Journal of Cereal Science最新文献

{"title":"The effect of combined treatments of heat-moisture and enzyme on the texture, cooking and in vitro digestibility qualities of rice noodles","authors":"Xingyu Chen ,&nbsp;Yang Yang ,&nbsp;Jiayi Xu ,&nbsp;Huaxi Xiao ,&nbsp;Qinlu Lin ,&nbsp;Jiangtao Li ,&nbsp;Yejia Liu","doi":"10.1016/j.jcs.2025.104360","DOIUrl":"10.1016/j.jcs.2025.104360","url":null,"abstract":"<div><div>The effect of the dual combination of heat-moisture and enzyme treatments (Fungal protease (Flavourzyme 500 G, 500 LAPU per g),β-amylase (BA, 50 U/mg),transglutaminase (EC 2.3.2.13, 100 U/g, lyophilized powder(HM-enzyme) on the texture, cooking and <em>in vitro</em> digestibility of rice noodles was investigated. HM-enzyme induced to produce the V-type crystalline structure, forming the starch-lipid-protein complexes and microporous structures in rice noodles. In rice noodles, the complex contents of starch-lipid and starch-lipid-protein reached a maximum of 12.3 % after the HM-enzyme reaction. The microporous structures dramatically shortened the rehydration time of rice noodles from 586 s to 374 s and increased the water absorption rate of rice noodles from 198 % to 341 %. The starch-lipid-protein complex with V-type crystalline structure significantly improved the texture, cooking, and <em>in vitro</em> digestion quality of rice noodles. After the HM-enzyme reaction, the cooking loss of rice noodles was reduced by 69 %, and the contents of slowly digestible starch (SDS) and resistant starch (RS) were increased from 15.32 % to 38.72 % and 8.55 %–18.94 % respectively. The HM-enzyme method was valuable research on improving the quality of rice noodles in food industry applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104360"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural design of wheat gluten using twin-screw extrusion: Focus on its application in starch-based gels","authors":"Xiaoshuai Yu ,&nbsp;Zongrui Liu ,&nbsp;Xiaoting Ma ,&nbsp;Jiangkai Zeng ,&nbsp;Jinjie Huo ,&nbsp;Yumin Duan ,&nbsp;Xiaoqi Ma ,&nbsp;Lin Wang ,&nbsp;Yixin Peng ,&nbsp;Peng Wang ,&nbsp;Zhigang Xiao","doi":"10.1016/j.jcs.2025.104359","DOIUrl":"10.1016/j.jcs.2025.104359","url":null,"abstract":"<div><div>In order to increase the gel strength and improve the physicochemical properties of wheat starch (WS), this work employed the twin-screw extrusion technology to prepare extruded wheat gluten (EWG). And then the influence of different contents of EWG (6 %, 10 % and 14 %) on physicochemical and structural characteristics of WS gel were investigated. Compared with natural wheat gluten, the EWG exhibited less disulfide bonds and α-helix but more random coil. Morphological observations showed that the addition of EWG improved the compactness of network structure of WS gel. Incorporating EWG increased the gel strength of WS from 66.32 to 130.59 g, and the WS-EWG gels possessed superior elastic and viscosity but poor water molecules mobility than WS gel. The non-covalent interaction between gluten and WS improved the short-range ordered structure, crystal structure and enhanced the thickness of lamellar structure of starch gels. These findings provided a theoretical basis for tailoring wheat starch to produce gel-based foods with desired qualities.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104359"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing bread shelf-life with black rice anthocyanins: Optimization, baking properties, and starch retrogradation","authors":"Shuyun Liu,&nbsp;Tao Zhang,&nbsp;Hanju Sun,&nbsp;Merga Nagassa,&nbsp;Shudong He","doi":"10.1016/j.jcs.2026.104365","DOIUrl":"10.1016/j.jcs.2026.104365","url":null,"abstract":"<div><div>Bread staling, primarily caused by starch retrogradation, remains a significant challenge for the cereal industry. This study investigated the mechanism by which anthocyanins from black rice (AFBR) inhibit starch retrogradation to delay bread staling. Baking conditions were optimized to maximize anthocyanin retention and bread quality, with the optimum parameters determined as 190 °C for 8 min at pH 3. The incorporation of 0–2 g kg⁻¹ (w/w) AFBR improved bread specific volume and texture, forming a uniform and compact crumb structure observed via scanning electron microscopy. In contrast, higher levels (2.5–3.0 g kg⁻¹) disrupted the gluten network, increasing hardness. Most importantly, differential scanning calorimetry and X-ray diffraction revealed that AFBR addition significantly increased the starch gelatinization temperature while decreasing the retrogradation enthalpy and relative crystallinity after storage. These findings demonstrate that AFBR effectively restricts the mobility and recrystallization of starch molecules. Overall, 2 g kg⁻¹ effectively delays bread staling by inhibiting starch retrogradation, without compromising bread quality, highlighting its potential as a natural anti-staling agent in cereal-based products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104365"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Processing of proso millet flour with cold plasma and superheated steam: Understanding the impacts on anti-nutritional factors, quality attributes and associated mechanisms","authors":"Ankan Kheto ,&nbsp;Ram Prasad Bebartta ,&nbsp;Ashrita Chand ,&nbsp;Hrushitha Gaddam ,&nbsp;Moumita Karmakar ,&nbsp;Debojit Baidya Choudhury ,&nbsp;Palak Mahajan ,&nbsp;Khalid Gul ,&nbsp;Rachna Sehrawat","doi":"10.1016/j.jcs.2025.104362","DOIUrl":"10.1016/j.jcs.2025.104362","url":null,"abstract":"<div><div>Proso millet flour (PMF) was treated with cold plasma (CP) or superheated steam (SS) for 5–20 min in order to evaluate its impact on anti-nutritional factors (ANFs), protein digestibility, bioactive compounds, structural changes, soluble protein, carbohydrate, pasting, and functional properties. Prolonged CP or SS treatment durations gradually reduced tannin in PMF. Meanwhile, CP treatment proved more efficient in reducing phytic acid in PMF. However, a maximum decline in saponin was observed after 20 min of SS, due to the thermal degradation of glucoside bonds. Furthermore, carbonyl content was found to be 40-fold higher in 10 min of SS treated PMF than control. At the same time, <em>in vitro</em> protein digestibility of PMF was improved after CP or SS treatment (except for 5 min). Furthermore, SS treated PMP (excluding 20 min) contained the higher free total polyphenol content, but reduced the bound polyphenol content. Shorter CP treatment durations elevated total flavonoid content and antioxidant activity in PMF. From FTIR spectrum, prolonged CP or SS exposure durations reduced hydrogen bond strength in N–H groups and generated carboxyl groups. Most importantly, CP treatment slightly improved soluble protein content, which could account for higher foaming capacity. Apart from water absorption capacity, SS treatment reduced the pasting and functional properties of PMF. Hence, a shorter CP duration can be beneficial in increasing PMF functionality and bioactive compounds. Meanwhile, SS treatment may be more effective at deteriorating heat-sensitive ANFs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104362"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of groat heat treatment and varying extraction conditions on oat β-D-glucan characteristics","authors":"Ines Pynket ,&nbsp;Frederik Janssen ,&nbsp;Olivia Zehnder-Wyss ,&nbsp;Laura Nyström ,&nbsp;Christophe M. Courtin ,&nbsp;Arno G.B. Wouters","doi":"10.1016/j.jcs.2025.104346","DOIUrl":"10.1016/j.jcs.2025.104346","url":null,"abstract":"<div><div>Extractable oat β-D-glucans (βG) provide functional and nutritional benefits in (semi-)liquid foods, like oat-based dairy alternatives. However, oat βG extract characteristics are likely influenced by both extraction conditions and the industrial heat treatment typically applied to oat groats. This study systematically investigated the impact of industrial heat treatment, extraction pH (3.0–9.0) and calcium ions (Ca²⁺) in the extraction medium (0.01–2.00 mM CaCl₂) on oat βG recovery, weight average molecular weight (Mw) and extract viscosity. Independent of the extraction medium, extracts from industrially heat-treated oat groats contained lower amounts of βG (21–25% recovery) with higher Mw (1,065–1,788 kDa), and were more viscous (3.1–4.1 mPa.s) than extracts from non-heat-treated oat groats (44–62% recovery, 42–100 kDa, 1.2–1.3 mPa.s viscosity). This was partially ascribed to low β-glucanase activity during extraction in heat-treated oat groats. For non-heat-treated oat groats, β-glucanase activity was lowest at pH 3.0 (0.3 U/g dm) and highest at pH 6.5 (2.7–2.8 U/g dm) and pH 9.0 (2.4 U/g dm). Notably, Ca²⁺ could cross-link low molecular weight βG extracted from non-heat-treated oat groats, likely by interacting with negatively charged phosphate groups. To conclude, the industrial heat treatment significantly alters oat βG recovery, Mw and extract viscosity. This very likely will influence functional and nutritional contributions of oat βG in foods. This, however, requires further study, as do the mechanisms behind the here observed effects.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104346"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of fungal solid-state fermentation of wheat bran using Pleurotus pulmonarius on dietary fiber conversion and functional improvement","authors":"Chengcheng Li,&nbsp;Shiyi Lu,&nbsp;Hongyan Li,&nbsp;Jing Wang","doi":"10.1016/j.jcs.2025.104361","DOIUrl":"10.1016/j.jcs.2025.104361","url":null,"abstract":"<div><div>Wheat bran, being rich in dietary fiber, is still limited in food applications due to its compact lignocellulosic structure and low solubility. This study was conducted to investigate the effects of solid-state fermentation using <em>Pleurotus pulmonarius</em> on wheat bran. Solid-state fermentation of wheat bran (WB) using <em>Pleurotus pulmonarius</em> was employed to enhance its structural, molecular, and functional properties simultaneously. Fermentation significantly increased SDF yield, purity, and solubility, with PP-4 and PP-6 showing the most pronounced improvements. SEM, FTIR, and XRD analyses revealed progressive cell wall loosening and fiber depolymerization, leading to the formation of lower-molecular-weight SDF fragments with greater solubility. Molecular weight distribution further confirmed strong negative correlations between polymer size and solubility. Notably, SDF purity increased by 26 % and yield by more than 120 % compared with PP-0, demonstrating the effectiveness of this fermentation strategy. This work provides new insights into fungal biotransformation of WB and offers a promising approach for producing high-quality dietary fiber ingredients.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104361"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Occurrence of tropane alkaloids - atropine and scopolamine - in corn, buckwheat, sorghum, and millet, and their processed food products","authors":"Olga Świder ,&nbsp;Marcin Bryła ,&nbsp;Dominik Drewnowski ,&nbsp;Daria Padewska ,&nbsp;Agnieszka Waśkiewicz","doi":"10.1016/j.jcs.2025.104349","DOIUrl":"10.1016/j.jcs.2025.104349","url":null,"abstract":"<div><div>A newly developed UHPLC–MS/MS analytical method was applied to determine atropine and scopolamine concentrations in 240 samples of cereals and cereal-based products. The method showed satisfactory sensitivity and precision, enabling reliable quantification of tropane alkaloids (TAs) at low μg/kg levels. Among the 196 unprocessed grains, TAs were detected at or above the LOQ in 33 % of corn, 3 % of buckwheat, 7 % of millet and 39 % of sorghum grain samples. Concentrations varied considerably between cereals, with maximum combined levels of atropine and scopolamine ranging from 0.54 to 650 μg/kg. In cereal-based products, TA levels were generally lower; the highest detected concentrations ranged from 0.57 to 50.23 μg/kg, and 13–67 % of samples contained TAs at or above the LOQ. Maximum acceptable levels of TAs specified in Commission Regulation (EU) 2023/915 were exceeded in three samples - two unprocessed sorghum grain samples (8.78 and 650.42 μg/kg) and one organic millet flakes sample (50.23 μg/kg). These findings highlight the need for continuous monitoring of tropane alkaloids in cereals to ensure compliance with food-safety regulations.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104349"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modification of highland barley starch properties via germination-induced amylase activation and amylopectin reduction","authors":"Yongliang Bai ,&nbsp;Junwei Yin ,&nbsp;Zuanhao Liang ,&nbsp;Yu Xia ,&nbsp;Shuyan He ,&nbsp;Ming Yu ,&nbsp;Haiqiang Chen","doi":"10.1016/j.jcs.2025.104355","DOIUrl":"10.1016/j.jcs.2025.104355","url":null,"abstract":"<div><div>To investigate the impact of germination on the development of deep-processed products from highland barley starch, this study systematically examined changes in the structure, composition, physicochemical properties, and related enzyme activities of starch during germination. After 72 h of germination, the contents of total starch and amylopectin in highland barley starch decreased significantly (<em>p</em> &lt; 0.05). The activities of α-amylase and β-amylase increased dramatically by 19.6-fold and 6.3-fold, respectively. Concurrently, the gelatinization enthalpy (<em>ΔH</em>) of the starch decreased significantly, whereas the syneresis rate showed a significant increase (<em>p</em> &lt; 0.05). Correlation analysis revealed that the germination treatment enhanced the activities of α-amylase and β-amylase in highland barley, which promoted the enzymatic degradation of amylopectin. This led to a significantly increased starch solubility, syneresis rate, and initial gelatinization temperature(<em>T</em>_<em>0</em>), while decreasing starch transparency, termination gelatinization temperature (<em>T</em>_<em>c</em>), peak temperature (<em>T</em>_<em>p</em>), and <span><math><mrow><mo>Δ</mo></mrow></math></span> <em>H</em>. The results demonstrate that germinated highland barley starch is suitable for noodle products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104355"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of drying method, post-drying delay, and tempering on milling quality and color retention of paddy rice at various moisture contents: A systematic review","authors":"Hossein Dolatabadi,&nbsp;Alireza Soleimanipour,&nbsp;Keyvan Asefpour Vakilian","doi":"10.1016/j.jcs.2025.104358","DOIUrl":"10.1016/j.jcs.2025.104358","url":null,"abstract":"<div><div>This systematic review investigated the effects of post-drying delay and tempering on milling quality and color retention of paddy rice at various moisture contents. Following the PRISMA methodology, a search was conducted in bibliographic databases up to September 2025, and 43 studies were included in the review. The information extracted from the studies included objectives, drying and tempering protocols, moisture conditions, milling results, e.g., damage rate and bran integrity, as well as color indices, e.g., L∗a∗b∗ values and whiteness indices. Four main themes were analyzed in this review. First, different drying methods have varying effects on paddy rice appearance. A nearly linear decline in whole paddy rice yields occurs with increasing drying temperatures above 60–70 °C, even when tempering is followed. Second, post-drying delays (before tempering) can lead to the propagation of microscopic cracks, significantly reducing yield and increasing breakage. Long delays, extending to hours, after drying and before tempering have consistent negative effects on mill performance at different moisture conditions. However, paddy rice with higher moisture can tolerate delays with less damage. Third, tempering consistently reduces internal cracking and increases undamaged paddy rice by uniformizing moisture distribution. The timing of tempering after drying has negligible negative effects on the color retention of paddy rice, provided that the tempering is carried out at moderate temperatures up to 50 °C. Finally, initial and final moisture content, as well as the drying and tempering temperature, have significant impacts on drying stresses and the effectiveness of tempering. Although tempering carried out at high temperatures for long periods does result in minor effects of browning and yellowing appearing, moisture content moderates this relationship: paddy rice with higher residual moisture reaches equilibrium more quickly and maintains its clarity, while very dry paddy rice shows stable color with small changes during tempering. By redefining paddy rice quality as a multidimensional concept, this review provides a critical roadmap for laboratory standardization and process optimization in academic and industrial settings.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104358"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Starch retrogradation, colloidal dynamics, and digestibility mechanisms in nixtamalized maize tortillas","authors":"Julian de la Rosa-Millan","doi":"10.1016/j.jcs.2025.104332","DOIUrl":"10.1016/j.jcs.2025.104332","url":null,"abstract":"<div><div>This study provides a mechanistic understanding of how refrigerated storage affects the starch structure, colloidal dynamics, and digestibility of tortillas prepared from nine commercial nixtamalized maize flours that differ in pigmentation and processing history. Multiscale analyses, including thermal and crystalline transitions (DSC/XRD), molecular architecture (HPSEC-MALLS, HPAEC-PAD), colloidal behavior (zeta potential, particle size), texture, and <em>in vitro</em> digestion were integrated to elucidate structure-function relationships during 0–168 h of storage at 4 °C. Cold storage progressively increased gelatinization enthalpy (ΔH + 2–3 J g⁻¹) and relative crystallinity (+3–5 %), driven by amylopectin. These structural reorganizations shifted starch fractions toward higher resistant starch (RS + 8–12 %) and slightly reduced the predicted glycemic index (−3 to −7 units). Blue maize tortillas, enriched in polyphenols, exhibited weaker crystallinity and slower retrogradation yet achieved lower initial RDS and pGI, consistent with starch-polyphenol interactions that hinder enzymatic access. Particle size and zeta potential kinetics revealed that retrogradation generates steric and electrostatic barriers to α-amylase hydrolysis, providing a mechanistic link between molecular order and digestibility. A multivariate ranking that integrates starch structure, textural integrity, and digestibility identified flour-storage combinations that optimize a low glycemic response without compromising pliability. These findings reveal the molecular and colloidal mechanisms governing cold-induced starch reorganization in tortillas, offering practical strategies to design maize-based foods with improved metabolic functionality and controlled staling.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104332"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735709","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}