Journal of Cereal Science最新文献_第7页

Impact of using plasma activated water in pan bread preparation on dough rheological characteristics and quality properties 在煎制面包过程中使用等离子活化水对面团流变特性和质量属性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103983

Omar Turki Mamdoh Ershidat , Essam Mohamed Elsebaie , Mohamed Reda Badr

{"title":"Impact of using plasma activated water in pan bread preparation on dough rheological characteristics and quality properties","authors":"Omar Turki Mamdoh Ershidat , Essam Mohamed Elsebaie , Mohamed Reda Badr","doi":"10.1016/j.jcs.2024.103983","DOIUrl":"10.1016/j.jcs.2024.103983","url":null,"abstract":"<div><p>Water activation as a way to improve the quality of bakery products has been used recently. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) for 1, 2, and 3 min on the rheological characteristics of dough and the pan bread's quality and stability during storage at room temperature (25±2 °C). The PAW pH was decreased (from 6.2 to 3.5), and oxidation reduction potential (ORP) increased (from 223.7 to 564.4 mV). Results showed that the addition of PAW to the dough caused an increase in dough stability, elasticity, and extensibility, as well as a decrease in dough development, arrival time, and degree of softness compared with control.</p><p>Using PAW in pan bread preparation increased its specific volume, porosity, and crumb and crust colour parameters. Using PAW in pan bread preparation reduced hardness, gumminess, cohesiveness, and chewiness, while springiness increased. Also, the results of the storage experiment showed that PAW addition enhanced pan bread freshness and shelf life, as well as reducing its fungal count. Generally, using PAW in pan bread preparation enhances the dough's rheological characteristics as well as its quality and stability during storage. In addition, water activated for 3 min was the most effective.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103983"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141623210","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 slightly acidic electrolyzed water on safety, antioxidant activity, and metabolite profile of buckwheat sprouts (Fagopyrum spp.) 微酸性电解水对荞麦芽（Fagopyrum spp.）的安全性、抗氧化活性和代谢物特征的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103969

Pianpian Yan , Simon Okomo Aloo , Lingyue Shan, Akanksha Tyagi, Deog Hwan Oh

{"title":"Effects of slightly acidic electrolyzed water on safety, antioxidant activity, and metabolite profile of buckwheat sprouts (Fagopyrum spp.)","authors":"Pianpian Yan , Simon Okomo Aloo , Lingyue Shan, Akanksha Tyagi, Deog Hwan Oh","doi":"10.1016/j.jcs.2024.103969","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103969","url":null,"abstract":"<div><p>The effect of slightly acidic electrolyzed water (SAEW) on the microbial load, metabolite profile, antioxidant, and growth of germinated buckwheat was investigated. All the SAEW solutions exhibited antimicrobial activity with no adverse impact on buckwheat sprouts' growth. The SAEW 30 ppm (pH = 5.0)-treated sprouts displayed highest 84.10 mg/g total phenolic content on the 5th day. Similarly, a notable increase in rutin content occurred from 4th day, and by the 5th day, it was highest at 43.73 mg/g. Moreover, using SAEW (pH = 5.0 and 6.5) increased the concentration of quercetin to 5.61 and 5.42 mg/g, respectively. UHPLC-QTOF-MS/MS identified numerous compounds, predominantly amino, acids, fatty acids, polyphenols, and organic acid; the levels of which were strongly improved by SAEW (pH = 5.0). It was consistently observed that buckwheat sprouts treated with SAEW (pH = 5.0) exhibited the highest DPPH-reducing capability compared to all other treatment groups, especially on the 5th day. Similarly, SAEW (pH = 5.0)-germinated sprouts demonstrated the highest ABTS scavenging activity at 94.38%, followed by SAEW at 6.5 (87.22%), for germinated seeds on the 5th day. Therefore, buckwheat sprouts elicited with SAEW and harvested on the 5th day could demonstrate an enhanced bioactive profile and health-promoting benefits.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103969"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141582816","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

Image-assisted quantification of high and low molecular weight glutenin fractions in wheat by SDS-PAGE 通过 SDS-PAGE 对小麦中高分子量和低分子量谷蛋白组分进行图像辅助定量

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103977

Naima Bouabdellah , Efraín Chacón , Elena Benavente , Magdalena Ruiz , Patricia Giraldo , Laura Pascual

{"title":"Image-assisted quantification of high and low molecular weight glutenin fractions in wheat by SDS-PAGE","authors":"Naima Bouabdellah , Efraín Chacón , Elena Benavente , Magdalena Ruiz , Patricia Giraldo , Laura Pascual","doi":"10.1016/j.jcs.2024.103977","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103977","url":null,"abstract":"<div><p>Gluten quality in bread wheat is mainly determined by gluten strength and protein content. Traditionally gluten quality has been predicted based only on allelic variation for HMW-GS characterized by SDS-PAGE- The ratio of high to low molecular weight glutenin subunits has received less attention despite its influence on gluten properties is acknowledge. That is mainly because accurate quantification of glutenin fractions is made by RP-HPLC, a more complex, expensive and time-consuming technology. In the present study, a methodology to estimate HMW/LMW glutenin subunit ratio by SDS-PAGE results was assessed. We used a segregating population derived from a cross between two Spanish bread wheat landraces (Richela Blanca and Jeja Pardilla) showing striking differences according to SDSS tests. Quantification of prolamins by RP-HPLC confirmed a wide range of variation in the HMW/LMW glutenin subunit ratio within the population. Then, we selected 22 lines that represented the available variation. Subsequently, we obtained high-quality SDS-PAGE images following a standard protocol to characterize glutenin allelic variants. Estimation of HMW/LMW-GS ratio was obtained by analyzing the intensity of HMW-GS and LMW-GS gel bands. Correlation between RP-HPLC and SDS-PAGE values was greater than 0.85 proving the suitability of the much simpler and cheaper electrophoretic-based alternative.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103977"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024001358/pdfft?md5=10782a15c29d27ff7c9117cc3beba021&pid=1-s2.0-S0733521024001358-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141593778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rice grain quality traits impacted by rice black-streaked dwarf virus disease 受水稻黑条矮缩病病毒影响的水稻谷粒品质特征

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103967

Yue Sun , Jiayuan Zhang , Linlin Du , Chenyang Li , Ying Lan , Tong Zhou , Xin Zhou , Baodong Wei , Feng Lin

引用次数: 0

Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties 在无麸质面包中添加微粉燕麦壳纤维--对化学、物理和物理特性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103981

Eleonora Charlotte Pichler , Regine Schönlechner , Renata Różyło , Dariusz Dziki , Michał Świeca

{"title":"Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties","authors":"Eleonora Charlotte Pichler , Regine Schönlechner , Renata Różyło , Dariusz Dziki , Michał Świeca","doi":"10.1016/j.jcs.2024.103981","DOIUrl":"10.1016/j.jcs.2024.103981","url":null,"abstract":"<div><p>Gluten-free (GF) breads available on the market are still mainly produced from refined flours or starch, thus they lack nutritional quality, like dietary fiber, minerals and vitamins. Incorporation of micronized oat husk (MOH) could improve these properties. MOH is a dietary fiber and a food by-product, rich in polyphenols exhibiting antioxidant properties. This study investigated the addition of 0–20% MOH (in 5% steps) to GF breads baked conventionally (deck oven) and by ohmic heating (OH). Incorporation of ≤20% MOH had only a slight effect on the bread texture properties (specific volume, pore properties, crumb firmness and relative elasticity), and was less pronounced for OH baked breads. Both, the crumb and crust color, darkened proportionally to the added amount of MOH. Total phenolic content (TPC) and antioxidative properties were significantly increased by MOH addition, as well as the ability to protect lipids from oxidation. <em>In vitro</em> starch digestibility was improved with MOH addition for OH-baked breads. GF breads containing ≥15% MOH can be claimed as “source of fiber”, ≥20% MOH as “high in fiber”. Overall, this study demonstrated that micronized oat husks have a good potential to enhance the quality of GF breads.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103981"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024001395/pdfft?md5=8b9deb54461cd480d0afc90ce6568018&pid=1-s2.0-S0733521024001395-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141623211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Transcriptomics of developing grains reveals putative candidate genes for grain zinc and iron in bread wheat cultivar Zincol-2016 发育中谷粒的转录组学揭示了面包小麦栽培品种 Zincol-2016 中谷粒锌和铁的假定候选基因

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103966

Samar Naseer , Mengjing Sun , Bushra Bibi , Humaira Qayyum , Muhammad Ramzan Khan , Chenyang Hao , Xueyong Zhang , Yuanfeng Hao , Awais Rasheed , Zhonghu He

{"title":"Transcriptomics of developing grains reveals putative candidate genes for grain zinc and iron in bread wheat cultivar Zincol-2016","authors":"Samar Naseer , Mengjing Sun , Bushra Bibi , Humaira Qayyum , Muhammad Ramzan Khan , Chenyang Hao , Xueyong Zhang , Yuanfeng Hao , Awais Rasheed , Zhonghu He","doi":"10.1016/j.jcs.2024.103966","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103966","url":null,"abstract":"<div><p>A high grain zinc wheat cultivar, Zincol-2016, was released in Pakistan to mitigate mineral malnutrition. Here, we used RNAseq based approach to reveal transcriptional landscape of its developing grains, and to identify genetic variants in zinc (Zn) and iron (Fe) homeostasis genes. Differential gene expression analysis identified 8370 differentially expressed genes (DEGs) over the course of grain filling. The profiling of 265 Fe/Zn homeostasis genes revealed the homeologs of <em>TaNAS9</em>, <em>TaFER1, TaNAAT2</em>, <em>TaDMAS, TaZIFL5-A</em>, <em>TaZIFL5-D</em>, <em>TaZIP14-B</em>, <em>TaNRAMP3</em>, <em>TaVIT1, TaPRI2-D</em>, <em>TabZIPF1-7B</em>, <em>TabZIPF1-7D</em>, <em>TabZIPF2-5A</em>, and <em>TabZIPF2-5B</em> had increased expression in Zincol-2016 relative to other cultivars from expVIP database. The variant calling identified 358 SNPs and 34 InDels in the Fe/Zn homeostasis genes. Two of those SNPs in <em>TaZIP14-B</em> (<em>TraesCS3B02G140400</em>), and <em>TaNAAT2-B</em> (<em>TraesCS1B02G300600</em>), were associated with grain zinc and iron concentrations (GZnC and GFeC) in a diverse panel of 145 wheat cultivars. The Zincol-type alleles of both genes significantly increased GZnC and GFeC by 7.3–8.6% and 5.9–6.3%, respectively. In addition, 8 SNPs causing missense mutation and 2 InDels causing frameshift mutation were found unique to Zincol. The present study forms a basis for understanding the genetic basis of high GZnC and GFeC in Zincol-2016 and can help efforts to biofortify other wheat varieties.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103966"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141483709","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

Enhancing nutritional quality and bioactivity of wheat bran through acid and alkaline pretreatments 通过酸碱预处理提高麦麸的营养质量和生物活性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103979

Silvia Amalia Nemes , Bernadette-Emoke Teleky , Floricuta Ranga , Lavinia Florina Călinoiu , Deborah-Gertrude-Alice Elekes , Razvan Odocheanu , Francisc Vasile Dulf , Dan Cristian Vodnar

{"title":"Enhancing nutritional quality and bioactivity of wheat bran through acid and alkaline pretreatments","authors":"Silvia Amalia Nemes , Bernadette-Emoke Teleky , Floricuta Ranga , Lavinia Florina Călinoiu , Deborah-Gertrude-Alice Elekes , Razvan Odocheanu , Francisc Vasile Dulf , Dan Cristian Vodnar","doi":"10.1016/j.jcs.2024.103979","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103979","url":null,"abstract":"<div><p>The effect of chemical processing, such as acid and alkaline pretreatments, on the phenolic profile, lipid components, and hydrosoluble protein content (HPC) in wheat bran (WB) was investigated. After acid pretreatment, the results provided an increase of over twofold in total reducing sugar (TRS). The sugars that have been identified are maltose, glucose, and fructose. After acid pretreatment, the total phenolic content increased by 41.95% compared with the untreated sample. Antioxidant potential, as assessed by the DPPH assay, significantly increased from 95.08 ± 1.13 μM TE/g DW in the untreated sample to 575.83 ± 2.41 μM TE/g DW following acid pretreatment. In the alkaline-treated sample, the total HPC increased to 16.58 ± 0.38 mg/100 g DW from 4.01 ± 0.17 mg/100 g DW. The fatty acid profile confirmed the presence of oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6), and palmitic acid (16:0) as major components in analyzed samples. Chemical pretreatments significantly influenced all 13 identified phenolic compounds in WB, including avenanthramides, cinnamic acids (e.g., p-coumaric acid, ferulic acid, synaptic acid), and benzoic acids (e.g., vanillic acid). The study provides valuable insights into the development of sustainable approaches for using cereal bran to produce bioactive compounds with potential health benefits.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103979"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024001371/pdfft?md5=6d22e3fd85246dea310829824247aab8&pid=1-s2.0-S0733521024001371-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141607634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology 基于典型面粉和加工技术的手工抻面质量形成机理揭秘

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103964

Qian Zhang, Zongkuo Li, Yajing Qi, Alkassoumi Hassane Hamadou, Bin Xu

{"title":"Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology","authors":"Qian Zhang, Zongkuo Li, Yajing Qi, Alkassoumi Hassane Hamadou, Bin Xu","doi":"10.1016/j.jcs.2024.103964","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103964","url":null,"abstract":"<div><p>This study examined the physicochemical properties of flour determining hand-stretched dried noodles (HSDN) and the mechanisms involved. The findings indicated that the flexural performance, cooking and eating quality of HSDN was primarily influenced by gluten characteristics. Additionally, porosity was significantly impacted by the addition of salt, while selecting flour with a higher glutenin to gliadin ratio and lower damaged starch content could potentially reduce the amount of salt required, contributing to the pore structure of HSDN. The HSDN obtained from long-term resting processes demonstrated superior cooking and eating quality in comparison to short-term ones. The extended resting period facilitated the expulsion of trapped air within the dough and the relaxation of the gluten network, resulting in improved dispersal and orientation of excessively aggregated gluten proteins during the stretching process. This led to the formation of more protein branches and stable β-sheet structures during subsequent resting periods.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103964"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141483707","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

Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity 软面包上的植物乳杆菌益生菌在整个胃肠道转运过程中的存活率：理化特性、感官特征和功能活性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103971

Jhon Jairo Umaña , Katherine Bauer-Estrada , Annamaria Filomena-Ambrosio , María Ximena Quintanilla-Carvajal

{"title":"Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity","authors":"Jhon Jairo Umaña , Katherine Bauer-Estrada , Annamaria Filomena-Ambrosio , María Ximena Quintanilla-Carvajal","doi":"10.1016/j.jcs.2024.103971","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103971","url":null,"abstract":"<div><p>Bread is one of the most widely consumed foods in the world and is part of the regular diet in many countries. However, white flour bread lacks many valuable nutrients. Inclusion of probiotics can result on bread's quality improvement, but their viability is often affected by food processing and digestion. In this study, maltodextrin and sweet whey were used to encapsulate <em>Lactiplantibacillus plantarum</em> via spray drying. The effect on probiotics survival during heating, storage, and gastrointestinal tract transit, simulated by the INFOGEST <em>in vitro</em> digestion model, was studied. Quality characteristics, sensory analysis, and consumer acceptance were also evaluated. Spray dried bacteria survived in bread during baking at 180 °C and 15 day-storage with a final viability of 7.6 log CFU/g. Encapsulation also ensured the survival of <em>Lactiplantibacillus plantarum</em> during digestion (6.1 log CFU/g), allowing them to be released in the small intestine to exert their health benefits. A difference in bacterial viability between bread crust and crumb was observed, related to oxygen availability and moisture content. A sensory panel did not identify significant differences between bread produced with and without encapsulated bacteria. These results provide new insights regarding addition of encapsulated probiotics for developing functional bakery products favored by consumers.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103971"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024001292/pdfft?md5=c326eeb7ea36a81fde094caf5131048b&pid=1-s2.0-S0733521024001292-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough 大米蛋白质与大豆 11S 球蛋白的相互作用：对大米面团特性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103972

Yang Yang , Ming-qian Wu , Chun-min Ma , Bing Wang , Xin Bian , Xiao-fei Liu , Guang Zhang , Yan Wang , Peng-yu Zhu , Na Zhang

{"title":"Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough","authors":"Yang Yang , Ming-qian Wu , Chun-min Ma , Bing Wang , Xin Bian , Xiao-fei Liu , Guang Zhang , Yan Wang , Peng-yu Zhu , Na Zhang","doi":"10.1016/j.jcs.2024.103972","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103972","url":null,"abstract":"<div><p>Exogenous soy protein serves as an enhancer for gluten-free (GF) dough. However, the role of its primary component, soy 11S globulin (11S), and the impact of interactions between exogenous and endogenous proteins on dough remain ambiguous. In this study, the interaction between 11S and rice protein in rice dough was confirmed through the detection of interaction forces and other analytical techniques. Furthermore, the influence on enhancing the quality of rice dough was assessed using additional methodologies. When the content of 11S was 12%, the hydrophobic interaction, hydrogen bond and disulfide bond between 11S and rice protein were increased by 4.85, 3.58 and 6.36 fold, compared with the control group, respectively. Consequently, there was a 55% increase in α-helix content, indicating enhanced stability of the secondary structure. The microscope images showed that the interaction facilitated the development of a network structure within the mixed dough, resulting in increased resistance to kneading, decreased hardness, and heightened springiness. These effects were further reflected in the Mixolab results, the prolonged dough formation time, stable time, and tendency for the C2 value to rise, alongside a diminishing trend in tan δ value. This study confirmed this interaction, which provides the theoretical basis for its future application in GF Foods.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103972"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539795","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