Cereal Chemistry最新文献

{"title":"A Curve Fitting Method for Analyzing Starch Granule Size Distributions in Cereals","authors":"Rose McNelly,&nbsp;Amy Briffa,&nbsp;Georgia Yiasoumi,&nbsp;Cristobal Uauy,&nbsp;Ryo Matsushima,&nbsp;David Seung","doi":"10.1002/cche.10888","DOIUrl":"https://doi.org/10.1002/cche.10888","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The size distribution of starch granules is an important factor in determining the functional and nutritional properties of starch. However, a simple, standardized method for their analysis is lacking. Here, we developed an approach for estimating granule size parameters using a Python script that fits curves to volumetric granule size distributions generated using a Coulter counter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The bimodal size distribution of starch from most wheat and barley cultivars could be best described with a mixed distribution curve. A log-normal distribution was fitted to the small B-type granules, and a normal distribution was fitted to the large A-type granules, allowing estimation of their relative abundance and size parameters despite their overlapping size distributions. However, the optimal fitting is altered in wheat mutants with large perturbations in B-type granule content. In maize and rice, which have unimodal granule size distributions, size parameters were calculated by fitting a single normal distribution.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Curve fitting is an effective approach for estimating starch granule size parameters in diverse cereals, particularly the Triticeae with A- and B-type granules.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>We provide new tools and guidelines for the quantitative analysis of granule size in cereals.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"438-450"},"PeriodicalIF":2.2,"publicationDate":"2025-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10888","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944674","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":"Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation","authors":"Weixi Li,&nbsp;Zhaogui Chen,&nbsp;Chunmei Chen,&nbsp;Danli Jin,&nbsp;Zhengbiao Gu,&nbsp;Yan Hong","doi":"10.1002/cche.10887","DOIUrl":"https://doi.org/10.1002/cche.10887","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Longyou fermented rice cake is a traditional Chinese delicacy with a unique flavor. Nevertheless, the pathways involved in the microbiota-driven aroma formation during fermentation remain unclear. This study revealed the dynamic changes in rice slurry during the fermentation of Longyou rice cakes, and the microorganisms therein were analyzed at the genus level. By combining the volatile metabolite results, microbial functional enzymes from high-throughput sequencing, results from the Kyoto Encyclopedia of Genes and Genomes database, and literature data, the metabolic network associated with rice slurry was predicted.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A total of 33 volatile compounds and 11 key aromatic compounds were identified during the fermentation. Due to the interaction of physicochemical factors and microorganisms, <i>Saccharomyces</i> and <i>Lactobacillus</i> gradually became the dominant microorganisms in rice slurry. Functional predictions showed that the main metabolic pathways of the microorganisms were carbohydrate, energy, and amino acid metabolism, which were significantly correlated with the production of unique flavor compounds in Longyou rice slurry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>A variety of microorganisms are positively associated with key flavor substances.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides insights into the modulation of flavor by microbial genera during fermentation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"681-691"},"PeriodicalIF":2.2,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945008","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":"Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice","authors":"Mahsa Edris,&nbsp;Sajad Kiani,&nbsp;Mahdi Ghasemi-Varnamkhasti,&nbsp;Hassan Yazdanpanah,&nbsp;Zahra Izadi","doi":"10.1002/cche.10886","DOIUrl":"https://doi.org/10.1002/cche.10886","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study evaluates the capability of a hyperspectral imaging (HSI) system combined with machine learning techniques as a rapid and non-destructive technology to predict the percentage of amylose content in rice. Ninety pure rice samples were procured from different geographical origins in Iran. The samples were scanned using the HSI system and then their amylose concentration was determined (based on ISO 6647-2) to create a reference database.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Spectral data were pre-processed using MSC and SG algorithms and then were fed to PCA for data reduction. Next, four machine learning methods, PLSR, SVR, MLP, and RBF, were applied to predict the percentage of the amylose content of the rice samples. Results showed that the amylose content was predicted using the PLSR with values of <i>R</i>²_val = 0.929, RMSE <i>p</i> = 0.006, and for MLP, RBF, and SVR with values of <i>R</i>²_val = 0.971, RMSE <i>p</i> = 0.43, <i>R</i>²_val = 0.976, and RMSEP <i>p</i> = 0.0038, and <i>R</i>²_val = 0.95, and RMSE <i>p</i> = 0.014, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The artificial intelligence algorithms, MLP and RBF, have predicted similar but better results than the SVR and PLSR methods. Therefore, the HSI system and artificial intelligence algorithms provided satisfactory results.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The findings from this study will inform the rice supply chains that the HSI system could be used as a reliable, out-lab, and fast method for predicting the percentage of amylose content in rice samples.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"671-680"},"PeriodicalIF":2.2,"publicationDate":"2025-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945016","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":"Evaluation of AOAC-Method 2017.16: Detection of Oligosaccharides as Low Molecular Weight Soluble Dietary Fiber","authors":"Rebekka Elke Schmidt,&nbsp;Mirko Bunzel","doi":"10.1002/cche.10885","DOIUrl":"https://doi.org/10.1002/cche.10885","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In many countries, the Codex Alimentarius definition of dietary fiber has been adopted with the optional inclusion of oligosaccharides with a degree of polymerization (dp) of ≥ 3. These oligosaccharides are usually captured as low molecular weight soluble dietary fiber (LMWSDF). The suitability of the AOAC-method 2017.16 for the determination of LMWSDF was evaluated, focusing on the correct differentiation between LMWSDF and mono- and disaccharides using different groups of oligosaccharides.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Desalting of LMWSDF with ion exchange resins resulted in an expected, almost complete loss of uronic acid-based oligosaccharides. Due to their elution behavior in size exclusion chromatography, pentotrioses (arabinotriose, xylotriose) were excluded from LMWSDF. Differently, 1,6-linked hexobioses such as melibiose eluted earlier than 1,4-linked hexobioses (such as the standard maltose) and were incorrectly captured as LMWSDF.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>A precise determination of LMWSDF content using AOAC-method 2017.16 depends on the sample to be analyzed. As LMWSDF cannot always be analyzed correctly, these data raise additional questions about the suitability of the dietary fiber definition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study indicates that data of the AOAC-method 2017.16 applied to samples containing rather unusual oligosaccharides have to be carefully interpreted.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"431-437"},"PeriodicalIF":2.2,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10885","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944631","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":"Effect of Pre- and Post-Milling Processing Techniques on the Physico-Chemical, Functional, and Pasting Properties of Sorghum","authors":"Theertha DP,&nbsp;Suresh D. Sakhare","doi":"10.1002/cche.10882","DOIUrl":"https://doi.org/10.1002/cche.10882","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The study aims to assess the influence of pre-milling techniques such as germination (GT) and hydrothermal treatment (HTT), as well as post-milling processes, including flour particle size, on milling outcomes, and to examine their nutritional and functional attributes of sorghum grain. The study aims to assess the influence of pre-milling techniques such as GT and HTT, as well as post-milling processes, including flour particle size, on milling outcomes, and to examine their nutritional and functional attributes of sorghum grain were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Milling fractionation revealed a higher yield of finer fractions in GT (63.60%) and coarser fractions in HTT (27.80%). Nutritional components like fat, protein, and minerals were predominantly found in the finer fractions across all treatments. HTT demonstrated superior water-holding capacity and lower oil-holding capacity compared to GT. GT fractions exhibited a higher solubility index and lower gelation capacity (14%). Pasting properties, including peak viscosity, hot paste viscosity, and cold paste viscosity, were notably enhanced in finer fractions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The proposed study revealed that germination and HTTs effectively alter the physical, chemical, and functional properties of sorghum grains. These treatments modified the structural integrity of sorghum grains and influenced their milling efficiency and yield. Sorghum fractionation based on processing and particle size generates specific nutrient-rich fractions with distinct functionalities, offering the potential for the development of innovative functional food products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"641-652"},"PeriodicalIF":2.2,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944398","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":"Investigating the Potential of Fine Bulgur-Wheat Flour in Lebanese Flatbread for Enhancing Food Security and Consumer Satisfaction","authors":"Kteich Ola,&nbsp;Damerji Tamar,&nbsp;Alkhatib Ali,&nbsp;Nancy Hallal,&nbsp;Ramadan Wiam","doi":"10.1002/cche.10884","DOIUrl":"https://doi.org/10.1002/cche.10884","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Lebanon reliance on wheat imports presents significant challenges to food security, necessitating innovative strategies to incorporate locally available resources. Bulgur, a staple ingredient in Lebanese traditional cuisine, is widely produced in Lebanon. It is a promising ingredient for enhancing the sustainability of Lebanese flatbread production while reducing dependency on imported wheat. This study evaluates the sensory (crumb and crust color, texture, odor, flavor, roll-ability, fold-ability, and overall acceptability) and analytical (moisture content, pH, water activity, and yeast/mold formation) characteristics of Lebanese flatbread prepared with varying bulgur content (0%–20%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The inclusion of bulgur did not significantly impact sensory attributes except for roll-ability and fold-ability (<i>p</i> ≤ 0.05). Positive correlations were observed between these attributes and odor and overall acceptability (<i>p</i> ≤ 0.05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Incorporating bulgur in bread was well accepted by consumers and maintained a shelf life of 5–6 days. This is the first study in Lebanon to investigate the integration of bulgur into Lebanese flatbread, showing its high local production and cultural relevance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>By proposing a practical application of bulgur in staple food production, this study differentiates itself by addressing both economic and food security challenges, offering a sustainable solution for reducing wheat import dependency.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"661-670"},"PeriodicalIF":2.2,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945055","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 Short- and Long-Term Two-Mode Retrogradation of Corn Starch During Refrigerated Storage","authors":"Kazumi Ninomiya,&nbsp;Nozomi Ozawa,&nbsp;Yo Okawa,&nbsp;Yusuke Yamaguchi,&nbsp;Hitomi Kumagai,&nbsp;Hitoshi Kumagai","doi":"10.1002/cche.10883","DOIUrl":"https://doi.org/10.1002/cche.10883","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Starchy foods stored at low temperatures for long periods undergo hardening due to starch retrogradation (crystallization). However, a method for measuring the degree of starch retrogradation has not been sufficiently established yet. In this study, two modes of starch retrogradation were kinetically investigated for short- and long-term retrogradation to assess starch retrogradation with high accuracy. The retrogradation degree of corn starch (CS) was assessed using the β-amylase-pullulanase (BAP) method, differential scanning calorimetry (DSC), mechanical measurements, and water separation ratio.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>By improving the measurement precision of the BAP method, starch retrogradation could be evaluated with high precision, even at high CS concentrations. The time course of enthalpy change (<i>ΔH)</i> that accompanies the melting of recrystallized starch crystals due to retrogradation for 0–25 days using a single Avrami's formula, the regression curve had a correlation coefficient <i>R</i> of approximately 1, but the <i>χ</i>² value was considerably larger than that for 0–5 days. Using two combined Avrami's formulae had a correlation coefficient <i>R</i> of 1 and a small value of <i>χ</i>², which well described the change in <i>ΔH</i> over time. Additionally, Avrami's analysis revealed two crystal modes separated by approximately 5 days. Mechanical measurements and water separation ratio results also supported the existence of two crystallization modes separated by approximately 5 days.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The BAP method and DSC could be used to assess the degree of starch retrogradation with high accuracy. The two combined Avrami's formulae were found to kinetically discriminate the switch from short- to long-term retrogradation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Using the two combined Avrami's formulae, the temporal change in Δ<i>H</i> obtained from DSC measurements was satisfactorily described. Our results contribute to the evaluation of starch retrogradation during refrigerated storage.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"653-660"},"PeriodicalIF":2.2,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10883","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944965","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":"Fluorescence Spectroscopy of Flour Fractions and Dough: Analysis of Spectral Differences and Potential to Improve Wheat Quality Prediction","authors":"Denise Ziegler,&nbsp;Lukas Buck,&nbsp;Katharina Anne Scherf,&nbsp;Lutz Popper,&nbsp;Bernd Hitzmann","doi":"10.1002/cche.10881","DOIUrl":"https://doi.org/10.1002/cche.10881","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Spectroscopy of wheat kernels and flour has been used as a rapid tool to assess wheat quality, but predictions still lack in accuracy for most quality parameters except for protein content. To enable an improved prediction of further quality characteristics, new approaches are needed. This study investigates if the preprocessing of flour into flour fractions (by air classification, sieving) or dough and subsequent spectroscopic analysis of these types of samples could be a new way to improve wheat quality predictions. For this purpose, spectral differences are investigated and predictions of farinograph parameters are compared for fluorescence spectra of flour, flour fractions, and dough.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A wide variety of fluorophores present in cereal products was identified. Their peak intensities significantly differed for flour, flour fractions, and dough. Flour and sieve fractions were superior in predicting water absorption (<i>R</i>²_{CV flour} = 0.79; <i>R</i>²_{CV 32–50 µm} = 0.81), while gluten and dough samples strongly improved predictions of rheological properties, especially dough development time (<i>R</i>²_{CV flour} = 0.64; <i>R</i>²_{CV dough} = 0.90; <i>R</i>²_{CV gluten} = 0.84).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Preprocessing of flour samples greatly alters their composition (e.g., protein enrichment), which is also reflected by spectral differences. Spectra of different sample types therefore contain different information and have the potential to improve the prediction of wheat quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first study that investigates spectral differences of a large number of different flour fractions and dough using fluorescence spectroscopy and subsequently underlines the potential of this novel approach to improve wheat quality prediction in the future.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"628-640"},"PeriodicalIF":2.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10881","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945029","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":"Physicochemical, Morphological, and Digestibility Properties of Round and Wrinkled Pea Starches","authors":"Sintayehu D. Daba,&nbsp;Rebecca J. McGee,&nbsp;Sean M. Finnie","doi":"10.1002/cche.10880","DOIUrl":"https://doi.org/10.1002/cche.10880","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Pea protein isolation results in a significant amount of starch-rich byproduct. Efficient utilization of this byproduct can be crucial for economic feasibility of protein isolation process. In this study, we examined the physicochemical, morphological, and digestibility properties of starches derived from round and wrinkled peas grown across three locations (Pullman, WA; Richland, MT; and Sidney, MT) in 2023.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Our findings showed that wrinkled pea flour had higher protein, but lower starch concentration compared to round pea flour. The starch from wrinkled peas contained a higher amylose concentration than that from round peas (60% vs. 29%). When subjected to a Rapid Visco Analyzer (RVA) test at 95°C, round peas demonstrated well-defined pasting profiles with higher final viscosity, while wrinkled peas exhibited minimal swelling and viscosity development. At 140°C, wrinkled peas displayed significant granular swelling and viscosity development, with variety PLS 595 showing the highest final viscosity among the wrinkled pea lines. Round peas had lower pasting temperatures, which is a minimum temperature to cook starch, by at least 40°C compared to wrinkled peas. The round peas formed stronger gels. Cluster analysis grouped round and wrinkled peas into two distinct clusters. The recorded parameters were also clustered into groups. Parameters in the same group were positively correlated while parameters from the different groups were negatively correlated. Wrinkled peas exhibited higher early-stage digestibility, but comparable total digestible starch after 4 h of digestion compared to round peas. The resistant starch concentration was slightly lower in wrinkled peas compared to round peas. Scanning electron microscopy (SEM) revealed distinct granular morphologies: round peas had simple granules, while wrinkled peas had compound granules.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The study highlights significant differences between round and wrinkled peas in terms of their starch properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The findings suggest potential for targeted use of these starches based on their unique properties. Utilization of starch-rich byproducts has an important implication on the overall economic viability and sustainability of pea protein isolation processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"611-627"},"PeriodicalIF":2.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10880","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945038","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":"Evaluation of the Phenolic Profile, Antioxidant Properties, and Tyrosinase Inhibitory Effects of Phenolic Compounds in Foxtail Millet Bran","authors":"Yaqiong Wu,&nbsp;Haoyuan Shi,&nbsp;Xize Wang,&nbsp;Nan Shi,&nbsp;Haibin Wang,&nbsp;Li Gao,&nbsp;Yongji He","doi":"10.1002/cche.10879","DOIUrl":"https://doi.org/10.1002/cche.10879","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Foxtail millet bran (FMB), a by-product of foxtail millet milling, contains significant polyphenols and dietary fiber. This study aims to explore the forms of phenolic compounds, their content, antioxidant activity, and tyrosinase inhibitory activity present in FMB.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The FMB extract is rich in phenolic compounds, although it contains relatively low levels of total flavonoids and tannins. Notably, insoluble ester phenols (IEP) are the most abundant phenolic compounds in FMB and show a strong correlation with antioxidant and tyrosinase inhibitory activities. Additionally, ferulic acid, <i>p</i>-coumaric acid, and vanillic acid are the main phenolic acids in FMB, highlighting its potential for functional food applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The high content of insoluble esterified phenols (IEP) in FMB is associated with significant antioxidant properties and tyrosinase inhibitory activity. These findings highlight the potential of FMB as a valuable source of bioactive compounds for health applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These findings emphasize opportunities to enhance the biological efficacy of these bioactive compounds in dietary applications, positioning FMB as a promising source for health-related benefits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"602-610"},"PeriodicalIF":2.2,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944549","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}