Journal of Cereal Science最新文献

{"title":"Improvement of the textural properties of brown rice by magnetic field-assisted germination","authors":"Caiwen Chen ,&nbsp;Enbo Xu ,&nbsp;Pei Wang ,&nbsp;Shangyuan Sang ,&nbsp;Yongbin Han ,&nbsp;Dandan Li","doi":"10.1016/j.jcs.2025.104178","DOIUrl":"10.1016/j.jcs.2025.104178","url":null,"abstract":"<div><div>This study aimed to improve the texture of brown rice by magnetic field-assisted germination. Brown rice was germinated using magnetic field in the absence/presence of exogenous γ-aminobutyric acid, with subsequent monitoring of changes in rice texture, basic component contents, and the structure, physicochemical properties, and interactions of starch, protein, and fiber. Results indicated that the hardness of cooked brown rice decreased by 12.3 %–20.9 %, while the stickiness increased by 7.7 %–23.1 % after germination. The limited decomposition of starch during germination did not fully explain the significant changes in germinated brown rice texture; instead, alterations in dietary fiber-starch and protein-starch interactions likely played a more significant role. Changes in structure of protein, dietary fiber, and starch during germination largely reduced pasting viscosities of brown rice flour, thereby substantially enhancing the texture of cooked rice. Magnetic field improved the germination by activating hydrolases, thus showing more significant impact on the content and interactions of basic component and resulting in more enhancement of brown rice texture. Overall, this study suggested that magnetic field could be an efficient method for improving germinated brown rice texture, which provide theoretical and technical guidance for the development of high-quality brown rice products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104178"},"PeriodicalIF":3.9,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microstructural evolution of wheat kernels during germination: a multi-scale approach","authors":"Isanka Gimhani ,&nbsp;Nicola Gasparre ,&nbsp;Jitendra Paliwal ,&nbsp;Cristina M. Rosell","doi":"10.1016/j.jcs.2025.104184","DOIUrl":"10.1016/j.jcs.2025.104184","url":null,"abstract":"<div><div>Wheat is one of the most extensively cultivated cereals, with its pre-harvest quality being critical for subsequent food production. In-field sprouting, triggered by sudden climatic changes, alpha-amylase levels in wheat rise, negatively impacting its quality. This study aims to examine germination progression at the microstructural level. Canadian Western Red Spring (CWRS) wheat was germinated under controlled germination conditions for 6, 12, 18, 24, and 36 h. Alpha-amylase activity, the Falling Number, bulk density, starch crystallinity and microstructural analysis by X-ray micro-computed tomography (micro-CT) and scanning electron microscopy (SEM) were measured. The decline in the Falling Number and the rise in alpha-amylase activity confirmed the progress of germination. Bulk density significantly (<em>p</em> &lt; 0.05) decreased in the germinated kernels, whereas porosity significantly (<em>p</em> &lt; 0.05) increased after 24-h germination. X-ray micro-CT and SEM images showed considerable structural changes at 36 h of germination. Although no significant differences in the cross-sectional area were observed across the kernels as germination progressed, pores were detected in the kernel crease after 36 h. Likewise, the 36-h germinated sample showed a significantly thicker outer layer in the apical region of the kernel, likely due to the detachment of the outer layer. Notable changes in starch and protein structures were observed after 18 h, while starch crystallinity increased throughout germination. Overall, the results indicate that germination-induced alpha-amylase activity significantly impacts the microstructure of wheat kernels, particularly by increasing the outer layer thickness at the apical part of the kernel.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104184"},"PeriodicalIF":3.9,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of egg white on the structure and properties of starch in wheat noodles","authors":"Jinyi Xu ,&nbsp;Shangyuan Sang ,&nbsp;Jinye Zhang ,&nbsp;Jiali Xing ,&nbsp;Rong He ,&nbsp;Fuxing Xu ,&nbsp;Guanghui Fang ,&nbsp;Dan Ouyang ,&nbsp;Ying Wan ,&nbsp;Xiaohu Luo","doi":"10.1016/j.jcs.2025.104182","DOIUrl":"10.1016/j.jcs.2025.104182","url":null,"abstract":"<div><div>In this study, the cooking and textural properties of the noodles prepared with whole egg, egg white, and yolk were evaluated firstly. The results showed that the addition of egg white improved the cooking quality of the noodles more significantly compared to that of whole egg and yolk. And the microstructure analysis showed that noodles made with 3.12 % egg white powder (EWP) had smoother surface and denser network structure. Moreover, the EWP strengthened network structure not only limited the leaching out of the amylose but trapped large starch particles. Besides, the rheological and starch structure analysis confirmed the EWP-enhanced network limited the pasting of starch to reduce its viscosity and decreased the crystallinity of starch. This study analyses the mechanism of protein addition on the improvement of cooking properties of noodles based on starch structural changes, which will provide new perspectives on the preparation of noodles with designed properties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104182"},"PeriodicalIF":3.9,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143791065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improvement of rice bread by the addition of chickpea aquafaba","authors":"Ana Ligia Vargas ,&nbsp;Noriaki Aoki ,&nbsp;Daisuke Nei ,&nbsp;Tetsuya Araki","doi":"10.1016/j.jcs.2025.104183","DOIUrl":"10.1016/j.jcs.2025.104183","url":null,"abstract":"<div><div>Despite current interests and trends, gluten-free breads such as rice breads cannot achieve the same loaf volumes and desirable textural characteristics as their wheat counterparts. Aquafaba (AQ), protein-rich wastewater from cooking legumes, with chickpeas being the most widely studied, shows promise for enhancing bakery product quality as a novel clean ingredient. Rice bread was prepared using four rice varieties chosen due to their varying amylose contents: Hoshiyutaka (HO), Mizuhochikara (MZ), Hinohikari (HI), and Milky Queen (MQ). In the bread formulation, water was substituted with aquafaba foam at 0 %, 50 %, and 100 % (w/w). Aquafaba application increased the loaf volume in samples made from HI, MZ, and HO. No differences were detected for MQ samples. With the increase in the AQ percentage, bread samples exhibited a more open crumb structure, characterized by larger cells. HO, MZ, and HI samples with AQ substitution showed significantly lower hardness values throughout the 3 days analyzed. Higher amylose cultivars showed larger hardness differences with the application of AQ. Not all samples displayed significant differences between 50 % and 100 % AQ. In conclusion, AQ can positively impact rice bread's loaf volume and textural characteristics even with a 50 % substitution.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104183"},"PeriodicalIF":3.9,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of grain properties and extraction methods on the functional, antioxidant, and structural behaviors of arabinoxylan from sorghum cultivars","authors":"Govindarasu Priyanga ,&nbsp;Arun Prasath Venugopal ,&nbsp;Habyarimana Ephrem ,&nbsp;Perraulta Lavanya ,&nbsp;Abhipriya Patra ,&nbsp;Jaymina Murdamootoo ,&nbsp;Narayanasamy Sangeetha","doi":"10.1016/j.jcs.2025.104175","DOIUrl":"10.1016/j.jcs.2025.104175","url":null,"abstract":"<div><div>The arabinoxylan (Ax) from the sorghum cultivars, namely Parbhani Moti (PM), Parbhani Sakthi (PS), and ICSV15021, were assessed for their functional, antioxidant and structural properties of Ax, and the physical properties of these sorghum grains. This research aimed to 1) Extract the functional components of the sorghum cultivars. 2) Evaluate the effect of grain properties and extraction techniques on Ax's functional, antioxidant, and structural properties. 3) Optimize the extraction method for applications in food and biological industries. The techniques adopted in this study are autoclave extraction (AU), enzymatic-assisted alkaline extraction (AK), and ultrasound extraction (U). The highest percent yield of arabinoxylan is 21.1 % by ultrasonic extracted Ax. The highest water and oil absorption capacity, swelling, and solubility were observed in the U-extracted Ax of all three cultivars. The SEM study showed that the U-extracted ax has a highly porous structure, and the destructed surface was recorded in the AK-extracted Ax. XRD spectrum (19.76–22.13°) signifies the amorphous nature of arabinoxylan from all the extractions. FTIR spectra showed the variation in the peaks of 3028–3635 cm⁻¹, 2765-2991 cm⁻¹, 1199-1487 cm⁻¹, and 875-1176 cm⁻¹ in all extractions. It shows the -OH stretch and C-O stretching vibrations of Ax. The particle size of Ax is in the range of 786.4–3138 d nm. The zeta potential analysis revealed that Ax is an anionic polysaccharide. The results obtained from the present study can be used for food and biological applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104175"},"PeriodicalIF":3.9,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing processing sequences in combined techniques for rice starch modification: A mini review of current understanding","authors":"Jingxian An ,&nbsp;Zhipeng Zhang ,&nbsp;Yuan Yao","doi":"10.1016/j.jcs.2025.104179","DOIUrl":"10.1016/j.jcs.2025.104179","url":null,"abstract":"<div><div>Rice starch modification has gained significant attention due to its widespread applications in food industries. Despite its advantages including hypoallergenic properties, fine particle size, neutral taste, and bright white color, native rice starch faces critical limitations such as poor water solubility, high sensitivity to shear forces, and inability to withstand high temperatures. While diverse single modification methods have been developed, they often face challenges including high energy costs, time-consuming processes, and limited modification effects, particularly due to rice starch's inherently stable A-type crystalline structure. This review systematically examines how strategically combining multiple processing techniques can overcome these limitations through synergistic effects. The paper analyzes the rationale, optimal processing sequences, and applications of combined food processing techniques for various rice-based products and materials. Chemical modifications and mechanical-assisted treatments (pulsed electric field, ultrasound) typically serve as effective pretreatments, with citric acid showing the highest effectiveness among acid modifications. PEF pretreatment is specifically combined with enzymatic hydrolysis to overcome inefficiencies in modifying high-amylose rice, while ultrasound treatment creates porous structures and is preferentially applied to brown rice to improve sensory attributes and reduce cooking time. Traditional thermal treatments (annealing, heat-moisture, dry heat) and innovative methods (microwave, infrared radiation) demonstrate varying effectiveness based on rice amylose content, with greater success in modifying low-amylose varieties. Notably, infrared radiation shows high potential for modifying pigmented rice while preserving bioactive compounds. Novel approaches including 3D printing and high-pressure homogenization are also explored. Cold plasma treatment emerges as particularly promising for industrial-scale, eco-friendly starch modification. The review addresses key implementation challenges, particularly raw material variability and processing parameter optimization, proposing data-driven solutions for standardizing production processes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104179"},"PeriodicalIF":3.9,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143848638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The anti-inflammatory and anti-cancer effects of tartary buckwheat sprouts in lipopolysaccharide-stimulated macrophage (RAW264.7) cells and lung (H1975) cells","authors":"Tseng-Hsing Wang ,&nbsp;Chi-Hsein Chao ,&nbsp;Mei-Kuang Lu","doi":"10.1016/j.jcs.2025.104180","DOIUrl":"10.1016/j.jcs.2025.104180","url":null,"abstract":"<div><div>Tartary buckwheat (<em>Fagopyrum tataricum</em>), known for its resilience and higher levels of bioactive compounds particularly rutin, is a group of pseudocereals of the genus <em>Fagopyrum</em> in the <em>Polygonaceae</em> family. During germination, enzymatic activity in tartary buckwheat sprouts converts bound forms of flavonoids (like rutinosides) into free rutin, and increases its bioavailability. Rutin is a versatile flavonoid with broad-spectrum benefits for cardiovascular, metabolic, neurological, and immune health. Tartary buckwheat sprouts are a potent natural source of rutin, leveraged for their enhanced bioactive profile through germination. This positions them as a valuable functional food, with research continuing to explore optimal cultivation and processing methods to maximize health benefits. Obtaining sprouts rather than grains has the advantages of life cycle shortening and being eco-friendly during cultivation. The methanolic extract of tartary buckwheat sprouts (MESP) was prepared and compared with MES (methanolic extract of tartary buckwheat seeds) to explore its bioactivities. The results show that the content of rutin can reach 32 mg/g dry weight. In LPS-exposed to RAW264.7 macrophages, MESP inhibits the transforming growth factor β (TGFβ), IL-1β, and IL-6 release. MESP exhibited higher anti-inflammatory potential than that of MES. We firstly demonstrated that its suppression was manipulated via AKT/p-38/TGFRII signaling. MESP impaired the growth of H1975 lung cancer cells. Its inhibition was through FAK/AKT/ERK34 signaling. The facts of tartary buckwheat sprouts possessing dual functions of anti-inflammatory and anti-cancer activities suggested tartary buckwheat sprouts are a valuable source to be of functional food.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104180"},"PeriodicalIF":3.9,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing drying efficiency and physicochemical & antioxidant properties of germinated brown rice through microwave incorporation","authors":"Xiaoyu Tie ,&nbsp;Nannan An ,&nbsp;Da Huo ,&nbsp;Lina Wan ,&nbsp;Dong Li ,&nbsp;Dan Zhao ,&nbsp;Lijun Wang ,&nbsp;Yong Wang","doi":"10.1016/j.jcs.2025.104172","DOIUrl":"10.1016/j.jcs.2025.104172","url":null,"abstract":"<div><div>This study investigates the effects of hot air drying (HAD), microwave drying (MD) and hot air microwave rolling-bed drying (HAMRD) on the drying quality of germinated brown rice (GBR) using freeze-drying (FD) as a control. Our findings revealed that MD and HAMRD further shortened drying time by over 40 % and 71 % compared to HAD, respectively. The effective water diffusion coefficient (<em>D</em>_<em>eff</em>) and water activity (<em>a</em>_<em>w</em>) of HAMRD were in the range of 8.56 × 10⁻¹⁰-1.29 × 10⁻⁹ m²/s and 0.31–0.33, respectively. MD0.8W/g owned the lowest Δ<em>E</em> value (1.87) among all samples. Temperature increase and microwave radiation decreased the relative crystallinity of starch, but enhanced the gelatinization degree. The lowest hardness (106.57 N) and cohesiveness (0.11), highest adhesion (20.71 N) and chewiness (9.73 N) were observed in HAMRD 70 °C. The average content of protein, total phenols, and total flavonoids in HAMRD were 111.32 μg/g, 6.73 mg/g, and 4.11 mg/g, respectively. The average antioxidant capacities of DPPH and ABTS in HAMRD were 16.87 μmol TE/g DW and 11.32 μmol TE/g DW, respectively. Compared with the other three drying methods, HAMRD is a more efficient and promising alternative for drying GBR, balancing quality preservation and drying time.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104172"},"PeriodicalIF":3.9,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition","authors":"Hui Liu ,&nbsp;Xiao-Hong Sun ,&nbsp;Ke-Xue Zhu ,&nbsp;Xiao-Na Guo","doi":"10.1016/j.jcs.2025.104177","DOIUrl":"10.1016/j.jcs.2025.104177","url":null,"abstract":"<div><div>The relationship between large-magnitude dough extensibility with gluten molecular interactions and subunit compositions were studied. Dough extensibility, a critical property for Lamian making, was achieved by adding sodium metabisulfite (SMBS) and improved by decreasing the pH level (6.3), which was indicated by the decrease in tensile force and increase in tensile distance. However, the loss of dough extensibility was induced by the prolonged resting time, which was more pronounced for doughs at low SMBS addition (0.005 %) and high pH value (10.8 and 13.0). Changes in the intermolecular forces and gluten subunits were associated with the loss of dough extensibility, accompanied with a fragmented gluten network. As the resting time increased, doughs at low SMBS addition and high pH showed decreases in free sulfhydryl groups and sodium dodecyl sulphate-extractable protein (SDS-EP) and increases in disulfide bonds. Increasing ionic bonds at high alkaline pH also contributed to high tensile stress and low tensile strain. The extractability of gliadin and D-low-molecular-weight glutenin subunits decreased at high pH value. Optimal level of disulfide and hydrogen bonds along with an appropriate gluten subunit distribution would play a constructive role in improving the large-magnitude dough extensibility.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104177"},"PeriodicalIF":3.9,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Status of processing, nutritional and edible properties of rice after various degree of milling of brown rice","authors":"Lele Lu ,&nbsp;Qin Shen ,&nbsp;Shibo Yu ,&nbsp;Zhenjiang Li ,&nbsp;Yanchun Wu ,&nbsp;Jiaxin Liang ,&nbsp;Lijuan Liu ,&nbsp;Lidong Wang ,&nbsp;Changyuan Wang","doi":"10.1016/j.jcs.2025.104176","DOIUrl":"10.1016/j.jcs.2025.104176","url":null,"abstract":"<div><div>This study examined the effect of bran degree (BD) ranging from to 0–10 % on the structural features, processing characteristics and edible quality of the Daohuaxiang paddy variety (Japonica variety). The results demonstrated that as BD decreased, the aleurone layer was destroyed, and the aleurone grains (AG) were flowed out and accumulated on the rice surface. With a decrease in BD, the defective kernels decreased from 33.15 % to 1.00 %, the yellow-colored kernels decreased from 4.50 % to 0.05 %, the fat, protein and fiber contents were reduced by 88.04 %, 15.54 % and 34.48 %, respectively. However, when BD was maintained at 5–10 %, the change in the whole kernels and broken kernels was not significant. When BD ranged from 0 to 7 %, the hardness and cohesiveness of cooked rice exhibited no significant difference, but elasticity and chewiness demonstrated different trends. The taste value of uncooked rice peaked at 4 % BD, whereas the decline in the taste value of cooked rice was more gradual between 2 and 6 % BD. These findings suggest that it is feasible to enhance the nutritional value and improve edible quality by controlling BD, which can provide theoretical support for the production of high value-added rice and reasonably well-milled rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104176"},"PeriodicalIF":3.9,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783428","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}