Journal of Cereal Science最新文献_第2页

Genetic exploration and molecular breeding of unique ready-to-eat soft rice for improvement of glycemic response 改善血糖反应的独特即食软米的遗传探索和分子育种

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-09 DOI: 10.1016/j.jcs.2025.104202

Suraj Panja , Arpan Dey Bhowmik , Ansuman Chattopadhyay , Rup Kumar Kar , Pradip Chandra Dey , Narottam Dey

{"title":"Genetic exploration and molecular breeding of unique ready-to-eat soft rice for improvement of glycemic response","authors":"Suraj Panja , Arpan Dey Bhowmik , Ansuman Chattopadhyay , Rup Kumar Kar , Pradip Chandra Dey , Narottam Dey","doi":"10.1016/j.jcs.2025.104202","DOIUrl":"10.1016/j.jcs.2025.104202","url":null,"abstract":"<div><div>Low amylose containing parboiled soft rice is a natural wonder having ready-to-eat (RTE) trait with a possible risk of high glycemic response (GR). In this present investigation, a typical Indian soft rice (var. Vogali Bora) was genetically explored for its RTE trait, and molecular breeding was performed to improve its GR. The lower amylose (AC) to amylopectin ratio, along with low resistant starch (RS) in soft rice, seems to be a possible biochemical basis for softness and high GR. The presence of fewer SNPs in the soft rice genome, along with down regulation of a cascade of trait-linked transcripts during grain filling, supported its <em>japonica</em> ancestry. However, the large number of SNPs in 65 starch synthesis related genes and distinct starch synthesis machinery conferred that they were specifically evolved for its unique RTE trait. Despite variation in zygosity for trait-linked molecular marker (RM190), RILs showed RTE trait but less than 20 % AC is prerequisite to exhibit softness. Concerning soft rice, inbred lines showed improved GR in mice models due to elevated AC and RS content of F<sub>2:3</sub> seeds. RILs with moderate GR are promising sources for advancing inbred lines to generate healthy RTE soft rice with improved GR.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104202"},"PeriodicalIF":3.9,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948963","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

Air classification modifies the susceptibility of Brewer's spent grain to enzymatic hydrolysis and the protein content and functional properties of derived hydrolysates

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-09 DOI: 10.1016/j.jcs.2025.104203

Xu Zhao , Chun Cui , Dongxiao Sun-Waterhouse

{"title":"Air classification modifies the susceptibility of Brewer's spent grain to enzymatic hydrolysis and the protein content and functional properties of derived hydrolysates","authors":"Xu Zhao , Chun Cui , Dongxiao Sun-Waterhouse","doi":"10.1016/j.jcs.2025.104203","DOIUrl":"10.1016/j.jcs.2025.104203","url":null,"abstract":"<div><div>Brewer's spent grain (BSG), a residual output from beer production, is abundant in protein yet remains largely underutilized. This study investigates the separation of BSG into fine (FF) and coarse fractions (CF) using air classification. At an optimal frequency of 60 Hz, the FF achieved a 62.63 % yield and 80.30 % protein recovery, characterized by a smaller mean particle size of 27.31 μm and enhanced structural flexibility. In contrast, the CF, with a larger mean particle size of 259.46 μm, exhibited superior water- and oil-holding capacities and greater gastrointestinal digestibility due to its composition and structure. Enzymatic hydrolysis of these fractions revealed that FF hydrolysates had higher protein recovery and improved foam and emulsion stability, while CF hydrolysates showed a higher degree of hydrolysis and superior foaming and emulsifying properties. These findings suggest that air classification followed by enzymatic hydrolysis is an effective strategy for fractionating BSG into fiber-rich and protein-rich components, facilitating the development of BSG into diverse food products with distinct nutritional and functional benefits.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104203"},"PeriodicalIF":3.9,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943532","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 Jiuniang pretreatment on the quality of Tartary buckwheat dough and steamed bread: a focus on the protein of dough and interface properties of dough liquor 九娘预处理对苦荞面皮和馒头品质的影响——重点研究了面皮的蛋白质和面液的界面特性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-01 DOI: 10.1016/j.jcs.2025.104195

Yu Liu , Xiao-Hong Sun , Ke-Xue Zhu , Xiao-Na Guo

{"title":"Effect of Jiuniang pretreatment on the quality of Tartary buckwheat dough and steamed bread: a focus on the protein of dough and interface properties of dough liquor","authors":"Yu Liu , Xiao-Hong Sun , Ke-Xue Zhu , Xiao-Na Guo","doi":"10.1016/j.jcs.2025.104195","DOIUrl":"10.1016/j.jcs.2025.104195","url":null,"abstract":"<div><div>This study explored the effect of <em>Jiuniang</em> pretreatment (GR group, <em>Jiuniang</em> + rice porridge group; GB group, <em>Jiuniang</em> + bran group; GRB group, <em>Jiuniang</em> + rice porridge + bran group) on the quality of Tartary buckwheat dough and steamed bread. Compared with the G group (untreated group), <em>Jiuniang</em> pretreatment increased the count of lactic acid bacteria (LAB) in <em>Jiuniang</em> liquid. The GB and GRB groups increased the count of molds and yeasts (MY) and the pH in <em>Jiuniang</em> liquid. The fermentation properties of Tartary buckwheat dough with <em>Jiuniang</em> pretreatment were improved, the dough of the GB group had the highest gas production volume, gas retention volume, and dough height (34.75 mm). The glutenin macropolymer (GMP) content of dough in the GB group was higher than that of the G group and the free sulfhydryl content in the GB group was lower than that of other groups. In addition, the GB group increased the water-soluble arabinoxylan content of dough liquor. Compared the G group, the GR and GRB groups improved the interfacial properties of the dough liquor and decreased the protein molecular weight of dough liquor. <em>Jiuniang</em> pretreatment increased the specific volume and reduced the hardness of Tartary buckwheat steamed bread. In conclusion, <em>Jiuniang</em> liquid with <em>Jiuniang</em> pretreatment could be applied to improve the quality of Tartary buckwheat steamed bread.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104195"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143898781","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

Flooding affects the synthesis of amino acids in purple rice grains 水淹影响紫稻籽粒中氨基酸的合成

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-01 DOI: 10.1016/j.jcs.2025.104198

Han Wu , Donghong Lai , Yuehong Peng , Mengyun Du , Jinyan Zhu , Qiangqiang Xiong

引用次数: 0

Corrigendum to “Effect of chickpea protein hydrolysate on multi-scale structure and in vitro digestive properties of rice starch” [J. Cereal Sci. 123 (2025) 104136] 鹰嘴豆蛋白水解物对水稻淀粉多尺度结构及体外消化特性的影响[J]。谷物科学，123 (2025)104136 [j]

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-01 DOI: 10.1016/j.jcs.2025.104193

Zhuojia Lv, Cuiping Han, Xue Yang, Junfang Zhang, Yujie Duan, Qingxin Guo, Jianjun Cheng

引用次数: 0

Individual and combined effects of cold plasma and enzymatic hydrolysis modification on soluble dietary fiber in wheat bran: Structural, physicochemical and functional properties 冷等离子体和酶解改性对麦麸可溶性膳食纤维的单独和联合影响：结构、理化和功能特性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-01 DOI: 10.1016/j.jcs.2025.104196

Xiaoning Li , Qian Xu , Bin Tan , Liping Wang

{"title":"Individual and combined effects of cold plasma and enzymatic hydrolysis modification on soluble dietary fiber in wheat bran: Structural, physicochemical and functional properties","authors":"Xiaoning Li , Qian Xu , Bin Tan , Liping Wang","doi":"10.1016/j.jcs.2025.104196","DOIUrl":"10.1016/j.jcs.2025.104196","url":null,"abstract":"<div><div>The individual and combined effects of cold plasma and enzymatic hydrolysis modification on the yield, structural, physicochemical and functional properties of soluble dietary fiber (SDF) derived from wheat bran were investigated. The results indicated that enzymatic hydrolysis and combined modification (cold plasma followed by enzymatic hydrolysis) significantly enhanced the yield of SDF to 15.08 % and 14.65 %, respectively. In terms of structure, all three modifications resulted in partial cleavage of glycosidic and hydrogen bonds, leading to the reduction in the molecular weights of SDFs. The cold plasma-modified SDF displayed a loose lamellar microstructure with small pores, while honeycomb-like pores were observed on the surface of SDF modified by two others. The combined-modified SDF exhibited the most significant structural alterations, which resulted in its lowest viscosity and highest water solubility in all tested SDF. Furthermore, the cold plasma-modified SDF demonstrated the highest α-amylase inhibition ability and bile salt adsorption capacity; while the combined-modified SDF showed the best performance in glucose adsorption capacity, cholesterol adsorption capacity and antioxidant capacity. In conclusion, the combination of cold plasma and enzymatic hydrolysis is a promising strategy for improving not only the yield but also the physicochemical and functional properties of SDF in wheat bran.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104196"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921953","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

Applications of pigmented rice anthocyanins in food packaging: A mini review 色素水稻花青素在食品包装中的应用综述

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-01 DOI: 10.1016/j.jcs.2025.104201

Jingxian An , Zhipeng Zhang , Yuan Yao

{"title":"Applications of pigmented rice anthocyanins in food packaging: A mini review","authors":"Jingxian An , Zhipeng Zhang , Yuan Yao","doi":"10.1016/j.jcs.2025.104201","DOIUrl":"10.1016/j.jcs.2025.104201","url":null,"abstract":"<div><div>Compared to other anthocyanin sources in intelligent food packaging, pigmented rice anthocyanins have received limited attention. This review explores their potential applications, emphasizing their distinct pH-responsive color changes, which make them promising candidates for smart packaging. Pigmented rice and its by-product—rice bran—are rich in anthocyanins and offer economic and environmental benefits as sustainable resources. Additionally, these anthocyanins also exhibit notable thermal stability, advantageous for packaging applications. However, their potential remains underutilized due to challenges in extraction efficiency, limited compositional knowledge, low practical awareness, and stability concerns. Recent studies suggest that non-conventional extraction methods, particularly those combining mechanical-assisted and traditional techniques, can improve both yield and efficiency. Black rice anthocyanins, with higher concentrations, are most commonly used in chitosan-based films to monitor the freshness of protein-rich foods like pork and seafood. While research has mainly addressed stability and leaching under high humidity, color variation remains an overlooked issue. Future work should focus on standardizing anthocyanin color properties. Two strategies are proposed: optimizing extraction across different rice species and applying machine learning to identify key factors—such as rice variety and extraction parameters—that influence color consistency and improve quality control for commercial applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104201"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921952","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 soaked brown rice flour on physicochemical properties of dough and biscuit quality 糙米粉浸泡对面团理化性质及饼干品质的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-01 DOI: 10.1016/j.jcs.2025.104197

Tianqi Zhang , Shuangqi Tian , Xing'ao Xue , Ziyi Yang , Zhanpeng Liu

{"title":"Effects of soaked brown rice flour on physicochemical properties of dough and biscuit quality","authors":"Tianqi Zhang , Shuangqi Tian , Xing'ao Xue , Ziyi Yang , Zhanpeng Liu","doi":"10.1016/j.jcs.2025.104197","DOIUrl":"10.1016/j.jcs.2025.104197","url":null,"abstract":"<div><div>The aim of the current study was to examine the physicochemical properties of dough and biscuit quality by adding soaked brown rice flour. For this purpose, the soaked brown rice flour (5–25 %) was added the wheat flour, the results showed that the lipid and ash content presented a significant upward trend with the increase of soaked brown rice flour. Meanwhile, the stability time of the mixed flour increased and degree of softening decreased. The addition of soaked brown rice flour increased the hardness and gumminess of the dough, while the thickness of biscuits showed a downward trend. The diameter and spread ratio of biscuits showed an upward trend. Meanwhile, the lightness value of biscuits decreased from 68.27 to 60.61. After adding soaked brown rice flour, the toughness and crispness of biscuits gradually decreased with the increase of storage time. The biscuits with 5 % soaked brown rice flour were rated the highest for overall acceptability. When the added amount of the soaked brown rice flour in biscuits was 10 %–25 %, the estimated glycemic index (eGI) of biscuits decreased within the range of medium eGI value (55<GI < 70).</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104197"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143902405","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 starch gelatinization, rheological properties, and a top cover on the height of steamed cakes made with rice flour and wheat flour 淀粉糊化、流变性和封盖对米粉和小麦粉蒸糕高度的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-01 DOI: 10.1016/j.jcs.2025.104194

Rinka Omura, Kiyoshi Kawai

{"title":"Effects of starch gelatinization, rheological properties, and a top cover on the height of steamed cakes made with rice flour and wheat flour","authors":"Rinka Omura, Kiyoshi Kawai","doi":"10.1016/j.jcs.2025.104194","DOIUrl":"10.1016/j.jcs.2025.104194","url":null,"abstract":"<div><div>The expansion and shrinkage behaviors of steamed rice flour and wheat flour cakes were investigated. The maximum height of rice flour batter-cake (sample during steaming) was much lower than that of wheat flour batter-cake. The gelatinization temperature (<em>T</em><sub>gel</sub>) was determined to be 83.8 °C for the rice flour batter and 81.5 °C for the wheat flour batter. The storage modulus (<em>G</em>’) and loss modulus (<em>G</em>”) at 75 °C (below the <em>T</em><sub>gel</sub>) and 80 °C (just below the <em>T</em><sub>gel</sub>) were much higher in the rice flour batter than in the wheat flour batter. This suggests that rice flour batter is more resistant to expansion (harder batter) than wheat flour batter. The shrinkage rate of steamed rice flour cake was much higher than that of steamed wheat flour cake. The <em>G</em>’ and <em>G</em>” values of rice flour batter were slightly lower than those of wheat flour batter at 85 °C (above the <em>T</em><sub>gel</sub>). In addition, the height of gelatinized layer at the maximum height of rice flour batter-cake was much lower than that of wheat flour batter-cake. The lower gelatinized layer, the softer layer, and thus the larger shrinkage will occur. To improve the less expansion and greater shrinkage of steamed rice flour cake, a novel steaming method in which the top surface of the batter is covered by a light and sturdy top cover was proposed. It was demonstrated that the height was significantly higher in cake steamed with a top cover than in that steamed without a top cover.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104194"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143902406","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 plasma-activated water on dough rheology and bread quality characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour 等离子活化水对日晒害小麦粉面团流变学及面包品质的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-01 DOI: 10.1016/j.jcs.2025.104199

Şeyma Ulutürk , Hülya Gül

{"title":"Effect of plasma-activated water on dough rheology and bread quality characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour","authors":"Şeyma Ulutürk , Hülya Gül","doi":"10.1016/j.jcs.2025.104199","DOIUrl":"10.1016/j.jcs.2025.104199","url":null,"abstract":"<div><div>The effects of plasma-activated water (PAW) on the rheological and bread quality characteristics of sunn pest (<em>Eurygaster integriceps</em>) damaged wheat flour (SDWF) were investigated in this study. PAW was produced by subjecting water to argon gas for 0, 30, 60, 120, and 180 s (PAW-0, PAW-30, PAW-60, PAW-120, PAW-180). Plasma treatment significantly increased pH, oxidation reduction potential, hydrogen peroxide, nitrite, nitrate, and alkalinity, particularly at PAW-120 and PAW-180. SDWF had significantly higher SMS/Kieffer dough and gluten extensibility values than PAW-0, correlated with plasma application time. SMS/Chen-Hoseney dough stickiness increased at PAW-30 and PAW-60 and decreased at PAW-180. PAW led to a reduction in wet and dry gluten and water-binding capacity but remarkably increased the gluten index. The protein, total phenolics, loaf volume, crust and crumb L∗ and b∗ showed an increase, while the moisture, water activity, and antioxidant activity of SDWF-breads (SDWB) demonstrated a decrease with the usage of PAW. The hardness and adhesiveness of the SDWB decreased significantly at PAW-180. The SEM images of SDWB revealed the most compelling result in PAW-180, where starch particles were uniformly distributed, suggesting a well-developed gluten network. Fourier Transform Infrared Spectroscopy (FTIR) results indicated that PAW was most effective at PAW-180. Consequently, we propose that a 180-s application of argon plasma to water may enhance the rheological properties of SDWF, thus improving processing efficiency and the quality of SDWB.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104199"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937121","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