Journal of Cereal Science最新文献_第4页

Effects of zinc fortification on nutrients, antioxidant activities, and flavor compounds in germinated brown rice 强化锌对发芽糙米营养成分、抗氧化活性和风味化合物的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-24 DOI: 10.1016/j.jcs.2026.104373

Yun Lu , Yutang He , Xinxin Zhou , Yujia Li , Chunfang Ma , Meilin Zhang , Zhuoyu Wang , He Liu

{"title":"Effects of zinc fortification on nutrients, antioxidant activities, and flavor compounds in germinated brown rice","authors":"Yun Lu , Yutang He , Xinxin Zhou , Yujia Li , Chunfang Ma , Meilin Zhang , Zhuoyu Wang , He Liu","doi":"10.1016/j.jcs.2026.104373","DOIUrl":"10.1016/j.jcs.2026.104373","url":null,"abstract":"<div><div>This study aims to investigate the effects of zinc-fortified germination on gamma-aminobutyric acid (GABA) content, zinc concentration, antioxidant activities, and flavor characteristics in brown rice (BR). Germination was conducted at 30 °C for 28 h using a 30 mg/L zinc sulfate solution. Germinated brown rice (GBR) was selected as the control sample for determining all parameters. Combining germination with zinc fortification in BR enhanced GABA content and zinc accumulation, reaching their peak around 28 and 34 h of germination, respectively. Antioxidant assays evaluated potential health benefits. Compared to conventional germination, zinc-fortified germination significantly increased the antioxidant activities of BR as germination time increased. Volatile compounds were compared in BR, GBR, and zinc-fortified germination brown rice (Zn-GBR). Among the 20 volatile compounds identified, 8 showed significant differences. The combined germination and zinc fortification treatment effectively reduced the content of volatile organic compounds (VOCs) that contribute to undesirable flavors. Germination significantly increased two ketone compounds in BR, while zinc fortification added sweet, nutty, caramel, and fruity-like aromas. The results in this study indicated that combined germination and zinc fortification could effectively increase the GABA content, zinc accumulation, and antioxidant activities. It would be a promising method to enhance the flavor of BR.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104373"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074333","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 mung bean addition on quality and starch anti-digestion mechanism of oat noodles 绿豆添加对燕麦面品质及淀粉抗消化机理的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.jcs.2026.104387

Rui-xian Shang , Wei-feng Zhang , Zi-hao Tu , Xiu-juan Ren , Yan-xia An , Gui-Hong Yin , Jian Zhang , Yang Zhao

{"title":"Effects of mung bean addition on quality and starch anti-digestion mechanism of oat noodles","authors":"Rui-xian Shang , Wei-feng Zhang , Zi-hao Tu , Xiu-juan Ren , Yan-xia An , Gui-Hong Yin , Jian Zhang , Yang Zhao","doi":"10.1016/j.jcs.2026.104387","DOIUrl":"10.1016/j.jcs.2026.104387","url":null,"abstract":"<div><h3>Background</h3><div>The development of high-quality oat noodles faces challenges such as structural weakness, high cooking loss, and undesirable texture due to the lack of gluten.</div></div><div><h3>Methods</h3><div>This study investigated the effects of adding different amounts of mung bean powder (0–25%) on the <em>in vitro</em> anti-digestion characteristics, microstructures, and starch properties of oat noodles.</div></div><div><h3>Results</h3><div>The results showed that as the mung bean powder addition increased, the GI values of cooked noodles decreased, reaching a minimum at 20% addition. This level was approximately 8 units lower than the control group, while the resistant starch content increased by 6.56%. Analysis of starch structural characteristics revealed that at 20% mung bean powder addition, the starch in the noodles exhibited the lowest hydrogen bond strength and order degree, but the highest double helicity and crystallinity. Furthermore, the primary influencing factors varied with the addition levels. Microstructure analysis revealed that the distribution of polysaccharides within the noodles became more uniform, reaching its peak uniformity at a 20% addition.</div></div><div><h3>Conclusion</h3><div>Polysaccharides penetrated the gluten network and cross-linked with it, hindering thermochemical reactions and thereby enhancing anti-digestive properties. The dominant influencing factors were lipids at 5% addition, resistant starch at 10–20% addition, and polysaccharides at 25% addition.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104387"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397833","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

Microwave treatment enhances brown rice edible quality: Deciphering moisture content-driven modulation of microstructure, moisture distribution and starch properties 微波处理提高糙米的食用品质：解读水分含量驱动的微观结构、水分分布和淀粉性质的调节

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-01 DOI: 10.1016/j.jcs.2026.104384

Yang Yu , Jiayu Zhang , Dan Ouyang , Rong He , Kai Huang , Shangyuan Sang , Yanan Liu , Jiali Xing , Ying Wan , Xiaohu Luo

{"title":"Microwave treatment enhances brown rice edible quality: Deciphering moisture content-driven modulation of microstructure, moisture distribution and starch properties","authors":"Yang Yu , Jiayu Zhang , Dan Ouyang , Rong He , Kai Huang , Shangyuan Sang , Yanan Liu , Jiali Xing , Ying Wan , Xiaohu Luo","doi":"10.1016/j.jcs.2026.104384","DOIUrl":"10.1016/j.jcs.2026.104384","url":null,"abstract":"<div><div>This study investigated the effects of microwave treatment on brown rice (BR) with initial moisture contents of 13%, 15%, and 17%, focusing on cooking quality, moisture distribution, and starch physicochemical properties. Microwave processing reduced the moisture content of BR by 0.93%, 1.12%, and 1.16% and elevated its fissure rate to 10%. For BR with high initial moisture content, post-treatment formation of more micro-pores and gaps on the surface and cross-section enhanced water absorption capacity, strengthened internal moisture binding, shortened optimal cooking time (from 54.67 min to 45.67 min). Besides, higher initial moisture content combined with increased microwave energy significantly reduced the hardness of the cooked rice, and improved its sensory performance. Microwave treatment increased starch relative crystallinity and short-range order, which correlated with higher amylose content. Notably, BR with high initial moisture content exhibited greater microwave sensitivity, showing higher post-treatment amylose content than counterparts with low initial moisture content. Differential scanning calorimetry analysis revealed that starch gelatinization enthalpy decreased with increasing microwave intensity and BR initial moisture content. Collectively, the synergistic effect of microwave treatment and high initial moisture content in improving BR's eating quality provides a theoretical basis for optimizing the processing technology of high-quality BR.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104384"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397835","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

A comparative analysis of the properties of doughs prepared by liquid and firm fermentation with a co-culture of Acetobacter tropicalis A3 and Saccharomyces cerevisiae Y10 热带醋酸杆菌A3和酿酒酵母菌Y10共培养液体发酵和坚固发酵面团的特性比较分析

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jcs.2026.104399

Yanxing Wei , Yan Liu , Zongwu Zhang , Huiying Sha , Haifeng Li , Zhijian Li

{"title":"A comparative analysis of the properties of doughs prepared by liquid and firm fermentation with a co-culture of Acetobacter tropicalis A3 and Saccharomyces cerevisiae Y10","authors":"Yanxing Wei , Yan Liu , Zongwu Zhang , Huiying Sha , Haifeng Li , Zhijian Li","doi":"10.1016/j.jcs.2026.104399","DOIUrl":"10.1016/j.jcs.2026.104399","url":null,"abstract":"<div><div>In view of the benefits of liquid dough fermentation and the positive impact of acetic acid bacteria (AAB) on the production of fermented goods, this study examined the properties of final doughs produced by liquid fermentation (FDL) using a mixture of <em>Acetobacter tropicalis</em> A3 and <em>Saccharomyces cerevisiae</em> Y10, and compared them with doughs produced by firm fermentation (FDF). The FDL dough had a higher microbial count, acidity level, reducing sugar content, protease and amylase activity, while a significantly altered gluten network and lower gluten index compared with FDF. The untargeted metabolomics analysis revealed that amino acids, peptides, and their analogues accounted for over 18% of the 179 differential metabolites found in the FDL and FDF doughs. Peptides accounted for more than 30% of the top 30 differential metabolites and were significantly positively associated with protease activity, but negatively correlated with gluten index and pH, suggesting a key role of protease for the gluten network and metabolomic profile between FDL and FDF dough. FDL exhibited increased peak and final viscosity, as well as decreased CO<sub>2</sub> production and bound water (<em>T</em><sub>21</sub>) relaxation time. These results enhance our understanding of the potential applications of <em>A</em>. <em>tropicalis</em> and <em>S</em>. <em>cerevisiae</em> in liquid dough fermentation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104399"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398359","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

Visualizing bolus development using hyperspectral imaging: Effects of buckwheat substitution on the oral processing of Chinese steamed bread 利用高光谱成像技术可视化丸体发育：荞麦替代对中国馒头口腔加工的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.jcs.2026.104411

Xiaoyu Tian, Qin Fang, Hui Dong, Xiaorui Zhang, Joshua Harrington Aheto, Junwen Bai

{"title":"Visualizing bolus development using hyperspectral imaging: Effects of buckwheat substitution on the oral processing of Chinese steamed bread","authors":"Xiaoyu Tian, Qin Fang, Hui Dong, Xiaorui Zhang, Joshua Harrington Aheto, Junwen Bai","doi":"10.1016/j.jcs.2026.104411","DOIUrl":"10.1016/j.jcs.2026.104411","url":null,"abstract":"<div><div>This study investigated the effects of different buckwheat substitution levels (M0: 0%, M10: 10%, M20: 20%, and M30: 30%) on the compositional characteristics and textural perception of Chinese steamed bread (CSB) during oral processing. Hyperspectral imaging (HSI) combined with chemometric models was employed to quantitatively predict and visualize the spatial distribution of moisture content (MC), reducing sugars (RS), hardness, and springiness. Confocal laser scanning microscopy (CLSM) was used to reveal microstructural changes. The results showed that high buckwheat incorporation (M30) impeded moisture migration and reduced sugar release due to fiber-induced structural heterogeneity, leading to an uneven moisture distribution. Buckwheat addition significantly increased hardness and decreased springiness, with M20 and M30 samples retaining rigid regions even at the swallowing stage. CLSM revealed that buckwheat disrupted gluten continuity, forming a persistent fiber network that hindered bolus disintegration and led to coarse, heterogeneous structures. This study demonstrates that HSI is an effective tool for monitoring oral processing dynamics and provides insights for improving the sensory quality of coarse-grain CSB.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104411"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398366","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 steeping duration on nutritional properties, flavor, and starch digestive characteristics of quinoa-wheat composite bread 浸泡时间对藜麦-小麦复合面包营养特性、风味及淀粉消化特性的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-19 DOI: 10.1016/j.jcs.2026.104372

Ziyuan Guo , Xiaoqing Deng , Xinxin Xiao , Minzi Tang

{"title":"Effect of steeping duration on nutritional properties, flavor, and starch digestive characteristics of quinoa-wheat composite bread","authors":"Ziyuan Guo , Xiaoqing Deng , Xinxin Xiao , Minzi Tang","doi":"10.1016/j.jcs.2026.104372","DOIUrl":"10.1016/j.jcs.2026.104372","url":null,"abstract":"<div><div>Whole wheat grains have gained significant market value owing to growing consumer demand for healthy diets. This study explored the effect of steeping treatment on quinoa bread production. The purpose was to both increase utilization of quinoa seeds and improve the quality of bread. Quinoa seeds were steeped for 0, 20, 40, and 60 min with other excipients and used to produce quinoa bread. This was tested for organoleptics, texture, color, nutrients, flavor substances, and in vitro starch digestibility. The results showed that steeping had no significant impact on macronutrient content but influenced color parameters and texture. Starch digestibility was affected, with increased rapidly digestible starch (RDS) and decreased resistant starch (RS) following extended steeping, though quinoa bread still exhibited a lower glycemic index (GI) than wheat bread. Volatile compound analysis revealed enhanced fruity and grassy aromas after steeping, significantly improving sensory scores. Steeping for 40 min yielded the best overall quality, effectively reducing bitterness while maintaining nutritional value and producing a desirable aroma and texture. Therefore, longer steeping duration can effectively improve the sensory quality, flavor, and nutritional characteristics of quinoa bread.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104372"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synergistic effects of germination and lactic acid bacteria fermentation on bioactive components and in vitro physiological activities of highland barley 发芽与乳酸菌发酵对青稞生物活性成分及体外生理活性的协同效应

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-10 DOI: 10.1016/j.jcs.2026.104401

Jinghui Zhu , Hui Qin , Yu Zhang , Diru Liu

{"title":"Synergistic effects of germination and lactic acid bacteria fermentation on bioactive components and in vitro physiological activities of highland barley","authors":"Jinghui Zhu , Hui Qin , Yu Zhang , Diru Liu","doi":"10.1016/j.jcs.2026.104401","DOIUrl":"10.1016/j.jcs.2026.104401","url":null,"abstract":"<div><div>Processing methods modulate bioactive components in highland barley, including β-glucan, polyphenols, and γ-aminobutyric acid (GABA), influencing regulation of glucose and lipid metabolism. This study employed a germination-fermentation strategy, where highland barley was germinated (25 °C, 24 h), freeze-dried, ground, and fermented with a mixed lactic acid bacteria starter culture at 40 °C for 5 h, with dynamic changes in bioactive components and <em>in vitro</em> antioxidant, hypoglycemic, and hypolipidemic activities tracked during 28-day storage at 4 °C. Total phenols, total flavonoids, and GABA reached peak concentrations of 0.250 ± 0.01, 0.220 ± 0.03, and 0.720 ± 0.08 mg/mL during storage, respectively. Optimal antioxidant efficacy occurred at storage days 14–21 (1.00–1.11 times vitamin C equivalent), with a DPPH scavenging capacity of 98.5 ± 0.02% and a ferric reducing antioxidant power of 1.13 ± 0.07 mmol/L. The hypoglycemic and hypolipidemic efficacy peaked at day 14, achieving an α-glucosidase inhibitory capacity of 93.85 ± 0.93% and an α-amylase inhibition rate of 87.28 ± 1.92% (1.10–1.11 times acarbose equivalent), whereas hypolipidemic efficacy (1.05–1.13 times cholestyramine equivalent) manifested as a cholesterol esterase inhibitory capacity of 89.11 ± 1.99%, a pancreatic lipase inhibition rate of 87.77 ± 2.4%, and bile acid binding capacities of 96.5 ± 0.49% (sodium taurocholate), 88.46 ± 1.24% (sodium glycocholate) and 89.28 ± 1.49% (sodium cholate). Untargeted plant metabolomics identified germination-induced increases in amino acids and their derivatives (e.g., L-phenylalaninol), as well as alkaloids (e.g., N-cinnamoylserotonin), whereas flavonoids (e.g., phellatin) critically influenced physiological activities during storage. Thus, germination-fermentation demonstrates functional food development potential.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104401"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381608","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 sugar alcohol combined moist heat treatment on the physicochemical properties of glutinous rice flour 糖醇复合湿热处理对糯米粉理化性质的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.jcs.2026.104404

Jinling Li , Ning Zhang , Chuyun Wan , Zhan Wang , Cheng Guo , Weiping Jin , Wangyang Shen , Guoyan Yang

{"title":"Effect of sugar alcohol combined moist heat treatment on the physicochemical properties of glutinous rice flour","authors":"Jinling Li , Ning Zhang , Chuyun Wan , Zhan Wang , Cheng Guo , Weiping Jin , Wangyang Shen , Guoyan Yang","doi":"10.1016/j.jcs.2026.104404","DOIUrl":"10.1016/j.jcs.2026.104404","url":null,"abstract":"<div><div>The effects of three kinds of sugar alcohols (xylitol, lacttol and erythritol) composited moist heat treatment on the thermosolubility, thermodynamic, gelatinization, rheology, crystallinity, digestion and microstructure of glutinous rice flour were investigated. After adding sugar alcohol, swelling power, solubility, gelatinization enthalpy and viscosity, disintegration and retrogradation value, gel elasticity, long-term orderliness, resistant starch and strongly bound water content, and layer thickness of gel micro lamellar structure of glutinous rice flour significantly increased. Under the synergistic effect of sugar alcohol and moist heat treatment, the swelling power and solubility of glutinous rice flour was significantly lower than that of sugar alcohol and glutinous rice flour mixed system while the peak gelatinization viscosity, disintegration and recovery value and gel hardness were significantly higher than those of sugar alcohol and glutinous rice flour mixed system. The elasticity and consistency coefficient of gel were significantly lower than those of sugar alcohol and glutinous rice flour mixed system. The combine of moist heat treatment and sugar alcohol can cooperate to enhance the thermodynamic properties, gelatinization properties, rheological properties and microstructure of glutinous rice flour to different degrees, and provide a reference for the quality improvement of glutinous rice flour and the development of glutinous rice flour products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104404"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381699","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 thawing methods on the physicochemical and structural properties of frozen quinoa dough 不同解冻方式对冷冻藜麦面团理化及结构特性的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.jcs.2026.104391

Mengqi Jiao , Yingnan Liu , Baoshang Fu , Pengfei Jiang , Chengrong Wen , Libo Qi , Shan Shang

{"title":"Effects of different thawing methods on the physicochemical and structural properties of frozen quinoa dough","authors":"Mengqi Jiao , Yingnan Liu , Baoshang Fu , Pengfei Jiang , Chengrong Wen , Libo Qi , Shan Shang","doi":"10.1016/j.jcs.2026.104391","DOIUrl":"10.1016/j.jcs.2026.104391","url":null,"abstract":"<div><div>This study investigated the effects of different thawing methods (including ambient thawing, refrigerated thawing, hydrostatic thawing, ultrasonic thawing, and microwave thawing) on the rheological properties, fermentation performance, microstructure, and physicochemical changes of gluten proteins in quinoa frozen dough. Pearson correlation analysis demonstrated that the preservation of disulfide bonds was the primary factor affecting thawed dough quality, followed by starch crystallinity and crystal damage. Although refrigerator thawing required the longest processing time, its low heat transfer rate caused minimal damage to disulfide bonds, hydrogen bonds, and protein secondary structures. The scanning electron microscope revealed that refrigerated-thawed dough exhibited relatively intact starch granules uniformly embedded in a continuous gluten network. Among all thawing methods, refrigerated-thawed dough showed the lowest freezable water content. Moreover, the resulting bread displayed the highest specific volume, lowest hardness, and numerous uniformly sized pores, collectively contributing to optimal overall quality. Ultrasonic thawing also demonstrated favorable performance in preserving disulfide bonds and controlling freezable water content. In contrast, microwave thawing, despite being the fastest method, led to increased freezable water content, reduced fermentation capacity, deteriorated textural properties, and enhanced starch crystallinity, resulting in the poorest performance. This study revealed significant differences in the effects of the five thawing methods on quinoa frozen dough. These results demonstrate marked differences among thawing methods and provide mechanistic insight into thawing-induced quality changes in frozen quinoa dough, and provide direct guidance for selecting appropriate methods across different application scenarios, from household to industrial production.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104391"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397831","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

Inhibitory activity of dehulled adlay extrudate against ethanol-induced gastric mucosal injury and stability tests of active indicative components 脱壳延后挤出物对乙醇性胃黏膜损伤的抑制活性及活性指示成分的稳定性试验

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-20 DOI: 10.1016/j.jcs.2026.104414

Ming-Yi Lee , Shih-Min Hsia , Ching-I Lin , Yu-Chia Chang , Yi-Hsiang Liang , Lu-Chi Chan , Ju-Tsui Lin , Yi-Fen Chiang , Wei-Chih Sun , Cheng-Pei Chung

{"title":"Inhibitory activity of dehulled adlay extrudate against ethanol-induced gastric mucosal injury and stability tests of active indicative components","authors":"Ming-Yi Lee , Shih-Min Hsia , Ching-I Lin , Yu-Chia Chang , Yi-Hsiang Liang , Lu-Chi Chan , Ju-Tsui Lin , Yi-Fen Chiang , Wei-Chih Sun , Cheng-Pei Chung","doi":"10.1016/j.jcs.2026.104414","DOIUrl":"10.1016/j.jcs.2026.104414","url":null,"abstract":"<div><div>Non-<em>Helicobacter pylori</em>-associated gastric ulcers are increasingly prevalent worldwide and represent a significant health concern. The edible portion of adlay seeds (<em>Coix lachryma-jobi</em> L. var. <em>ma-yuen</em> Stapf), dehulled adlay (DA), consists of approximately 92% endosperm and 8% bran and is commonly processed into extrudates with low water activity and high storage stability. Adlay bran (AB) is particularly rich in dietary fiber, phytosterols, and phenolic compounds, which have been reported to exert gastroprotective effects. This study aimed to evaluate the protective effects of DA extrudate (DAE) against 50% ethanol-induced gastric ulcers <em>in vivo</em> and to investigate changes in proximate composition and bioactive components during storage. The results showed that a diet containing 20% DAE significantly reduced the gastric ulcer index (UI) in Wistar rats. The protective effects were associated with enhanced endogenous antioxidant defense, particularly through increased levels of non-protein sulfhydryl (NPSH) compounds such as glutathione. Stability evaluation demonstrated that dietary fiber and total triterpenoids remained stable throughout storage. Moreover, β-sitosterol and phenolic acids, including vanillic acid, <em>p</em>-coumaric acid, and ferulic acid, remained detectable after a 6-month accelerated storage stability test and may serve as potential indicator compounds for quality control of functional DAE products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104414"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398360","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