Impact of mixed β-conglycinin and hydrolysates of glycinin on the thermal transition and polymerization behavior of gluten.

Selectively hydrolyzed soy protein can enhance wheat-based product quality by modulating gluten thermal polymerization. This study examined the effects of β-conglycinin (7S) and glycinin hydrolysate (GH) on gluten rheological and thermal properties, particle size, Raman spectra, and microstructure during heating. Both 7S and GH improved gluten viscoelasticity, with their combined addition (7S/GH) showing the strongest effect.

Insight into the effect of lactic acid fermentation on soy protein immunoreactivity: emphasizing the difference in epitope destruction of varied fermentation terminal pH levels during gastrointestinal digestion.

This study delves into the immunoreactivity of lactic acid bacterium (LAB)-fermented soy protein isolates (FSPIs), with various structural features, during gastrointestinal digestion and absorption. Additionally, the structural breakdown and epitope degradation of major allergens were investigated for their gastrointestinal behavior. Allergenicity and IgE-binding capacity assays revealed that at the initial and middle stages of digestion, FSPI-5.

Revealing the Cryoprotective Mechanism of Wheat Bran Antifreeze Arabinoxylan on Yeast Viability by Metabolite Profiling and Comparative Transcriptome Analysis.

To elucidate the cryoprotective mechanism of wheat bran antifreeze arabinoxylan (AX) on yeast cells, this study investigated its effects on the physiological, metabolic, and genetic stability of yeast subjected to cyclic freeze-thaw cycles. Antifreeze AX inhibited ice crystal growth and interacted with cells to form an external barrier, which preserved cell membrane integrity, inhibited reactive oxygen species accumulation, and reduced oxidative damage. Metabolome analysis revealed that AX regulated key metabolic pathways, enhancing cell activity and maintaining homeostasis.

Modulation of soymilk immunoglobulin E-binding through germination: Emphasis on the specific degradation of major allergens and their epitopes.

This study explores the influence of seed germination on the immunoreactivity of soymilk produced from three soybean cultivars. The degradation patterns of allergens and their epitopes were investigated. Antigenicity and IgE-binding capacity assays indicated that soymilk derived from the NN cultivar on the third day of germination (NN-SSM-3) demonstrated the greatest reduction in immunoreactivity (9.

Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior.

This study investigates the use of wheatgrass powder (WGP) as a functional ingredient in steamed bread, focusing on its effects on the nutritional composition and key biological macromolecules, specifically gluten and starch. Wheatgrass harvested at 8 days demonstrated optimal bioactive content, enhancing steamed bread quality. The incorporation of WGP (2.

The regulation of UV-B - Triggered ABA signal on isoflavones synthesis in soybean suspension cells.

Isoflavones are abundant antioxidant components in soybeans. UV-B radiation can induce the biosynthesis of isoflavones in soybean suspension cells, but the underlying molecular mechanism remains unclear. The transcriptome analysis revealed that UV-B radiation influenced the biosynthesis and signal transduction of the phytohormone abscisic acid (ABA) during the biosynthesis of isoflavones in soybean suspension cells.

Integrative transcriptome and metabolome analysis reveals candidate genes related to terpene synthesis in Chrysanthemum × morifolium.

Background: Chrysanthemum (Chrysanthemum × morifolium) is one of the four major cut flowers worldwide and is valued for ornamental, culinary, and medicinal purposes. Terpenoids are key components of the fragrance of chrysanthemum; they not only serve to repel insect herbivores and promote pollination but also impact the value of the plant. However, the terpene production of chrysanthemum and the regulatory mechanisms involved remain unclear.

Simultaneous Determination of Three Active Forms of Vitamin B12 In Situ Produced During Fermentation by LC-MS/MS.

The in situ fortification of vitamin B12 (VB12) in foods through fermentation is an effective strategy to address the deficiency of this micronutrient, and precise monitoring of VB12 production is crucial for developing VB12-fortified functional foods. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) is advantageous for analyzing trace substances in food due to its high sensitivity. In the present study, an LC-MS/MS method capable of rapidly and accurately quantifying three active forms of VB12, namely adenosylcobalamin (AdoCbl), methylcobalamin (MeCbl), hydroxocobalamin (OHCbl), in 8 min were developed.

Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice.

Unlabelled: Roasting can dissolve the nutrients accumulated in germinated brown rice (GBR). This study investigated the effects of roasting on physical properties, nutrients and flavor substances of GBR. Results demonstrated that longer roasting time resulted in more browning and a decrease in the moisture content.

Effects of Sodium Selenite on Accumulations of Selenium and GABA, Phenolic Profiles, and Antioxidant Activity of Foxtail Millet During Germination.

This study investigated the influence of soaking and spraying with a sodium selenite (NaSeO) solution on selenium accumulation, γ-aminobutyric acid (GABA) content, phenolic compositions, and the antioxidant activity of foxtail millet sprouts. The screening results showed that foxtail millet seeds soaked with 60 mg/L of NaSeO solution and sprayed with 2 mg/L of NaSeO solution were the appropriate concentrations for the germination process. Compared with the spraying method, a presoaking treatment presented far higher selenium content and significantly higher ( < 0.

NaCl Stress Stimulates Phenolics Biosynthesis and Antioxidant System Enhancement of Quinoa Germinated after Magnetic Field Pretreatment.

Our previous study showed that magnetic field pretreatment promoted germination and phenolic enrichment in quinoa. In this study, we further investigated the effects of NaCl stress on the growth and phenolic synthesis of germinated quinoa after magnetic field pretreatment (MGQ). The results showed that NaCl stress inhibited the growth of MGQ, reduced the moisture content and weight of a single plant, but increased the fresh/dry weight.

Production of High-Quality Wheat Sprouts of Strong Antioxidant Capacity: Process Optimization and Regulation Mechanism of Red Light Treatment.

Light treatment is an innovative method to enhance the synthesis of secondary metabolites in plants and improve the quality of plant-based food ingredients. This study investigated the effects of red light treatment on the physiological and biochemical changes during wheat germination, aiming to produce high-quality wheat sprouts with strong antioxidant capacity. Using response surface methodology, the study optimized the conditions for phenolic accumulation in wheat sprouts under red light treatment and explored the molecular mechanisms behind the enhancement of total phenolic content (TPC) and quality.

Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive.

Wheat bran is a significant byproduct of wheat flour milling and is enriched with dietary fiber. Arabinoxylan (AX), the major constituent of dietary fiber, plays a crucial role in the nutrition and processing of cereal food. This review comprehensively focuses on AX as a functional additive, specifically addressing its fractionation methods, structural characteristics, techno-functionality, and interactions with dough components.

UV-B Radiation Exhibited Tissue-Specific Regulation of Isoflavone Biosynthesis in Soybean Cell Suspension Cultures.

Isoflavones, a class of substances with high biological activity, are abundant in soybeans. This study investigated isoflavone biosynthesis in soybean cell suspension cultures under UV-B radiation. UV-B radiation enhanced the transcription level and activity of key enzymes involved in isoflavone synthesis in cell suspension cultures.

Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch.

In the present study, protein-glutaminase (PG) from Chryseobacterium proteolyticum was applied to improve the processing properties of glutinous rice flour (GRF). After PG modification, the degree of deamidation of glutinous rice protein (GRP) reached 13.6% at 2.

Melatonin mediates phenolic acids accumulation in barley sprouts under MeJA stress.

Phenolic acids are secondary metabolites in higher plants, with antioxidant, anticancer, and anti-aging effects on the human body. Therefore, foods rich in phenolic acids are popular. Methyl jasmonate (MeJA) promoted phenolic acids accumulation but also inhibited sprout growth.

Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein.

To improve the stability of anthocyanins and techno-functionality of purple and blue wheat, the selectively hydrolyzed soy protein (reduced glycinin, RG) and β-conglycinin (7S) were prepared and their enhanced effects were comparatively investigated. The anthocyanins in purple wheat showed higher stability compared to that of the blue wheat during breadmaking. The cyanidin-3-O-glucoside and cyanidin-3-O-rutincoside in purple wheat and delphinidin-3-O-rutinoside and delphinidin-3-O-glucoside in blue wheat were better preserved by RG.

Effect of magnetic field pretreatment on germination characteristics, phenolic biosynthesis, and antioxidant capacity of quinoa.

The development of quinoa-based functional foods with cost-effective methods has gained considerable attention. In this study, the effects of magnetic field pretreatment on the germination characteristics, phenolic synthesis, and antioxidant system of quinoa (Chenopodium quinoa Willd.) were investigated.

Novel strategy to raise the content of aglycone isoflavones in soymilk and gel: Effect of germination on the physicochemical properties.

Germination holds the key to nutritional equilibrium in plant grains. In this study, the effect of soybean germination on the processing of soymilk (SM) and glucono-δ-lactone (GDL) induced soymilk gel (SG) was investigated. Germination promoted soybean sprout (SS) growth by activating the energy metabolism system.

Refrigerated storage stimulates isoflavone and γ-aminobutyric acid accumulation in germinated soybeans.

This study aims to investigate the quality changes of germinated soybeans during refrigerated storage (4 °C), with an emphasis on the stimulatory effect of refrigeration on their special functional compounds. After germinating for two days, germinated soybeans were stored at 4 °C for seven days, while the germinated soybeans stored at 25 °C served as control group. The results showed that refrigerated storage significantly affected the physiological changes in germinated soybeans.

Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism.

Exploring a novel natural cryoprotectant and understanding its antifreeze mechanism allows the rational design of future sustainable antifreeze analogues. In this study, various antifreeze polysaccharides were isolated from wheat bran, and the antifreeze activity was comparatively studied in relation to the molecular structure. The antifreeze mechanism was further revealed based on the interactions of polysaccharides and water molecules through dynamic simulation analysis.

Metabolomics Analysis of Different Quinoa Cultivars Based on UPLC-ZenoTOF-MS/MS and Investigation into Their Antioxidant Characteristics.

In recent years, quinoa, as a nutritious and sustainable food material, has gained increasing popularity worldwide. To investigate the diversity of nutritional characteristics among different quinoa cultivars and explore their potential health benefits, metabolites of five quinoa cultivars (QL-1, SJ-1, SJ-2, KL-1 and KL-2) were compared by non-targeted metabolomics analysis based on UPLC-ZenoTOF-MS/MS in this study. A total of 248 metabolites across 13 categories were identified.

Investigation into the Relationship between Spermidine Degradation and Phenolic Compounds Biosynthesis in Barley Seedlings under Ultraviolet B Stress.

Barley germination under ultraviolet B (UV-B) illumination stress induces effective accumulation of phenolic compounds in the barley. Spermidine can enhance the biosynthesis of phenolic compounds and alleviate the oxidative damage caused by UV-B. To better understand the function of spermidine, inhibitors of enzymes that are involved in the degradation of spermidine and the synthesis of gamma-aminobutyric acid (GABA), the product of spermidine degradation, were applied to barley germinated under UV-B treatment.