Journal of Cereal Science最新文献_第5页

The ultrastructure of the mature wheat grain after resin embedding, as observed using atomic force microscopy 用原子力显微镜观察树脂包埋后成熟小麦籽粒的超微结构

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.jcs.2026.104377

Cedric Gaillard

引用次数: 0

Effects of different alkaline compounds on the storage quality of fresh noodles 不同碱性化合物对鲜面贮藏品质的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-23 DOI: 10.1016/j.jcs.2026.104374

Xingyi Wu , Xuepan Qi , Fengfeng Wu , Xueming Xu , Dan Xu

{"title":"Effects of different alkaline compounds on the storage quality of fresh noodles","authors":"Xingyi Wu , Xuepan Qi , Fengfeng Wu , Xueming Xu , Dan Xu","doi":"10.1016/j.jcs.2026.104374","DOIUrl":"10.1016/j.jcs.2026.104374","url":null,"abstract":"<div><div>This study aimed to elucidate the mechanisms by which alkaline compounds influence the quality and structural properties of fresh noodles during storage. Alkaline compounds are traditionally used in Asian noodles to enhance elasticity and impart a characteristic flavor. To investigate the mechanisms underlying these effects, four alkaline compounds (sodium carbonate, sodium bicarbonate, sodium hydroxide, and calcium hydroxide) were separately incorporated into dough to examine the changes in the quality and composition of fresh noodles stored at 25 °C and 4 °C. The results showed that alkaline compounds could not inhibit bacterial growth but effectively inhibited mold growth, increased hardness and tensile strength, enhanced water absorption, and reduced cooking loss. Rapid Visco Analyzer results indicated that starch gelatinization was promoted, resulting in stronger pasting behavior in alkali-treated noodles. All alkali-treated samples showed increased sodium dodecyl sulfate–extractable protein levels. Free sulfhydryl (SH) group assays revealed that 0.3 % sodium carbonate, sodium bicarbonate, and 0.15 % sodium hydroxide facilitated disulfide bond cleavage, leading to higher free SH content. Confocal laser scanning microscopy further demonstrated that 0.3 % sodium carbonate, sodium bicarbonate, and 0.2 % calcium hydroxide produced a more continuous gluten network, allowing starch granules to integrate more effectively within the matrix. Overall, the findings highlight that alkaline compounds improve gluten structure by altering disulfide and non-disulfide covalent interactions, providing a theoretical basis for their application as functional additives to enhance texture and stability in the noodle industry.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104374"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074332","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

Preparation of sugarcane polyphenol-loaded rice starch by α-amylase and ultrasound: Effects on structure and in vitro digestion α-淀粉酶和超声法制备甘蔗多酚大米淀粉：对结构和体外消化的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jcs.2026.104400

Hanwen Hu , Shengjun Han , Chenxing Du , Kai Du , Wen Xiao , Liang Wu , Xuefei Yang , Zhi Zheng

{"title":"Preparation of sugarcane polyphenol-loaded rice starch by α-amylase and ultrasound: Effects on structure and in vitro digestion","authors":"Hanwen Hu , Shengjun Han , Chenxing Du , Kai Du , Wen Xiao , Liang Wu , Xuefei Yang , Zhi Zheng","doi":"10.1016/j.jcs.2026.104400","DOIUrl":"10.1016/j.jcs.2026.104400","url":null,"abstract":"<div><div>Consumption of starch-based foods can cause rapid blood glucose spikes, which can be mitigated through modification with sugarcane polyphenols (SP). This study employed α-amylase (ERS) and ultrasonication (U-RS) to treat rice starch, investigating the structure and digestive properties of the resulting SP-modified starch composites. The results demonstrated that the combined enzymatic and ultrasonic treatment significantly enhanced the loading capacity of rice starch for SP, reaching 53.1 mg/g—a 22.04% increase over the control. Structural characterization revealed that the co-treated complex, U-ERS-SP, displayed greater short-range molecular ordering based on Fourier-transform infrared (FT-IR) spectroscopy, along with the formation of V-type crystals and higher crystallinity according to X-ray diffraction (XRD). Nuclear magnetic resonance (NMR) further indicated a more organized helical arrangement. In vitro digestion tests showed a rise in resistant starch content from 26.77% to 56.77%, accompanied by a significant decrease in digestibility. These findings suggest the potential of this combined modification approach to develop tailored starch–polyphenol complexes for low-glycemic dietary applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104400"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381898","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

Non-destructive classification of rice varieties and mixtures using acoustic absorption spectroscopy and deep learning 利用声吸收光谱和深度学习对水稻品种和混合物进行无损分类

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-09 DOI: 10.1016/j.jcs.2026.104395

Majid Fathi Ghalemiri , Ali Maleki , Majid Lashgari , Ali Loghmani

{"title":"Non-destructive classification of rice varieties and mixtures using acoustic absorption spectroscopy and deep learning","authors":"Majid Fathi Ghalemiri , Ali Maleki , Majid Lashgari , Ali Loghmani","doi":"10.1016/j.jcs.2026.104395","DOIUrl":"10.1016/j.jcs.2026.104395","url":null,"abstract":"<div><div>The widespread issue of adulterating premium rice with cheaper or broken grains significantly diminishes both its nutritional quality and economic value. Traditional methods, such as visual inspection and near-infrared spectroscopy, often prove inadequate when classifying morphologically similar cultivars or analyzing large, bulk quantities. To overcome these limitations, this study introduces and validates a completely non-destructive acoustic methodology for the classification of five major commercial rice cultivars, Jasmine, Basmati, Hashemi, Lenjan, and Broken Lenjan and their intentional mixtures with a lower-grade rice, Anbarbo. We analyzed 1000 bulk samples across four adulteration levels (100, 85:15, 70:30, and 50:50) by measuring sound absorption coefficients (350–1895 Hz) using a four-microphone impedance tube. The raw spectra, following minimal preprocessing, were classified using a customized DeepSpectra convolutional neural network. The DeepSpectra model achieved a robust 84.0% overall accuracy and an F1-score of 0.81 on independent test data, markedly surpassing the performance of both PLS-DA (61%) and a shallow ANN (69%) on pure samples. Interestingly, mid-ratio mixtures (70:30 and 50:50) yielded the highest classification accuracies of 87–89%, which we attribute to the emergence of distinctive spectral signatures. This rapid (under 30 s per sample), low-cost technique is ideal for bulk analysis, providing substantial practical benefits for industrial quality control and verifying the authenticity of granular commodities like rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104395"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397494","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 microwave-stabilized rice aleurone layer flour (MSF) on gel properties of early-indica rice flour and semi-dried rice noodles in non-extruded and extruded systems 微波稳定米糊粉层粉（MSF）对早籼米粉和半干米粉在非挤压和挤压体系中凝胶特性的影响

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.2026.104378

Yakun Song , Qing Wang , Weiling Mo , Chunmin Guan , Fan Qiao , Jianhua Zhu , Wenhua Zhou , Qinlu Lin , Chun Liu

引用次数: 0

Impact of mixing pressure and temperature on dough and bread properties: A comparison between Verna wheat flour and refined type “0” bread flour 混合压力和温度对面团和面包性能的影响：Verna小麦粉与精制“0”型面包粉的比较

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.2026.104393

G. Angeloni , A. Spadi , A. Cappelli , F. Corti , C. Vizzo , L. Bruchi , A. Parenti , P. Masella

{"title":"Impact of mixing pressure and temperature on dough and bread properties: A comparison between Verna wheat flour and refined type “0” bread flour","authors":"G. Angeloni , A. Spadi , A. Cappelli , F. Corti , C. Vizzo , L. Bruchi , A. Parenti , P. Masella","doi":"10.1016/j.jcs.2026.104393","DOIUrl":"10.1016/j.jcs.2026.104393","url":null,"abstract":"<div><div>This study investigated the combined influence of mixing pressure (atmospheric vs. −0.4 bar vacuum) and temperature (25 °C vs. 5 °C) on the rheology, bread quality and crust morphology of two wheat flours differing in gluten strength: a refined Type “0” flour (W260) and an ancient Verna flour (W150). Doughs were characterized by alveograph tests, texture profile analysis (TPA), and image analysis of crumb and crust structure.</div><div>Low temperature mixing improved dough extensibility and swelling in both flours, demonstrating a consistent thermal effect on gluten development. Vacuum mixing selectively increased deformation energy in the strong flour but had negligible effects in Verna, confirming that pressure-based strengthening requires sufficient baseline gluten potential. In refined flour, vacuum mixing enhanced dough strength but reduced loaf height due to decreased gas nuclei, while low temperature promoted better expansion. Weak Verna doughs were largely insensitive to processing changes, remaining genotype bounded.</div><div>Overall, vacuum mixing emerged as a conditional lever—effective only above a gluten strength threshold (W ≥ 220–240)—whereas low-temperature mixing proved a robust, flour-independent optimization. These findings define a mechanistic “design rule” linking flour strength to process responsiveness, with practical implications for industrial breadmaking optimization.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104393"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397830","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

From grain to products: How processing technologies modulate bioactive compounds in triticale-based products 从谷物到产品：加工技术如何调节小黑麦基产品中的生物活性化合物

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.jcs.2026.104383

Agnieszka Makowska , Artur Szwengiel , Sylwia Chudy , Aleksander Siger

{"title":"From grain to products: How processing technologies modulate bioactive compounds in triticale-based products","authors":"Agnieszka Makowska , Artur Szwengiel , Sylwia Chudy , Aleksander Siger","doi":"10.1016/j.jcs.2026.104383","DOIUrl":"10.1016/j.jcs.2026.104383","url":null,"abstract":"<div><div>Triticale, a hybrid cereal combining wheat and rye characteristics, contains significant amounts of dietary fibre (13–16%), phenolic acids, and tocochromanols, yet remains underutilised for human consumption. This study investigated the effects of various technological processes (extrusion, sprouting, sourdough fermentation, baking, and pasta production) on selected bioactive compounds in two triticale cultivars (Leontino and Panteon). The content of total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF), arabinoxylans (WEAX, WUAX), fructans, free (FAs), conjugated (CAs), and bound (BAs) phenolic acids, and tocochromanols were determined using validated analytical methods.</div><div>Among the processes evaluated, pasta production induced the least pronounced changes in bioactive compound profiles. Extrusion increased SDF content by 30% while reducing fructans (28%), tocochromanols (>70%), CAs (40%), and BAs (13%). Sprouting significantly decreased CAs (67%) and BAs (30%) but increased tocochromanols (21%). Sourdough fermentation substantially reduced fructans (86%) and tocochromanols (26%) while increasing FAs and CAs (by 50% and 63%, respectively). Baking of sourdough bread further elevated FAs (57%) and CAs (23%) but decreased BAs (4%) and tocochromanols (72%). The findings demonstrate that triticale grain represents a valuable raw material for food production, offering not only desirable technological properties but also significant nutritional value through its bioactive compound profile. From this perspective, sourdough bread production emerges as the most appropriate processing technology for triticale utilization.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104383"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398185","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 the addition of soybean meal and transglutaminase on protein enrichment and quality attributes of wheat flour noodles 添加豆粕和谷氨酰胺转胺酶对小麦粉面条蛋白质富集及品质性状的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.jcs.2026.104412

Parushi Nargotra , Ciao-Yi Chen , Yi-Chen Lee , Chien-Chih Chiu , Hui-Min David Wang , Yung-Chuan Liu , Chia-Hung Kuo

{"title":"Effect of the addition of soybean meal and transglutaminase on protein enrichment and quality attributes of wheat flour noodles","authors":"Parushi Nargotra , Ciao-Yi Chen , Yi-Chen Lee , Chien-Chih Chiu , Hui-Min David Wang , Yung-Chuan Liu , Chia-Hung Kuo","doi":"10.1016/j.jcs.2026.104412","DOIUrl":"10.1016/j.jcs.2026.104412","url":null,"abstract":"<div><div>Protein deficiency has become an alarming issue among elderly and vegetarian populations owing to nutritional, financial, oral health, and physical well-being limitations. In this study, soybean meal (SM, 5-20%), a protein-rich byproduct of soybean oil processing, and transglutaminase (TGase) were added to high-gluten wheat flour to develop protein-rich noodles. The physical properties and chemical composition of the fortified noodles were analyzed. Noodles with 20% SM showed an increase in protein content (16.17% to 21.73%) and moisture content (36.06% to 40.47%) compared to the control. An increase in cooking yield and loss was observed with increasing soybean meal concentration. The b* and L* values showed a downward trend in yellowness and brightness at 20% SM amount. The inclusion of SM also led to a decline in tensile strength and hardness. Sensory analysis showed that noodles with 5% SM had a flavor, texture, and overall acceptability closer to the control noodles. The addition of TGase (1% and 2%) to 20% soybean meal noodles did not change the protein content compared to only 20% SM noodles. However, hardness and tensile strength increased with the addition of 1% transglutaminase. Thermal stability results indicated that as soybean meal content increased, ΔH decreased, whereas adding transglutaminase increased the required enthalpy. In conclusion, incorporating soybean meal effectively increased the protein content of noodles, making it easier for the elderly to meet their protein needs. Additionally, adding transglutaminase enhanced the noodle texture without altering the nutritional composition, improving the acceptability and consumption willingness of soybean meal noodles.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104412"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398363","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

Evaluating the effect of salt on gluten protein interactions in dough via solvent solubility profiling 通过溶剂溶解度分析评价盐对面团面筋蛋白相互作用的影响

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.2026.104410

Sonoo Iwaki , Chikako Abe , Bin-Xiao Fu , Katsuyuki Hayakawa

{"title":"Evaluating the effect of salt on gluten protein interactions in dough via solvent solubility profiling","authors":"Sonoo Iwaki , Chikako Abe , Bin-Xiao Fu , Katsuyuki Hayakawa","doi":"10.1016/j.jcs.2026.104410","DOIUrl":"10.1016/j.jcs.2026.104410","url":null,"abstract":"<div><div>To investigate how sodium chloride (salt) influences protein-protein interactions in wheat flour dough, protein solubility was measured in 1-propanol, acetic acid, and urea to assess the relative strength of hydrophobic interactions, electrostatic forces, and hydrogen bonds, respectively. Results of size exclusion high performance liquid chromatography and two-dimensional fluorescence difference gel electrophoresis showed that salt promotes high molecular weight glutenin to aggregate through electrostatic and hydrophobic interactions and become insoluble at early stage of dough mixing, and through electrostatic interactions after the mixing peak. Higher amount of salt did not cause the proteins to aggregate through hydrogen bonds. With the increase of salt concentration, free SH groups in monomeric proteins decreased but not in polymeric proteins. Addition of salt resulted no formation of additional disulfide bonds between polymeric proteins. Salt affects dough properties mostly through its influence on electrostatic interactions between polymeric proteins, and hydrophobic interactions at the early stages of dough mixing.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104410"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398364","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

Visualization of water penetration in somen using synchrotron micro-CT with bromine-based contrast agent: Effects of salt on texture of noodles 溴基造影剂同步加速器微ct对人体水渗透的可视化：盐对面条质地的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.jcs.2026.104380

Midori Yasuda , Akio Yoneyama , Satoshi Takeya , Yasuaki Tokudome , Masaaki Tabata

{"title":"Visualization of water penetration in somen using synchrotron micro-CT with bromine-based contrast agent: Effects of salt on texture of noodles","authors":"Midori Yasuda , Akio Yoneyama , Satoshi Takeya , Yasuaki Tokudome , Masaaki Tabata","doi":"10.1016/j.jcs.2026.104380","DOIUrl":"10.1016/j.jcs.2026.104380","url":null,"abstract":"<div><div>The texture of Japanese wheat noodles (somen) is strongly influenced by salt addition; however, its effect on internal water penetration during boiling and subsequent soaking has not been directly visualized. This study aimed to clarify how salt-induced differences in internal microstructure govern water penetration and texture formation of somen. Synchrotron radiation–based micro-computed tomography (micro-CT) combined with a bromine-based contrast agent was used to visualize water distribution. Salted (S) and salt-free (SF) somen produced under identical conditions were compared in terms of physical properties, salt elution, microstructure, and water penetration behavior. SF somen exhibited higher hardness and elastic firmness during the early stages of boiling. Micro-CT analysis revealed that S somen possessed a denser and more continuous matrix with fewer but larger pores, whereas SF somen exhibited a highly porous structure composed of numerous small pores. Contrast-enhanced imaging demonstrated faster and more uniform water penetration in S somen, while water penetration was delayed in SF somen. These results indicate that salt promotes structural continuity, facilitating internal water transport and influencing post-boiling texture formation. This study demonstrates the utility of synchrotron micro-CT for linking internal structure, water dynamics, and physical properties in noodle products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104380"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074330","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