Grain Oil Science and Technology最新文献

{"title":"Tribological behavior of soybean milk with different soaking temperatures: From the structural aspect","authors":"Qianting Liu ,&nbsp;Yihui Zeng ,&nbsp;Jingyi Zou ,&nbsp;Wenxin Jiang ,&nbsp;Zhiming Gao","doi":"10.1016/j.gaost.2025.05.001","DOIUrl":"10.1016/j.gaost.2025.05.001","url":null,"abstract":"<div><div>To understand the effect of the process on the lubrication properties of soybean milk, the physicochemical characteristics of soybean milk with different soaking temperatures were analyzed. Results showed that soaking temperatures of 20 °C and 40 °C had the most positive impact on the mouthfeel of soybean milk, with the latter (40 °C) yielding the lowest friction coefficient. Higher soaking temperatures (60 °C and 80 °C) led to larger particles, higher friction coefficients, and lower consumer acceptance. The differences in soaking temperatures caused varying degrees of protein expansion or denaturation, which interacted with polysaccharides and lipids to form substances with different particle sizes. The larger particles tended to roll on the friction pair, while the smaller particles tended to slide on the friction pair or form a droplet film, resulting in a smaller coefficient of friction. This study contributes to the understanding of the tribological behavior of particles and provided basic data for the correlation of friction coefficient and sensory.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 182-191"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature","authors":"Qi Xu ,&nbsp;Shangyuan Sang ,&nbsp;Yanli Wang ,&nbsp;Chin Ping Tan ,&nbsp;Lukasz Peplowski ,&nbsp;Xiaojuan Tang ,&nbsp;Man Meng ,&nbsp;Hongtao Lei","doi":"10.1016/j.gaost.2025.05.003","DOIUrl":"10.1016/j.gaost.2025.05.003","url":null,"abstract":"<div><div>Starch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d. In this research, the incorporation of GMS (0.14 %, <em>W</em>/<em>W</em>, based on flour weight) significantly reduced the crumb firmness (<em>P</em> &lt; 0.05). Molecular dynamics simulation vividly demonstrated the formation process of the single-helical amylose-GMS complex within 150 ns during the short-term retrogradation process of cooling the gelatinized starch for 2 h. X-ray diffraction analysis revealed that GMS slightly decreased the relative crystallinity of starch from 8.9 % to 7.8 % during long-term retrogradation. The reduction in <em>R</em>_1047/1022 detected by Fourier-transform infrared spectroscopy indicated that GMS could reduce the degree of retrogradation. Solid-state ¹³C NMR analysis showed a characteristic resonance peak at 31.7 ppm for the GMS-starch complex. This study indicates that GMS holds great application potential in retarding starch retrogradation.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 175-181"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The quality and oxidative stability of flaxseed oils of varying degrees of refinement","authors":"Ying Jing,&nbsp;Zixiong Song,&nbsp;Haizhen Li,&nbsp;Xiaoxiao Wei,&nbsp;Jianhua Xie,&nbsp;Mingyue Shen","doi":"10.1016/j.gaost.2025.05.002","DOIUrl":"10.1016/j.gaost.2025.05.002","url":null,"abstract":"<div><div>Flaxseed oil, a key source of plant-based <em>ω</em>-3 <em>α</em>-linolenic acid, is susceptible to oxidation and hazardous substance formation during refining and storage. This study evaluated the effects of refining stages (crude, degumming, complete refining) on aldehydes, <em>trans</em> fatty acids, and oxidative stability in flaxseed oil. The results indicate that heat-pressed oil has dark color with high <em>a</em>^⁎ and <em>b</em>^⁎ values, but exhibits the relatively highest oxidative stability during the oxidation process. However, compared to cold-pressing, heat-pressing promotes the generation of three additional aldehydes, butenal, nonanal, and <em>trans</em>, <em>trans</em>-2,4-decadienal. Degumming optimizes the color of crude oil while maintaining <em>α</em>-linolenic acid. In contrast, complete refining (degumming, deacidification, bleaching, and deodorization) caused the loss of substantial carotenoids and polyphenols, and <em>α</em>-linolenic acid decreased by 3.48 %–4.47 %, as well as a large amount of production of <em>trans</em> fatty acids. In addition, complete refining not only leads to the formation of newborn acrolein and <em>trans</em>-2-nominal but also results in a significant increase in most aldehydes concentration. This study provides a reference for the processing of flaxseed oil when considering the formation of hazardous substances induced by the oxidation and isomerization of polyunsaturated fatty acids.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 163-174"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exposure and reduction of lipophilic halogenated contaminants in rice","authors":"Wei Li ,&nbsp;Shimin Wu ,&nbsp;Lingzhi Cheong","doi":"10.1016/j.gaost.2025.04.002","DOIUrl":"10.1016/j.gaost.2025.04.002","url":null,"abstract":"<div><div>Rice, a primary food staple for over half of the global population, is susceptible to environmental pollution. The presence of lipophilic halogenated contaminants, including halogenated polycyclic aromatic hydrocarbons (XPAHs), polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), brominated flame retardants (BFRs), and polyfluoroalkyl substances (PFAS), has become a growing concern due to their potential health risks and environmental impact. This review focused on the research of lipophilic halogenated contaminants in rice. We summarized the physicochemical properties, toxicity profiles, and contamination levels in rice. Moreover, the strategies for reducing lipophilic halogenated contaminant levels in rice were summarized and proposed, such as phytoremediation and improved processing methods. These findings can provide a reference for the understanding and control of lipophilic halogenated contaminants during rice growing and processing, and therefore reduce the associated risks.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 213-220"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ultrasound-assisted aqueous enzymatic extraction on the interfacial properties of high-oleic peanut oil bodies","authors":"Leixi Wang ,&nbsp;Liang Liu ,&nbsp;Ni Pang ,&nbsp;Wei Li ,&nbsp;Wanhua Guo ,&nbsp;Runxuan Zhang ,&nbsp;Guihuan Wei ,&nbsp;Lei Dai ,&nbsp;Qingjie Sun ,&nbsp;Xuyan Dong","doi":"10.1016/j.gaost.2025.03.005","DOIUrl":"10.1016/j.gaost.2025.03.005","url":null,"abstract":"<div><div>Oil bodies (OBs) are the lipid-storage organelle in oilseed, and their interface properties are crucial for oilseed processing. To elucidate the effect of interfacial proteins on the functional properties of high-oleic and normal peanut OBs, OBs were extracted using ultrasound-assisted aqueous enzymatic extraction (AEE), and the effects of ultrasonic power (100–500 W) and extraction time (0–30 min) on the interface properties were investigated. These results indicate that the interfacial protein content and interface properties of OBs can be significantly affected by ultrasonic treatment. The interfacial protein content of high-oleic peanut OBs increased from 88.25% to 91.95% after ultrasonic treatment, which was 1.4 times that of normal peanuts OBs. The emulsifying activity index (EAI) and emulsion stability index (ESI) values of both peanut OBs increased with the increase in ultrasonic power and extraction time. These results suggest that the emulsification ability of OBs may be closely related to the interfacial protein content and therefore can be regulated by altering the interfacial protein content using ultrasonic treatment. However, the particle size of OBs tends to increase under low ultrasonic power (0–200 W) owing to the increase in the interfacial protein content and aggregation effects, whereas it decreases under high ultrasonic power (300 W–500 W) due to cavitation effects. This pattern of change in particle size was also confirmed by confocal laser scanning microscopy, which indicated that high ultrasonic power suppressed the contribution of the interfacial protein content to the particle size, but still improved the emulsification ability of the OBs by reducing the particle size and increasing the interfacial tension. Therefore, regulating the interfacial protein content of peanut OBs by adjusting ultrasonic power is a promising way to improve their functional properties.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 100-108"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread","authors":"Yiming Zhang ,&nbsp;Hongying Xiao ,&nbsp;Roland Ernest Poms ,&nbsp;Qian Li ,&nbsp;Renyong Zhao","doi":"10.1016/j.gaost.2025.02.001","DOIUrl":"10.1016/j.gaost.2025.02.001","url":null,"abstract":"<div><div><em>Fusarium graminearum</em> (<em>F. graminearum</em>) is a severe phytopathogen threatening agriculture production and food security. Paeonol, serves as a plant-derived natural component, is a promising antifungal agent. At a concentration of 0.3125 mg/mL, paeonol was adequate to fully inhibit the growth of <em>F. graminearum</em> mycelia within 3 days. Fourier-Transform Infrared Spectroscopy (FT-IR) analysis showed that paeonol had no impact on the outer surface of <em>F. graminearum</em> cell walls. While propidium iodide staining, extracellular conductivity, and pH value measurements demonstrated that paeonol disrupted the cell membrane. Furthermore, lipid oxidation and osmotic stress responses were observed in <em>F. graminearum</em> treated with paeonol, resulting in a 47.23% rise in malondialdehyde (MDA) levels and a 515.43% increase in glycerol levels. Moreover, on the 7th day after exposure to paeonol treatment, the deoxynivalenol (DON) level was significantly reduced, measuring only one-fifth of that in the control group. Finally, paeonol was shown to inhibit <em>F. graminearum</em> on wheat grains and steamed bread slices. These results, for the first time, revealed the inhibitory mode of action of paeonol against <em>F. graminearum</em> as reflected by disruption of cell membrane integrity, induction of lipid oxidation and osmotic pressure, as well as DON biosynthesis. Furthermore, this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 109-117"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chickpea (Cicer arietinum Linn.) starch: Extraction, composition, structure, properties, modifications and food applications","authors":"Sevenur Sarıkaya ,&nbsp;Batuhan İnanlar ,&nbsp;Heba G.R. Younis ,&nbsp;Guohua Zhao ,&nbsp;Fayin Ye","doi":"10.1016/j.gaost.2025.03.003","DOIUrl":"10.1016/j.gaost.2025.03.003","url":null,"abstract":"<div><div>Chickpea (<em>Cicer arietinum</em> Linn<em>.</em>) is a widely cultivated edible legume worldwide. Starch is the major carbohydrate in chickpea seeds and amounts up to 50% of the dry matter. Compared with other legume starches and cereal starches, there is a lack of systematic review on chickpea starch. Herein, this review summarized the extraction, composition, structure, properties, modification and food uses of chickpea starch. Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes, cereal and tubers. Moreover, chickpea starch has been found to have remarkable resistance to digestion. The chickpea resistant starch showed prebiotic effect and potential health benefits. To date, chickpea starch has been modified by physical, chemical, biological and dual modification methods to change its functional properties such as swelling power, solubility, thermal, pasting, gel textural properties, and digestibility, which are essential to widen its applications. In food sectors, chickpea starch could be used as fillings, thickeners, gelling agents or a source of resistant starch in various formulated foods. In the end, suggestions on how to deeply understand and exploit chickpea starch are proposed.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 118-136"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insight into the physicochemical characteristics and biological features of dietary polysaccharides extracted from palm kernel cake","authors":"Ying Shen ,&nbsp;Hong Peng ,&nbsp;Haoran Bi","doi":"10.1016/j.gaost.2025.03.002","DOIUrl":"10.1016/j.gaost.2025.03.002","url":null,"abstract":"<div><div>Palm kernel cake (PKC), a major by-product of the palm oil industry, is rich in non-starch polysaccharides. In this study, two polysaccharide fractions, precipitated with acetic acid (PPA) and ethanol (PPE), respectively, were extracted from PKC using a 2 mol/L NaOH solution. The molecular weight, sugar composition, structural characteristics, morphology, antioxidant activity, as well as <em>in vitro</em> stimulated digestion were investigated in detail. The results revealed that due to its poor solubility of PPA in water, the detected molecular weight of PPA was only 2040 g/mol, which was significantly lower than that of PPE (65,300 g/mol). Although PPA and PPE had a similar sugar composition with varying contents, mannose was the predominant monosaccharide in both, accounting for 87.71% and 60.40%, respectively. Both PPA and PPE were primarily composed of crystalline mannan, consisting of mannopyranosyl units linked by (1→4)-<em>β-</em>glycosidic bonds, along with a small amount of lignin. PPA possibly contained a higher proportion of crystalline mannan, whereas PPE had a larger amount of arabinoxylan and galactomannan. Atomic force microscope revealed a stacked morphology for both PPA and PPE. PPA exhibited a higher scavenging rate against DPPH• and ABTS⁺• but a weaker HO• scavenging activity and reducing power compared with PPE. Within the polysaccharide concentration range of 0.5–5.0 mg/mL, PPA and PPB demonstrated the strongest scavenging activity against ABTS⁺•, with the highest scavenging rates exceeding 91%. However, PPA and PPB exhibited the weakest scavenging activity against HO•, with their highest HO• scavenging rates reaching only 44.91% and 55.86%, respectively. The antioxidant activities of both PPA and PPE were weaker than that of ascorbic acid. PPA remained almost stable in the <em>in vitro</em> simulated saliva fluid, while PPE exhibited weaker resistance to it. Both PPA and PPE exhibited weak resistance to the <em>in vitro</em> simulated gastric digestion fluids, but remained relatively stable in the <em>in vitro</em> simulated small-intestinal digestion fluid. The differences in physicochemical properties between PPA and PPE likely played an important role in their distinct biological activities. These findings suggest potential utilization of PKC in exploring dietary polysaccharides with favorable antioxidant activity and unique digestive characteristics.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 77-88"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of hydrothermal treatments on physicochemical, rheological and nutritional properties of millet: An analytical review","authors":"Ronak Tanwar ,&nbsp;Anil Panghal ,&nbsp;Anju Kumari ,&nbsp;Navnidhi Chhikara","doi":"10.1016/j.gaost.2024.12.005","DOIUrl":"10.1016/j.gaost.2024.12.005","url":null,"abstract":"<div><div>Millets, nutrient-rich grains packed with complex carbohydrates, dietary fiber, essential proteins, lipids, and antioxidant phytochemicals, are gaining recognition as valuable dietary components. Various processing techniques, including roasting, extrusion, germination, and hydrothermal treatment, have been employed to enhance nutritional bioavailability and consumer appeal. These processing, which involves the application of heat and moisture, induces specific transformations in millet components. Starch undergoes gelatinization, a process in which its crystalline structure is disrupted, leading to increased digestibility and viscosity. Proteins undergo denaturation, altering their structure and potentially improving their digestibility and functionality. Lipids may also undergo modifications, impacting their stability and interactions with other food components. These changes facilitate the release of bioactive compounds such as phenolics, flavonoids, and tannins. These processes effectively reduce anti-nutritional factors, further boosting nutrient availability. This review provides a comprehensive analysis of various hydrothermal methods, including steaming and heat-moisture treatment, and critically evaluates their impact on the physicochemical properties, nutritional profile, and potential health benefits of millet. Steaming, a gentler method involves cooking millet in a steamer basket above boiling water, preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention. Heat-moisture treatment, a more specialized technique, involves exposing millet to elevated temperatures and controlled moisture levels, inducing specific changes in starch properties without causing complete gelatinization. This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative, nutritious millet-based food products.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 147-162"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The control technology of harmful substances impacting the quality of peanut oil: A review","authors":"Zifu Ni ,&nbsp;Xiao Ouyang ,&nbsp;Azhen Nie ,&nbsp;Lina Huang ,&nbsp;Ruoqi Li ,&nbsp;Jinling Li ,&nbsp;Peng Chen","doi":"10.1016/j.gaost.2025.03.001","DOIUrl":"10.1016/j.gaost.2025.03.001","url":null,"abstract":"<div><div>Peanut is a globally important leguminous crop and one of the most important oil crops. In response to the growing demand for high-quality peanut oil, advancements in processing technologies have led to significant improvements in oil quality. However, ensuring consistent quality remains a complex and ongoing challenge due to the multifaceted factors influencing peanut oil's properties. This review synthesizes key scientific studies addressing these factors and explores the associated risks to oil quality and safety. Special attention is given to harmful contaminants such as aflatoxin B₁ (AFB₁), 3-chloro-1,2-propanediol esters (3-MCPDE), Benzo[<em>a</em>]pyrene (BaP), and trans-fatty acids (TFAs), which pose significant health risks and quality concerns. The review critically examines current detection methods for these contaminants and evaluates innovative removal strategies, such as biodegradation, physical refining, chemical treatments, and advanced adsorption techniques. Moreover, insights into the effects of raw material quality, processing conditions, and storage on oil quality were discussed. In conclusion, the review underscores the importance of adopting integrated approaches to control harmful substances while optimizing processing parameters to enhance peanut oil quality. These findings aim to guide researchers and industry practitioners in improving production practices, minimizing health risks, and providing safer and higher-quality peanut oil products for consumers.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 137-146"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}