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Special Issue "Cereal: Storage, Processing, and Nutritional Attributes"

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 10 June 2023 | Viewed by 2562

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Special Issue Editors

Prof. Dr. Boli Guo

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Guest Editor

1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
Interests: cereal storage; cereal processing; quality control; cereal geographical traceability
Special Issues, Collections and Topics in MDPI journals

Dr. Lingxiao Gong

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Guest Editor

China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
Interests: cereal; functional food; natural products; gut microbiota; bioactivities

Dr. Yingquan Zhang

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Guest Editor

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Interests: grain processing and quality control
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal is the main source of energy and nutrition for human survival. For a long time, the changes in cereal grain quality during storage and processing and their effects on end-product quality have been the focus of the industry. In recent years, the reduction in cereal waste in storage and processing, the changes in cereal quality, especially nutritional quality, during storage and processing, and the impact on human nutritional health have received increasing attention.

For this reason, a Special Issue of Foods on “Cereal: Storage, Processing, and Nutritional Attributes” is being released, focused on the changes in cereal quality, especially nutritional quality, during storage and processing, and the spatiotemporal variation of major nutritional quality of cereals. The aim is to provide new insights or methods for the development of high-quality, nutritious, and healthy cereal-based foods. This Special Issue will include a selection of recent research and current review articles on the above aims.

Potential topics include but are not limited to the following:

Cereal quality evaluation method;
The distribution and variation of nutrients in cereal grains and different cereal varieties;
Cereal quality changes during storage, milling, drying, baking, boiling, steaming, etc.;
Spatiotemporal variation of cereal quality especially nutritional quality;
The new progress about specific bioactive ingredients associated with health benefits.

Prof. Dr. Boli Guo
Dr. Lingxiao Gong
Dr. Yingquan Zhang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

wheat
rice
oats
corn
buckwheat
cereal grain storage
cereal grain processing
nutritional attributes
cereal grain-based foods
whole grain

Published Papers (4 papers)

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Research

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Open AccessArticle

Physicochemical, Structural Structural and Functional Properties of Non-Waxy and Waxy Proso Millet Protein

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Foods 2023, 12(5), 1116; https://doi.org/10.3390/foods12051116 - 06 Mar 2023

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Abstract

The physicochemical, structural and functional properties of proso millet protein from waxy and non-waxy proso millet were investigated. The secondary structures of proso millet proteins consisted mainly of a β-sheet and ɑ-helix. The two diffraction peaks of proso millet protein appeared at around 9° and 20°. The solubility of non-waxy proso millet protein was higher than that of waxy proso millet protein at different pH values. Non-waxy proso millet protein had a relatively better emulsion stability index (ESI), whereas waxy proso millet protein had a better emulsification activity index (EAI). Non-waxy proso millet protein showed a higher maximum denaturation temperature (T_d) and enthalpy change (ΔH) than its waxy counterpart, indicating a more ordered conformation. Waxy proso millet exhibited higher surface hydrophobicity and oil absorption capacity (OAC) than non-waxy proso millet, suggesting that the former may have potential applications as a functional ingredient in the food industry. There was no significant difference in the intrinsic fluorescence spectra of different waxy and non-waxy proso millet proteins at pH 7.0. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes)

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Open AccessArticle

Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough

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Foods 2023, 12(2), 398; https://doi.org/10.3390/foods12020398 - 13 Jan 2023

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Abstract

This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough. There was deterioration in the pasting and mixing properties of the dough, due to the addition of PSPF (0~20% substitution), which was reduced by decreasing the particle size of the PSPF (260~59 μm). Dynamic rheology results showed that PSPF enhanced the elasticity of the dough, providing it solid-like processability. PSPF promoted the binding of gluten proteins and starch in the dough, resulting in a denser microstructure. Differential scanning calorimetry and low-field nuclear magnetic resonance showed that PSPF converted immobilized water and freezable water to bound water and non-freezable water in the dough, making the dough more stable, and that the reduction in PSPF particle size facilitated these processes. Our results provide evidence for the great application potential of purple sweet potatoes for use in flour-based products. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes)

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Open AccessArticle

Transcriptome and Proteome Analysis Revealed the Influence of High-Molecular-Weight Glutenin Subunits (HMW-GSs) Deficiency on Expression of Storage Substances and the Potential Regulatory Mechanism of HMW-GSs

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Foods 2023, 12(2), 361; https://doi.org/10.3390/foods12020361 - 12 Jan 2023

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Abstract

The processing quality of wheat is affected by seed storage substances, such as protein and starch. High-molecular-weight glutenin subunits (HMW-GSs) are the major components of wheat seed storage proteins (SSPs); they are also key determinators of wheat end-use quality. However, the effects of HMW-GSs absence on the expression of other storage substances and the regulation mechanism of HMW-GSs are still limited. Previously, a wheat transgenic line LH-11 with complete deletions of HMW-GSs was obtained through introducing an exogenous gene Glu-1E^bx to the wild-type cultivar Bobwhite by transgenic approach. In this study, comparative seed transcriptomics and proteomics of transgenic and non-transgenic lines at different seed developmental stages were carried out to explore the changes in genes and proteins and the underlying regulatory mechanism. Results revealed that a number of genes, including genes related to SSPs, carbohydrates metabolism, amino acids metabolism, transcription, translation, and protein process were differentially enriched. Seed storage proteins displayed differential expression patterns between the transgenic and non-transgenic line, a major rise in the expression levels of gliadins were observed at 21 and 28 days post anthesis (DPA) in the transgenic line. Changes in expressions of low-molecular-weight glutenins (LMW-GSs), avenin-like proteins (ALPs), lipid transfer proteins (LTPs), and protease inhibitors (PIs) were also observed. In addition, genes related to carbohydrate metabolism were differentially expressed, which probably leads to a difference in starch component and deposition. A list of gene categories participating in the accumulation of SSPs was proposed according to the transcriptome and proteome data. Six genes from the MYB and eight genes from the NAC transcription families are likely important regulators of HMW-GSs accumulation. This study will provide data support for understanding the regulatory network of wheat storage substances. The screened candidate genes can lay a foundation for further research on the regulation mechanism of HMW-GSs. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes)

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Review

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Open AccessReview

Empirical and Theoretical Bases of Good Steamed Bread Production

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Foods 2023, 12(3), 433; https://doi.org/10.3390/foods12030433 - 17 Jan 2023

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Abstract

Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects. Full article

(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes)

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Special Issue "Cereal: Storage, Processing, and Nutritional Attributes"

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