Journal of Cereal Science最新文献_第4页

Different thermal processed qingke: characteristics of in vitro simulated digestion and fermentation 不同热处理青可：体外模拟消化和发酵特性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-14 DOI: 10.1016/j.jcs.2025.104204

Lu Wang , Qingyue Hong , Huijing Chen , Xiaowei Peng , Zhirong Wang , Jianquan Kan

{"title":"Different thermal processed qingke: characteristics of in vitro simulated digestion and fermentation","authors":"Lu Wang , Qingyue Hong , Huijing Chen , Xiaowei Peng , Zhirong Wang , 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}

引用次数: 0

Optimization of polysaccharide extraction from foxtail millet husk and characterization of its structure and antioxidant activity 谷子壳多糖提取工艺优化、结构及抗氧化活性表征

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-13 DOI: 10.1016/j.jcs.2025.104200

Yuting Xu , Mengting Ma , Songling Cai , Tianming Yao , Zhongquan Sui , Harold Corke

{"title":"Optimization of polysaccharide extraction from foxtail millet husk and characterization of its structure and antioxidant activity","authors":"Yuting Xu , Mengting Ma , Songling Cai , Tianming Yao , Zhongquan Sui , 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}

引用次数: 0

Targeting aleurone cells for enhanced protein recovery from wheat bran: Impact on protein functionality and phytate content 以糊粉细胞为目标增强麦麸蛋白质的回收：对蛋白质功能和植酸含量的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-13 DOI: 10.1016/j.jcs.2025.104205

Helga Gudny Eliasdottir , Precious Elue Ebube , Annika Krona , E.R. Kanishka B. Wijayarathna , Akram Zamani , Mehdi Abdollahi

{"title":"Targeting aleurone cells for enhanced protein recovery from wheat bran: Impact on protein functionality and phytate content","authors":"Helga Gudny Eliasdottir , Precious Elue Ebube , Annika Krona , E.R. Kanishka B. Wijayarathna , Akram Zamani , 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 (>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}

引用次数: 0

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