Cereal Chemistry最新文献

{"title":"Novel alleles of MFT-A and MFT-B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum","authors":"Brandon J. Tillett,&nbsp;Justin M. Vetch,&nbsp;John M. Martin,&nbsp;Michael J. Giroux","doi":"10.1002/cche.10789","DOIUrl":"10.1002/cche.10789","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Preharvest sprouting (PHS) is the premature germination of seeds, which is often caused by late-season rains after seeds reach physiological maturity. PHS negatively impacts grain yield and end-use quality. Previous studies in spring bread wheat (<i>Triticum aestivum</i>) and durum wheat (<i>Triticum turgidum</i>) have identified that some mutations in the mother of FT and TFL1 gene (<i>MFT</i>) coding sequence decrease seed dormancy and increase wheat PHS.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Here, we report two novel alleles for the <i>MFT</i>-A and two novel alleles for the <i>MFT-B1</i> homologs in spring bread wheat and durum wheat.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>A haplotype analysis suggests that <i>TaMFT-3A1b</i> (OQ729929), <i>TaMFT-3B1b</i> (OQ729932) and <i>TdMFT-3B1b</i> (OQ729937) increase PHS susceptibility. It is expected that functional copies of <i>MFT</i> promote seed dormancy. Variant analysis of the novel <i>MFT-A</i> and <i>MFT-B1</i> alleles in both spring and durum wheat suggest impairment of protein function, therefore a negative impact on seed dormancy.</p>\u0000 \u0000 <p><b>Significance and Novelty</b>: Previously unassessed durum wheat varieties were examined for PHS susceptibility. The information in this study can serve as a resource for spring and durum wheat breeders to make selections for alleles of <i>MFT</i> that impact susceptibility to PHS.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1160-1168"},"PeriodicalIF":2.2,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10789","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140931914","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":"Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer","authors":"Andrew L. Mense,&nbsp;Andrew S. Ross,&nbsp;Jayne E. Bock","doi":"10.1002/cche.10791","DOIUrl":"10.1002/cche.10791","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] sucrose in water) and two temperature profiles [Standard 1 (STD 1) and an internal cake temperature profile] were selected to run across a diverse set of flour samples from two crop years that possessed variable bake performance. The results were analyzed for predictive outcomes for JSC prepared using a mechanical fold method.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The solvent retention capacity (SRC) results did not show any significant trends with JSC quality. The RVA results from both profiles using water as the solvent did not show a significant correlation with JSC quality while the 50% (w/w) sucrose solvent was significantly correlated (<i>p</i> ≤ .01). The STD 1 and internal cake temperature profile batter pasting viscosity (BPV) using the sucrose solvent showed significant (<i>p</i> ≤ .01) correlations with mechanical folded JSC volume (<i>r</i> = .97), firmness (<i>r</i> = −.88), and overall score (<i>r</i> = .85).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The RVA BPV results showed that a 50% sucrose solvent could more accurately be used to predict and screen for JSC quality outcomes. Both RVA profiles could be used with a sucrose solvent to predict JSC quality. JSC volume and overall score showed significant positive correlations with BPV while firmness had a significant negative correlation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research identified two RVA profiles that when paired with a 50% (w/w) sucrose solvent could be used to screen for JSC quality using less flour and taking less time than a bake test. This test could potentially assist breeders and millers in quicky screening flours for efficient decision making. This is the first time an RVA temperature profile that mimics the internal rise in temperature for a JSC during baking has been used to predict JSC quality. In addition, the STD 1 profile using the 50% (w/w) sucrose solvent has not been previously used to predict JSC quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"954-967"},"PeriodicalIF":2.2,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140932352","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":"Drying techniques for precooked hybrid rice to ensure quality of instantized rice","authors":"Anne A. Okeyo,&nbsp;Kaushik Luthra,&nbsp;Justin Siebenmorgen,&nbsp;Alan R. Vazquez,&nbsp;Griffiths G. Atungulu","doi":"10.1002/cche.10788","DOIUrl":"10.1002/cche.10788","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background and Objectives&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Due to the emergence of new hybrid rice cultivars, rice processors must refine their processing protocols to maintain the production of high-quality products. This is crucial for the instant rice processing industry. Therefore, this study aims to refine current convective heated air-drying processing methods to suit the new hybrid rice cultivars intended for instant rice production. New strategies to dry cooked rice were investigated. These included drying in a stepwise manner with high (230–200°C) and medium (190–160°C) air temperatures and drying at constant high (200°C) and medium (160°C) air temperatures. Changes in quality attributes of two new long-grain (LG) hybrid rice cultivars (XL 753 and RT 7521 FP), including rehydration ratios, texture, color, and bulk density, were examined after using the modified drying strategies.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Findings&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The percentage points of moisture removed were significantly affected by cultivar type, cooked rice drying air temperatures, and relative humidity (RH) (&lt;i&gt;p&lt;/i&gt; &lt; .05). Additionally, the rehydration ratio of instantized rice was significantly influenced by the drying air temperature (&lt;i&gt;p&lt;/i&gt; = .0361). The highest rehydration ratio (3.14) was observed for cultivar XL 753, which was dried at a constant air temperature of 160°C and 40% RH, whereas the lowest (2.77) was observed with the same cultivar when dried at a constant air temperature of 200°C and 40% RH. The bulk density and volume increase ratio were impacted by cultivar type (&lt;i&gt;p&lt;/i&gt; &lt; .05), while drying air temperature and RH did not have significant effects on the volume increase ratio. Water activity values ranged from 0.53 to 0.56 for both cultivars and were influenced by drying air temperature, while color was affected by RH (&lt;i&gt;p&lt;/i&gt; &lt; .05). Textural parameters (hardness, adhesiveness, springiness, and cohesiveness), except resilience and springiness, were significantly affected by cultivar type, while drying air temperature had significant impacts on all textural parameters.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Conclusions&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Prediction profiler for multi-attribute optimization using a desirability function approach from JMP suggested the XL753 cultivar, an RH of 20%, and Stepwise High as the drying treatment. Under these settings, the predicted percent point of moisture content loss, rehydration ratio, ΔE value (color), bulk density, hardness, adhesiveness, springiness, and cohesiveness of the models were 36.75, 9.44, 0.33, 2.95 g/mL, 3941.60 g, −14.17 gs, 0.72, and 0.59, respectively. The study provides crucial information for guiding decisions on drying conditions for industrial processing of instantized ric","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"937-953"},"PeriodicalIF":2.2,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140883145","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":"Influence of different indica rice (Oryza sativa L. subsp. indica Kato) flours on the quality and flavor characteristics of fermented rice cakes","authors":"Zhaogui Chen,&nbsp;Chunmei Chen,&nbsp;Cheng Chen,&nbsp;Siyu Chen,&nbsp;Weixi Li,&nbsp;Zhengbiao Gu,&nbsp;Yan Hong","doi":"10.1002/cche.10787","DOIUrl":"10.1002/cche.10787","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Backgrounds and Objectives</h3>\u0000 \u0000 <p>Fermented rice cake is a common traditional fermented food in China with a crystal clear color, unique flavor, dense honeycomb structure, and soft and delicate texture. As its raw materials are not uniform, different batches often have poor product quality stability and different volatile flavor components. Therefore, this study investigates the effects of different indica rice flours on processing adaptability and their impacts on the flavor characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results show that the seven indica rice flours have significantly different basic compositions and physicochemical properties (<i>p</i> &lt; .05). Specifically, the fermented rice cake prepared with TG2 showed a large specific volume, good elasticity, bright color, high volatile flavor compound contents, and the maximum comprehensive sensory evaluation score. Additionally, partial least squares discriminant analysis was conducted, and three volatile compounds were identified with variable importance for the projection &gt;1 and odor activity value &gt;1 as the criteria, namely, ethanol, styrene, and phenethyl alcohol, which played major roles in forming the overall aroma of fermented rice cakes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The texture, color, and sensory score of fermented rice cakes are closely related to the basic components of the indica rice flour, and the most popular fermented rice cakes have a specific volume of no less than 2 mL/g, an <i>L*</i> of above 78, and a TPA-tested elasticity of about 3 mm.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study may help improve the processing of fermented rice cakes and provide a theoretical basis for their production and flavor control.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"884-897"},"PeriodicalIF":2.2,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140665836","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 pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations","authors":"Moorti P. Paladugula,&nbsp;Brennan M. Smith,&nbsp;Ryan P. Ardoin,&nbsp;Craig F. Morris,&nbsp;Alecia M. Kiszonas","doi":"10.1002/cche.10785","DOIUrl":"10.1002/cche.10785","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Pulse flours are gaining popularity in baked goods, but their use is limited due to strong flavors. This study analyzed the addition of pea flour to pancakes, with and without sodium metabisulfite (SMB), to assess their impact on pancake quality and reduce off-flavors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Because pancake formulations were standardized based on batter viscosity, only at 20% pea flour incorporation did changes to pancake physical quality occur. Adding pea flour to pancakes impacted sensory aspects such as cooked pea flavor, nutty flavor, and pea odor. In combination with SMB, pea flour can be added up to 5% without imparting significant cooked pea flavor to pancakes. SMB also reduced pea odor in pancakes with 1%–5% pea flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Pea flour can be added to pancakes without significantly affecting physical quality, as long as the batter viscosity is optimized. SMB can have a positive effect on limiting off-flavors in pancakes containing pea flour. This research provides valuable insights into the effects of substituting pea flour in soft wheat batter-based bake systems.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Pancakes with up to 20% pea flour had similar physical characteristics to wheat pancakes. Pea flavors were detectible at 5% inclusion, and SMB reduced off-flavor perception at low pea flour inclusion rates.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"858-870"},"PeriodicalIF":2.2,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140587548","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":"Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties","authors":"Susane Trevisan,&nbsp;Filiz Koksel,&nbsp;Buket Cetiner,&nbsp;Vladimir P. Shamanin,&nbsp;Inna V. Pototskaya,&nbsp;Bayram Ozdemir,&nbsp;Alexey I. Morgounov,&nbsp;Hamit Koksel","doi":"10.1002/cche.10786","DOIUrl":"10.1002/cche.10786","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Intermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat–IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal-based products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The RVA peak, trough, and final viscosity values significantly (<i>p</i> &lt; .05) decreased, and the pasting temperature increased as the IWG substitution level increased. IWG-containing flour blends had a lower retrogradation tendency compared to the control. As the IWG flour substitution level increased, both empirical (Mixograph, Kieffer dough and gluten extensibility, Glutograph) and fundamental (linear oscillatory frequency sweep and creep–recovery) rheological measurements indicated relatively weaker dough properties imparted by the addition of the IWG flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The outcomes of this research will shed light on the impacts of utilizing alternative grains, such as intermediate wheatgrass, in bakery applications. This will provide insights that could inform the development of nutritious and sustainable baked products to meet the demands of health-conscious consumers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The dough weakening effect of the IWG flour was tolerated at the 15% IWG flour substitution level. At lower substitution levels, the IWG-containing flour blends exhibited a lower retrogradation tendency compared to bread wheat flour, which could indicate lower staling of loaves of bread during bread storage without compromising the physical quality of bakery products. Finally, the present research fills a critical gap in the literature as it represents the first application of fundamental rheological methods at known and controlled strain and stresses to evaluate the physical properties of doughs prepared from IWG flour blends.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"871-883"},"PeriodicalIF":2.2,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10786","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140587550","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 extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage","authors":"Xiwu Jia,&nbsp;Zhihan Chen,&nbsp;Qinmin Pan,&nbsp;Zhan Wang,&nbsp;Cheng Guo,&nbsp;Weiping Jin,&nbsp;Wangyang Shen","doi":"10.1002/cche.10784","DOIUrl":"10.1002/cche.10784","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>At present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical–chemical properties of bread during frozen storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Frozen storage could effectively extend the shelf-life of bread. After 20 days of storage, the specific volume and cohesion of the control breads decreased significantly (2% and 21.55%, respectively). Moreover, the hardness and amylopectin retrogradation degree increased significantly (81.56%). After 30 days of storage, the amylopectin retrogradation degree of extruded wheat bran breads significantly increased (161%). After 40 days of storage, the cohesion of extruded wheat bran breads decreased significantly (7.67%). Extruded bran was conducive for improving bread stability during frozen storage. The transverse relaxation times (<i>T</i>₂) of extruded wheat bran bread were shorter than those of the control bread. Bran inhibited water molecule migration and reduced the rate of bread quality deterioration. Further, 27 volatile components were detected in the control bread and 32 volatile components were detected in extruded wheat bran breads. The volatile components of all breads did not change significantly within the first 30 days of storage. Thereafter, the concentration of some volatile compounds decreased.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The addition of extruded wheat bran significantly affected the volatility and physical–chemical properties of bread during frozen storage. The volatility and physical–chemical properties of extruded wheat bran bread changed gradually during frozen storage. The presence of bran inhibited water molecule migration and the formation and recrystallization of large ice crystals, and reduced the rate of bread quality deterioration during frozen storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study aimed to provide a reference for research on the storage and long-term preservation of extruded wheat bran bread after production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"847-857"},"PeriodicalIF":2.2,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140300759","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":"Antioxidant and in vitro cosmeceutical activities of germinated oats","authors":"Seo-Hee Lee,&nbsp;Su-Bin Kye,&nbsp;Seung-Taik Lim,&nbsp;Su-Jin Oh","doi":"10.1002/cche.10779","DOIUrl":"10.1002/cche.10779","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Oat (<i>Avena sativa</i> L.) is well known for its biofunctional properties, primarily attributed to cereal phytochemicals. Germination may amplify the formation of secondary metabolites in oat, enhancing its nutritional and bioactive quality. Despite this, the impact of germination of oat on skin health remains unknown. This study investigated how germination influences the in vitro antioxidant activity and enzyme inhibitory activity related to skin health (tyrosinase and elastase).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Oat was germinated at 25°C for 6 days, and the germinated samples were collected every 2 days. The samples were then divided into kernel and radicle (including germ) fractions for analysis. The radicle fraction exhibited significantly higher antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging) and in vitro cosmeceutical activity compared to the whole kernel. Phenolic acids were identified to be responsible for the antioxidant activity and tyrosinase inhibition at all germination times, whereas phytosterols including β-sitosterol played the key role in elastase inhibition. Avenanthramides, synthesized during oat germination, were proved to be crucial in inhibiting the enzymes deteriorating skin health.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study revealed that germination, as a bioconversion process, enhanced antioxidant activity and cosmeceutical activity of oat by inhibiting the key enzymes responsible for skin aging. However, further research is imperative to fully comprehend the roles and mechanisms of these substances produced during germination.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study revealed the impacts of germination with cereals, offering valuable insights into the strategies for future investigations in the field of skin health and bioactive cereal compounds.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"771-784"},"PeriodicalIF":2.2,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140300756","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":"Grain protein and amino acid dynamics in sorghum with in-season split-nitrogen application","authors":"Troy J. Ostmeyer,&nbsp;S. M. Impa,&nbsp;Kamaranga H. S. Peiris,&nbsp;Scott R. Bean,&nbsp;Glen Ritchie,&nbsp;S. V. Krishna Jagadish","doi":"10.1002/cche.10783","DOIUrl":"10.1002/cche.10783","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Field experiments were conducted to assess the influence of in-season split application of nitrogen (N) on grain protein, protein digestibility, and amino acid dynamics in grain sorghum, in three different environments. Treatments included a zero N check and eight treatments with varying N application timings and amounts.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The five high N treatments had significantly greater grain protein content than all the lower N treatments. As the total protein increased, the kafirin portion of the protein increased, whereas the albumin-globulin levels decreased. Nitrogen treatment had a significant effect on 13 of the 18 amino acids. High N applications significantly increased amino acids on a protein basis including alanine, glutamic acid, leucine, proline, and phenylalanine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Treatment N92 with N applied at 92 kg N ha⁻¹ as split application at three different growth stages including planting, panicle initiation, and booting emerged as the optimum N treatment for increasing protein and amino acid concentration in grain sorghum.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The ideal N application approach identified can be used to screen a wide range of sorghum hybrids under varying levels of irrigation and the same N treatments can be adopted by producers to enhance grain protein in sorghum.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"833-846"},"PeriodicalIF":2.2,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198446","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":"Unraveling gluten protein compositions of einkorn, emmer, and spelt grown in the Lyon region in France","authors":"Sofía Correa,&nbsp;Justine Lepagneul,&nbsp;Mathieu Thomas,&nbsp;Laurence Mayaud,&nbsp;Olivier Hamant,&nbsp;Marie-Françoise Samson,&nbsp;Marie-Thérèse Charreyre","doi":"10.1002/cche.10781","DOIUrl":"10.1002/cche.10781","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Minor species of wheat, including einkorn (Ei), emmer (Em), and spelt (Sp), are believed to have different gluten compositions compared to common wheat (CW). Given the limited research on these resources, and as a result of a collaboration with a collective of farmers, we aimed to provide insights into their gluten compositions. We focused on varieties readily accessible to farmers and bakers within the region of Lyon, France.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>We compared gluten compositions in 31 wheat varieties, revealing significantly lower glutenin and protein aggregate contents in Ei and Em than in CW. Similar trends, though milder, were observed for Sp. Additionally, we observed intra-species variability, especially for Em, and identified varieties within each species with noteworthy protein profiles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Each species showed characteristic protein contents, yet with intraspecies variability. Utilizing an innovative approach to analyze the full information provided by chromatograms, we successfully identified varieties with unusual characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The specific protein compositions of Ei and Em, and to a lower extent Sp, may impact their processability and digestibility. Our study also highlights that considering complete chromatographic profiles can reveal differences that remain unnoticed when using traditional analytical approaches.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"798-816"},"PeriodicalIF":2.2,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140169725","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}