Cereal Chemistry最新文献

{"title":"Changes of gluten protein composition during sourdough fermentation in rye flour","authors":"Gabriella Muskovics,&nbsp;Alexandra Farkas,&nbsp;Zsuzsanna Bugyi,&nbsp;Sandor Tömösközi","doi":"10.1002/cche.10837","DOIUrl":"https://doi.org/10.1002/cche.10837","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Celiac disease (CD) is an immune-mediated condition triggered by gluten consumption. Although more studies stated that gluten proteins are partially degrading during sourdough fermentation, it is still unclear whether the CD toxic epitopes are affected. Our aim was to examine the effect of controlled sourdough fermentation on the gluten content and composition with different sourdough starters in rye flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Despite significant changes in protein size distribution and a decrease in secalin types confirmed by high-performance liquid chromatography methods, the enzyme-linked immunosorbent assay results showed increased gluten content after fermentation. The incomplete degradation of gluten and the potential resistance of celiac toxic epitopes may explain our results. As part of the R5 antibody binding, epitopes are supposed to be unavailable in the native form of secalins; they might be released and become accessible in the smaller protein fragments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In comparison of the effect of different starter cultures, the results show that the different microbiological composition of the sourdough samples might be the reason for the differences in the protein degradation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Results highlight the importance of a deeper investigation of the effects of gluten protein degradation on CD toxicity and the standardization of the fermentation process.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10837","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei","authors":"Poorva Sharma,&nbsp;Michael T. Nickerson,&nbsp;Darren R. Korber","doi":"10.1002/cche.10838","DOIUrl":"https://doi.org/10.1002/cche.10838","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The aim of this study was to develop a wall material using pea protein isolate and pectin to optimize the encapsulation of <i>Lactobacillus casei</i> by spray drying. Response surface methodology (RSM) and artificial neural network (ANN) were used to analyze the effect of processing parameters.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that both RSM and ANN could be used to successfully characterize the experimental data, although ANN demonstrated greater predictive accuracy than RSM due to a higher <i>R</i>² and lower mean square error (MSE).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>ANN was observed to show more suitability than RSM. The encapsulation efficiency (90.7%), yield (45.5%), and wettability (169 s) of spray-dried probiotic powder obtained under optimal spray drying conditions (inlet air temperature (132°C); feed flow rate (9.5 mL/min) and pea protein isolate concentration (7.1%)) were observed to be not significantly different (<i>p</i> &lt; .05) from predicted values for all three parameters, demonstrating the validity of applied model.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>In this study, production technology of vegan base probiotic powder has been developed using mathematical modeling through the spray-drying method. Therefore, this data can be useful for food processing industries to develop a high-quality probiotic powder through spray drying.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments","authors":"Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan","doi":"10.1002/cche.10834","DOIUrl":"https://doi.org/10.1002/cche.10834","url":null,"abstract":"Germination has been extensively studied, but the changes in different starch components have not yet been entirely elucidated. The aim of this study was to assess the effects of germination on the starch composition, physicochemical properties, and structure of red sorghum seeds.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142247515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22","authors":"Rabiu Sani Shawai,&nbsp;Wenfei Tian,&nbsp;Siyang Liu,&nbsp;Xue Gong,&nbsp;Jindong Liu,&nbsp;Shuanghe Cao,&nbsp;Yong Zhang,&nbsp;Zhonghu He","doi":"10.1002/cche.10835","DOIUrl":"10.1002/cche.10835","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Ferulic acid is a prominent bioactive compound found in wheat grains, known for its beneficial health effects, prompting significant interest from breeders and producers. The aim of this study was to identify new quantitative trait loci (QTL) to aid in the development of wheat varieties with increased ferulic acid concentration (FAC).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>In this study, a recombinant inbred line population, resulting from a cross between Zhongmai 578 and Jimai 22, was evaluated in five different environments. Genotyping was performed using the wheat 50 K single-nucleotide polymorphism (SNP) array. Three stable QTL, named <i>QFAC.caas-2D</i>, <i>QFAC.caas-3B</i>, and <i>QFAC.caas-4D</i>, were identified. These QTL explained 4.24%–7.09%, 3.7%–4.57%, and 3.20%–5.06% of the phenotypic variances, respectively. Furthermore, three SNPs closely associated with above QTL were successfully converted into kompetitive allele-specific polymerase chain reaction (KASP) markers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>FAC is a complex trait governed by multiple minor-effect QTL. The successful development of KASP markers opens up avenues for marker-assisted selection in breeding programs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study establishes a genetic foundation for understanding the genetic basis of FAC in wheat. The identified QTL and developed KASP markers offer valuable insights for quality breeding initiatives and the production of functional wheat-based foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142247518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing","authors":"Dai Shi,&nbsp;Andrea K. Stone,&nbsp;Christopher P. F. Marinangeli,&nbsp;Janelle Carlin,&nbsp;Michael T. Nickerson","doi":"10.1002/cche.10830","DOIUrl":"10.1002/cche.10830","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Faba beans are emerging as highly nutritious ingredients that have the potential to contribute to the global demand for healthy and sustainable plant-based proteins. The current review aims to provide a summarized overview of faba bean macronutrients, protein quality, and antinutritional factors (ANFs), as well as their reduction strategies through a variety of processing means.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Relative to other pulses, faba beans are higher in protein content and similar in protein quality. However, without proper preparation and/or processing, the presence of minor amounts of ANFs can hinder their nutritional value. These nonnutritive, but biologically active, compounds can be diminished through mechanical, thermal, and nonthermal treatments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Nonconventional processing techniques to retain or improve protein quality remain an area of future research for improving faba bean nutrition and expanding its utilization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This review will advance the science and utilization of faba bean ingredients while providing future research opportunities.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10830","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lactic acid bacteria-fermented Chlamydomonas reinhardtii as an innovative ingredient to produce microalgae-enriched steamed bread","authors":"Zhiqiang Jin,&nbsp;Yaoguang Gu,&nbsp;Wen Zhang","doi":"10.1002/cche.10833","DOIUrl":"10.1002/cche.10833","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p><i>Chlamydomonas reinhardtii</i> (<i>C. reinhardtii</i>) is recognized as a sustainable source of high-quality protein. This study aimed to assess the potential application of <i>C. reinhardtii</i> for producing microalgae-fortified steamed bread. To reduce the inherent green color and volatile compounds of the microalgae, lactic acid bacteria (LAB) fermentation was applied as a pretreatment method for <i>C. reinhardtii</i>. Subsequently, both unfermented (unFC) and fermented <i>C</i>. <i>reinhardtii</i> (FC) were added to steamed bread formulations (4%, 8%, 12%, and 16% wheat flour substitution).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that the incorporation of unFC into steamed bread had a dose-dependent negative impact on the dough fermentation performance and the quality of steamed bread, including volume, texture, and sensory attributes, rendering the steamed bread unacceptable. Fermentation altered the amino acid profile of <i>C</i>. <i>reinhardtii</i>, caused the color to shift from green to red (<i>a</i>*, −14.7 vs. 7.0), and reduced unpleasant volatile components. Further, fermentation reduced the negative impact of microalgae incorporation, especially at substitution levels of 4% and 8%, which manifested as an increased dough fermentation volume and improved bread volume with reduced crumb firmness of the steamed bread. However, in sensory analysis, the steamed bread that contained 4% FC had an overall acceptability similar to the control sample.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Microalgae-enriched steamed bread could be produced by incorporating up to 4% FC to improve its nutritional profiles while maintaining overall sensory acceptability by the consumers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>LAB fermentation of <i>C</i>. <i>reinhardtii</i> is a feasible strategy to address the sensory and structural challenges that hinder the incorporation of algae into food products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour","authors":"Jeongeon Kim,&nbsp;Yujin Moon,&nbsp;Hyungseop Kim,&nbsp;Gűlden Gőksen,&nbsp;Meera Kweon","doi":"10.1002/cche.10832","DOIUrl":"10.1002/cche.10832","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study investigated the physicochemical properties, particle size, pasting properties, phenolic acids, carotenoid content, and fresh noodle quality characteristics of whole einkorn flour (WEF) in comparison with whole wheat flour (WWF). Three WEF samples from different cultivation regions in Turkey were analyzed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The WEFs exhibited significant variations in all quality characteristics compared to WWF, influenced by different einkorn growing environments. Phenolic acid and carotenoid contents, along with antioxidant activity, were highest in WEF1 and WEF2, highlighting their potential nutritional benefits. Noodles made from WEF3 demonstrated quality equivalent to that of WWF, although their protein content and nutritional value were relatively lower than those of WEF1 and WEF2.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This research demonstrates the potential of WEF for fresh noodle production with quality comparable to WWF. The nutritional value varies by cultivation area, emphasizing the importance of selecting appropriate cultivars and growing conditions for optimal results.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study highlights, for the first time, the nutritional value and quality characteristics of WEF influenced by growing areas, impacting its suitability, equivalent to WWF, for producing fresh noodles.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 different timing and rate of glyphosate application on the residue level, grain quality, and processing performance of two Canadian malting barley varieties","authors":"Marta S. Izydorczyk,&nbsp;T. McMillan,&nbsp;S. A. Tittlemier,&nbsp;J. O'Donovan,&nbsp;B. D. Tidemann","doi":"10.1002/cche.10829","DOIUrl":"10.1002/cche.10829","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>A preharvest application of glyphosate on malting barley can assist in the management of perennial weed growth before harvest and serves as a harvest aid by drying down the crop. The main objective of this study was to assess the effects of preharvest glyphosate application at two glyphosate rates (900 or 1125 g ae/ha) and three application timings based on the maturity and seed moisture level (soft dough, hard dough, or mature).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The levels of glyphosate residue in barley grain were highly variable among locations and years ranging from 0 to 95 mg/kg. Glyphosate application at both rates at the soft dough stage significantly decreased the kernel weight of barley grain. Barley grain with up to 40 mg/kg of glyphosate residue exhibited adequate germination energy required for malting purposes; however, the residue negatively affected the growth of roots during the malting process. The levels of α-amylase in malt decreased with increasing levels of glyphosate residue in barley. Other malt and wort parameters were generally not affected by the glyphosate application on barley.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Too early application of glyphosate at the soft dough stage of barley grain development reduced the kernel weight and size, interfered with roots production, affected synthesis of α-amylase, and reduced the malt extract in several cases.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Results indicated that in the majority of environments, when glyphosate was applied at the recommended stage and rate, neither the maximum residue limit was exceeded nor were the germination and malting quality of barley impaired. In real farming conditions, it might be hard to achieve similar results despite adherence to the recommended timing of glyphosate application because of the nonuniform level of crop maturity in the field and/or uncontrollable environmental effects.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10829","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transformative effects of lactic acid fermentation on maize and quality protein maize: Phytochemical characterization, functional properties, and structural features","authors":"Kritika Sharma,&nbsp;Savita Sharma,&nbsp;Rajan Sharma,&nbsp;Hanuman Bobade,&nbsp;Baljit Singh,&nbsp;Ramesh Kumar","doi":"10.1002/cche.10828","DOIUrl":"10.1002/cche.10828","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Fermentation has a huge potential to improve the nutritional and functional properties by using the biological activity of the grain itself. The current study was performed to optimize the conditions for the fermentation of Quality Protein Maize (QPM) and maize further; the impact of fermentation treatment on the bio-techno-functional properties of QPM and maize flour was assessed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The technological properties, including oil absorption capacity, water solubility index, emulsion activity and stability, foaming capacity and stability, protein solubility, gel consistency, and least gelation concentration, were found to be increased with the fermentation treatment, while water absorption capacity, paste clarity, and swelling power observed a decline. The findings suggested elevated levels of all the bioactive constituents with the fermentation process. The modulations at the molecular level were confirmed by the scanning electron micrographs of fermented flour. Further, changes in the peaks of Fourier transform infrared spectra and the emergence of new peaks were also reported.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The fermentation treatment altered the techno-functional properties, bioactive constituents, macromolecular structure, and molecular interactions of QPM and maize flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Limited literature is available dedicated to the assessment of the nutritional, techno-functional, and phytochemical components in QPM and maize as influenced by the fermentation process. Further, changes in the structural and molecular interactions in the flour components due to fermentation treatment have not been studied comprehensively.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of genetic variability for nutritional quality traits among maize inbreds adapted to Punjab: A North-Western province of India","authors":"Heena Sharma,&nbsp;Surinder Sandhu,&nbsp;Nida Yousuf,&nbsp;Harpreet K. Oberoi,&nbsp;Krishna S. Karnatam,&nbsp;Ramakrishnan Bhavyasree,&nbsp;Yogesh Vikal,&nbsp;Vikas Kumar","doi":"10.1002/cche.10827","DOIUrl":"10.1002/cche.10827","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The deficiency of essential amino acids such as methionine, lysine, and tryptophan in maize protein presents a significant challenge in meeting nutritional demand. Comprehensive evaluation of maize germplasm for variability of essential amino acids, protein content, starch content, and β-carotene contents in grains, along with their relationships with yield and its associated traits, is a prerequisite for strengthening genetic enhancement for nutritional traits. Thus, the current study presents the profiling of 60 maize inbred lines across 11 nutritional quality and yield, aiming to identify variability in these traits and potential donor candidates for commercial breeding.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The test inbreds exhibited significant variations in the content of grain methionine (0.04%–0.28%), tryptophan (0.019%–0.069%), lysine (0.063%–0.318%), protein (9.31%–11.80%), starch (58.32%–70.88%), and β-carotene (2.38 ppm–6.79 ppm). Additionally, variations were noted in grain yield (0.87–2.52 t ha⁻¹). Inter-relationship analyses suggested the feasibility of simultaneous selection of essential amino acids (methionine, tryptophan, lysine) and β-carotene. The germplasm stock was clustered, and potential diverse donors identified were recommended for utilization in breeding programs. Furthermore, the use of Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy for screening high methionine and high lysine lines in large germplasm based on differences in peak intensity at 2922 cm⁻¹ and 1110 cm⁻¹ was reported, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The multilocation experiment revealed genetic diversity in both nutritional quality and yield across the 60 inbreds. The absence of a negative correlation between the amino acids and β-carotene indicates the possibility of the development of hybrids with elevated essential amino-acid levels combined with high β-carotene content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first holistic report on the variability of nutritional quality traits coupled with yield in maize germplasm. Identified nutrient-rich inbreds will serve as valuable germplasm in maize biofortification programs. AT-FTIR is proposed as an easy screening technique and the first report, which can be employed for the initial screening of a large set of germplasm for methionine and lysine content.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}