Journal of Cereal Science最新文献_第6页

Effect of oat antifreeze protein on the depolymerization of frozen-thaw glutenin macropolymer 燕麦抗冻蛋白对冻融谷蛋白高分子解聚的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI: 10.1016/j.jcs.2026.104376

Yanjie Zhang , Jinhui Wang , Kunlin Ji , Zhilu Ai , Zhili Pan , Zhen Li , Yao Zhang , Huiping Fan

引用次数: 0

Unlocking the potential of brewer's spent grain: a review of its prebiotic and antimicrobial applications in the food industry 解锁啤酒废粮的潜力：其在食品工业中的益生元和抗菌应用综述

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-02-01 Epub Date: 2026-01-02 DOI: 10.1016/j.jcs.2025.104357

Carolina de Souza Moreira , Priscilla Siqueira Melo , Samuel Ferreira Gonçalves , Carlos Eduardo Cardoso de Aguiar Freire , Erick Sigisfredo Scheuermann Salinas , Alan Giovanini de Oliveira Sartori , Severino Matias de Alencar

{"title":"Unlocking the potential of brewer's spent grain: a review of its prebiotic and antimicrobial applications in the food industry","authors":"Carolina de Souza Moreira , Priscilla Siqueira Melo , Samuel Ferreira Gonçalves , Carlos Eduardo Cardoso de Aguiar Freire , Erick Sigisfredo Scheuermann Salinas , Alan Giovanini de Oliveira Sartori , Severino Matias de Alencar","doi":"10.1016/j.jcs.2025.104357","DOIUrl":"10.1016/j.jcs.2025.104357","url":null,"abstract":"<div><div>Brewer's spent grain (BSG) is a by-product of the brewing industry that retains several bioactive compounds of interest, including soluble dietary fibers, proteins, peptides, and polyphenols. Despite its composition, BSG is often discarded or used as low-value animal feed. To enhance its value and contribute to a more sustainable brewing supply chain, recent studies have explored the functional applications of BSG and its derived fractions and extracts. This review focuses on the prebiotic and antimicrobial activities of fiber-rich BSG fractions with potential applications in the food industry. A systematic literature search was conducted using the Web of Science database, yielding 166 articles. Following the application of defined inclusion and exclusion criteria, 28 studies were selected for detailed analysis. Key findings reveal that processed and purified BSG fiber extracts, particularly those containing arabinoxylans, arabinoxylo-oligosaccharides, and xylo-oligosaccharides, demonstrate promising prebiotic properties that may support gut health. In addition, <em>in vitro</em> studies show that BSG extracts can inhibit the growth of food spoilage organisms and pathogenic microbes. This review highlights the need for continued research into optimized extraction and purification techniques to fully realize the potential of BSG fibers and antimicrobial components in food applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104357"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921468","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

Comparative analysis of health-promoting nutrients in oat cultivars from Alpine production versus commercial origin 高山燕麦品种与商业燕麦品种健康营养成分的比较分析

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-02-01 Epub Date: 2025-12-15 DOI: 10.1016/j.jcs.2025.104351

Andrea Pichler , Serena Foria , Martina Magni , Veronica Marin , Manuel Pramsohler , Gaetano Cardone , Peter Robatscher , Silvano Ciani , Ombretta Polenghi , Virna Lucia Cerne , Michael Oberhuber

{"title":"Comparative analysis of health-promoting nutrients in oat cultivars from Alpine production versus commercial origin","authors":"Andrea Pichler , Serena Foria , Martina Magni , Veronica Marin , Manuel Pramsohler , Gaetano Cardone , Peter Robatscher , Silvano Ciani , Ombretta Polenghi , Virna Lucia Cerne , Michael Oberhuber","doi":"10.1016/j.jcs.2025.104351","DOIUrl":"10.1016/j.jcs.2025.104351","url":null,"abstract":"<div><div>In line with the <em>Farm-to-Fork</em> principle and “0 km” foods, cultivating competitive local raw materials is essential for a sustainable economy. This study investigates the feasibility of cultivating oats in Alpine regions with specific climatic conditions as those environments are underexplored for oat cultivation. Twelve spring-planted cultivars (ten <em>Avena sativa</em> L. and two <em>Avena nuda</em> L.) were grown in the Alpine region South Tyrol in 2021 and, as a quality assessment, the nutrient profiles were compared to ten commercially available cultivars (<em>Avena sativa</em> L.) from different origins. Commercially used cultivars had a higher β-glucan content (3.7–5.7 g per 100 g oat flour) and total phenolic content (197–264 mg gallic acid equivalent per 100 g oat flour), while no statistic significant differences were observed for the total antioxidant capacity (max. 1.43 mmol Fe<sup>2+</sup> per 100 g oat flour) or the profile of avenanthramides. Although there was no difference in the total fat content (max. 6.60 g per 100 g oat flour), the cultivars grown in South Tyrol were higher in polyunsaturated fatty acids (44–51 %). The nutrients of oats grown in South Tyrol revealed little to no differences from commercial oats, indicating that the tested cultivars are well adapted to local microclimate and could be used in mountainous regions with similar climatic conditions.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104351"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881085","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

Enhancement of phenolic accumulation and antioxidant activity in germinated brown rice by moderate electric field treatment 中等电场处理对发芽糙米酚积累和抗氧化活性的促进作用

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-02-01 Epub Date: 2026-01-01 DOI: 10.1016/j.jcs.2026.104363

Xuejiao Zhang , Xiaoyuan Zheng , Pei Wang , Hao Zhang , Yongbin Han , Dandan Li

{"title":"Enhancement of phenolic accumulation and antioxidant activity in germinated brown rice by moderate electric field treatment","authors":"Xuejiao Zhang , Xiaoyuan Zheng , Pei Wang , Hao Zhang , Yongbin Han , Dandan Li","doi":"10.1016/j.jcs.2026.104363","DOIUrl":"10.1016/j.jcs.2026.104363","url":null,"abstract":"<div><div>Moderate electric field (MEF) technology represents a promising non-thermal strategy to enhance cereal functionalization. Our previous work established the optimal MEF condition to promote brown rice (BR) germination. Building on this basis, the present study focused on the metabolic and transcriptional mechanisms underlying phenolic accumulation in germinated BR under MEF treatment. MEF-assisted germination significantly increased free and bound phenolic acids and flavonoids, with the highest enrichment observed at 48 h. Antioxidant capacities (DPPH, ABTS<sup>+</sup>, FRAP) exhibited parallel improvements with phenolic accumulation. Targeted metabolite analysis identified 19 phenolic acids and 30 flavonoids, among which 13 phenolic acids (e.g., ferulic acid, <em>p</em>-coumaric acid) and 18 flavonoids (e.g., rutin, catechin) were significantly upregulated by MEF. Transcriptomic profiling revealed 1655 differentially expressed genes (DEGs), mainly enriched in secondary metabolism and phenylpropanoid pathways. Key structural genes (<em>OsPAL</em>, <em>Os4CL</em>, <em>OsCAD</em> for phenolic acids; <em>OsCHS</em>, <em>OsF3H</em>, <em>OsFLS</em> for flavonoids) were transcriptionally upregulated, accompanied by 10.05–70.97 % increases in their enzymatic activities. These findings clarify the coordinated metabolic and transcriptional regulation of phenolic biosynthesis in germinated BR under MEF, and highlight MEF-assisted germination as a novel bioprocessing approach for enhancing the nutritional and functional properties of cereal grains.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104363"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881086","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

Investigating effects of bran particle size on dough rheology using a modelling approach based on the Chopin Mixolab 使用基于肖邦Mixolab的建模方法研究麸皮粒度对面团流变学的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-02-01 Epub Date: 2025-12-12 DOI: 10.1016/j.jcs.2025.104345

Chinenye Ogochukwu Azie, Konstantina Solomou, Mohammad Alyassin, Grant M. Campbell

{"title":"Investigating effects of bran particle size on dough rheology using a modelling approach based on the Chopin Mixolab","authors":"Chinenye Ogochukwu Azie, Konstantina Solomou, Mohammad Alyassin, Grant M. Campbell","doi":"10.1016/j.jcs.2025.104345","DOIUrl":"10.1016/j.jcs.2025.104345","url":null,"abstract":"<div><div>This work extends the Mixolab modelling approach for understanding arabinoxylan fibre effects in breadmaking to conventional fibres, psyllium and wheat bran, used at higher levels, and applies the approach to investigate the effects of bran particle size on Mixolab parameters. The approach allows effects of flour removal, fibre replacement and water adjustment on Mixolab parameters to be distinguished. Psyllium was replaced for flour at levels of 2, 4 and 6%, and Coarse, Medium and Fine wheat bran at levels of 5, 10 and 15%. Linear models were adequate to describe flour, fibre and water effects over these wide ranges of substitution. Psyllium had larger effects than wheat bran on Mixolab parameters; psyllium absorbed 2.7 times its own weight in water, and increased water absorption by 2% at 1% replacement, while bran absorbed around its own weight in water and increased water absorption by about 0.37% at 1% replacement. Bran particle size had only small effects on Mixolab parameters, in agreement with most previous workers, with suggestions of consistent patterns of effects on C2 and C4, which may relate to how bran particle size affects rates of water release from bran during heating. It is concluded that bran particle size effects in bread predominantly arise during the rapid expansion that occurs during proving and baking, which is not mimicked by the Mixolab. Extending the modelling approach to data from instruments that measure dough expansion and from baking trials could give more precise understanding of the mechanisms of fibre effects in breadmaking.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104345"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881087","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

The ultrastructure of the mature wheat grain tissue in its native state, as observed using atomic force microscopy 用原子力显微镜观察成熟小麦籽粒组织在自然状态下的超微结构

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-02-01 Epub Date: 2025-12-26 DOI: 10.1016/j.jcs.2025.104354

Cedric Gaillard

{"title":"The ultrastructure of the mature wheat grain tissue in its native state, as observed using atomic force microscopy","authors":"Cedric Gaillard","doi":"10.1016/j.jcs.2025.104354","DOIUrl":"10.1016/j.jcs.2025.104354","url":null,"abstract":"<div><div>This study presents a novel application of atomic force microscopy (AFM) for characterising the ultrastructure of dry (15 % moisture) native and mature wheat grains (<em>Triticum aestivum L.</em>). A key contribution is the standardisation of a meticulous sample preparation protocol that minimises artefacts. This protocol involves dry-cutting the grains using a device that enables precise surface smoothing via ultramicrotomy, ensuring perfect alignment for AFM scanning without the need for resin-embedding. The research provides a comprehensive histological description ranging from the outer pericarp to the starchy endosperm. The outer layers (pericarp, seed coat, and nucellar epidermis) appear as compact, continuous structures in the dry state, with stronger inter-layer adhesion. The study also discovered a previously undescribed left-handed helical twist in the tube cells of the inner pericarp, a feature that is hypothesised to be lost in conventional resin-embedding techniques. AFM is demonstrated to be a powerful tool for revealing intricate, hydration-dependent ultrastructural adaptations in plant tissues.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104354"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881140","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

Motor torque, power change, or electric current variation? Assessment of the best real time parameter to identify maximum dough consistency and dough rheological variations during kneading 电机转矩、功率变化或电流变化？评估最佳实时参数，以确定揉制过程中最大的面团稠度和面团流变变化

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-02-01 Epub Date: 2025-12-09 DOI: 10.1016/j.jcs.2025.104341

Alessio Cappelli , Cristiano Paganoni , Samuel D'Alessandro , Alice Corradini , Sirio Cividino , Gianluca Tripodi , Mauro Zaninelli

{"title":"Motor torque, power change, or electric current variation? Assessment of the best real time parameter to identify maximum dough consistency and dough rheological variations during kneading","authors":"Alessio Cappelli , Cristiano Paganoni , Samuel D'Alessandro , Alice Corradini , Sirio Cividino , Gianluca Tripodi , Mauro Zaninelli","doi":"10.1016/j.jcs.2025.104341","DOIUrl":"10.1016/j.jcs.2025.104341","url":null,"abstract":"<div><div>Technological improvement of kneading process is essential for food industry. Nevertheless, real-time measurement of dough readiness has been partially neglected, thus motivating this work. The first aim is to determine the most effective indirect parameter in finding maximum dough consistency, identifying the optimal kneading time. In addition to the benchmark parameter (motor torque), power and electric current were tested. The second aim is to assess which parameter can better monitor dough rheology evolution during kneading, testing three flours with increasing strength. Finally, the relationship between motor torque, power, and electric current was investigated through specific linear mixed-effects models. The results show a strong correlation between the tested indirect parameters and the benchmark. Specifically, power performed better than electric current in maximum dough consistency determination, optimal kneading time and dough readiness identification, and in the models results. Furthermore, power shows a noteworthy feature in the case of strong flours: the progression of power values is more representative of the real evolution of the gluten network, in addition to lower fluctuations in the time-interval of main interest and reduced sensor costs. In conclusion, power was the best substitute of motor torque to on-line assess the most important dough parameters at industrial level.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104341"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735710","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

Integrated biochemical, proteomic, and structural characterization of amylase trypsin inhibitor proteins from wheat (Triticum aestivum) variety HD 3086 小麦（Triticum aestivum）品种HD 3086淀粉酶胰蛋白酶抑制剂蛋白的综合生化、蛋白质组学和结构表征

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-02-01 Epub Date: 2025-12-06 DOI: 10.1016/j.jcs.2025.104333

Sapna Chaudhary , Ramwant Gupta , R.K. Gaur , Renu Deswal

{"title":"Integrated biochemical, proteomic, and structural characterization of amylase trypsin inhibitor proteins from wheat (Triticum aestivum) variety HD 3086","authors":"Sapna Chaudhary , Ramwant Gupta , R.K. Gaur , Renu Deswal","doi":"10.1016/j.jcs.2025.104333","DOIUrl":"10.1016/j.jcs.2025.104333","url":null,"abstract":"<div><div>Global food security is increasingly threatened by rising population growth and post-harvest losses due to insect infestations. As a natural defense strategy, plants produce amylase and protease inhibitors that disrupt the digestive enzymes of pests, thereby impairing their ability to survive. In this study, we isolated and identified an Amylase Trypsin Inhibitor (ATI) from wheat seeds of genotype HD 3086 using gel filtration chromatography (Sephadex G-50) and LC-MS/MS. Proteomic analysis revealed five ATI isoforms: Alpha-amylase inhibitor 0.28, Alpha-amylase/trypsin inhibitor CM16, Alpha-amylase inhibitor 0.19 and 0.53, Trypsin/α-amylase inhibitors CMX2, and CMX1/CMX3 and Subtilisin–chymotrypsin inhibitor WSCI with molecular weights ranging from 9 to 17 kDa. The purified inhibitor showed strong α-amylase (90.6 ± 0.72 %) and moderate trypsin (62.9 ± 0.8 %) inhibition, with a specific activity of 0.18 ± 0.02 U/mg. <em>In silico</em> analysis revealed the physicochemical properties and multiple sequence alignment highlighted the conserved motif of the identified ATI proteins. A beta sheet rich in 230 nm and a low α-helical structure, with minima at 208 and 222 nm, was determined using circular dichroism (CD) spectroscopy. UV-Near Infrared (UV-NIR) spectroscopy further distinguished healthy and infested grains of wheat variety HD-3086, showing decreased reflectance and increased absorbance in infested samples, particularly near 970, 1450 and 1940 nm, consistent with moisture and protein degradation reported in prior studies. These results confirmed the bioactivity and structural integrity of ATI from HD 3086, providing insights into their potential use as a natural defense system and supporting their relevance in pest-resistant wheat improvement and quality assessment.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104333"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145705450","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

An analysis of the compressive strength of the kernels of quality wheat cultivars 优质小麦品种籽粒抗压强度分析

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-02-01 Epub Date: 2025-12-15 DOI: 10.1016/j.jcs.2025.104347

Agnieszka Markowska-Mendik, Zdzisław Kaliniewicz, Andrzej Anders, Piotr Markowski, Dariusz Choszcz

{"title":"An analysis of the compressive strength of the kernels of quality wheat cultivars","authors":"Agnieszka Markowska-Mendik, Zdzisław Kaliniewicz, Andrzej Anders, Piotr Markowski, Dariusz Choszcz","doi":"10.1016/j.jcs.2025.104347","DOIUrl":"10.1016/j.jcs.2025.104347","url":null,"abstract":"<div><div>Grain crushing is one of the methods used in grain grinding. Therefore, the aim of the present study was to determine the relationships between selected mechanical properties of wheat kernels vs. moisture content and crosshead speed to optimize grain processing operations. The study involved the grain of quality wheat cultivars, including three spring cultivars and three winter cultivars. The compressive strength of wheat kernels was determined at three values of longitudinal strain: 1.8 mm, 2.0 mm, and 2.2 mm. Mechanical tests were conducted at seven levels of grain moisture (14 %–20 % on a wet basis, w.b.), and the maximum force, crushing energy, and relative strain of individual kernels were determined at six crosshead speeds (5 mm·min<sup>−1</sup> to 30 mm·min<sup>−1</sup>). The study demonstrated that the mechanical properties of wheat kernels were largely determined by cultivar, and the maximum force was 20 % higher on average in spring wheat kernels than in winter wheat kernels. The moisture content of kernels and crosshead speed exert the greatest influence on crushing energy, and the highest value of this parameter was noted at a moisture content of 17 % and a crosshead speed of 30 mm min<sup>−1</sup>. The maximum force increased by around 900 %, and crushing energy increased by around 450 % as relative strain increased from 0.44 to 0.97, and these relationships are well described by exponential and linear equations respectively. These equations can be used to estimate energy consumption during wheat grain crushing.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104347"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788523","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

Investigating the effects of different types of polysaccharides on the moisture distribution, rheology and structural properties of ferulic acid-enriched dough 研究了不同类型的多糖对阿魏酸富生面团水分分布、流变学和结构特性的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-02-01 Epub Date: 2025-12-16 DOI: 10.1016/j.jcs.2025.104350

Menghan Chang, Chonghui Yue, Xinyu Bo, Xin Wang, Zhouya Bai, Yuanyuan Chen, Peiyan Li, Jinying Guo, Denglin Luo

{"title":"Investigating the effects of different types of polysaccharides on the moisture distribution, rheology and structural properties of ferulic acid-enriched dough","authors":"Menghan Chang, Chonghui Yue, Xinyu Bo, Xin Wang, Zhouya Bai, Yuanyuan Chen, Peiyan Li, Jinying Guo, Denglin Luo","doi":"10.1016/j.jcs.2025.104350","DOIUrl":"10.1016/j.jcs.2025.104350","url":null,"abstract":"<div><div>Ferulic acid (FA), a natural polyphenol with antioxidant and other functions, is widely used in flour products, but its impact on dough limits its application. This study investigated the effects of three ionic polysaccharides (sodium alginate, SA; chitosan, CS; guar gum, GG) on FA-dough. Adding 1 % FA to the dough caused excessive aggregation of gluten proteins and destruction of the gluten network structure. In addition, it reduced the β-sheet content in gluten proteins by 8.62 % while increasing the free sulfhydryl content by 13.54 %. Compared with the FA-dough, the β-sheet content of gluten proteins increased by 18.91 %, 25.63 %, and 21.35 % after adding 0.1 % SA, 0.8 % CS, and 0.4 % GG, respectively, and the free sulfhydryl content decreased by 12.24 %, 10.33 %, and 12.08 % correspondingly. From the microstructural analysis, 0.1 % SA and 0.8 % CS can effectively improve the continuity of the gluten network. Due to the electrostatic interaction between polysaccharides and gluten proteins, SA and CS can significantly deepen the SDS-PAGE electrophoresis bands compared with GG. This study provides a reference basis for the application of different ionic polysaccharides and FA in flour-based products, as well as a theoretical basis for improving the processing properties of these products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104350"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788524","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