Journal of Cereal Science最新文献_第9页

Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors 多酚介导的共价键对不同米糠颜色的谷蛋白结构变化的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-17 DOI: 10.1016/j.jcs.2024.104023

Annegret Jannasch , Ya-Jane Wang , Sun-Ok Lee , Rohana Liyanage , Anna M. McClung

{"title":"Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors","authors":"Annegret Jannasch , Ya-Jane Wang , Sun-Ok Lee , Rohana Liyanage , Anna M. McClung","doi":"10.1016/j.jcs.2024.104023","DOIUrl":"10.1016/j.jcs.2024.104023","url":null,"abstract":"<div><div>Pigmented and non-pigmented rice cultivars contain different polyphenol classes. Covalent bonding of polyphenols with glutelin, the major protein fraction in rice, can occur in pigmented rice. The effects of polyphenol class on glutelin molecular weight and size were studied via SDS-PAGE and HPSEC, respectively. The proteomic analysis of glutelin was performed via LC-MS/MS. Rice cultivars with brown (Neches), purple (HB-1) and red (Scarlett) bran colors mainly comprising phenolic acids, anthocyanins, and flavan-3-ols/proanthocyanidins, respectively, were used. Glutelin in milled rice exhibited similar molecular weight and size and proteomic identification due to the lower concentration of polyphenols. Covalent modification of glutelin by polyphenols decreased the amount of identified glutelin. Phenolic acids caused little or no structural changes of glutelin. Anthocyanins and flavan-3-ols/proanthocyanidins in whole grain rice and bran of HB-1 and Scarlett caused a more compact glutelin structure through intra-molecular bonds. Polyphenol-protein interactions may be utilized to tailor food ingredients from pigmented rice with desired rheological properties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104023"},"PeriodicalIF":3.9,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310668","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 illumination to enhance the visual palatability and visual firmness of white bread crumbs 用图像照明提高白面包屑的视觉适口性和视觉硬度

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-16 DOI: 10.1016/j.jcs.2024.104026

Yukinori Sato

引用次数: 0

Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour 水热处理对去皮狐尾粟谷物和面粉的营养、功能和储藏稳定性特征的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-14 DOI: 10.1016/j.jcs.2024.104025

Tejinder Kaur, Parmjit Singh Panesar, Charanjit Singh Riar

{"title":"Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour","authors":"Tejinder Kaur, Parmjit Singh Panesar, Charanjit Singh Riar","doi":"10.1016/j.jcs.2024.104025","DOIUrl":"10.1016/j.jcs.2024.104025","url":null,"abstract":"<div><p>Rapid off-flavor development and bitterness is a major concern during storage of grains and cereal flours, especially millet flour due to the occurrence of rancidity. The pre-treatment of grains before milling ensures the better retention of quality of the grains and flour, thus enhancing their utility in various products. The flour obtained from untreated, soak-boil and soak-steam treated foxtail millet grains was stored at ambient and under refrigerated conditions for 90 days. The % FFA content of untreated, soak-boil and soak-steam was 0.49, 0.22 and 0.21 %, respectively which increased significantly to 0.68, 0.28 and 0.26 % oleic acid after 90 days at storage at ambient conditions. The last phase of storage depicted a significant increase in the peroxide value and FFA of untreated samples. Under refrigerated conditions the flour obtained from soak-steamed grain had a better storage stability, functional characteristics than soak-boiled grains, and those stored at ambient temperature. The moisture, carbohydrates, FFA, peroxide levels increased, whereas antioxidant activity, pasting properties, decreased significantly during 90 days of storage. The current investigation reveals that the hydrothermal treatments by soak-boil and soak-steam methods could be effectively used to prolong the storage period of millet grain and milling fractions for better utilization.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104025"},"PeriodicalIF":3.9,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242097","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

Pyridoxal phosphate promotes the γ-aminobutyric acid accumulation, antioxidant and anti-hypertensive activity of germinated tartary buckwheat 磷酸吡哆醛促进发芽鞑靼荞麦的γ-氨基丁酸积累、抗氧化和抗高血压活性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-13 DOI: 10.1016/j.jcs.2024.104024

Huiling Yan , Hongxu Chen , Juan Liu , Tian Yao , Mengying Xia , Qingxia Liao , Ludong Huang , Wanjie Li , Yu Song , Lianxin Peng , Jianglin Zhao , Liang Zou , Gang Zhao

{"title":"Pyridoxal phosphate promotes the γ-aminobutyric acid accumulation, antioxidant and anti-hypertensive activity of germinated tartary buckwheat","authors":"Huiling Yan , Hongxu Chen , Juan Liu , Tian Yao , Mengying Xia , Qingxia Liao , Ludong Huang , Wanjie Li , Yu Song , Lianxin Peng , Jianglin Zhao , Liang Zou , Gang Zhao","doi":"10.1016/j.jcs.2024.104024","DOIUrl":"10.1016/j.jcs.2024.104024","url":null,"abstract":"<div><div>γ-Aminobutyric acid (GABA), a main inhibitory neurotransmitter, is essential for various biofunctions but is inadequately synthesized by the body. Tartary buckwheat (TB), with its medicinal and culinary uses, is a potential GABA source, yet its natural GABA content is low. Herein, the application of pyridoxal phosphate (PLP) led to a significant increase in GABA content, reaching 3.82 g kg<sup>−1</sup> in PLP-treated germinated TB (PLP-GTB), which is a 9.67-fold increase compared to ungerminated TB (UTB). This elevation in GABA was associated with the activation of glutamate decarboxylase (GAD), an increase in the substrate glutamate (Glu), and the up-regulation of key gene expression (<em>GAD</em>, <em>GS1/2</em> and <em>GOGAT</em>). Furthermore, PLP-GTB displayed the strongest inhibitory effect on angiotensin-converting enzyme (ACE) activity and exhibited the highest levels of DPPH and ABTS radical scavenging capabilities. Collectively, our findings present a strategy for GABA enrichment in TB, potentially enhancing its anti-hypertensive and antioxidant properties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104024"},"PeriodicalIF":3.9,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310669","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

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin 磁场通过抑制谷蛋白和胶淀粉的结构退化改善冷冻谷蛋白的功能特性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-12 DOI: 10.1016/j.jcs.2024.104022

Tingshi He , Ran Feng , Han Tao , Bao Zhang

{"title":"Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin","authors":"Tingshi He , Ran Feng , Han Tao , Bao Zhang","doi":"10.1016/j.jcs.2024.104022","DOIUrl":"10.1016/j.jcs.2024.104022","url":null,"abstract":"<div><div>The structural and functional properties of glutenin and gliadin after magnetic field (MF)-assisted freezing-thawing cycles treatment was compared to clarify the protective mechanism of MF on frozen dough. Compared with conventional frozen glutenin and gliadin, MF inhibited the freezing-induced structural unfolding of glutenin and the rearrangement of gliadin, whereby the surface hydrophobicity individually increased and decreased by 23.5% and 47.5%. Raman spectra and atomic force microscope analyses showed that MF-assisted freezing treatment provided both the glutenin and gliadin with a higher aggregation, as manifest with the increased stable disulfide bond conformation (g-g-g), average molecular chain height and width. Small angle X-ray scattering indicated that the conformation and fractal dimensions of MF-assisted frozen glutenin and gliadin were close to those of fresh groups. MF individually enhanced the water retention capacity and emulsifying performances of gliadin and glutenin, which synergistically contributed to an improved foaming performances in a reconstituted gluten model system. This study established a substantial relationship between the individual component structural changes and whole gluten functional properties, which is benefit to the application of MF in frozen market.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104022"},"PeriodicalIF":3.9,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310670","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

Arabinoxylan profiles in Chinese winter wheat: Novel QTL and molecular marker 中国冬小麦的阿拉伯木聚糖特征：新的 QTL 和分子标记

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-11 DOI: 10.1016/j.jcs.2024.104021

Tiantian Chen , Xue Gong , Lei Zhi , Hongyu Zhang , Shuanghe Cao , Dan Liu , Cong Zhao , Yan Zhang , Jingdong Liu , Zhonghu He , Yongjing Ni , Yong Zhang , Wenfei Tian

{"title":"Arabinoxylan profiles in Chinese winter wheat: Novel QTL and molecular marker","authors":"Tiantian Chen , Xue Gong , Lei Zhi , Hongyu Zhang , Shuanghe Cao , Dan Liu , Cong Zhao , Yan Zhang , Jingdong Liu , Zhonghu He , Yongjing Ni , Yong Zhang , Wenfei Tian","doi":"10.1016/j.jcs.2024.104021","DOIUrl":"10.1016/j.jcs.2024.104021","url":null,"abstract":"<div><p>Arabinoxylan (AX) is a significant component of dietary fiber (DF) present in both whole meal and refined flour of wheat. Identifying genetic loci associated with AX content and developing molecular markers can facilitate the breeding of wheat cultivars with increased AX levels through marker-assisted selection (MAS). In our study, we analyzed the AX profiles of 262 recombinant inbred lines (RIL) derived from Zhongmai 578/Jimai 22, along with a natural population consisting of 161 representative wheat varieties in China. Our investigation revealed that Taishan 1 and Shan 715 exhibit WE-AX content comparable to or even superior to Yumai 34, a current benchmark cultivar for high WE-AX content. Additionally, we discovered a novel quantitative trait locus (QTL) in the RIL population, explaining 6.9–19.6% of the phenotypic variance of water-extractable AX (WE-AX) and 7.3–10.2% of the phenotypic variance of total AX (TOT-AX). Notably, a high-throughput competitive allele-specific PCR (KASP) marker was developed and validated in the natural population, expanding our understanding of germplasm with high AX content and providing molecular markers that can be utilized in marker-assisted selection for high AX wheat.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104021"},"PeriodicalIF":3.9,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242719","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 topdressing at panicle initiation modulated nitrogen allocation between storage proteins and free nitrogenous compounds in grains of japonica rice 粳稻谷粒中贮藏蛋白和游离氮化合物之间的氮分配调控

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-01 DOI: 10.1016/j.jcs.2024.104010

Luqi Wang , Lei Yang , Luoluo Hu , Yanyan Ren , Ganghua Li , Yanfeng Ding , Matthew J. Paul , Zhenghui Liu

{"title":"Nitrogen topdressing at panicle initiation modulated nitrogen allocation between storage proteins and free nitrogenous compounds in grains of japonica rice","authors":"Luqi Wang , Lei Yang , Luoluo Hu , Yanyan Ren , Ganghua Li , Yanfeng Ding , Matthew J. Paul , Zhenghui Liu","doi":"10.1016/j.jcs.2024.104010","DOIUrl":"10.1016/j.jcs.2024.104010","url":null,"abstract":"<div><p>Nitrogen (N) topdressing often leads to a decline in cooking and eating quality due to alterations in grain chemical composition. Investigation into the response of N compounds in grains, such as protein-bound amino acids (PAA), free amino acids (FAA), and other residue N compounds (N<sub>residue</sub>), would be beneficial for understanding the impact of N on rice quality. The present study selected five japonica rice cultivars and conducted a two-year field experiment employing two N fertilization treatments: the CK treatment, where all N fertilizer was applied as basal fertilizer, and the topdressing treatment, where 50% of the total N was applied as topdressing at the panicle initiation stage. Averaging across years and cultivars, N topdressing resulted in a 16.3% increase in PAA and an 8.65% decrease in FAA, with no significant impact on N<sub>residue</sub>. N topdressing resulted in a decrease in the proportion of essential amino acids found in prolamins, as well as a reduction in the proportion of amino acids belonging to the aspartate family and arginine. Significant genotypic variations were observed in the response of nitrogen components to topdressing. Furthermore, elite cultivars with premium quality exhibited greater stability in amylose content compared to protein content.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 104010"},"PeriodicalIF":3.9,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142099249","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

Corrigendum to “Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread” [J. Cereal. Sci. 112 (July 2023) 103686] 超声波辅助珍珠粟淀粉-胚芽复合：淀粉特性评估及其对面包血糖指数的影响" [J. Cereal.

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-01 DOI: 10.1016/j.jcs.2024.104000

R. Vidhyalakshmi , Pichan Prabhasankar , M.S. Meera

引用次数: 0

Breeding wheat for organic farming: Can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality? 为有机农业培育小麦：高谷粒蛋白基因 Gpc-B1 能否帮助应对最终使用质量方面的挑战？

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-28 DOI: 10.1016/j.jcs.2024.104011

Heinrich Grausgruber , Hayusha Naresh Pancholi , Matilda Ciucă , Daniel Cristina , Marianna Mayer , Denisse Bender

{"title":"Breeding wheat for organic farming: Can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality?","authors":"Heinrich Grausgruber , Hayusha Naresh Pancholi , Matilda Ciucă , Daniel Cristina , Marianna Mayer , Denisse Bender","doi":"10.1016/j.jcs.2024.104011","DOIUrl":"10.1016/j.jcs.2024.104011","url":null,"abstract":"<div><p>Organic farming contributes to sustain healthy ecosystems, but challenges such as lower crop yields and supply of the nitrogen needs of crops remain. Wheat is the most important organic arable crop in Europe and grain protein content is the main quality trait also for grading organic wheat despite that high baking quality can be also realized at lower protein contents. Hence, breeding of organic wheat varieties that realize a stable high grain protein content even at lower nitrogen availability is of utmost importance to guarantee income of organic wheat growers. A major QTL for high grain protein content was identified in wild emmer and transferred into bread wheat. We tested six different wheat genetic backgrounds varying for the presence/absence of the functional <em>Gpc-B1</em> allele in multi-location trials in Central Europe for their performance under organic growing. The increase in grain protein content caused by the functional <em>Gpc-B1</em> allele was present in almost all genetic backgrounds, however, was not consistent across all tested quality traits. None the less, the functional <em>Gpc-B1</em> allele may play a major role to increase the stability of organic wheat to reach minimum requirements by traders and processors with respect to grain protein content.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104011"},"PeriodicalIF":3.9,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024001693/pdfft?md5=1abb6be29e8895aecb621ebcec38c967&pid=1-s2.0-S0733521024001693-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142232727","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

The structural-mechanical damage behavior of rice bran layer under tensile processing for moderate milling 适度碾磨拉伸加工下米糠层的结构-机械损伤行为

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-20 DOI: 10.1016/j.jcs.2024.104007

Zilong Xu , Liu Yang , Pingan Huang , Bo Cui , Can Shu , Yang Luo , Xuan Xiao , Shaoyun Song , Houchang Pei , Yonglin Zhang

{"title":"The structural-mechanical damage behavior of rice bran layer under tensile processing for moderate milling","authors":"Zilong Xu , Liu Yang , Pingan Huang , Bo Cui , Can Shu , Yang Luo , Xuan Xiao , Shaoyun Song , Houchang Pei , Yonglin Zhang","doi":"10.1016/j.jcs.2024.104007","DOIUrl":"10.1016/j.jcs.2024.104007","url":null,"abstract":"<div><p>Bran layer moderate removal during rice milling is a crucial process for reducing rice broken rate and nutrient loss. The bran layer structural-cracking behavior is analyzed using a self-developed in-situ observation tensile tester with high-speed image acquisition. The rice bran tissue microstructure, chemical composition, cracking morphology are in-depth investigated. The results show that rice bran pericarp cells are of reticulate network, cell shape with rectangular or elliptical.significant differences in cell distribution and density across rice varieties, with Japonica rice (NJ5055) with a denser and more uniform structure, exhibiting higher ductility and tensile strength. The rice bran exhibited linear elastic rheological behavior. The bran tensile property is different under tensing directions, the tensile strength shows longitudinal (Y) > radial (X). Cracking along the cell long axis is Y direction, showing orderly line cracking path. Cracking along cell short axis is X direction, showing zigzag cracking path. Pericarp cells geometrical structure determines the mechanical strength and cracking-removal resistance ability of rice bran. The pericarp layer significantly enhances the ductility of the bran layer, allowing it to stretch and deform under stress, thereby improving overall mechanical performance. Rice bran structural-mechanical properties are affected by micro-structure and components.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 104007"},"PeriodicalIF":3.9,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142044924","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