Grain Oil Science and Technology最新文献

{"title":"Pigmented wheat: Metabolomics-enabled insights into grain pigmentation towards nutritional and functional foods","authors":"Xinlei Du,&nbsp;Chuang Pan,&nbsp;Min Tu,&nbsp;Yin Li","doi":"10.1016/j.gaost.2026.06.005","DOIUrl":"10.1016/j.gaost.2026.06.005","url":null,"abstract":"<div><div>Pigmented wheat, a unique germplasm with diverse grain colors (purple, blue, black, yellow, etc.), has emerged as a valuable resource for functional food development due to its enrichment in bioactive metabolites. However, critical knowledge gaps remain regarding metabolic differences among distinct-colored wheat cultivars and the specific health-benefiting metabolites validated by biochemical and nutritional studies. Addressing these gaps will facilitate biotechnological breeding and, more importantly, promote nutritional food development. This short review summarizes current advances in pigmented wheat metabolism, covering analytical technologies, characteristic metabolites, biosynthetic pathways, and metabolic comparisons among distinct-colored wheat cultivars. High-performance liquid chromatography (HPLC) and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) are among the primary tools for the separation and identification of metabolites when analyzing wheat grain pigmentation. Comparative analysis reveals distinct metabolic profiles: red wheat is rich in procyanidins and phenolic acids; purple/blue wheat contains specific anthocyanin derivatives (cyanidin, peonidin, delphinidin) with spatial distribution variations; yellow wheat is enriched in carotenoids; and black wheat synergistically accumulates anthocyanins and procyanidins. Pigment biosynthesis of major metabolites (e.g., flavonoids, anthocyanins, procyanidins) follows the conserved phenylpropanoid-flavonoid pathway, regulated by key metabolic enzymes (PAL, CHS, DFR, ANS, etc.) and transcription factors (TaMYB10, TaMYC1, etc.), with environmental factors modulating metabolite accumulation. Despite numerous identified secondary metabolites in pigmented wheat grains, only a few have demonstrated health benefits through biochemical, nutritional, or medical studies, providing a foundation for functional food development targeting specific populations. Future studies should prioritize multi-omics-based regulatory network analyses, metabolite database construction, and technological optimization for nutritional quality improvement and functional food development. This review provides a theoretical basis for exploiting the nutritional and commercial potential of pigmented wheat in functional food innovation.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Pages 284-294"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149072194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gallic acid-Fe3+ coordinated Pickering emulsion-reinforced chitosan-gelatin composite films with tunable functional properties","authors":"Jiaping Zhao,&nbsp;Xuerou Kong,&nbsp;Tianyu He,&nbsp;Yihua Qiu,&nbsp;Yanxu Men,&nbsp;Huanhuan Liu,&nbsp;Qingbin Guo,&nbsp;Qiaomei Zhu","doi":"10.1016/j.gaost.2026.07.002","DOIUrl":"10.1016/j.gaost.2026.07.002","url":null,"abstract":"<div><div>To address the limitations of traditional chitosan (CS)-gelatin (GEL) films, this study developed composite films activated by a high internal phase Pickering emulsion (HIPPEs) stabilized by whey protein isolate fibrils-gallic acid-Fe³⁺ complexes (WPIFs-GA-Fe³⁺). The results indicated that, the water contact angle of pure chitosan/gelatin (CS/GEL) composite film was around 75.0°, which significantly increased to 80.4° to 87.7°, with the HIPPEs addition amounts varying from 1.0% to 2.0% (<em>W</em>/<em>W</em>), suggesting enhanced surface hydrophobicity. Water solubility (WS) decreased from 34% to as low as 24%, and moisture content dropped by 33% (from 36% to 24%) at a Fe³⁺/GA molar ratio of 0.5% and 2.0% addition level of HIPPEs, demonstrating improved water resistance. The glass transition temperature (<em>T</em>_g) of CS/GEL film was 146 °C, which was further increased, varying from 153 °C to 166.4 °C for the HIPPEs film. The incorporation of the WPIFs-GA-Fe³⁺ stabilized HIPPEs altered the hydrogen bonding and metal-phenolic coordination within the film matrix, thereby enhancing thermal stability and reducing water solubility. Besides, the water vapor permeability (WVP) and oxygen permeability (OP), and the mechanical properties of HIPPEs film were significantly improved as compared with CS/GEL composite film. This study demonstrates the huge potential of composite films functionalized by WPIFs-GA-Fe³⁺ stabilized HIPPEs as high-performance food packaging materials with tunable functional properties.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Pages 254-266"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149072122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of molecular structure of tailored OSA-modified starches on drying behaviours and particle properties","authors":"Zhaoqi Qin,&nbsp;Jingyan Miao,&nbsp;Feng Zhao,&nbsp;Shiyi Zhang,&nbsp;Qiuqin Zhang,&nbsp;Yu Tian,&nbsp;Hongmei Xiao,&nbsp;Xingxun Liu,&nbsp;Chuang Zhang","doi":"10.1016/j.gaost.2026.07.001","DOIUrl":"10.1016/j.gaost.2026.07.001","url":null,"abstract":"<div><div>The amphiphilic nature of octenyl succinic anhydride (OSA)-modified starch enables effective emulsion stabilization through its balanced hydrophilic-hydrophobic structure. In this study, five new OSA-starches (OSA-1 to OSA-5) with distinct molecular characteristics were systematically characterized to evaluate their interfacial behaviours and encapsulation performance. Emulsions were subjected to single droplet drying (SDD) to simulate spray drying, and the influence of core-to-wall ratios and drying temperatures on particle formation and functional properties was investigated. Results showed that the core-to-wall ratio significantly affected particle morphology, while drying temperature modulated solubility and encapsulation efficiency. OSA-1 exhibited superior drying performance and encapsulation efficiency at a core-to-wall ratio of 1:3, but showed low powder solubility. A drying temperature of 70 °C was found to reduce core material precipitation and enhance solubility of the dried particles. These findings elucidate the structure–function relationship of OSA-starch emulsions during drying and provide practical guidance for the development of stable microcapsules using OSA-starch as a wall material.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Pages 242-253"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149071927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive compounds from wheat seedlings: Enrichment strategies, health benefits, and product development","authors":"Yisheng Du,&nbsp;Muhammad Bilal,&nbsp;Pei Wang","doi":"10.1016/j.gaost.2026.06.004","DOIUrl":"10.1016/j.gaost.2026.06.004","url":null,"abstract":"<div><div>Wheat seedlings are rich in <em>γ</em>-aminobutyric acid (GABA), phenolic compounds, flavonoids, folate, and chlorophyll. This review covers their targeted enrichment via strategies such as hypoxia stress, red light treatment, and elicitor application, which activate key metabolic pathways. The associated health benefits include sleep improvement, antioxidant and anti-inflammatory effects, cardiovascular protection, and detoxification. To address the industrial bottleneck of component degradation during processing, non-thermal technologies such as high hydrostatic pressure, ultrasound, and microencapsulation are discussed as stabilization solutions. Applications of wheat seedlings in functional foods, including sleep-aid supplements, fortified baked goods, and beverages, are also presented. Future research directions, such as precision breeding, multi-component synergy, and targeted product development, are outlined. This review focuses on two core issues: the efficient enrichment of bioactive compounds and the preservation of their stability during processing.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Pages 295-311"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149072150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the synergistic antioxidant and antimicrobial effects of polyphenolic compounds from olive by-products","authors":"Khaoula Faiz,&nbsp;Chaymae Ghaffouli,&nbsp;Adil Roukbani,&nbsp;Mohamed Chebaibi,&nbsp;Mohammed Benlemlih,&nbsp;Bouchra Louasté","doi":"10.1016/j.gaost.2026.05.001","DOIUrl":"10.1016/j.gaost.2026.05.001","url":null,"abstract":"<div><div>The olive oil industry annually generates a substantial quantity of liquid and solid olive by-products, including leaves from harvesting and pruning. These residues represent a valuable, underutilized source of bioactive molecules. This study focused on the extraction and chemical characterization of phenolic fractions from these by-products. Chemical analysis of the extracts identified 16 distinct phenolic compounds, primarily from the families of hydroxybenzoic acids, hydroxycinnamic acids, secoiridoids, and flavonoids. To evaluate the functional potential of these extracts, their antioxidant and antimicrobial activities were assessed. Antioxidant capacity of phenolic extracts was comprehensively determined using four complementary assays: total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging, and the ABTS radical cation decolorization. These methods enabled a comprehensive assessment of the extracts' capacity to neutralize free radicals and reduce oxidizing species. Furthermore, the antimicrobial potential of the extracts was evaluated against various pathogenic strains. Antibacterial efficacy was tested on both Gram-negative (<em>Escherichia coli</em> K12, <em>Pseudomonas aeruginosa</em> CIP 82.114, and <em>Klebsiella pneumoniae</em> CIP A22) and Gram-positive bacteria (<em>Bacillus subtilis</em> ATCC 6633 and <em>Staphylococcus aureus</em> ATCC 29213). Antifungal activity was assessed against <em>Candida albicans</em> ATCC 10231, <em>Aspergillus flavus</em> MTCC 9606, <em>Aspergillus niger</em> MTCC 282, and <em>Fusarium oxysporum</em> MTCC 9913. The results underscore the potential of olive by-products as a source of high-value functional ingredients. This study investigated the synergistic effect of combining extracts from three by-products: olive mill wastewater, pomace, and leaves, to determine if their combination could enhance the previously reported biological properties. The results confirm the high potential of phenolic extracts from olive by-products as a valuable source of bioactive compounds, thus paving the way for their use in developing natural antioxidant and antimicrobial formulations and offering promising applications in food, pharmaceutical, and cosmetic industries.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Pages 212-229"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149072187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation of oxidized triacylglycerols during frying-like heating of trilinolein: Isotope-tracing evidence for the roles of oxygen and water in oil deterioration","authors":"Yiting Duan,&nbsp;Zhiqiang Yang,&nbsp;Zhenhui Lin,&nbsp;Xiaoli Liu,&nbsp;Qi Li,&nbsp;Yuan Gao,&nbsp;Xiuzhu Yu","doi":"10.1016/j.gaost.2026.06.003","DOIUrl":"10.1016/j.gaost.2026.06.003","url":null,"abstract":"<div><div>Oxidized triacylglycerols (OxTGs) are major oxidation products generated during thermal oxidation of edible oils, but the respective roles of molecular oxygen and water in their formation during frying remain unclear. In this study, trilinolein was heated at 180 °C for 4 h under frying-like conditions, and hydrogen–oxygen isotope tracing using D₂O, H₂¹⁸O, and ¹⁸O₂ was combined with UHPLC–HRMS/MS, GC–MS, and ¹H NMR to investigate OxTG formation and its relationship with oil deterioration. During heating, total polar compounds increased markedly and reached 23.95–31.35 g/100 g oil at 4 h, while total OxTGs accumulated to 12.97–14.61 g/100 g oil. Concomitantly, secondary oxidation products also accumulated continuously, and total glycerol-core aldehydes reached 20.86 mg/g, with 9-oxo being the predominant aldehydic product. Isotopologue analysis showed pronounced ¹⁸O enrichment in major OxTGs only in the ¹⁸O₂ treatment, whereas incorporation from H₂¹⁸O was negligible, indicating that oxygen incorporated into major OxTGs originated predominantly from molecular oxygen rather than water. By contrast, D₂O suppressed the accumulation of OxTGs and aldehydic products, supporting the involvement of water primarily in hydrogen-transfer and exchange processes rather than direct oxygen incorporation. Hydroperoxy OxTGs were more characteristic of early oxidation, whereas hydroxylated OxTGs were more closely associated with prolonged heating and the formation of secondary carbonyl products. These results provide isotope-based evidence for the formation pathways of OxTGs during frying-like heating and support the combined use of OxTGs, total polar compounds, and carbonyl-related markers for evaluating oxidative deterioration in heated oils.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Pages 230-241"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149072188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Removal of starch granule-associated lipids alters the physicochemical properties and in vitro digestion of wheat starches from different grain hardness","authors":"Shuoqian Li,&nbsp;Dan Zhang,&nbsp;Fan Sun,&nbsp;Han Tao","doi":"10.1016/j.gaost.2026.05.002","DOIUrl":"10.1016/j.gaost.2026.05.002","url":null,"abstract":"<div><div>Starch granule-associated lipids (SGALs) are closely associated with wheat grain hardness, which significantly influences the physicochemical properties of starch. In this study, the effects of removing SGALs on the physicochemical properties and <em>in vitro</em> digestion of hard-grain starch (HGS), medium-grain starch (MGS), and soft-grain starch (SGS) were systematically evaluated. SGS was characterized by a higher unsaturated fatty acid content, in which oleic acid was found to be particularly enriched (19.89 mg/g). When the SGALs were removed, the apparent amylose and damaged starch contents were increased in all samples, leading to pitted surfaces on the starch granules and an obvious decreased particle size. The relative crystallinity decreased to 22.80% for defatted hard-grain starch (DHGS), 11.39% for defatted medium-grain starch (DMGS), and 14.14% for defatted soft-grain starch (DSGS), which was accompanied by lower thermal stability. In particular, DHGS showed a significant decrease in gelatinization enthalpy (0.74 J/g) and exhibited the maximum thermal degradation rate (2.67%/°C). Furthermore, the breakdown and setback viscosities decreased by 47.70% and 18.75%, respectively. These alterations reduced the resistance to enzymatic hydrolysis. After 11 h of <em>in vitro</em> digestion, the digestion rate of DHGS, DMGS and DSGS increased to 61.17%, 68.49% and 53.82%, respectively. These findings provide a theoretical basis for quality improvement in starch-based products.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Pages 267-275"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149072192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Exploring the industrial potential of Moroccan oat varieties for functional food applications” [Grain & Oil Science and Technology 9 (2026) 42–62]","authors":"Salma Touil,&nbsp;Aouatif Benali,&nbsp;Ahmed Douaik,&nbsp;Nadia Belahbib,&nbsp;Nezha Saidi","doi":"10.1016/j.gaost.2026.06.002","DOIUrl":"10.1016/j.gaost.2026.06.002","url":null,"abstract":"","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Page 312"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149072151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional composition and functional properties of Scottish cold-pressed hemp oil and by-products for sustainable food applications","authors":"Madalina Neacsu,&nbsp;Anita Rani,&nbsp;Nicholas J. Hayward,&nbsp;Gary J. Duncan,&nbsp;Donna Henderson,&nbsp;Gary Cameron,&nbsp;Louise Cantlay,&nbsp;Susan Moir,&nbsp;Jodie Park,&nbsp;Wendy R. Russell","doi":"10.1016/j.gaost.2026.05.003","DOIUrl":"10.1016/j.gaost.2026.05.003","url":null,"abstract":"<div><div>The expanding interest in sustainable oilseed systems has highlighted hemp (<em>Cannabis sativa</em> L.) as a source of nutritionally dense and multifunctional food ingredients. This study presents a comprehensive compositional and techno-functional characterisation of Scottish cold-pressed hemp seed oil and its industrial by-products (press cake and filtration-derived fudge) produced at commercial scale for the first time. Fatty acid profiling of the oils showed low saturated fatty acids (8.65%–8.93%), moderate monounsaturated fatty acids (8.55%–9.57%), and high polyunsaturated fatty acids (74.93%–76.92%), with <em>ω</em>-6 and <em>ω</em>-3 contents of 53.8%–55.3% and 19.4%–20.5%, respectively, yielding <em>ω</em>-6-to-<em>ω</em>-3 ratios of 2.67–2.82. Press cake and fudge contained 12.5%–22.5% and 38.3%–43.5% fat, 24.6%–32.7% and 29.0%–30.9% protein, and 4.97%–6.16% and 5.97%–15.14% ash, respectively. Total non-starch polysaccharides reached 19.8%–22.9% in cake and 2.85%–3.53% in fudge. Mineral concentrations were high, particularly in fudge, which contained 735–841 mg/100 g magnesium, 1.82–2.02 g/100 g phosphorus, 1.30–1.41 g/100 g potassium, 23.0–48.9 mg/100 g iron, and up to 11.82 mg/100 g zinc; cake contained 562–634 mg/100 g magnesium, 1.32–1.56 g/100 g phosphorus, and 17.1–24.8 mg/100 g iron. Essential amino acids in cake were present at nutritionally relevant levels, including leucine (2.37–3.08 g/100 g), phenylalanine (1.87–2.48 g/100 g), valine (1.83–2.37 g/100 g), and lysine (1.18–1.46 g/100 g). LC–MS/MS quantification of 175 phytochemicals showed markedly higher total levels in cake (up to 39.31 mg/100 g) than in fudge (up to 13.15 mg/100 g), with bound phenolics predominating; major constituents included siringaresinol, ferulic acid, and canabisin A. Cannabinoid analysis identified CBDA at 137.7–302.9 mg/100 g and CBD at 20.3–75.2 mg/100 g in oils, with lower concentrations in cake (CBDA 22.17–93.77 mg/100 g; CBD 3.58–25.30 mg/100 g) and higher levels in fudge (CBDA 117.4–297.3 mg/100 g; CBD 17.8–55.3 mg/100 g). Press cake demonstrated high oil-holding capacity (14.7–15.0 g/g), rapid wettability (∼100%), and moderate bulk density (0.45–0.47 g/cm³). These results provide an integrated compositional and functional dataset defining the nutritional, phytochemical, and techno-functional properties of Scottish hemp oil and its co-products, supporting their applicability as ingredients within grain-, oilseed-, and fibre-based food systems.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Pages 197-211"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149072121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ultra-high pressure (UHP) treatment on structural properties and processing characteristics of oat dough","authors":"Yuanyuan Zhang,&nbsp;Rui Huo,&nbsp;Lijie Zhao,&nbsp;Danqi Zhao,&nbsp;Zhifen Zhang,&nbsp;Limei Wang,&nbsp;Pei Shi,&nbsp;Xiuli Liu,&nbsp;Yong Lian,&nbsp;Xingyun Li,&nbsp;Jianmin Qiao","doi":"10.1016/j.gaost.2026.06.001","DOIUrl":"10.1016/j.gaost.2026.06.001","url":null,"abstract":"<div><div>This study investigated the effects of ultra-high pressure (UHP, 100–500 MPa) on the structural and processing properties of oat dough. Amino acid content remained stable at 0–400 MPa but significantly decreased at 500 MPa (<em>P</em> &lt; 0.05). Structural analyses (XRD, FT-IR, microscopy) revealed progressive starch modifications: 100–300 MPa induced surface morphological changes, reduced starch swelling, and improved pasting resistance. At 500 MPa, starch granules lost their ellipsoidal shapes, formed honeycomb-like surfaces, and exhibited disrupted crystallinity (reduced XRD peaks), correlating with increased gelation and water absorption. These structural changes influenced processing performance, particularly at 500 MPa, which significantly increased the hardness and chewiness of oat dough. Pressures of ≥500 MPa induced irreversible and synergistic transformations, including complete loss of starch crystallinity, formation of a honeycomb-like protein-starch gel matrix, and a concurrent increase in water absorption capacity and texture hardening. This work provides theoretical insights for oat food processing.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 3","pages":"Pages 276-283"},"PeriodicalIF":8.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149072193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}