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粮油科技（英文）
粮油科技（英文）

2096-4501

粮油科技（英文）/Journal Grain & Oil Science and Technology
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    Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

    Lauren Renee BrewerJittawan KubolaSirithon SiriamornpunYong-Cheng Shi...
    71-78页
    查看更多>>摘要：Mature wheat kernels contain three main parts:endosperm,bran,and germ.Flour milling results in multiple streams that are chemically different;however,the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams.In this study,multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat(whole ground wheat),the parts of a wheat kernel(bran,flour,germ),and wheat by-product streams(mill feed,red dog,shorts)for the first time.For each mill stream,phenolic compounds(total,flavonoid,and anthocyanin contents)were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhy-drazyl(DPPH)radical-scavenging activity,ferric reducing/antioxidant power(FRAP),and total antioxidant capacity assays.Significant differences(P＜0.05)were observed in phenolic concentrations among fractions of bran,flour,and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties,whereas bran contains a substantial portion of phenolic compounds and anthocyanins.Mill feed was high in phenolic content(5.29 mg FAE/g),total antioxidant capacity(866 mg/g),and antioxidant activity(up to 75％DPPH inhibition and 20.26 μmol FeSO4/g).The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling,and for selecting and using different milling fractions to make foods with improved nutri-tional properties.
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    Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties

    Li DingAndreas BlennowYuyue Zhong
    79-86页
    查看更多>>摘要：The effects of starch phosphate monoester content(SPC),namely C-3(C3P)and C-6 phosphate monoesters(C6P),on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P and two non-phosphorylated maize starches with a similar range of amylose content(AC)as controls.The starch property results showed that a higher SPC is associated with lower turbidity,storage and loss modulus after storage,and water solubility,but higher swelling power(SP)and pasting viscosities.These findings suggested that SPC inhibited molecular rearrangement during storage and starch leaching during heating,and enhanced swelling and viscosities due to increased hydration and water uptake caused by the repulsion effect of phosphate groups and a less ordered crystalline structure.Increased SPC also resulted in lower resistant starch(RS)content in a native granular state but higher RS after retrogradation.Pearson correlations further indicated that SPC/C3P/C6P were positively correlated with peak(r2=0.925,0.873 and 0.930,respectively),trough(r2=0.994,0.968 and 0.988,respectively),and final viscosities(r2=0.981,0.968 and 0.971,respectively).Notably,SPC,mainly C3P,exhibited a significantly positive correlation with SP(r2=0.859)and setback viscosity(r2=0.867),whereas SPC,mainly C6P,showed a weak positive correlation with RS after retrogradation(r2=0.746).However,SPC had no significant correlations with water solubility,turbidity and rheology properties,which were more correlated with AC.These findings are helpful for the food industry to select potato starches with desired properties based on their contents of SPC,C3P,or C6P.
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    Hydrothermal treatment of pearl millet grains:Effects on nutritional composition,antinutrients and flour properties

    P.PrashanthT.Jayasree JoshiShagolshem Mukta SinghP.Srinivasa Rao...
    87-95页
    查看更多>>摘要：Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a sig-nificant challenge due to its high lipid content,enzyme activity,and presence of antinutrients.Consequently,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies.Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient retention.This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet.The independent variables of the study were soaking temperature(35,45,55 ℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient retention.Major antinutrients like tannins and phytates were reduced by 0.99％to 5.94％and 0.36％to 6.00％,respectively,after the treatment.Lipase activity decreased significantly up to 10％with the treatment conditions.The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.
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    Investigation of the effect of hydrocarbons and monoesters in the gelators'composition on the properties of edible oleogel

    Yuliya FrolovaRoman SobolevVaruzhan SarkisyanAlla Kochetkova...
    96-104页
    查看更多>>摘要：Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80 μm)changed after adding fractions,varying from 5.28μm to 12.58 μm with hydrocarbons and from 9.95 μm to 30.41 μm with wax esters.The addition of 30％-50％hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10％-20％hydrocarbons.Adding 10％-20％monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50％.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.
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    Influence of broken kernels content on soybean quality during storage

    Lázaro da Costa Corrêa Ca?izaresCesar Augusto GaiosoNewiton da Silva TimmSilvia Leticia Rivero Meza...
    105-112页
    查看更多>>摘要：Although it is recognized that the post-harvest system is most responsible for the loss of soybean quality,the real impact of this loss is still unknown.Brazilian regulation allows 15％and 30％of broken soybean for group I and group Ⅱ(quality groups),respectively.However,the industry is not informed about the loss in the quality pa-rameters of soybeans and its impacts during long-term storage.Therefore,the objective was to evaluate the effect of the breakage kernel percentage of soybean stored for 12 months.Content of 15％of breakage kernels did not affect soybean quality.However,content of 30％of breakage kernels affected significantly soybean quality,which was evidenced by the increase of up to 75％in moldy soybeans,72％in acidity,50％in leached solids,27％in electrical conductivity,and the decrease of up to 12％in soluble protein,6.4％in germination and 3.5％in thousand kernel weight after 8 months of storage.Although the legislation establishes a percentage limit,it is recommended to store soybeans with up to 15％breakage kernels.On the contrary,values higher than that can cause a significant reduction in soybean quality,resulting in commercial losses.
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    A review:Health benefits and physicochemical characteristics of blended vegetable oils

    Hina Daud MemonSarfaraz Ahmed MahesarSirajuddinHuseyin Kara...
    113-123页
    查看更多>>摘要：Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid composition of vegetable oils decides the fate of the oil.Pure single oil is unable to provide a balanced amount of fatty acids(FAs)required/recommended on a daily intake basis.Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties.This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary,ternary,quaternary,or other types of oils into a single blended oil.Blending can be found very convincing towards appropriate FA profile,enhancement in physicochemical characteristics,and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.
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    Impact of sourdough fermentation on nutrient transformations in cereal-based foods:Mechanisms,practical applications,and health implications

    Zhen WangLuyang Wang
    124-132页
    查看更多>>摘要：Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties.During sourdough fermentation of cereals,biotransformation of nutrients occurs,resulting in notable changes to proteins,carbohydrates,fats,vitamins,and minerals.Each nutrient undergoes specific transformations,providing various advantages for human health.Proteins undergo hydrolysis to produce small molecular weight peptides and amino acids that are more easily digested and absorbed by the human body.Carbohydrates break down to improve the digestibility and ab-sorption of cereals and lower the glycemic index.Fatty acids experience oxidation to produce new substances with health benefits.Additionally,the application of sourdough fermentation can enhance the texture,flavor,and nutritional value of cereal foods while also extending their shelf life and improving food safety.In conclusion,sourdough fermentation has a broad range of applications in cereal food processing.Further research is encouraged to investigate the mechanisms and processes of sourdough fermentation to develop even more nutritious,healthy,and flavorful cereal-based foods.
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