Journal of Cereal Science最新文献_第3页

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

Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends 不同高粱品种对硬高粱混合面食物理特性、总酚含量和抗氧化能力的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-04-23 DOI: 10.1016/j.jcs.2025.104192

Gemaima C. Evangelista , Enemona Ademu , Katja Unterleitner , Eleonora Pichler , Henry Jäger , Regine Schönlechner

{"title":"Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends","authors":"Gemaima C. Evangelista , Enemona Ademu , Katja Unterleitner , Eleonora Pichler , Henry Jäger , Regine Schönlechner","doi":"10.1016/j.jcs.2025.104192","DOIUrl":"10.1016/j.jcs.2025.104192","url":null,"abstract":"<div><div>Sorghum (<em>Sorghum bicolor</em> (L.) Moench) is a drought-tolerant, gluten-free cereal with significant potential to enhance the nutritional benefits of food products. This study aimed to evaluate the influence of eight sorghum cultivars grown in Austria on the physical and nutritional quality (total phenolic content and antioxidant activities) of pasta produced from durum-sorghum blends (60:40). Additionally, the effect of sorghum on starch and protein digestibility was examined in the cooked pasta. The optimal cooking time was lower after sorghum addition, attributed to the reduced gluten content and hydrophobic nature of sorghum proteins. Higher protein, starch, and amylose content were positively, while higher content of starch damage, crude fat, and ash were negatively correlated with optimal cooking time. Sorghum blended pasta had lowered firmness and water absorption capacity, and increased cooking loss. Despite a reduction in TPC and antioxidant activities during pasta processing, sorghum blended pasta maintained higher phenolic content and antioxidant capacities than durum pasta, and starch digestibility was higher. Differences among the cultivars used were observed with Leggend demonstrating the most promising characteristics. This study provides first insights into the potential of different sorghum cultivars as plant-based ingredients in pasta, contributing to the development of healthier and more sustainable foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104192"},"PeriodicalIF":3.9,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877113","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 vacuum alteration of oat - water mixture on physical stability and physicochemical properties of oat-based beverage: Multi-response optimization study 真空改变燕麦水混合物对燕麦饮料物理稳定性和理化性质的影响：多响应优化研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-04-22 DOI: 10.1016/j.jcs.2025.104191

Sezin Tuta Şimşek

{"title":"Effect of vacuum alteration of oat - water mixture on physical stability and physicochemical properties of oat-based beverage: Multi-response optimization study","authors":"Sezin Tuta Şimşek","doi":"10.1016/j.jcs.2025.104191","DOIUrl":"10.1016/j.jcs.2025.104191","url":null,"abstract":"<div><div>Exploring new processes can help to deal with physical instability of oat based beverages (OBB) which occupies an important position in the ever-expanding traditional and non-traditional milk and dairy products market. Physical instability during storage and sales negatively impacts consumer perception, thereby reducing the desirability of the product. In this study, vacuum alteration was performed to overcome the physical instability. The multi-response optimization study, with the responses of index of viscosity, physical stability and zeta potential, was carried out to determine optimal oat concentration (C<sub>oat</sub>), atmospheric pressure holding duration (t<sub>atm</sub>), vacuum pressure (P<sub>vacuum</sub>), and vacuum holding duration (t<sub>vacuum</sub>) parameters. To obtain beverage like consistency with high physical stability, index of viscosity was minimized and physical stability and zeta potential were maximized. According to that, two optimal points were determined as Opt1 (t<sub>atm</sub> = 5 min, P<sub>vacuum</sub> = −70 kPa, t<sub>vacuum</sub> = 10 min and C<sub>oat</sub> = 15 %) and Opt2 (P<sub>vacuum</sub> = −90 kPa, t<sub>atm</sub> = 20 min and C<sub>oat</sub> = 15 %). Conventional OBB which was produced using enzymatic hydrolysis named as control. An enhancement in physical stability and zeta potential was observed for the optimal OBBs in comparison to the control (p < 0.05).</div><div>Index of viscosity of optimal OBBs was comparable with control and two industrial OBBs (p > 0.05). On dry basis, optimal OBBs had similar protein content with lower total carbohydrate content along with higher particle size and yield compared to control. Vacuum alteration has the potential to serve as an alternative OBB production step, eliminating grinding or homogenization processes. This study provides significant outcomes, enhancing physical stability without the need for additives.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104191"},"PeriodicalIF":3.9,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873839","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

ATI, fructans and predictive assessment of technological quality of Sicilian tetraploid conservation and modern wheat varieties 西西里四倍体保存和现代小麦品种ATI、果聚糖及其技术质量预测评价

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-04-21 DOI: 10.1016/j.jcs.2025.104190

Marco Bonarrigo , Sabrina Geisslitz , Katharina Anne Scherf , Bernardo Messina , Giuseppe Russo , Francesco Sestili , Stefania Masci

{"title":"ATI, fructans and predictive assessment of technological quality of Sicilian tetraploid conservation and modern wheat varieties","authors":"Marco Bonarrigo , Sabrina Geisslitz , Katharina Anne Scherf , Bernardo Messina , Giuseppe Russo , Francesco Sestili , Stefania Masci","doi":"10.1016/j.jcs.2025.104190","DOIUrl":"10.1016/j.jcs.2025.104190","url":null,"abstract":"<div><div>Recently, there has been an increasing interest in wheat landraces and historical varieties mainly cultivated at the beginning of the 19th century, defined as conservation varieties. Most of the Italian tetraploid conservation varieties originate from Sicily, where they are yet boosting the local economy. One of the main reasons for the growing interest in these varieties is the consumers’ perception that they are healthier and safer than their modern counterparts. It is thought that their consumption could ameliorate symptoms of non-celiac wheat sensitivity (NCWS) and irritable bowel syndrome (IBS). Amylase/trypsin-inhibitors (ATIs) and fructans are among the wheat grain components linked to these conditions. In this study we quantified ATI and fructans in five Sicilian conservation varieties (Bidì, Perciasacchi, Russello, Timilia reste bianche, Timilia reste nere) and three modern cultivars (Iride, Orizzonte, Simeto) in a multi-environment trial. Moreover, we calculated the percentage of unextractable polymetric proteins (%UPP) to predict their technological quality. Our findings revealed no significant differences between conservation varieties and modern cultivars for total ATI content, although variations were observed in the composition of individual ATIs. The fructan content was lower in conservation varieties, especially in Bidì and Russello. Overall, %UPP was generally higher in modern cultivars, although Bidì often displayed comparable values. The environmental influence was significant for all analysed traits; however, high heritability was yet observed for all, except for total ATI content. Our results indicate that only minor differences in grain composition exist between tetraploid conservation varieties and modern cultivars.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104190"},"PeriodicalIF":3.9,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869021","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

Genome-wide association study revealed novel MTAs for gamma-amino butyric acid in germinated brown rice 全基因组关联研究发现发芽糙米中γ -氨基丁酸的新MTAs

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-04-17 DOI: 10.1016/j.jcs.2025.104189

Mamta , Diksha Singh , Bharat Gupta , Rakesh Bhardwaj , Gopala Krishnan S , Prolay K. Bhowmick , Nagarajan M , Vinod KK , Ellur RK , Singh AK , Haritha Bollinedi

{"title":"Genome-wide association study revealed novel MTAs for gamma-amino butyric acid in germinated brown rice","authors":"Mamta , Diksha Singh , Bharat Gupta , Rakesh Bhardwaj , Gopala Krishnan S , Prolay K. Bhowmick , Nagarajan M , Vinod KK , Ellur RK , Singh AK , Haritha Bollinedi","doi":"10.1016/j.jcs.2025.104189","DOIUrl":"10.1016/j.jcs.2025.104189","url":null,"abstract":"<div><div>Psychiatric nutrition underscores the vital connection between diet and mental well-being. Germinated Brown Rice (GBR), serves as one of the richest natural sources of γ-aminobutyric acid (GABA), a neurotransmitter known for alleviating stress-related disorders, anxiety, and other mental health concerns, thus making GBR a healthier alternative to white rice. The current study depicts a maiden effort to systematically characterize rice germplasm accessions for GABA content in GBR at two locations—Aduthurai, Tamil Nadu and New Delhi—revealing broad genetic variation (7.19–75.04 mg/100g and 9.32–35.74 mg/100g, respectively) for the trait. The genotype, OYR128, that showed stable expression across two locations is identified as a potential donor for introgression breeding programs. The panel was genotyped with 50K SNP markers, and genome-wide association analysis using the multi-locus models FarmCPU and BLINK identified six significant MTAs for GABA content, explaining 0.06–4.15 % of the phenotypic variance<em>. In-silico</em> analysis identified 10 putative candidate genes in the MTA regions, including those encoding Proline-rich proteins, Orn/DAP/Arg decarboxylase, and Aldehyde dehydrogenase, which play key roles in GABA biosynthesis. These MTAs and candidate genes can be deployed in breeding strategies for enhancing GABA content in GBR and developing biofortified rice varieties with nutraceutical properties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104189"},"PeriodicalIF":3.9,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143865110","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

Valorization of pulsed electric field-treated rice bran in cookie baking: Effects on stabilization and application 脉冲电场处理米糠在饼干烘烤中的增值：对稳定和应用的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-04-15 DOI: 10.1016/j.jcs.2025.104186

Gourav Chakraborty , Nagarajan J , Anand Kishore , Pramod K. Prabhakar , Malay Yadav , Arun Sharma

{"title":"Valorization of pulsed electric field-treated rice bran in cookie baking: Effects on stabilization and application","authors":"Gourav Chakraborty , Nagarajan J , Anand Kishore , Pramod K. Prabhakar , Malay Yadav , Arun Sharma","doi":"10.1016/j.jcs.2025.104186","DOIUrl":"10.1016/j.jcs.2025.104186","url":null,"abstract":"<div><div>The study examines the effectiveness of pulsed electric field (PEF) intensity on the stabilization of rice bran (RB) and its comparison with microwave (MW) and hot air oven stabilization methods. PEF treatments at a high electric field intensity of 20 kV/cm significantly stabilized RB, leading to a decrease in free fatty acid value. PEF-treated RB also showed reduced lipase activity while enhancing γ-oryzanol content under high PEF intensity. PEF-treated RB had a higher protein content (12.44 %), underscoring its effectiveness in preserving non-protein nitrogen components. The hot air oven treatment produced the highest mean particle size (84.55 μm). The refractive index of rice bran oil (RBO) ranged from 1.47 to 1.47 at 25 °C. The fatty acid profile showed that PEF treatment had the highest saturated fatty acid content and reduced monounsaturated fatty acids. PEF-treated RB cookies had a lower hardness (1493.11 g) than the control sample (2942.49 g). Cookies incorporated with up to 15 % PEF-treated RB maintained a favourable sensory profile, presenting a promising approach to enhancing the nutritional content of cookies without compromising taste and texture. The findings provide valuable insights into the effective valorization of PEF-treated RB in cookies.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104186"},"PeriodicalIF":3.9,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839102","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

Comprehensive quality grading and dynamic prediction of physicochemical indicators of maize during storage based on clustering and time-series prediction models 基于聚类和时间序列预测模型的玉米贮藏期理化指标综合质量分级及动态预测

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-04-15 DOI: 10.1016/j.jcs.2025.104187

Mingwen Bi , Hefei Chen , Min Zuo

{"title":"Comprehensive quality grading and dynamic prediction of physicochemical indicators of maize during storage based on clustering and time-series prediction models","authors":"Mingwen Bi , Hefei Chen , Min Zuo","doi":"10.1016/j.jcs.2025.104187","DOIUrl":"10.1016/j.jcs.2025.104187","url":null,"abstract":"<div><div>Maize is a vital cereal crop, and its quality is influenced by various environmental factors during storage. To achieve scientific management of maize quality and maintain optimal conditions, this study examined 26 sets of maize samples stored under different environmental conditions (temperature, humidity, and initial moisture). Six key physicochemical indicators—bulk density, fat acidity, germination rate, malondialdehyde (MDA), protein, and starch—were selected to represent maize quality. Based on these indicators, a clustering algorithm was employed to grade maize quality and develop a comprehensive classification standard tailored for high-quality storage outcomes. On this basis, time-series prediction models for quality indicators were developed, utilizing 360 days of time-series data to dynamically predict indicator values. Comprehensive quality levels were calculated to evaluate storage performance. The results demonstrated that the K-Means++ algorithm achieved the best clustering performance with a Silhouette Coefficient of 0.7446 and a Davies-Bouldin index of 0.4336, effectively distinguishing maize quality variation across different storage environments. Moreover, the RNN-based time-series prediction model yielded a Mean Absolute Percentage Error (MAPE) as low as 1.28 % under a 21-day time window, confirming its high accuracy and suitability for practical storage management. This research provides scientific guidance for maize storage management, offering technical support for reducing quality loss during storage and extending the storage period of high-quality maize, with significant practical implications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104187"},"PeriodicalIF":3.9,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850045","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 moisture preconditioning on maize (Zea mays L.) kernel behavior and tortilla quality under reduced-time alkaline cooking 水分预处理对玉米（Zea mays L.）仁在缩短时间的碱性蒸煮条件下的行为和玉米饼质量的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-04-15 DOI: 10.1016/j.jcs.2025.104188

Monserrath Barajas-Olivares , Erick Heredia-Olea , Esther Pérez-Carrillo , Edgar R. Pérez-Gaytan , Julian de la Rosa-Millan

{"title":"Effect of moisture preconditioning on maize (Zea mays L.) kernel behavior and tortilla quality under reduced-time alkaline cooking","authors":"Monserrath Barajas-Olivares , Erick Heredia-Olea , Esther Pérez-Carrillo , Edgar R. Pérez-Gaytan , Julian de la Rosa-Millan","doi":"10.1016/j.jcs.2025.104188","DOIUrl":"10.1016/j.jcs.2025.104188","url":null,"abstract":"<div><div>This study investigates the impact of maize moisture content—achieved through soaking—on starch functionality, cooking behavior, and tortilla quality. The research focuses on how varying pre-soaking times alter the hydration state of maize kernels and influence physicochemical and molecular transformations during lime cooking, offering insight into strategies for reducing energy and time in traditional tortilla processing. White maize kernels were soaked for up to 32 h, with 12 h being chosen for achieving moisture levels (∼38.6 %) conducive to efficient cooking. When cooked for 15 min in alkaline conditions, these pre-soaked kernels reached 49.7 % final moisture content more rapidly than unsoaked controls. This hydration difference significantly affected starch behavior: pre-soaked samples exhibited lower gelatinization temperatures and enthalpy, greater swelling capacity, and higher levels of rapidly digestible starch. Molecular analysis revealed reductions in starch molecular weight and radius of gyration, suggesting partial depolymerization. Tortillas produced from pre-soaked maize demonstrated higher initial softness and extensibility, attributed to enhanced starch gelatinization. However, they also exhibited greater firmness after 3 days of storage due to accelerated retrogradation, highlighting a trade-off between immediate texture quality and shelf stability. Moisture content was a key determinant in these outcomes, reinforcing the central role of water availability in thermal and structural transitions. These findings suggest that pre-soaking maize before cooking is a viable strategy for modulating processing outcomes, reducing cooking time, and tailoring textural properties. Reframing traditional nixtamalization through moisture optimization offers new pathways for improving product quality and energy efficiency in maize-based food systems.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104188"},"PeriodicalIF":3.9,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143843312","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 composition in ancient wheats is determined by ploidy level 古代小麦的蛋白质组成由倍性水平决定

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-04-11 DOI: 10.1016/j.jcs.2025.104185

Nora Jahn , Ulla Konradl , Klaus Fleissner , Sabrina Geisslitz , Katharina A. Scherf

{"title":"Protein composition in ancient wheats is determined by ploidy level","authors":"Nora Jahn , Ulla Konradl , Klaus Fleissner , Sabrina Geisslitz , Katharina A. Scherf","doi":"10.1016/j.jcs.2025.104185","DOIUrl":"10.1016/j.jcs.2025.104185","url":null,"abstract":"<div><div>Gluten and amylase/trypsin-inhibitors (ATIs) are known triggers for wheat-related disorders. Ancient wheat species like einkorn, emmer, Khorasan wheat, Polish wheat and spelt are suggested to have fewer of these immunoreactive proteins compared to modern common wheat, because breeding for higher yields and increased resistance to plant diseases might have resulted in changes in the protein composition. Currently, there are only very few studies on the protein composition of ancient wheat species. This comparative study investigated the bread volume, protein content as well as gluten and ATI content and composition, along with the inhibitory activity in ten ancient wheat varieties cultivated under organic conditions. The varieties had different ploidy levels and were harvested in three consecutive years. The various analyses consistently concluded that differences in protein composition were associated with the different ploidy levels. This means that the results were similar for the diploid species (einkorn), the tetraploid species (emmer, durum wheat, Khorasan wheat and Polish wheat) and for the hexaploid species (spelt and common wheat), respectively. These results suggest that breeding has likely not increased the immunoreactive potential of wheat and ancient wheats are unlikely to provide improved tolerability for individuals with wheat-related disorders.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104185"},"PeriodicalIF":3.9,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877114","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

How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis 不同淀粉酶对小麦淀粉降解行为的调控：结构分析

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-04-10 DOI: 10.1016/j.jcs.2025.104181

Yunlong Cui , Dengyue Sun , Li Guo , Bo Cui , Yu Zhu , Meng Yang , Jinpeng Wang , Chunrui Sun

{"title":"How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis","authors":"Yunlong Cui , Dengyue Sun , Li Guo , Bo Cui , Yu Zhu , Meng Yang , Jinpeng Wang , Chunrui Sun","doi":"10.1016/j.jcs.2025.104181","DOIUrl":"10.1016/j.jcs.2025.104181","url":null,"abstract":"<div><div>How the differences in the structure of active cavities of α-amylase, β-amylase and Maltotetraose-forming amylase affect their binding modes to starch chains was investigated in depth. Meanwhile, the aim of this study was also to analyse how the differences in binding modes change the structure of starch and ultimately influence starch retrogradation properties. Molecular docking analyses showed that Maltotetraose-forming amylase had a larger active cavity (1202.69 A<sup>3</sup>) and greater quantities of aromatic amino acids, which facilitated the recognition of amylopectin chains and the binding energy to starch of up to −6.6 kcal/mol, indicating a stronger binding capacity. It was observed that Maltotetraose-forming amylase more readily recognized the surface of starch granules and effectively decreased the thickness of crystalline layer and the contents of B1-B3 chains by breaking glycosidic bonds. In addition, the higher the binding energy between amylase and starch chains, ultimately led to a negative correlation with the rate of starch retrogradation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104181"},"PeriodicalIF":3.9,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824168","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