Journal of Cereal Science最新文献_第6页

Linking the grain weight damage by Fusarium graminearum and the gluten composition of bread wheat under different sulfur fertilization 不同施硫对面包小麦穗粒重危害与面筋成分的关系

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-20 DOI: 10.1016/j.jcs.2025.104165

Agustín F. Arata , Mauro Martínez , Deborah P. Rondanini , Laura Lázaro , Adriana C. Arrigoni , Rodrigo I. Galizio , Florencia Arroyo , María Inés Dinolfo

{"title":"Linking the grain weight damage by Fusarium graminearum and the gluten composition of bread wheat under different sulfur fertilization","authors":"Agustín F. Arata , Mauro Martínez , Deborah P. Rondanini , Laura Lázaro , Adriana C. Arrigoni , Rodrigo I. Galizio , Florencia Arroyo , María Inés Dinolfo","doi":"10.1016/j.jcs.2025.104165","DOIUrl":"10.1016/j.jcs.2025.104165","url":null,"abstract":"<div><div>Fusarium head blight (FHB) has great destructive potential, with the influence of sulfur crop nutrition on this disease being poorly investigated in bread wheat. This work aimed to analyze the impact of sulfur fertilization on the <em>F. graminearum</em>/bread wheat interaction, relating the grain weight damage to changes in protein composition, and the consequent impact on quality predictive parameters. Two field experiments were conducted, applying treatment combinations of sulfur fertilization and artificial inoculation. Early application of sulfur fertilizer slightly reduced FHB parameters when disease intensity was high, suggesting their possible utility as a partial mitigation strategy. Differential degradation of gluten protein fractions was observed as grain damage increased (i.e., from linear functional relationships to linear-plateau), and S application did not alter these functions. Glutenins were more sensitive to grain damage than gliadins, with a threshold of grain weight loss around 37 %, above which a general alteration of protein composition was triggered. The high molecular weight glutenin subunit encoded by <em>Glu-A1x</em> became relevant due to its sensitivity to fungal degradation. To our knowledge, this work provides novel information about the influence of sulfur crop nutrition on the <em>F. graminearum</em>-wheat pathosystem and could contribute to modeling the alterations in gluten composition and quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104165"},"PeriodicalIF":3.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685526","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

Delineating the synergistic effect of radio frequency and acidic pH regulation on the shelf life and quality of semi-dried noodles 描述了射频和酸性pH调节对半干面条保质期和品质的协同效应

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-20 DOI: 10.1016/j.jcs.2025.104161

Qian-Qian Xu , Yi-Peng Bai , Xiao-Na Guo , Xiao-Hong Sun , Ke-Xue Zhu

{"title":"Delineating the synergistic effect of radio frequency and acidic pH regulation on the shelf life and quality of semi-dried noodles","authors":"Qian-Qian Xu , Yi-Peng Bai , Xiao-Na Guo , Xiao-Hong Sun , Ke-Xue Zhu","doi":"10.1016/j.jcs.2025.104161","DOIUrl":"10.1016/j.jcs.2025.104161","url":null,"abstract":"<div><div>This study aimed to investigate the effect of radio frequency (RF)-synergized pH regulation on the shelf-life and quality of semi-dried noodles. A comprehensive analysis was conducted on microbial, quality and microstructural characteristics. The addition of 0.4 % monosodium fumarate reduced the pH of semi-dried noodles from 5.88 to 4.75, and extended their shelf-life to 7 d. Moreover, RF treatment significantly (P < 0.05) reduced the initial mold and yeast to 0 lg CFU/g, and extended the shelf-life to 5 d. Furthermore, RF-synergized acidic pH significantly (P < 0.05) reduced the initial total plate count from 2.99 lg CFU/g to 2.27 lg CFU/g while significantly (P < 0.05) reducing the initial mold and yeast to 0 lg CFU/g, thus prolonging the shelf-life to 15 d. The combined treatments increased bound water contents (<em>A</em><sub><em>21</em></sub>) from 0.982 to 0.987, and decreased its relaxation time (<em>T</em><sub><em>21</em></sub>) from 2.656 ms to 1.520 ms. Furthermore, RF-induced protein polymerization and textural improvement compensated for the acidic pH-induced quality deterioration of semi-dried noodles. This resulted in an increased protein network junction and enhanced textural stability of semi-dried noodles following combined treatments. Therefore, the synergistic treatment of RF and acidic pH regulation is a potential preservation technology in semi-dried noodles.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104161"},"PeriodicalIF":3.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143696025","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 noncontinuous rice‒water contact cooking method on the structure and starch digestibility of cooked rice 非连续米-水接触蒸煮法对熟米结构和淀粉消化率的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-20 DOI: 10.1016/j.jcs.2025.104164

Yongfu Li , Mingyue Wang , Zhongliang Tian , Feng Shi , Jinrong Huang

{"title":"Effect of noncontinuous rice‒water contact cooking method on the structure and starch digestibility of cooked rice","authors":"Yongfu Li , Mingyue Wang , Zhongliang Tian , Feng Shi , Jinrong Huang","doi":"10.1016/j.jcs.2025.104164","DOIUrl":"10.1016/j.jcs.2025.104164","url":null,"abstract":"<div><div>Conventional rice cooking methods often induce excessive starch gelatinization and rapid digestibility owing to continuous contact with water. To address this issue, we developed a noncontinuous rice–water contact (NRWC) method in which rice alternates contact with water. In this study, the moisture content, texture, microstructure, and <em>in vitro</em> starch digestibility of cooked rice were investigated and compared with those of cooked rice subjected to continuous rice‒water contact (CRWC). The <em>in vitro</em> starch digestibility indicated that the NRWC method increased the content of slowly digestible and resistant starches in cooked rice. Meanwhile, the kinetic constant of NRWC cooked rice (<em>k</em>, 1.4 × 10<sup>−2</sup>–1.8 × 10<sup>−2</sup> min<sup>−1</sup>) and <em>in vitro</em> starch digestibility were lower than those of CRWC cooked rice (<em>k</em> = 2.0 × 10<sup>−2</sup> min<sup>−1</sup>). NRWC samples with low moisture content (45.1 %–59.3 %) and high hardness (26.5–10.2 N) have the potential to reduce starch digestibility. From the perspective of morphological properties, the NRWC method was beneficial to maintaining the surface smoothness, internal compactness, starch‒protein framework, and integrity of rice. Collectively, this study provides a new perspective on the cooking method of preparing slowly digestible rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104164"},"PeriodicalIF":3.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685525","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 comprehensive evaluation of appearance stability during rice storage based on analytic hierarchy process 基于层次分析法的稻米贮藏期外观稳定性综合评价

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-19 DOI: 10.1016/j.jcs.2025.104160

Jinyu Tian, Mingjin Jiang, Guangmei Ji, Jiafeng Zhang, Danqiu Luo, Fang Zhang, Lijiang Li, Min Li

{"title":"A comprehensive evaluation of appearance stability during rice storage based on analytic hierarchy process","authors":"Jinyu Tian, Mingjin Jiang, Guangmei Ji, Jiafeng Zhang, Danqiu Luo, Fang Zhang, Lijiang Li, Min Li","doi":"10.1016/j.jcs.2025.104160","DOIUrl":"10.1016/j.jcs.2025.104160","url":null,"abstract":"<div><div>This study aimed to accurately recognize rice varieties with superior storage stability for grain appearance and clarify their characteristics. Thirty-four rice varieties were subjected to 1 year of storage to monitor changes in grain appearance. The results showed that head milled rice appearance deteriorated after storage, as evidenced by an average decrease of 4.60 % in lightness and 15.8 % in transparency, and an average increase of 32.4 % in chalkiness. Furthermore, appearance storage stability of head milled rice was evaluated using an analytic hierarchy process based on scores for lightness, chalkiness degree, and transparency. A judgment matrix was created, determining their respective weights of 0.614, 0.269, and 0.117, respectively. Using normalization methods, cluster analysis, and principal component analysis, rice varieties were categorized into three types: superior, intermediate, and inferior storage stability. Correlation analysis (<em>P</em> < 0.05) showed that appearance storage stability was significantly and positively correlated with grain weight and width, whereas it was significantly and negatively correlated with superoxide dismutase (SOD) activity. Furthermore, compared to varieties with inferior storage stability, rice exhibiting superior stability showed a 14.9 % increase in grain weight, 7.63 % increase in width, and 8.51 % decrease in SOD. Therefore, primary characteristic for rice varieties with superior appearance storage stability is their higher grain weight and width, and lower SOD activity.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104160"},"PeriodicalIF":3.9,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143739920","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

Assessing phytochemical composition, technological quality, and yield traits of blue, purple, and black wheat genotypes for colored wheat-derived products 评估蓝色、紫色和黑色小麦基因型用于彩色小麦衍生产品的植物化学成分、技术质量和产量特性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-17 DOI: 10.1016/j.jcs.2025.104159

Hayati Akman , Yaşar Karaduman , Gökhan Zengin

{"title":"Assessing phytochemical composition, technological quality, and yield traits of blue, purple, and black wheat genotypes for colored wheat-derived products","authors":"Hayati Akman , Yaşar Karaduman , Gökhan Zengin","doi":"10.1016/j.jcs.2025.104159","DOIUrl":"10.1016/j.jcs.2025.104159","url":null,"abstract":"<div><div>Colored-grain wheat enriches functional foods and diverse diets by providing significant health benefits. This study evaluated the yield, technological quality, and phytochemical properties of nineteen blue, purple, and black wheat genotypes, comparing them with two bread (red) and two durum (amber) common-colored wheat genotypes. In the analysis of ZSED, LASRC, SIG, MSDS, PMT, AM, and FWA, which were indicative of gluten quality, bread wheat genotypes were ranked as red > purple > blue. The purple genotypes CCP23.D1159-4, CID.CCP37, P.la.P. 31, and P.la.P. 2, along with the blue genotypes X1-15 and X.13.5, proved to have better gluten quality suitable for colored bread-making. Meanwhile, Blue Norco was suggested for producing colored-blue biscuits due to its low grain hardness and weak gluten quality. The blue genotypes Skot.Th.Blue 8, X.13.5, and a purple genotype CID.CCP37 also indicated superiority in antioxidant capacity, TPC, and TAC. Additionally, compared to red/amber genotypes, the average results of blue and purple genotypes consistently contained better antioxidant capacity in DPPH, CUPRAC, FRAP, and MC tests as well as TPC, TFC, TCC, and TAC. The study suggested that the selected colored wheat genotypes with their yield, gluten quality and phytochemical profiles can be promising candidates for inclusion in breeding programs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104159"},"PeriodicalIF":3.9,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685535","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

Formulation and quality attributes of nutrient-enriched black wheat rusks 富营养化黑麦粉的配方及品质属性研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-12 DOI: 10.1016/j.jcs.2025.104156

Rajshree Devpal , Tarun Verma , Ankur Aggarwal , Rohit Sharma

{"title":"Formulation and quality attributes of nutrient-enriched black wheat rusks","authors":"Rajshree Devpal , Tarun Verma , Ankur Aggarwal , Rohit Sharma","doi":"10.1016/j.jcs.2025.104156","DOIUrl":"10.1016/j.jcs.2025.104156","url":null,"abstract":"<div><div>The incorporation of biofortified colored wheat particularly black wheat (BW) into bakery products has gained attention due to increasing consumer demand for healthier snack options. This study investigated the development and evaluation of black wheat rusk focusing on its physical attributes, nutritional content, functional properties, and sensory acceptance and storage stability. Black wheat rusks showed significantly higher (p < 0.05) energy content, carbohydrates, protein, and fiber compared to conventional rusks. They exhibited enhanced functional properties, including increased DPPH inhibitory activity and total phenolic content. Black wheat rusks also contained higher levels of essential minerals like iron, zinc and potassium. Sensory evaluation revealed significant variations (p < 0.05) in hardness, texture, and overall acceptability. Black wheat rusks displayed darker coloration, increased loaf weight and hardness, but decreased loaf volume. Rusks remained microbiologically stable for 80 days at 25 °C when packaged in polyethylene bags. Black wheat can successfully produce bakery rusks with enhanced nutritional value and unique sensory characteristics, offering a healthier snack alternative that meets consumer demand for nutritious bakery products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104156"},"PeriodicalIF":3.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685527","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

Physicochemical properties, micronutrient uptake and bioavailability of iron-fortified intact grain puffed rice 铁强化粒膨化大米的理化特性、微量营养素吸收和生物利用率

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-12 DOI: 10.1016/j.jcs.2025.104158

Sreyajit Saha , Rajdeep Saha , Shubhajit Sarkhel , Ankanksha Kumari , Kaberi Chatterjee , Amrita Chatterjee , Bijendra Sahoo , Prashanta Kumar Deb , Shipra Jha , Papiya Mitra Mazumder , Biswatrish Sarkar , Anupam Roy

{"title":"Physicochemical properties, micronutrient uptake and bioavailability of iron-fortified intact grain puffed rice","authors":"Sreyajit Saha , Rajdeep Saha , Shubhajit Sarkhel , Ankanksha Kumari , Kaberi Chatterjee , Amrita Chatterjee , Bijendra Sahoo , Prashanta Kumar Deb , Shipra Jha , Papiya Mitra Mazumder , Biswatrish Sarkar , Anupam Roy","doi":"10.1016/j.jcs.2025.104158","DOIUrl":"10.1016/j.jcs.2025.104158","url":null,"abstract":"<div><div>Cereal fortification is a popular and effective strategy to replenish micronutrient reserves. Here, puffed rice was chosen as a vehicle for iron fortification using different salts, viz. ferrous fumarate, sodium ferric ethylenediaminetetraacetate, ferric pyrophosphate, and ferrous sulphate. The preconditioning process for puffed rice production was modified by soaking the rice in a fortificant premix solution, incorporating common salt, and roasting it at 250 °C for 10 s to produce fortified puffed rice. The physicochemical, micronutrient content and bioavailability of the puffed rice before and after fortification were studied. The fortified puffed rice exhibited similar physicochemical properties to regular puffed rice. The fortified product contained significantly high iron content, and soluble salt offered better processing retention than insoluble salt. All the fortified puffed rice enhanced the body haemoglobin and ferritin reserve in the anaemic rats, where soluble salt ferrous sulphate fortified samples resulted best.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104158"},"PeriodicalIF":3.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629339","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

Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer 用快速粘度分析仪和动态流变仪比较米粉和交联糯米淀粉的糊化和流变特性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-12 DOI: 10.1016/j.jcs.2025.104155

Annegret Jannasch, Ya-Jane Wang

{"title":"Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer","authors":"Annegret Jannasch, Ya-Jane Wang","doi":"10.1016/j.jcs.2025.104155","DOIUrl":"10.1016/j.jcs.2025.104155","url":null,"abstract":"<div><div>The pasting and rheological properties of rice flour and starch are critical for assessing functional and structural qualities of food products. This study aimed to develop a method for assessing the distinct pasting properties of rice flours from short-, medium-, and long-grain cultivars with varying amylose contents, and native and cross-linked waxy rice starches by the oscillatory rheometer equipped with a parallel plate geometry. In contrast to the standard procedure by the Rapid Visco Analyser (RVA), which requires ∼3 g of sample and only measures the pasting properties, the oscillatory rheometer allows for the sequential analysis of pasting and rheological properties with smaller sample sizes as low as 25 mg. When 200 mg or 25 mg of flour or starch were used, the oscillatory rheometer obtained similar pasting profiles to the RVA and assessed the viscoelastic behavior of the resulting pastes, which correlated with the amylose content. Using 25 mg of sample, with a 0.4 mm gap, allowed for the differentiation of the storage moduli across varying levels of cross-linking. A smaller gap size relative to the sample amount, e. g. 100 mg of sample with a 0.5 mm gap, did not distinguish the pasting profiles of rice flours with similar amylose contents, possibly due to excessive granule swelling and breakdown. This study highlights the capability of the oscillatory rheometer to characterize starch functionality, offering a robust method for sequentially analyzing pasting and viscoelastic properties of limited samples, such as those from breeding programs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104155"},"PeriodicalIF":3.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628303","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

Nitrogen fertilization alters rice taste quality through layer-specific changes in protein and starch composition 氮肥通过不同层间蛋白质和淀粉组成的变化来改变稻米的口感品质

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-11 DOI: 10.1016/j.jcs.2025.104157

Lin Ling , Enting Wang , Kangxu Wang , Cougui Cao , Shijie Shi , Yang Jiang

{"title":"Nitrogen fertilization alters rice taste quality through layer-specific changes in protein and starch composition","authors":"Lin Ling , Enting Wang , Kangxu Wang , Cougui Cao , Shijie Shi , Yang Jiang","doi":"10.1016/j.jcs.2025.104157","DOIUrl":"10.1016/j.jcs.2025.104157","url":null,"abstract":"<div><div>Nitrogen fertilizer application significantly affects the protein and starch distribution in rice grains, thereby influencing eating quality and overall grain quality. This study investigated different rice varieties—Conventional Indica Rice, Indica-Japonica Hybrid (Indica-leaning, Long Grain), Indica-Japonica Hybrid (Japonica-leaning, Short Grain)—under two nitrogen treatments (0 kg ha<sup>−1</sup> and 200 kg ha<sup>−1</sup>). Grains were milled into four layers (L1–L4, representing 0°%–9°%, 9°%–14°%, 14°%–19°%, and 81°% of rice weight, respectively) to analyze their layered protein and starch content. High nitrogen fertilization increased protein content by 37.2°%–65.8°%, predominantly in the outer layers, and altered starch distribution. Under low nitrogen conditions, starch content in the third layer (L3) increased significantly by 74.02°%. However, high nitrogen fertilization increased milling intensity, reducing starch retention and taste quality, and causing up to a 14°% yield loss. These findings underscore the importance of optimizing nitrogen application and milling practices to balance eating quality, nutritional integrity, and yield.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104157"},"PeriodicalIF":3.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628304","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

Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein 揭示从藜麦胚芽中提取的新蛋白质浓缩物：探索基于植物的替代蛋白质

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-10 DOI: 10.1016/j.jcs.2025.104154

Muhammed Muneer Bilal Mk , Amrita Ray , Suresh D. Sakhare

{"title":"Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein","authors":"Muhammed Muneer Bilal Mk , Amrita Ray , Suresh D. Sakhare","doi":"10.1016/j.jcs.2025.104154","DOIUrl":"10.1016/j.jcs.2025.104154","url":null,"abstract":"<div><div>Raw quinoa germ (RQG), processed physically, was further refined using hammer milling and fractionated based on particle size into Fine (<100 μm), Medium (100–300 μm), and Coarse (300–500 μm) fractions. These were then defatted to produce quinoa germ protein concentrate (QGPC). The study assessed the influence of particle size and defatting on physicochemical, functional, and rheological properties. Quinoa protein, a complete protein, is concentrated in the germ portion. QGPC showed a higher protein content (43.04 %) compared to RQG (35.43 %). Analysis revealed higher protein and mineral content in coarse fractions, while brightness values increased with decreasing particle size. QGPC demonstrated superior functional properties, including a water-holding capacity (WHC) of 2.78 g/g and oil-holding capacity (OHC) of 3.10 g/g. Coarse fractions exhibited enhanced foaming capacity and stability. The study produced QGPC with a yield exceeding 70 %, characterized by unique functional properties, making it a promising ingredient for targeted food product development.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104154"},"PeriodicalIF":3.9,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610616","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