Journal of Cereal Science最新文献

{"title":"Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage","authors":"Jincheng Zhang ,&nbsp;Lijuan Wang ,&nbsp;Litao Tong ,&nbsp;Baocai Xu ,&nbsp;Pengjie Wang ,&nbsp;Changzhong Ren ,&nbsp;Laichun Guo ,&nbsp;Ju Qiu","doi":"10.1016/j.jcs.2025.104216","DOIUrl":"10.1016/j.jcs.2025.104216","url":null,"abstract":"<div><div>Oat bran addition to rice bread results in quality deterioration especially during storage, but its superfine particle size probably relieves this side effect. This study focuses on the gluten-free and rice starch-based bread. The effects of different particle sizes at medium (MOB, 359.67 μm), fine (FOB, 153.67 μm) and superfine (SOB, 35.77 μm) on the short-term storage quality of rice bread was confirmed. Oat bran addition affected pasting properties of rice flour, leading to a significant decrease in values of final viscosity and setback, which was intensified much more by the smaller particle sizes. The decrease in particle size of oat bran also led to an increase in brightness and whiteness values of rice bread. Gas-holding capacity of rice bread was reduced by MOB and FOB, including specific volume, gas cell diameter and volume, but SOB reversed this reduction and recovered to the same level as control bread. SOB mitigated the increase in bread firmness during storage and led to the highest springiness while the lowest baking loss. The water-binding capacity of rice bread with SOB was much higher than that with MOB and FOB, according to the moisture migration analysis. The inhibition of water evaporation by SOB during storage further delayed the amylopectin retrogradation and starch recrystallization. Additionally, SOB prevented the rice starch hydrolysis, exhibited an increase in RS (35.39 %), which was much higher than those of MOB (23.30 %) and FOB (25.30 %). These findings supported the efficient inhibition of SOB on rice bread staling.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104216"},"PeriodicalIF":3.9,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144229785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Selection of oat varieties with unique nutritional qualities based on near-infrared spectroscopy and HS-SPME-GC-MS","authors":"Yuting Zhu ,&nbsp;Jiankang Zhou ,&nbsp;Shengyuan Guo ,&nbsp;Zhuo Zhang ,&nbsp;Wenting Wang ,&nbsp;Chaofan Zhao ,&nbsp;Jiaxue Wang ,&nbsp;Haitao Zhou ,&nbsp;Guixing Ren","doi":"10.1016/j.jcs.2025.104217","DOIUrl":"10.1016/j.jcs.2025.104217","url":null,"abstract":"<div><div>Oats (<em>Avena sativa</em>) are a globally valued crop with exceptional nutritional and functional properties, yet their quality evaluation remains constrained by traditional methods. In this study, we successfully constructed a multidimensional quality assessment system for oat ‘chemical composition-volatile characteristics-processing suitability’, aiming to evaluate 71 oat varieties from 9 regions around the world. Key innovations include: (1) The optimized non-destructive NIRS model achieved highly accurate prediction of β-glucan (R² = 0.95) and AVNs, and the use of composite spectral preprocessing significantly enhanced the robustness of the model. (2) A total of 77 flavor compounds were detected by HS-SPME-GC-MS, OAV analysis revealed 8 aromatic compounds, and PLS-DA identified 13 volatile markers (VIP &gt;1) for geographic source differentiation. (3) A PCA-driven quality ranking system prioritizing Baiyan 8, Baiyan 11 and Zhangyou 14 as superior varieties. This work provides assistance for variety evaluation and product development of oats.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104217"},"PeriodicalIF":3.9,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144184547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of processing methods on the rheological and mineral profiles of end products from traditional and novel durum wheat (Triticum turgidum spp. durum) genotypes","authors":"Giulia Quagliata ,&nbsp;Cristina Cecchini ,&nbsp;Alessandro Cammerata ,&nbsp;Francesco Sestili ,&nbsp;Stefania Astolfi","doi":"10.1016/j.jcs.2025.104214","DOIUrl":"10.1016/j.jcs.2025.104214","url":null,"abstract":"<div><div>To face climate change and ensure food security, particularly in vulnerable regions like the Mediterranean, it is essential to identify drought-tolerant, nutrient-rich durum wheat varieties. This study investigated the impact of processing methods on the rheological, technological, and nutritional properties of grain, flour and pasta from novel and traditional durum wheat genotypes. Two novel drought-tolerant genotypes, LcyE A⁻B^- and Svevo 1BL.1RS, and their wild-type controls, Kronos and Svevo, were evaluated. Traditional semolina milling was compared with an innovative micronization and air separation system for semi-integral flour production. Significant genotypic variation in grain elemental composition was observed, with LcyE A⁻B^- exhibiting superior accumulation of essential nutrients, especially Fe, Mo, Ca, Mn, and Zn. Rheological and technological analyses revealed that coarse fractions, due to bran presence, generally exhibited lower gluten quality and altered dough behaviour compared to semolina. Notably, the 1BL.1RS translocation, while potentially beneficial for drought tolerance, negatively impacted gluten strength in Svevo 1BL.1RS, but did not compromise kernel hardness. Indeed, grain hardness values remained within or above the range for high-quality semolina production. Pasta quality assessments indicated that semolina pasta generally displayed better firmness, while coarse fraction pasta had reduced stickiness and improved bulkiness due to bran's water-retention capacity. Ionomic profiling showed that processing significantly influenced nutrient distribution, with LcyE A⁻B^- maintaining high Fe and Zn concentrations in coarse fraction flour, but not in semolina. Coarse fraction pasta generally exhibited higher nutrient levels, particularly Fe and Zn in both Svevo and LcyE A⁻B^-. These findings suggest that semi-integral flour production could be a viable strategy for improving the nutritional profile of pasta, especially when utilizing genotypes with enhanced nutrient accumulation. However, the success of this approach hinges on optimization of processing methods. This is particularly critical for genotypes like Svevo 1BL.1RS with gluten quality limitations. Future research should focus on refining milling and pasta-making techniques to maximize the technological and nutritional potential of these novel durum wheat lines while preserving their drought resilience.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104214"},"PeriodicalIF":3.9,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144194465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of combination of UV-B irradiation and drying on the physicochemical properties of key components and processing quality of germinated whole wheat flour","authors":"Ting Wei ,&nbsp;Wentong Liu ,&nbsp;Jiahao Huang ,&nbsp;Na Ji ,&nbsp;Qingjie Sun ,&nbsp;Man Li ,&nbsp;Meng Ma ,&nbsp;Fengwei Xie","doi":"10.1016/j.jcs.2025.104213","DOIUrl":"10.1016/j.jcs.2025.104213","url":null,"abstract":"<div><div>The germination of wheat promotes the synthesis of bioactive compounds, thereby improving the nutritional quality of wheat-based products. However, the activation of specific bioactivators can result in the degradation in processing quality of germinated wheat. This study investigated the physicochemical properties of key components and the processing quality of germinated wheat flour subjected to UV-B irradiation combined with different drying conditions. Germinated wheat flour under UV-B irradiation exhibited significantly increased total phenols and promoting phenolic acids accumulation from bran layer to endosperm. High-temperature (80 °C) or sequential (45/80 °C) drying induced a further rise in DPPH scavenging ability, enhanced starch crystallinity and prevented the reduction in viscosity. High-temperature drying facilitated the formation of intermolecular disulfide bonds and the aggregation of high-molecular-mass proteins. Additionally, UV-B irradiation suppressed the deterioration of mixing properties in germinated dough, and dough stability was even higher than that of ungerminated dough when paired with high-temperature drying. Furthermore, sequential drying showed the greatest improving effect on germinated noodle texture. In conclusion, the use of UV-B irradiation combined with drying conditions holds significance for processing nutrient-maintained germinated wheat products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104213"},"PeriodicalIF":3.9,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Different thermal processed qingke: characteristics of in vitro simulated digestion and fermentation","authors":"Lu Wang ,&nbsp;Qingyue Hong ,&nbsp;Huijing Chen ,&nbsp;Xiaowei Peng ,&nbsp;Zhirong Wang ,&nbsp;Jianquan Kan","doi":"10.1016/j.jcs.2025.104204","DOIUrl":"10.1016/j.jcs.2025.104204","url":null,"abstract":"<div><div>Qingke, a special crop, is primarily cultivated in Chinese plateau. Qingke is rich in bioactive compounds, but different thermal processes alter the structure and contents of these bioactive compounds. And the characteristics of <em>in vitro</em> simulated digestion and fermentation also changed under the consumption of processed qingke. This study investigated the effects of traditional roasting, steam explosion, steaming, and microwave baking on qingke's bioactive compounds contents during <em>in vitro</em> digestion, and their effects on intestinal environment and gut microbiota for human during <em>in vitro</em> fermentation. Results indicated that traditional roasted and steam-exploded qingke exhibited higher bioactive compounds contents and antioxidant activity during <em>in vitro</em> digestion. Additionally, decreased pH, reduced ammonia nitrogen production, and increased short-chain fatty acids (SCFAs) contents in steam-exploded qingke during <em>in vitro</em> fermentation. And traditional roasted and steam-exploded qingke can better regulated the gut microbiota. These findings highlight traditional roasting and steam explosion as the optimal processing methods for qingke.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104204"},"PeriodicalIF":3.9,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of polysaccharide extraction from foxtail millet husk and characterization of its structure and antioxidant activity","authors":"Yuting Xu ,&nbsp;Mengting Ma ,&nbsp;Songling Cai ,&nbsp;Tianming Yao ,&nbsp;Zhongquan Sui ,&nbsp;Harold Corke","doi":"10.1016/j.jcs.2025.104200","DOIUrl":"10.1016/j.jcs.2025.104200","url":null,"abstract":"<div><div>Foxtail millet is a widely cultivated cereal crop in arid regions particularly across Asia and Africa, and has been used primarily as animal feed. Recent research has mainly focused on the nutritional value and potential health benefits of millet endosperm and bran layers, while millet husks have been little investigated. This study aimed to study the extraction of polysaccharides from foxtail millet husk (FMH) and optimize the extraction yield of water-soluble (SDF) and insoluble dietary fibers (IDF). Single-factor experiments identified key parameters, including solid-to-liquid ratio, extraction time, temperature, and solvent concentration (NaOH). Response surface methodology (RSM) determined the optimal conditions for SDF extraction, which included a temperature of 82.2 °C, a time of 5.1 h, and a solid-to-liquid ratio of 1:20 (g/mL), with 3.65 % yield. For IDF extraction, the optimal conditions were a temperature of 81 °C, a solid-to-liquid ratio of 1:20 (g/mL), a time of 5.13 h and a NaOH concentration of 0.62 mol/L, with 12.4 % yield. The molecular structures and antioxidant activities of the optimally extracted polysaccharides were analyzed to explore their potential functions. FMH fibers were found to have complex molecular structures and significant antioxidant activities, suggesting their potential application as nutraceutical and functional food ingredients to improve health.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104200"},"PeriodicalIF":3.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Targeting aleurone cells for enhanced protein recovery from wheat bran: Impact on protein functionality and phytate content","authors":"Helga Gudny Eliasdottir ,&nbsp;Precious Elue Ebube ,&nbsp;Annika Krona ,&nbsp;E.R. Kanishka B. Wijayarathna ,&nbsp;Akram Zamani ,&nbsp;Mehdi Abdollahi","doi":"10.1016/j.jcs.2025.104205","DOIUrl":"10.1016/j.jcs.2025.104205","url":null,"abstract":"<div><div>Protein extraction from wheat bran is challenging due to its multi-layer and fiber-rich structure. Here, opening aleurone cells, via dry and wet milling, their combination and a novel ultrafine milling, and its effect on wheat bran's protein recovery using the alkaline solubilization/isoelectric precipitation and protein structure, functionality, and phytate content were investigated. Wet milling and ultrafine milling improved protein recovery and purity but only ultrafine milling reduced bran particle size to the aleurone cells and exposed their structure. Despite this, ultrafine milling did not significantly increase protein yield compared to wet milling, which partially opened the aleurone cells, meaning that opening the cells per se is not enough for extracting their protein. Proteins extracted with the aid of ultrafine milling had smaller particle sizes with significantly better water solubility (&gt;2-fold) and rheological properties. Both wet milling and ultrafine milling significantly improved the removal of phytate during the wet fractionation process. Altogether, optimizing milling techniques offers a promising path to enhance accessibility to wheat bran proteins and their quality if carefully fine-tuned but other assistant technologies are necessary for boosting the recovery of the released protein from aleurone cells.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104205"},"PeriodicalIF":3.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genetic exploration and molecular breeding of unique ready-to-eat soft rice for improvement of glycemic response","authors":"Suraj Panja ,&nbsp;Arpan Dey Bhowmik ,&nbsp;Ansuman Chattopadhyay ,&nbsp;Rup Kumar Kar ,&nbsp;Pradip Chandra Dey ,&nbsp;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_2:3 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}

{"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 ,&nbsp;Chun Cui ,&nbsp;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}

{"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 ,&nbsp;Xiao-Hong Sun ,&nbsp;Ke-Xue Zhu ,&nbsp;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}