Journal of Cereal Science最新文献_第3页

A metabolomics-guided mutation breeding approach for enhancing agronomic traits and preserving phytochemical properties in gudma pigmented rice 代谢组学指导下提高古玛色素水稻农艺性状和保持植物化学特性的突变育种方法

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-23 DOI: 10.1016/j.jcs.2025.104260

Antra Thada , Parmeshwar K. Sahu , Anjali Chauhan , Rahul Checker , Bikram K. Das , Deepak Sharma , Deepak Sharma

{"title":"A metabolomics-guided mutation breeding approach for enhancing agronomic traits and preserving phytochemical properties in gudma pigmented rice","authors":"Antra Thada , Parmeshwar K. Sahu , Anjali Chauhan , Rahul Checker , Bikram K. Das , Deepak Sharma , Deepak Sharma","doi":"10.1016/j.jcs.2025.104260","DOIUrl":"10.1016/j.jcs.2025.104260","url":null,"abstract":"<div><div>Rice, a staple food worldwide, is rich in beneficial plant compounds. Traditional rice varieties, prioritized for their nutritional and medicinal qualities, are often neglected because of their low yield and other poor agronomic traits. In this study, mutation breeding was used to enhance the agronomic traits of Gudma Dhan, a dark-red Indian traditional rice variety. Radiation-induced mutation breeding improved agro-morphological characteristics by increasing grain yield, productive tillers, and spikelet fertility (%), while reducing plant height and maturity duration. Metabolomic analysis of Gudma Dhan and its mutants revealed an abundance of flavonoids, such as Cianidanol, Catechin, Taxifolin, and 2,3-cis-oligoproanthocyanidin, along with other bioactive compounds. The phenylalanine pathway was over-enriched in the Gudma Dhan parent and its mutant, implying that flavonoid production is higher in pigmented rice genotypes than in non pigmented rice. The methanolic brown rice extract (BRE) of Gudma Dhan exhibited potent antioxidant properties in cell-free and cellular systems. BRE inhibited the secretion of IL-2, IL-4, IL-6, and IFN-γ by lymphocytes and the secretion of nitric oxide, IL-1β, TNF-α, and IL-6 by macrophages, indicating its anti-inflammatory activity. The mutant variety successfully preserved the bioactivity of the parent, indicating that mutation breeding did not compromise the metabolic profile. Thus, global metabolomics can help in accelerating the selection of mutants with desired properties without the need of wet lab experiments.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104260"},"PeriodicalIF":3.7,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144896739","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

Cereal and pseudocereal microgreens: Emerging functional foods for human health and sustainability 谷物和假谷物微型蔬菜：有利于人类健康和可持续发展的新兴功能食品

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-21 DOI: 10.1016/j.jcs.2025.104259

Samiddhi Gunathilake , Supuni Aluthge , Asgar Farahnaky , Shima Jafarzadeh , Mahsa Majzoobi

{"title":"Cereal and pseudocereal microgreens: Emerging functional foods for human health and sustainability","authors":"Samiddhi Gunathilake , Supuni Aluthge , Asgar Farahnaky , Shima Jafarzadeh , Mahsa Majzoobi","doi":"10.1016/j.jcs.2025.104259","DOIUrl":"10.1016/j.jcs.2025.104259","url":null,"abstract":"<div><div>Whole grain cereals and pseudocereals have long served as staple sources of energy and nutrients. However, their nutritional potential is often limited by moderate protein content, low bioavailability of key micronutrients, and anti-nutritional factors such as phytic acid. To enhance their nutritional value and expand their food applications, strategies such as sprouting, fermentation, selective breeding, and thermal processing have been explored. This review highlights microgreening as an emerging approach to transform grains into nutrient-rich ingredients by critically exploring the nutritional, bioactive, and functional properties of cereal (e.g., wheat, sorghum, barley, oats) and pseudocereal (e.g., quinoa, amaranth, chia) microgreens, which exhibit significantly higher levels of protein, minerals, and antioxidants compared to their mature forms. The review also explores key agronomic and environmental factors such as light, temperature, and growth medium, that influence their chemical composition. In addition to their health promoting properties, microgreens contribute to sustainable food systems through space efficient cultivation methods suitable for urban and even extraterrestrial agriculture. Despite their potential, challenges remain in terms of cost, shelf-life, microbial safety, marketing, and standardisation. This review highlights the need for further clinical validation, optimization of post-harvest technologies, and regulatory frameworks to fully integrate microgreens into functional food markets. Ultimately, cereal and pseudocereal microgreens represent a novel class of functional foods with the potential to address global nutritional deficiencies and support resilient food systems.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104259"},"PeriodicalIF":3.7,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890666","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 food component distribution and structure by confocal laser scanning microscopy: A review 激光共聚焦扫描显微技术评价食品成分分布和结构的研究进展

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-19 DOI: 10.1016/j.jcs.2025.104256

Md. Hafizur Rahman Bhuiyan , Nushrat Yeasmen , Valérie Orsat

{"title":"Assessment of food component distribution and structure by confocal laser scanning microscopy: A review","authors":"Md. Hafizur Rahman Bhuiyan , Nushrat Yeasmen , Valérie Orsat","doi":"10.1016/j.jcs.2025.104256","DOIUrl":"10.1016/j.jcs.2025.104256","url":null,"abstract":"<div><div>Structure and component distribution of food is critical for understanding their physico-mechanical, chemical, thermal, and biological properties, which have a direct impact on quality, safety, and consumer acceptability. Confocal laser scanning microscopy (CLSM) has developed as an effective method for studying structure and component distribution in bio-matrices at the micro-/nano-scales. This study detailed the working mechanism, sample preparation, advantages and disadvantages of employing this emerging technique in food sectors. Furthermore, this study investigated the use of CLSM to examine the topographical, internal structural and component distribution features of various food items (i.e., cereal, cheese, noodle, chocolate, plant-derived meat, gel, emulsion, nut, baked item, vegetable, grain, processed food, etc.) emphasizing the importance of structure and component distribution in determining overall product quality during consumption and storage. CSLM helps visualize fat globules, protein networks, starch granules, and the distribution of components and additives. By providing insights into structural changes during processing, CSLM can aids in quality control, product development, and understanding texture, stability, and shelf life of food product. CLSM image-based quantitative analysis, which reveals the subtle links between internal structure-component distribution and food quality attributes. CSLM is an essential tool for advancing food research and innovation. Further research in this area may result in the production of more improved food products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104256"},"PeriodicalIF":3.7,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144892105","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

Wheat flour dry heat treatment (DHT): effect of time-temperature parameters on wheat flour functionalities in the case of sponge cake applications 小麦粉干热处理（DHT）：在海绵蛋糕应用的情况下，时间温度参数对小麦粉功能的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-19 DOI: 10.1016/j.jcs.2025.104257

Alejandra Velasquez, Eve-Anne Norwood, Delphine Queveau, Anthony Oge, Alain Le-Bail

{"title":"Wheat flour dry heat treatment (DHT): effect of time-temperature parameters on wheat flour functionalities in the case of sponge cake applications","authors":"Alejandra Velasquez, Eve-Anne Norwood, Delphine Queveau, Anthony Oge, Alain Le-Bail","doi":"10.1016/j.jcs.2025.104257","DOIUrl":"10.1016/j.jcs.2025.104257","url":null,"abstract":"<div><div>The application of a Dry Heat Treatment (DHT) on wheat flour is of interest regarding the clean label high ratio cakes production as it helps to maintain the cake structure without altering the final volume. This study aims at further exploring the DHT impact on the flour's functionalities such as the starch gelatinization enthalpy and the pasting properties using the Chopin technologies-MIXOLAB 2 equipment. This study also relates to the batter and cake properties including the batter viscosity and the cake volume and shape. The application of a DHT process at different time and temperature combinations – ranging from 108 to 151 °C and from 10 to 40 min – led to modifications on the protein quality and starch characteristics of the wheat flour. The batters made with DHT flours had higher viscosities than the control batter. Furthermore, the sponge cakes made with standard flour (control) and flours treated at 108 °C-25 min had similar specific volumes. However, the cake structure collapsed when the cake was made with the standard flour, as it did not when the cake was made of the heat treated flour. The enhancement of starch's gelatinization is suggested to be the main effect to take place during the DHT process leading to a higher viscosity, which may eventually alter the cake specific volume. The heat treated flour has shown enhanced functionalities that are suitable for a clean label high ratio sponge cake. Their application in different food matrices is still yet to be investigated.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104257"},"PeriodicalIF":3.7,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904345","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

Decoding rice starch viscosity via GWAS reveals novel loci for eating and cooking quality 通过GWAS解码大米淀粉粘度揭示了食用和烹饪质量的新位点

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-18 DOI: 10.1016/j.jcs.2025.104253

Siqi Zhang , Xiaolian Lin , Min Guo, Danhua Zhou, Cuihong Huang, Wenyu Lu, Hui Wang, Guili Yang

{"title":"Decoding rice starch viscosity via GWAS reveals novel loci for eating and cooking quality","authors":"Siqi Zhang , Xiaolian Lin , Min Guo, Danhua Zhou, Cuihong Huang, Wenyu Lu, Hui Wang, Guili Yang","doi":"10.1016/j.jcs.2025.104253","DOIUrl":"10.1016/j.jcs.2025.104253","url":null,"abstract":"<div><div>The Rapid Viscosity Analyzer (RVA) has emerged as a useful tool for comprehensive and objective evaluation of rice eating and cooking quality (ECQ), offering precise quantification of starch viscosity properties during simulated cooking processes. To dissect the genetic basis of ECQ, we performed genome-wide association studies (GWAS) on 439 genetically diverse rice accessions across two environments and identified 10 robust quantitative trait loci (QTLs) associated with RVA profile parameters. Six loci (<em>qRVA-1.1</em>, <em>qRVA-1.2</em>, <em>qRVA-3</em>, <em>qRVA-5</em>, <em>qRVA-8</em> and <em>qRVA-11</em>) were linked to six RVA profile properties, displaying their importances in the regulation of RVA parameters. Notably, <em>qRVA-6.1</em> co-localizes with <em>Wx</em> locus, a canonical regulator of amylose content (AC) and gel consistency (GC), and influenced breakdown value (BDV), cold paste viscosity (CPV), consistence value (CSV), hot paste viscosity (HPV) and setback value (SBV). Two novel loci, <em>qRVA-2</em> and <em>qRVA-10</em> were associated with retrogradation dynamics (SBV/CSV) and starch stability (BDV/CPV), respectively. Through haplotype-based analysis, we prioritized six candidate genes (<em>LOC_Os01g65780</em>, <em>LOC_Os01g65880</em>, <em>LOC_Os02g53620</em>, <em>LOC_Os03g40440</em>, <em>LOC_Os10g34520</em> and <em>LOC_Os11g01580</em>) harboring nonsynonymous mutations or structural variations significantly altered RVA profiles, highlighting their potential as key regulators of starch viscosity properties. By integrating RVA phenotyping with genetic mapping, this study provides novel insights into the molecular mechanisms underlying ECQ and delivers valuable QTLs and candidate genes for breeding rice varieties with superior culinary characteristics.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104253"},"PeriodicalIF":3.7,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144893032","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

Radiofrequency/cold plasma drying of black wheat flour: enhanced extractability of bound phenolics, 3D printing adaptability, and enhanced antioxidant activity after steaming 黑小麦粉的射频/冷等离子干燥：增强结合酚类物质的可提取性，3D打印适应性，并增强蒸后的抗氧化活性

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-18 DOI: 10.1016/j.jcs.2025.104254

Shu Ma , Yunbo Duan , Junbo Liu , Aiqing Ren , Hao Jiang

{"title":"Radiofrequency/cold plasma drying of black wheat flour: enhanced extractability of bound phenolics, 3D printing adaptability, and enhanced antioxidant activity after steaming","authors":"Shu Ma , Yunbo Duan , Junbo Liu , Aiqing Ren , Hao Jiang","doi":"10.1016/j.jcs.2025.104254","DOIUrl":"10.1016/j.jcs.2025.104254","url":null,"abstract":"<div><div>This study compared the effects of RF and CP drying on the bioactivity and 3D printing performance of black wheat flour. The aim was to expand the processing depth of black wheat flour in cereal products. After RF and CP treatments, starch granule surfaces exhibited varying degrees of damage, with surface damage becoming more pronounced as treatment time increased, making the black wheat flour surface more porous and has more ability to absorbers water. RF and CP treatments initially enhanced rheological properties; however, prolonged treatment led to starch granule damage, subsequently weakening the gluten network and reducing rheological performance. The rapid alternating electromagnetic field of RF and the ionized particles generated by CP can disrupt the cell walls of black wheat flour, releasing phenolic compounds originally bound by covalent bonds and significantly increasing the total phenolic and total flavonoid content of the samples. Additionally, CP-15 exhibited the best 3D printing performance, featuring complete and smooth patterns that retained good porosity after steaming. The antioxidant activity of 3D-printed steamed bread made from the treated flour was also significantly enhanced. These results have expanded the long-term commercial application of RF and CP in cereal processing.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104254"},"PeriodicalIF":3.7,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144863662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of superheated steam processing on amino acids, structure, and functionality of Proso millet proteins 过热蒸汽加工对谷子蛋白质氨基酸、结构和功能的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-18 DOI: 10.1016/j.jcs.2025.104255

Moumita Karmakar, Ankan Kheto, Rachna Sehrawat, Khalid Gul

{"title":"Impact of superheated steam processing on amino acids, structure, and functionality of Proso millet proteins","authors":"Moumita Karmakar, Ankan Kheto, Rachna Sehrawat, Khalid Gul","doi":"10.1016/j.jcs.2025.104255","DOIUrl":"10.1016/j.jcs.2025.104255","url":null,"abstract":"<div><div>Proso millet proteins (PMP) can be used as an alternative to gluten-free protein sources to meet market demand. Due to its poor digestibility and functional properties, PMP commercial applications have become challenging. Hence, superheated steam (SHS) treatment was applied to PMP (at 130–140 °C for 3, 6, and 9 min), which led to a slight variation in essential amino acids over shorter treatment durations. Increased SHS treatment durations at 130 °C improved <em>in vitro</em> protein digestibility (90.52 %) by unfolding the native PMP structures supported by disulfide bonds and secondary structures (where α-helix and <em>β</em>-sheet structures reduced). Apart from water absorption capacity, 130°C-9 min treated PMP showed the highest improvement in functional properties. The 140 °C treated PMP for 6 and 9 min resulted in thinner SDS-PAGE band intensities, larger particle sizes, and compact structural orientation, potentially leading to decreased functional properties (due to the degradation of heat-sensitive amino acids, hydrogen bonds, covalent interactions and excessive oxidation). From the multivariate analysis, it is recommended that SHS treatment at 130 °C for 6–9 min can modify PMP and may be helpful in developing meat alternatives, emulsions, hybrid milk, and other beverages.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104255"},"PeriodicalIF":3.7,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890667","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

Nutrient dynamics in pearl millet: Impact of seed soaking on minerals and anti-nutrient contents 珍珠粟营养动态：种子浸泡对矿物质和抗营养素含量的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-10 DOI: 10.1016/j.jcs.2025.104252

Hemanth S , Sumer Pal Singh , Tripti Singhal , Sunaina Yadav , Chandan Kapoor , Aavula Naveen , H.A. Bhargavi , Satyam , Anamika , Nirupma Singh , M.C. Meena , Ashok Kumar , C. Tara Satyavathi

{"title":"Nutrient dynamics in pearl millet: Impact of seed soaking on minerals and anti-nutrient contents","authors":"Hemanth S , Sumer Pal Singh , Tripti Singhal , Sunaina Yadav , Chandan Kapoor , Aavula Naveen , H.A. Bhargavi , Satyam , Anamika , Nirupma Singh , M.C. Meena , Ashok Kumar , C. Tara Satyavathi","doi":"10.1016/j.jcs.2025.104252","DOIUrl":"10.1016/j.jcs.2025.104252","url":null,"abstract":"<div><div>Pearl millet is nutrient-rich, but mineral bioavailability is limited by anti-nutritional factors like tannins and phytic acid. This study assessed seed soaking (0, 12, and 24 h) in 30 genotypes. Soaking significantly reduced phytic acid and tannins, enhancing mineral bioavailability. However, it caused nutrient leaching, decreasing phosphorus (5731.38–1006.83 mg/kg), zinc (69.21–50.37 mg/kg), iron (116.42–93.12 mg/kg), and manganese (17.91–13.93 mg/kg). Association analysis suggested 12 h soaking balanced nutrient retention and anti-nutrient reduction. Principal component analysis (65.9 % variation) identified phytic acid, tannins, zinc, and phosphorus as key contributors. Multi-trait selection indices identified G19, G22, and G23 as most suitable for enhancing bioavailability. G29 had the highest tannin reduction (89.17 %), while G23 showed the greatest phytic acid decrease (87.77 %). These findings highlighted the effectiveness of seed soaking in reducing anti-nutrients and enhancing mineral bioavailability in pearl millet.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104252"},"PeriodicalIF":3.7,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840798","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

Thermodynamic drivers of rice glutenin Assembly: Multiscale analysis of Hierarchical structure and intermolecular bonding 水稻谷蛋白组装的热力学驱动：层次结构和分子间键合的多尺度分析

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-08-08 DOI: 10.1016/j.jcs.2025.104251

Wanshan Yang , Huining Zhang , Haoyu Li , Yuhan Jiang , Zhiqi Wang , Menglu Yang , Sitong Liu , Yinyuan He , Bing Wang , Linlin Liu , Yan Wang , Fenglian Chen , Xiaozhi Tang

{"title":"Thermodynamic drivers of rice glutenin Assembly: Multiscale analysis of Hierarchical structure and intermolecular bonding","authors":"Wanshan Yang , Huining Zhang , Haoyu Li , Yuhan Jiang , Zhiqi Wang , Menglu Yang , Sitong Liu , Yinyuan He , Bing Wang , Linlin Liu , Yan Wang , Fenglian Chen , Xiaozhi Tang","doi":"10.1016/j.jcs.2025.104251","DOIUrl":"10.1016/j.jcs.2025.104251","url":null,"abstract":"<div><div>To investigate the effect of temperature on rice glutenin (RG), four rice varieties (WYD 4, SJ 20, LD 28, and JND 738) were selected and subjected to heat treatment at temperatures ranging from 50 °C to 90 °C. Following heat treatment, RG exhibited a rough, spongy network structure, with high storage modulus (<em>G′</em>) and loss modulus (<em>G\"</em>) values, indicating gel-like properties. Both <em>G′</em> and <em>G\"</em> decreased after heating. However, tan δ decreased while elasticity increased upon heating, with the opposite effects observed after cooling. As the temperature increased, the average particle size of the four types of RG expanded, suggesting aggregation. Fourier transform infrared (FTIR) spectroscopy confirmed that an ordered structure predominated within the secondary structure of RG. Heat treatment initially increased and then decreased the fluorescence intensity and surface hydrophobicity. With rising temperatures, free sulfhydryl groups were converted into disulfide bonds, reaching the highest concentration at 80 °C (335.87 μmol/g、256.72 μmol/g、277.27 μmol/g、338.14 μmol/g). These findings indicate significant alterations in the conformation and interactions among RG aggregates between 70 °C and 80 °C, which suggests that this range is the key transition temperature for the functional properties of RG. These finding contribute to optimizing temperature control in grain processing, offering a theoretical foundation for improving grain-based product design. These results are significant for enhancing the quality of RG-related products and guiding the development of novel formulations.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104251"},"PeriodicalIF":3.7,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144863661","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

Synergistic impact on postprandial glycemic response to whole grain fonio flour (Digitaria iburua) by its particle size and released phenolic compounds 全谷物面粉（Digitaria iburua）的粒径和释放的酚类化合物对餐后血糖反应的协同影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-07-28 DOI: 10.1016/j.jcs.2025.104250

Mouhamed Fall , Khin Su Su Hlaing , Menglin Jiang , Genyi Zhang

{"title":"Synergistic impact on postprandial glycemic response to whole grain fonio flour (Digitaria iburua) by its particle size and released phenolic compounds","authors":"Mouhamed Fall , Khin Su Su Hlaing , Menglin Jiang , Genyi Zhang","doi":"10.1016/j.jcs.2025.104250","DOIUrl":"10.1016/j.jcs.2025.104250","url":null,"abstract":"<div><div>Cell wall-sourced dietary fiber and phenolic compounds (PC) are essential in imparting the health advantages linked to whole grain foods (WGFs), but their interaction in a whole grain context is not fully understood. This research explored the influence of phenolic compounds and particle size on the digestion of starch in the black fonio variety. The results highlighted the importance of maintaining cell wall integrity for efficient starch digestion, revealing that the starch digestion rate and extent decreased with increasing particle size. The rapidly digestible starch (RDS) from mill 1 (M1) and mill 2 (M2) demonstrated significant increases, attributed to the reduced availability of liberated phenolic compounds during digestion, with values of 78.08 % and 69.94 %, respectively. Meanwhile, the starch bioaccessibility were higher in the dephenolized flour (M1 and M2: 54.50 and 26.23 % respectively) than in the native (M1 and M2: 30.99 and 21.39 % respectively). The <em>in vivo</em> study on postprandial glycemic response (PGR) to Fonio flour showed a similar trend with <em>in vitro</em> starch digestion. Generalized linear modelling (GLM) revealed a synergistic interaction between released PC and particle size in modulating starch digestion (<em>P < 0.05</em>) and glycemic index (GI) (<em>P < 0.01</em>). Thus, the WGFs processing to produce appropriate flour particle size is an efficient way to maximize the health benefits of WGFs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104250"},"PeriodicalIF":3.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144739154","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