorghum hydrolysates, positioning bromelain as a promising enzyme for generating bioactive-rich extracts.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104413"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397492","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