Cereal Chemistry最新文献

{"title":"Antipancreatic Lipase and Intracellular Lipid-Lowering Effect of Polyphenols Extract From Coix Seed","authors":"Yijun Yao,&nbsp;Yu Chen,&nbsp;Bowen Qin,&nbsp;Jing Zhang,&nbsp;Xingrong Ju,&nbsp;Lifeng Wang","doi":"10.1002/cche.70030","DOIUrl":"10.1002/cche.70030","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Coix seed polyphenols (CSPs) and their potential lipid-lowering functions have been underexplored in scientific literature. The study aims to extract crude polyphenols from defatted Coix seeds using ethanol. Column chromatography was applied for further purification. After identifying and analyzing the structure and content of these polyphenols, we investigated their inhibitory effect on pancreatic lipase (PL) and related enzymatic kinetics. Additionally, we assessed their lipid-lowering activity in an oleic acid-induced high-fat HepG2 cell model.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In this study, we identified over 30 phenolic compounds in Coix seeds; the compounds with the highest proportions were followed by taxifolin, paeonol, neohesperidin dihydrochalcone (NHDC), (−)-secoisolariciresinol, arbutin, and cyanidin chloride, reaching 2.14%, 2.02%, 1.63%, 1.38%, 1.36%, and 1.08%, respectively. These compounds accounted for 93.09% of the total CSP. CSP demonstrated significant inhibitory activity against PL, achieving an inhibition rate of 76.8% at a concentration of 2 mg/mL. Enzymatic kinetic analysis suggested that CSP exerts a typical mixed noncompetitive inhibitory effect on PL. In HepG2 cells induced with oleic acid, supplementation with 100 μg/mL CSP significantly reduced triglyceride, low-density lipoprotein cholesterol, total cholesterol, aspartate aminotransferase, and alanine aminotransferase levels by 45.05%, 40.56%, 12.36%, 39.30%, and 28.49%, respectively (<i>p</i> &lt; .05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>These findings highlight the potential of CSP as a natural lipid-lowering agent, warranting further exploration in functional foods and therapeutic applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"83-92"},"PeriodicalIF":2.5,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136039","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":"Characterization of Key Aroma Compounds in Cooked Indica Rice by Sensory-Directed Flavor Analysis and Construction of the Link Between Aroma Compounds and Sensory Attributes","authors":"Zongwei Wang,&nbsp;Lina Guan,&nbsp;Wei Song,&nbsp;Baichong Yang,&nbsp;Tuohetisayipu Tuersuntuoheti,&nbsp;Min Zhang,&nbsp;Jianxun Han,&nbsp;Zhaozeng Sun","doi":"10.1002/cche.70032","DOIUrl":"10.1002/cche.70032","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>China's indica rice production is upgrading to premium quality, driven by consumer demand for better taste and cooking quality. As a key sensory trait alongside flavor and texture, aroma significantly impacts consumer preference. This study systematically characterized the key aroma compounds extracted using solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) methods in cooked indica rice, based on the principles of molecular sensory science.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) identified 47 aroma compounds in cooked indica rice. Through quantitative analysis, odor activity value (OAV) determination, and aroma recombination/omission experiments, nine key aroma components were characterized: 2-methylbutanal, hexanal, 2-pentylfuran, nonanal, 1-octen-3-ol, (E)-2-nonenal, (E)-2-decenal, acetoin, and 2-acetyl-1-pyrroline. Sensory evaluation revealed seven cooked rice sensory characteristics: cooked grain, nutty, grassy, caramel, sweet, fruity, and floral. The PLSR analysis revealed that the key aroma compounds are closely correlated with sensory characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study systematically elucidated the key aroma composition and sensory contributions of indica rice by integrating volatomics and sensory analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study identified nine key aroma compounds and seven sensory attributes in cooked indica rice, establishing their quantitative relationships to support flavor optimization and sensory quality evaluation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"110-123"},"PeriodicalIF":2.5,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129779","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":"Nutritional Content, Phytochemical Composition, and Physicochemical Properties of Different Quinoa (Chenopodium quinoa Willd.) Seed Varieties","authors":"Vassilios Raikos,&nbsp;Shirley De Lima Sampaio,&nbsp;Helen E. Hayes,&nbsp;Gary J. Duncan,&nbsp;Donna Henderson,&nbsp;Nicholas J. Vaughan,&nbsp;Wendy R. Russell,&nbsp;Madalina Neacsu","doi":"10.1002/cche.70031","DOIUrl":"10.1002/cche.70031","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Quinoa (<i>Chenopodium quinoa</i> Willd.) is a pseudocereal with documented benefits for human health. The macronutrient composition and phytochemical content of the grain are known to vary depending on the variety and the growing location. In this context, three varieties of quinoa seeds from the United Kingdom (UK) and Brazil (BR) were analyzed for their nutritional value and phytochemical content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>All three varieties had high protein content (Variety 1: 12.82% ± 0.08%, Variety 2: 12.79% ± 0.06%, Variety 3: 15.23% ± 0.29%) and a balanced amino acid profile. The UK varieties (1 and 2) showed higher content (<i>p</i> &lt; 0.001) of insoluble fiber (mean: 5.61%) compared with the BR variety (4.34%). ICP–MS analysis indicated that all varieties were rich in manganese, phosphorus, iron, zinc, copper, potassium, and magnesium. Of a total of 158 phytochemicals analyzed with targeted LC–MS/MS, ferulic acid, vanillic acid, kaempferol, and quercetin were detected in the highest quantities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Quinoa is a promising candidate crop to incorporate in the human diet and contributes toward dietary recommendations in terms of macronutrients and minerals. Varietal variations affect physical properties and seed suitability as a functional ingredient in food formulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Diversification of the human diet is an essential step for promoting biodiversity and ensuring sustainability of food production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"93-109"},"PeriodicalIF":2.5,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70031","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129780","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":"Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties","authors":"Elizabeth Murray-Nalbandian,&nbsp;Macie Loutherback,&nbsp;Elisa Karkle,&nbsp;Girish M. Ganjyal","doi":"10.1002/cche.70022","DOIUrl":"10.1002/cche.70022","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat content in chickpeas [17.11%] compared to faba bean [0.23%] protein) and quality of the proteins. Emulsion (mung bean [100%] compared to yeast protein [52%]) and foaming (egg whites [100%] compared to pumpkin protein [75%]) stability were key functional attributes important for cake quality. In addition to functionality, batter viscosity, and protein thermo-setting properties were critical for protein–protein and starch–protein interaction during baking. Principal cluster analysis displayed mung bean protein (MGBP) as the ingredient with the closest characteristics to the cake containing egg whites (CNTRL). The Hierarchical Clustering analysis displayed four clusters that were not based on botanical sources.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The results highlight the significance of understanding both the functional properties and thermo-setting properties of the proteins. Nonetheless, it was evident that the processing of the proteins was influential on their properties, regardless of the botanical source.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Many new proteins are emerging in the market, which have not been widely investigated for their properties and food applications. This study reveals the opportunity for incorporating these proteins as egg replacements in cakes, which is especially important for creating allergen-friendly baked products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"9-18"},"PeriodicalIF":2.5,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136538","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":"Associations of Wheat Flour Protein Characteristics With the Rheological Properties of Flour-Water Noodle and Tortilla Dough Sheets","authors":"Byung-Kee Baik,&nbsp;Lingzhu Deng,&nbsp;Osvaldo Campanella,&nbsp;Farnaz Maleky,&nbsp;Fengyun Ma","doi":"10.1002/cche.70028","DOIUrl":"10.1002/cche.70028","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>As an appropriate amount of water is required for full gluten development, the relationships between protein and dough characteristics may be influenced by water availability. Twenty soft wheat varieties were analyzed to examine the influences of protein characteristics on the rheological properties of flour-water noodle (FWN; low water absorption) and flour-water tortilla (FWT; high water absorption) doughs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Flour protein content and the proportion of HMW-GSs at the <i>Glu-B1</i> locus showed positive relationships with the stickiness of FWN dough, while only lactic acid solvent retention capacity (SRC) showed a negative correlation with the stickiness of FWT dough. The correlations between protein characteristics and dough rupture force and stretchability were weaker in FWN dough compared to FWT dough.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Protein characteristics are positively associated with dough stickiness under low water absorption but negatively under high water absorption. The effects of protein on rupture force and stretchability appear to be more pronounced in high-absorption dough than in low-absorption dough.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The results demonstrate that the effects of protein on dough properties are dependent on water absorption, and highlight the need to redefine the role of proteins in doughs prepared with insufficient water for full gluten development.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"72-82"},"PeriodicalIF":2.5,"publicationDate":"2025-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136395","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":"Synergic Effect of Surfactants in Modulating the Rheological and Microstructural Properties of Wheat Flour and Quality of Chapati","authors":"K. Chiravi,&nbsp;Dadasaheb D. Wadikar,&nbsp;M. A. Khan,&nbsp;N. Sushma,&nbsp;Atul Kumar,&nbsp;R. Kumar","doi":"10.1002/cche.70026","DOIUrl":"10.1002/cche.70026","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>This study investigates the synergistic effects of diacetyl tartaric acid monoglyceride esters (DATEM), sodium stearoyl-2-lactylate (SSL), and glycerol monostearate (GMS) on the rheological, microstructural, and qualitative properties of wheat flour dough and chapati.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Surfactant addition significantly reduced peak viscosity (1.58–1.25 Pa s) and setback viscosity (1.58–0.84 Pa s), indicating modified gelatinization and retrogradation behavior. Dough toughness (<i>P</i>) rose from 109.5 mm H₂O (control) to 144.5 mm H₂O (DATEM + SSL + GMS), but extensibility remained constant. SEM results indicated enhanced gluten–starch integration, resulting in a more cohesive dough structure. Chapati study revealed increased moisture content (31.82% to 36.52%), reduced hardness (13.58 to 8.76 N), lower chewiness (8.26 to 5.13 Nmm), and decreased tearing force (9.62 to 3.92 N), demonstrating improved softness and pliability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The combination FM-5 (0.5% DATEM + 0.5% SSL + 0.5% GMS) resulted in significant improvements in dough properties and chapati quality. The findings suggest that surfactants play a crucial role in enhancing gluten–starch interactions, reducing staling effects, and improving the texture of flatbread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study emphasizes the potential of synergistic surfactant applications in improving wheat-based product functioning, providing insights for the food sector in optimizing formulations for better texture and stability.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"51-58"},"PeriodicalIF":2.5,"publicationDate":"2025-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136396","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":"From Waste to Plant-Based Protein: Impact of Solid-State Fermentation on Functionality and Protein Extraction of Cassava Leaves","authors":"Cristiane Grella Miranda,&nbsp;Chenghao Li,&nbsp;Paula Speranza,&nbsp;Anielle de Oliveira,&nbsp;Luciana Alves de Oliveira,&nbsp;Takuji Tanaka,&nbsp;Michael T. Nickerson,&nbsp;Ana Carla Kawazoe Sato","doi":"10.1002/cche.70027","DOIUrl":"10.1002/cche.70027","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Cassava leaves represent a significant waste stream in cassava cultivation, currently underutilized in both food and nonfood applications. This study investigates the use of solid-state fermentation with <i>Aspergillus oryzae</i>, <i>Lactobacillus plantarum</i>, and <i>Bacillus subtilis</i> to modify the composition and functional properties of cassava leaf flour (CLF), as well as to serve as a pretreatment for wet fractionation aimed at producing higher protein ingredients.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Finds</h3>\u0000 \u0000 <p>Results showed that fermentation increased the protein content of CLF while reducing anti-nutritional compounds. Fermentation had no significant effect on water-holding capacity or protein digestibility, but it increased oil-holding capacity and decreased solubility. Alkaline extraction followed by isoelectric precipitation was applied to extract proteins from the fermented CLF; however, fermentation did not improve protein availability, as evidenced by the lower protein purity of the concentrates when compared to non-fermented samples. Nevertheless, the functional properties of the protein concentrates obtained from the fermented cassava leaves were improved, demonstrating a positive effect of fermentation on the extracted protein's techno-functional potential.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Overall, fermentation increased the protein content of CLF, reduced anti-nutritional compounds, and enhanced the functional properties of the extracted protein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These findings suggest that fermentation of cassava leaf flour represents a viable biotechnological strategy for sustainable food industry applications, contributing to the development of more sustainable food supply chains.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"59-71"},"PeriodicalIF":2.5,"publicationDate":"2025-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136411","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 Nitrogen Treatment on the Physico-Chemical and Functional Properties Intermediate Wheatgrass (Thinopyrum intermedium) Grown in Different Locations","authors":"Obed Aduama,&nbsp;Nicole Tautges,&nbsp;Jacob M. Jungers,&nbsp;George Amponsah Annor","doi":"10.1002/cche.70023","DOIUrl":"10.1002/cche.70023","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Intermediate wheatgrass (IWG), a new perennial crop, is being explored for food applications; however, nitrogen application effects on its properties have not been investigated. This study evaluated the effects of applying 90 kg ha⁻¹ of nitrogen in spring or fall seasons on the properties of IWG grown in Minnesota and Wisconsin, USA.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Nitrogen treatment increased protein and fat content of IWG while reducing total carbohydrates, regardless of location, treatment time, or refinement. Total dietary fiber increased in whole grain samples. Starch hot paste viscosity generally decreased with nitrogen treatment. Farinograph water absorption and dough stability increased with nitrogen fertilization in samples from Wisconsin. IWG kernel size increased with nitrogen application regardless of growing location and timing of treatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Nitrogen treatment impacts on IWG properties varied based on growing location, time of application, and whether it was refined or not. While protein and fat contents significantly increased, in the spring season, seed weight was more impacted by fall nitrogen application. Nitrogen treatment also results in strong IWG dough.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study is the first to show the effect of nitrogen fertilization and timing on the properties of IWG.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"19-29"},"PeriodicalIF":2.5,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70023","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129945","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":"Effects of Xanthan Gum and Carrageenan on Texture and Structural Properties of Highland Barley Protein Gel","authors":"Mingze Fu,&nbsp;Yi Zhang,&nbsp;Xiaowei Peng,&nbsp;Jianquan Kan","doi":"10.1002/cche.70025","DOIUrl":"10.1002/cche.70025","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Highland barley protein (HBP) is a plant-derived protein with a balanced amino acid composition. This study investigated the influence of xanthan gum (XG) and carrageenan (CGN) at varying concentrations (0%–0.5%, w/v) on the gelation properties of HBP.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Both XG and CGN were found to enhance the water-holding capacity and gel strength of HBP gels. Thermogravimetric analysis demonstrated that their addition improved gel thermal stability, while Fourier-transform infrared (FTIR) spectroscopy confirmed that the secondary structure of HBP remained largely unchanged. Protein solubility tests and free thiol measurements revealed that XG and CGN reduced free thiol levels and promoted disulfide bond formation, with disulfide bonds playing a dominant role in the composite gel network. Microscopic observations showed that XG and CGN facilitated HBP aggregation, with CGN exhibiting a stronger aggregation effect.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study offers critical insights into improving the gelation properties of HBP, establishing a theoretical basis for designing novel food systems incorporating barley protein and diverse colloids.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"41-50"},"PeriodicalIF":2.5,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136387","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":"Characterization and Functionality of Hot-Press Wheat Tortillas Produced With Soybean Oil-Based Oleogels Structured With Candelilla Wax, Monogylcerides, and Hardfat","authors":"E. Heredia-Olea,&nbsp;E. Pérez-Carrillo,&nbsp;D. Barrera-Arellano,&nbsp;S. O. Serna-Saldívar","doi":"10.1002/cche.70024","DOIUrl":"10.1002/cche.70024","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Wheat flour tortillas made with shortening contain at least 1.3 g of trans fats per serving. The replacement of shortenings should be done with materials that mimic its functionality with identical or better properties that favor consumer health. This study focuses on the use of oleogels based on soybean oil structured with candelilla wax, monoglycerides, and palm hardfat as a substitute for shortening in wheat flour tortillas.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Tortillas containing oleogels were practically free of trans fats, containing 57%–66% less saturated fats compared to the control. Experimental tortillas were bigger in diameter (143–149 mm against 136 mm) and thinner (1.67–2.41 vs. 2.58 mm) compared to the control. Oleogel tortillas performed better in terms of texture than tortillas produced with shortening, achieving up to 10% less rupture force, 53% more rollability on Day 8, and 11% less final force (retrogradation) in the mixolab profile.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Results indicated that oleogels using the three oleogelators can substitute shortening without detrimental effects on tortilla quality, and soybean-based oleogel tortillas had a better unsaturated/saturated fatty acid ratio, practically free of trans fats.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first time that shortening has been substituted by olegels producing tortillas with similar texture to the original with no trans fats.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"30-40"},"PeriodicalIF":2.5,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136386","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}