Journal of Cereal Science最新文献_第4页

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

IF 3.9 2区农林科学

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

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

引用次数: 0

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

IF 3.9 2区农林科学

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

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

引用次数: 0

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

IF 3.9 2区农林科学

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

Xiaoning Li , Qian Xu , Bin Tan , Liping Wang

{"title":"Individual and combined effects of cold plasma and enzymatic hydrolysis modification on soluble dietary fiber in wheat bran: Structural, physicochemical and functional properties","authors":"Xiaoning Li , Qian Xu , Bin Tan , Liping Wang","doi":"10.1016/j.jcs.2025.104196","DOIUrl":"10.1016/j.jcs.2025.104196","url":null,"abstract":"<div><div>The individual and combined effects of cold plasma and enzymatic hydrolysis modification on the yield, structural, physicochemical and functional properties of soluble dietary fiber (SDF) derived from wheat bran were investigated. The results indicated that enzymatic hydrolysis and combined modification (cold plasma followed by enzymatic hydrolysis) significantly enhanced the yield of SDF to 15.08 % and 14.65 %, respectively. In terms of structure, all three modifications resulted in partial cleavage of glycosidic and hydrogen bonds, leading to the reduction in the molecular weights of SDFs. The cold plasma-modified SDF displayed a loose lamellar microstructure with small pores, while honeycomb-like pores were observed on the surface of SDF modified by two others. The combined-modified SDF exhibited the most significant structural alterations, which resulted in its lowest viscosity and highest water solubility in all tested SDF. Furthermore, the cold plasma-modified SDF demonstrated the highest α-amylase inhibition ability and bile salt adsorption capacity; while the combined-modified SDF showed the best performance in glucose adsorption capacity, cholesterol adsorption capacity and antioxidant capacity. In conclusion, the combination of cold plasma and enzymatic hydrolysis is a promising strategy for improving not only the yield but also the physicochemical and functional properties of SDF in wheat bran.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104196"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 3.9 2区农林科学

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

Jingxian An , Zhipeng Zhang , Yuan Yao

{"title":"Applications of pigmented rice anthocyanins in food packaging: A mini review","authors":"Jingxian An , Zhipeng Zhang , Yuan Yao","doi":"10.1016/j.jcs.2025.104201","DOIUrl":"10.1016/j.jcs.2025.104201","url":null,"abstract":"<div><div>Compared to other anthocyanin sources in intelligent food packaging, pigmented rice anthocyanins have received limited attention. This review explores their potential applications, emphasizing their distinct pH-responsive color changes, which make them promising candidates for smart packaging. Pigmented rice and its by-product—rice bran—are rich in anthocyanins and offer economic and environmental benefits as sustainable resources. Additionally, these anthocyanins also exhibit notable thermal stability, advantageous for packaging applications. However, their potential remains underutilized due to challenges in extraction efficiency, limited compositional knowledge, low practical awareness, and stability concerns. Recent studies suggest that non-conventional extraction methods, particularly those combining mechanical-assisted and traditional techniques, can improve both yield and efficiency. Black rice anthocyanins, with higher concentrations, are most commonly used in chitosan-based films to monitor the freshness of protein-rich foods like pork and seafood. While research has mainly addressed stability and leaching under high humidity, color variation remains an overlooked issue. Future work should focus on standardizing anthocyanin color properties. Two strategies are proposed: optimizing extraction across different rice species and applying machine learning to identify key factors—such as rice variety and extraction parameters—that influence color consistency and improve quality control for commercial applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104201"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of soaked brown rice flour on physicochemical properties of dough and biscuit quality 糙米粉浸泡对面团理化性质及饼干品质的影响

IF 3.9 2区农林科学

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

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

{"title":"Effects of soaked brown rice flour on physicochemical properties of dough and biscuit quality","authors":"Tianqi Zhang , Shuangqi Tian , Xing'ao Xue , Ziyi Yang , Zhanpeng Liu","doi":"10.1016/j.jcs.2025.104197","DOIUrl":"10.1016/j.jcs.2025.104197","url":null,"abstract":"<div><div>The aim of the current study was to examine the physicochemical properties of dough and biscuit quality by adding soaked brown rice flour. For this purpose, the soaked brown rice flour (5–25 %) was added the wheat flour, the results showed that the lipid and ash content presented a significant upward trend with the increase of soaked brown rice flour. Meanwhile, the stability time of the mixed flour increased and degree of softening decreased. The addition of soaked brown rice flour increased the hardness and gumminess of the dough, while the thickness of biscuits showed a downward trend. The diameter and spread ratio of biscuits showed an upward trend. Meanwhile, the lightness value of biscuits decreased from 68.27 to 60.61. After adding soaked brown rice flour, the toughness and crispness of biscuits gradually decreased with the increase of storage time. The biscuits with 5 % soaked brown rice flour were rated the highest for overall acceptability. When the added amount of the soaked brown rice flour in biscuits was 10 %–25 %, the estimated glycemic index (eGI) of biscuits decreased within the range of medium eGI value (55<GI < 70).</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104197"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143902405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of starch gelatinization, rheological properties, and a top cover on the height of steamed cakes made with rice flour and wheat flour 淀粉糊化、流变性和封盖对米粉和小麦粉蒸糕高度的影响

IF 3.9 2区农林科学

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

Rinka Omura, Kiyoshi Kawai

{"title":"Effects of starch gelatinization, rheological properties, and a top cover on the height of steamed cakes made with rice flour and wheat flour","authors":"Rinka Omura, Kiyoshi Kawai","doi":"10.1016/j.jcs.2025.104194","DOIUrl":"10.1016/j.jcs.2025.104194","url":null,"abstract":"<div><div>The expansion and shrinkage behaviors of steamed rice flour and wheat flour cakes were investigated. The maximum height of rice flour batter-cake (sample during steaming) was much lower than that of wheat flour batter-cake. The gelatinization temperature (<em>T</em><sub>gel</sub>) was determined to be 83.8 °C for the rice flour batter and 81.5 °C for the wheat flour batter. The storage modulus (<em>G</em>’) and loss modulus (<em>G</em>”) at 75 °C (below the <em>T</em><sub>gel</sub>) and 80 °C (just below the <em>T</em><sub>gel</sub>) were much higher in the rice flour batter than in the wheat flour batter. This suggests that rice flour batter is more resistant to expansion (harder batter) than wheat flour batter. The shrinkage rate of steamed rice flour cake was much higher than that of steamed wheat flour cake. The <em>G</em>’ and <em>G</em>” values of rice flour batter were slightly lower than those of wheat flour batter at 85 °C (above the <em>T</em><sub>gel</sub>). In addition, the height of gelatinized layer at the maximum height of rice flour batter-cake was much lower than that of wheat flour batter-cake. The lower gelatinized layer, the softer layer, and thus the larger shrinkage will occur. To improve the less expansion and greater shrinkage of steamed rice flour cake, a novel steaming method in which the top surface of the batter is covered by a light and sturdy top cover was proposed. It was demonstrated that the height was significantly higher in cake steamed with a top cover than in that steamed without a top cover.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104194"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143902406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of plasma-activated water on dough rheology and bread quality characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour 等离子活化水对日晒害小麦粉面团流变学及面包品质的影响

IF 3.9 2区农林科学

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

Şeyma Ulutürk , Hülya Gül

{"title":"Effect of plasma-activated water on dough rheology and bread quality characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour","authors":"Şeyma Ulutürk , Hülya Gül","doi":"10.1016/j.jcs.2025.104199","DOIUrl":"10.1016/j.jcs.2025.104199","url":null,"abstract":"<div><div>The effects of plasma-activated water (PAW) on the rheological and bread quality characteristics of sunn pest (<em>Eurygaster integriceps</em>) damaged wheat flour (SDWF) were investigated in this study. PAW was produced by subjecting water to argon gas for 0, 30, 60, 120, and 180 s (PAW-0, PAW-30, PAW-60, PAW-120, PAW-180). Plasma treatment significantly increased pH, oxidation reduction potential, hydrogen peroxide, nitrite, nitrate, and alkalinity, particularly at PAW-120 and PAW-180. SDWF had significantly higher SMS/Kieffer dough and gluten extensibility values than PAW-0, correlated with plasma application time. SMS/Chen-Hoseney dough stickiness increased at PAW-30 and PAW-60 and decreased at PAW-180. PAW led to a reduction in wet and dry gluten and water-binding capacity but remarkably increased the gluten index. The protein, total phenolics, loaf volume, crust and crumb L∗ and b∗ showed an increase, while the moisture, water activity, and antioxidant activity of SDWF-breads (SDWB) demonstrated a decrease with the usage of PAW. The hardness and adhesiveness of the SDWB decreased significantly at PAW-180. The SEM images of SDWB revealed the most compelling result in PAW-180, where starch particles were uniformly distributed, suggesting a well-developed gluten network. Fourier Transform Infrared Spectroscopy (FTIR) results indicated that PAW was most effective at PAW-180. Consequently, we propose that a 180-s application of argon plasma to water may enhance the rheological properties of SDWF, thus improving processing efficiency and the quality of SDWB.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104199"},"PeriodicalIF":3.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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