Gluten,known as the major allergen in wheat,has gained increasing concerns in industrialized countries,resulting in an urgent need for accurate,high-sensitive,and on-site detection of wheat gluten in complex food syst...Gluten,known as the major allergen in wheat,has gained increasing concerns in industrialized countries,resulting in an urgent need for accurate,high-sensitive,and on-site detection of wheat gluten in complex food systems.Herein,we proposed a silver nanoparticles(AgNPs)/metal-organic framework(MOF)substrate-based surface-enhanced Raman scattering(SERS)sensor for the high-sensitive on-site detection of wheat gluten.The detection occurred on the newly in-situ synthesized AgNPs/MOF-modified SERS substrate,providing an enhancement factor(EF)of 1.89×10^(5).Benefitting from the signal amplification function of AgNPs/MOF and the superiority of SERS,this sensor represented high sensitivity performance and a wide detection range from 1×10^(-15)mol/L to 2×10^(-6)mol/L with a detection limit of 1.16×10^(-16)mol/L,which allowed monitoring the trace of wheat gluten in complex food system without matrix interference.This reliable sandwich SERS sensor may provide a promising platform for high-sensitive,accurate,and on-site detection of allergens in the field of food safety.展开更多
Bone loss caused by ageing has become one of the leading health risk factors worldwide.Wheat germ(WG)is consists of high amounts of bioactive peptides,polyunsaturated fatty acids,and dietary fibre.Currently,WG has bee...Bone loss caused by ageing has become one of the leading health risk factors worldwide.Wheat germ(WG)is consists of high amounts of bioactive peptides,polyunsaturated fatty acids,and dietary fibre.Currently,WG has been proven to possess strong antioxidant and anti-infl ammatory properties.We recently explored the beneficial effects and relevant mechanisms of a WG-rich diet(2.5%and 5%WG,m/m)on bone homeostasis in aged rats.Our results showed that 5%WG supplementation for 12 months effectively attenuated ageing-induced microstructural damage and differentiation activity changes in the femur.The 5%WG supplementation also signifi cantly increased the levels of total antioxidant capacity(T-AOC),glutathione peroxidase(GSH-Px)(P<0.01),and superoxide dismutase(SOD)(P<0.05),and decreased infl ammatory cytokine levels(tumor necrosis factor-α(TNF-α)and interleukin-6(IL-6))(P<0.01).Furthermore,the WG-rich diet reshaped the composition of the gut microbiota,enhancing short-chain fatty acids(SCFAs)-producing microbes and reducing infl ammation-related microbes.In addition,metabolomics analysis showed that 5%WG supplementation improved plasma metabolites related to bone metabolism.Conclusively,our study purports long-term WG-rich diet may preserve bone homeostasis by regulating gut microbiota and plasma metabolites in aged rats.展开更多
Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the ...Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.展开更多
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 bee...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-picrylhydrazyl(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 20.26μmol FeSO_(4)/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 nutritional properties.展开更多
This study investigated the effect of cold helium plasma treatment on seed germina- tion, growth and yield of wheat. The effects of different power of cold plasma on the germination of treated wheat seeds were studied...This study investigated the effect of cold helium plasma treatment on seed germina- tion, growth and yield of wheat. The effects of different power of cold plasma on the germination of treated wheat seeds were studied. We found that the treatment of 80 W could significantly improve seed germination potential （6.0%） and germination rate （6.7%） compared to the control group. Field experiments were carried out for wheat seeds treated with 80 W cold plasma. Com- pared with the control, plant height （20.3%）, root length （9.0%） and fresh weight （21.8%） were improved significantly at seedling stage. At booting stage, plant height, root length, fresh weight, stem diameter, leaf area and leaf thickness of the treated plant were respectively increased by 21.8%, 11.0%, 7.0%, 9.0%, 13.0% and 25.5%. At the same time, the chlorophyll content （9.8%）, nitrogen （10.0%） and moisture content （10.0%） were higher than those of the control, indicating that cold plasma treatment could promote the growth of wheat. The yield of treated wheat was 7.55 t-ha-1, 5.89% more than that of the control. Therefore, our results show that cold plasma has important application prospects for increasing wheat yield.展开更多
A study was conducted to test wettability changes of the wheat straw treated with different methods for the preparation of wheat straw particle board. The wheat straws were separately sprayed with two chemicals （0.6%...A study was conducted to test wettability changes of the wheat straw treated with different methods for the preparation of wheat straw particle board. The wheat straws were separately sprayed with two chemicals （0.6% NaOH, 0.3% H2O2） and three enzymes （lipase, xylanase, cellulase）. The contact angle between water and the surface of wheat straw was measured and the spreading-penetration parameters （K-values） were also calculated with wetting model. The surfaces of treated wheat straw and control sample were scanned by means of Micro-FTIR, and their peaks arrangements were analyzed. The surface morphologies of treated wheat straw and control sample were also observed by SEM. Chemical etching was found on the exterior surfaces of the straws treated separately with 0.6% NaOH and 0.3% H2O2; furthermore, the spreading-penetration parameters （K-values） of the distilled water on the exterior surfaces of the treated wheat straw along the grain were higher than that of control. The wettability of exterior surfaces of the wheat straws treated separately with lipase, xylanase and cellulose were improved after treating for seven days, and among the three enzymes treatments, the lipase treatment showed best result. The lipase treatment and NaOH treatment were determined as better methods for improving the wettability of wheat straw surfaces. However, in the economic aspect, NaOH treatment was more practical and easier in the pretreatment for the manufacture of straw particle board.展开更多
We investigated the hydration behavior and some physical/mechanical properties of cement-bonded particleboard （CBPB） containing particles of wheat straw and poplar wood at various usage ratios and bonded with Portla...We investigated the hydration behavior and some physical/mechanical properties of cement-bonded particleboard （CBPB） containing particles of wheat straw and poplar wood at various usage ratios and bonded with Portland cement mixed with different levels of inorganic additives. We determined the setting time and compression strength of cement pastes containing different additives and particles, and studied the effects of these additives and particles on thickness swelling, internal bond strength and modulus of rupture of CBPB by using RSM （Response Surface Methodology）. The mathematical model equations （second-order response functions） were derived to optimize properties of CBPB by computer simulation programming. Predicted values were in agreement with experimental values （R2 values of 0.93, 0.96 and 0.96 for TS, IB and MOR, respectively）. RSM can be efficiently applied to model panel properties. The variables can affect the properties of panels. The cement composites with bending strength 〉 12.5 MPa and internal bond strength 〉 0.28 MPa can be made by using wheat straw as a reinforcing material. Straw particle usage up to 11.5% in the mixture satisfies the minimum requirements of International Standard, EN 312 （2003） for IB and MOR. The dose of 4.95% calcium chloride, by weight of cement, can improve mechanical properties of the panels at the minimum requirement of EN 312. By increasing straw content from 0 to 30%, TS was reduced by increasing straw particle usage up to 1.5% and with 5.54% calcium chloride in the mixture, TS satisfied the EN 312 standard.展开更多
Wheat （Triticum aestivum） seeds were treated with atmospheric pressure gliding arc discharge plasmas to investigate the effects on water absorption, seed germination rate, seedling growth and yield in wheat. The sur...Wheat （Triticum aestivum） seeds were treated with atmospheric pressure gliding arc discharge plasmas to investigate the effects on water absorption, seed germination rate, seedling growth and yield in wheat. The surface architectures and functionalities of the seeds were found to modify due to plasma treatments. 6 rain treatment was provided 95%-100% germination rate. For the treatment duration of 3 and 9 rain the growth activity, dry matter accumulation, leaves chlorophyll contents, longest spikes, number of spikes/spikelet and total soluble protein content in shoots were improved. The grain yield of wheat was increased ,--20% by 6 min treatment with H2O/O2 plasma with respect to control.展开更多
We evaluated the potential use of amino silane coupling agent （SiNH） to improve physical and mechanical properties of UF-bonded wheat straw （Triticurn aestivum L.） poplar wood particleboard. We examined the effect...We evaluated the potential use of amino silane coupling agent （SiNH） to improve physical and mechanical properties of UF-bonded wheat straw （Triticurn aestivum L.） poplar wood particleboard. We examined the effects of varied content of silane coupling agent content and ratios of straw to poplar wood particles on particleboard prop- erties. The ratios of straw to poplar wood particles were 100：0, 85：15, 70：30 and 55：45. Silane coupling agent content was tested at three levels, 0, 5 and 10 %. The experimental panels were tested for their mechanical strength, including modulus of elasticity （MOE）, modulus of rupture （MOR）, intemal bonding （IB） and physical properties according to procedures specified in DIN 68763 （Chipboard for special purposes in building construction： concepts, requirements, testing, 1982-03, 1982）. All board properties were improved by the addition of silane cou- pling agent. The use of poplar wood particles had a positive effect on the mechanical properties of wheat straw parti- cleboard but had a negative effect on physical properties （thickness swelling and water absorption）.展开更多
The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties.In this paper,wheat bran dietary fiber(WBDF)with different levels(0,3%,6%,9%,12%)were added t...The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties.In this paper,wheat bran dietary fiber(WBDF)with different levels(0,3%,6%,9%,12%)were added to wheat flour and the characterization of dough rheological properties was conducted by rapid visco-analyzer,farinograph,as well as rotational rheometer.The results from pasting properties showed a gradual reduction in peak viscosity,trough viscosity,final viscosity and setback with increasing WBDF content.At high WBDF concentration,the significant increase of water absorption,formation time as well as weakening degree implied the harder formation of gluten network structure and the competition for water between gluten and WBDF particles.Such conclusion was in line with the findings from dynamic rheology tests,in which the doughs containing WBDF were more sensitive to strain regardless of their rigid and stiff texture.This study revealed vulnerable dough structure induced by WBDF,as well as the strengthened elastic property,elaborating the harmful effects ofWBDF on the rheological properties of doughs.展开更多
This study was conducted to explore how the insoluble dietary fiber(IDF)of wheat bran with different particle size affects the texture properties,water distribution,protein secondary structure and microstructure of no...This study was conducted to explore how the insoluble dietary fiber(IDF)of wheat bran with different particle size affects the texture properties,water distribution,protein secondary structure and microstructure of noodles.The results suggested that IDF addition increased the cooking loss and decreased the sensory evaluation because of the damage on dough structure,while as the IDF particle size decreased,the sensory score increased from 78.8 to 82.3 and cooking loss decreased from 8.65%to 7.65%,which could be attributed to that small particle-sized IDF limited the damage on protein network structure,decreased the T22 and t-structure,and increased the β1-structure.Moreover,IDF particle size had a significant correlation with protein secondary structures,texture properties and evaluation score of noodles.In conclusion,adding appropriate particle sizewould be an effectiveway of enhancing the nutritional and textural properties of noodles.展开更多
Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties.However,this process is time-consuming a...Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties.However,this process is time-consuming and complex.This study aimed to provide a rapid and convenient method for predicting wheat quality during postharvest maturation by use of Gluto Peak device.Farinograph and Extensograph were used to determine the rheological properties of four wheat samples(WT1,WT2,WT3,WT4)stored under different conditions(WT1:15℃,50%RH;WT2:20℃65%RH;WT3:28℃75%RH;WT4:35℃85%RH)for a total of 10 weeks,and Gluto Peak test was used to determine the gluten aggregation properties of the four samples.Correlation analysis was also conducted between the rheological properties and the gluten aggregation properties.Results of rheological properties showed that all Extensographic properties(dough extensibility,resistance,maximum resistance and area)of the four samples increased along with the storage time,and the Farinographic properties(water absorption,dough development time,dough stability time,and farinograph quality number(FQN))had the same tendency,indicating that the rheological properties were improved considerably with storage time extending.The Gluto Peak curves revealed that Peak Maximum Time(PMT),Brabender Equivalents Maximum(BEM)and Energy to Maximum Torque(En MT)of wheat flour of the four samples varied greatly,particularly the PMT and En MT of the samples WT3 and WT4 increased remarkably.Results of correlation analysis showed that En MT had significant correlation with water absorption and area(P<0.05)for sample WT1,and also showed significant correlation with dough development time(P<0.05)for sample WT2.For sample WT3,PMT was significantly correlated with the dough development time,extensibility,area(P<0.05),and FQN(P<0.01);and En MT was in significant correction with water absorption(P<0.01),and dough stability time,FQN,extensibility,maximum resistance and area(P<0.05).For sample WT4,both PMT and En MT had significant correction with area(P<0.05).The study indicated that the Gluto Peak test is effective in quality prediction for the freshly-harvested wheat during postharvest maturation,making it possible to realize rapid wheat quality detection and evaluation in storage period.展开更多
Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.E...Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.展开更多
The distribution and transformation of sulfur in products during hydrothermal liquefaction of lignite, wheat straw and plastic waste in sub-critical water were investigated in an autoclave. The influence of blending r...The distribution and transformation of sulfur in products during hydrothermal liquefaction of lignite, wheat straw and plastic waste in sub-critical water were investigated in an autoclave. The influence of blending ratio, temperature, initial nitrogen pressure, residence time and additives on sulfur distribution was studied systematically. The results showed that most of sulfur existed as organic sulfur and transferred into the residue, and only a small part of sulfur transferred into oil and gas during hydrothermal liquefaction of lignite, wheat straw and plastic waste in sub-critical water. The results also showed that lower temperature(less than 300 ℃) was favorable for obtaining oil with low sulfur content. It can be also seen from the results that the best condition to obtain the oil with low sulfur content should be implemented at a lignite/wheat straw/plastic waste blending ratio of 5:4:1, an initial nitrogen pressure of 3 MPa and a residence time of 30 minutes. Furthermore, the results indicated that adding tourmaline during hydrothermal liquefaction of lignite, wheat straw and plastic waste was beneficial to production of oil with low sulfur content.展开更多
As a kind of mutagen, ion beam irradiation can create abundant biological mutations. A population of about 2000 lines was generated by irradiating dry wheat seeds of XiaoYan 81 with low-energy nitrogen ion beams. The ...As a kind of mutagen, ion beam irradiation can create abundant biological mutations. A population of about 2000 lines was generated by irradiating dry wheat seeds of XiaoYan 81 with low-energy nitrogen ion beams. The traits of the plant, such as height, spike type, fertility, stem color and awn length, were investigated. The mutation rate in terms of the plant height in M2 was 2.9%. Eighteen deletion mutants of TaGA2ox1 were obtained. Associate analysis showed that TaGA2ox1 was closely related to the plant height. Most of the TaGA2ox1-deleted mutants were higher than the control, suggesting that the biological function of TaGA2ox1 is similar to its homologues in other plants. These results demonstrate that ion beam irradiation is an efficient tool in the construction of a mutant library for wheat.展开更多
More and more people concern about supplementing dietary food with wheat bran to increase fibre content,but there has been little study of the sorption isotherms and isosteric heats of wheat bran fibre products,which ...More and more people concern about supplementing dietary food with wheat bran to increase fibre content,but there has been little study of the sorption isotherms and isosteric heats of wheat bran fibre products,which are important to the quality and storage durability of such commodities.This study collected equilibrium moisture content(EMC)and equilibrium relative humidity(ERH)data on six Chinese wheat bran products via the static gravimetric method and analysed their sorption isosteric heats.Results showed that all six wheat bran products had sigmoidal isotherms.The data were best fitted by polynomial,modified GAB,modified Oswin,and modified Halsey models.The relative safe moisture contents of the six wheat bran products were 12.20%–13.86%wet basis(w.b.).The heat of vaporization of wheat bran products approached the latent heat of pure water at around a moisture content(MC)of 22.5%and approximately 2450 kJ/kg.A process of extrusion and ultrafine grinding reduced the solid surface area and sorption isosteric heats of the monolayer,multilayer and condensed water regions in the wheat bran products.In the temperature range of 10–37℃,the EMC of sorption in monolayer,multilayer and condensed water regions decreased with increasing temperature.The milled rice to which 1%–3%200-mesh wheat bran product was added maintained its texture when made into cooked rice and its thermomechanical properties when made into rice dough.After processing by extrusion and ultrafine grinding,wheat bran products have a lower solid surface area and lower monolayer water content(Mm)and sorption isosteric heat values.Some 3%200-mesh wheat bran product can be added to cooked rice for increasing its fibre content and making it more nutritious.展开更多
Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrit...Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle products.However,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption drop.It was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as yet.This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles.The water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid visco-analyzer.The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water.At a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback values.Moreover,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles.Furthermore,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and quality.This study provides the basis for future development and improvement of IDF-enriched health foods.展开更多
Superfine grinding, involving the fragmentation mechanism of wheat bran cell tissue, is being employed by milling industry. In order to determine the effect of wheat bran cell tissue on the fragmentation mechanism whe...Superfine grinding, involving the fragmentation mechanism of wheat bran cell tissue, is being employed by milling industry. In order to determine the effect of wheat bran cell tissue on the fragmentation mechanism when using superfine grinding,a technical scheme of the nonlinear finite element numerical simulation method based on LS-DYNA is proposed in this paper.The physiological characteristics of wheat bran structural layers including outer pericarp, intermediate layer and aleurone layer are examined first, and then the mechanical properties of wheat bran structural layers and their effects on the super fine grinding process are analyzed. Secondly, the explicit time integration algorithm of LS-DYNA is introduced, and the application feasibility of LS-DYNA in the analysis of wheat bran superfine grinding mechanism is discussed. Finally, the specific application of LS-DYNA in the determination of grinding form and load, the selection and design of the grinding media and the selection of grinding temperature are discussed in detail in the process of superfine grinding for wheat bran cell tissue. The above research provides a theoretical basis for selecting and developing the equipment and technology suitable for wheat bran superfine grinding, and lays a theoretical foundation for enhancing the quality and efficiency of wheat bran superfine grinding.展开更多
基金financially supported by the Zhejiang Provincial Natural Science Foundation of China(LY21C200008)。
文摘Gluten,known as the major allergen in wheat,has gained increasing concerns in industrialized countries,resulting in an urgent need for accurate,high-sensitive,and on-site detection of wheat gluten in complex food systems.Herein,we proposed a silver nanoparticles(AgNPs)/metal-organic framework(MOF)substrate-based surface-enhanced Raman scattering(SERS)sensor for the high-sensitive on-site detection of wheat gluten.The detection occurred on the newly in-situ synthesized AgNPs/MOF-modified SERS substrate,providing an enhancement factor(EF)of 1.89×10^(5).Benefitting from the signal amplification function of AgNPs/MOF and the superiority of SERS,this sensor represented high sensitivity performance and a wide detection range from 1×10^(-15)mol/L to 2×10^(-6)mol/L with a detection limit of 1.16×10^(-16)mol/L,which allowed monitoring the trace of wheat gluten in complex food system without matrix interference.This reliable sandwich SERS sensor may provide a promising platform for high-sensitive,accurate,and on-site detection of allergens in the field of food safety.
基金supported by the National Natural Science Foundation of China(32172203,81903940,32172139,and 32202001)the Natural Science Foundation of Jiangsu Province of China(BK20220372)+2 种基金the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)the Natural Science Foundation of the Jiangsu Higher Education Institutions of China under Grant(22KJB550003)the Excellent Postdoctoral Program of Jiangsu Province(2022ZB433).
文摘Bone loss caused by ageing has become one of the leading health risk factors worldwide.Wheat germ(WG)is consists of high amounts of bioactive peptides,polyunsaturated fatty acids,and dietary fibre.Currently,WG has been proven to possess strong antioxidant and anti-infl ammatory properties.We recently explored the beneficial effects and relevant mechanisms of a WG-rich diet(2.5%and 5%WG,m/m)on bone homeostasis in aged rats.Our results showed that 5%WG supplementation for 12 months effectively attenuated ageing-induced microstructural damage and differentiation activity changes in the femur.The 5%WG supplementation also signifi cantly increased the levels of total antioxidant capacity(T-AOC),glutathione peroxidase(GSH-Px)(P<0.01),and superoxide dismutase(SOD)(P<0.05),and decreased infl ammatory cytokine levels(tumor necrosis factor-α(TNF-α)and interleukin-6(IL-6))(P<0.01).Furthermore,the WG-rich diet reshaped the composition of the gut microbiota,enhancing short-chain fatty acids(SCFAs)-producing microbes and reducing infl ammation-related microbes.In addition,metabolomics analysis showed that 5%WG supplementation improved plasma metabolites related to bone metabolism.Conclusively,our study purports long-term WG-rich diet may preserve bone homeostasis by regulating gut microbiota and plasma metabolites in aged rats.
基金supported by the National Key Research and Development Plan Project (2022YFD2301401)Young Elite Scientists Sponsorship Program by the CAST (2022QNRC001)+4 种基金the Outstanding Youth Science Fund Project of Natural Science Foundation of Jiangsu Province (BK20211576)the Central Government Guides Local Funds (ZYYD2023A13)Key Technology Research and Development Program of Jiangsu Province (BE2023370)Hainan Province (ZDYF2022XDNY233)a project funded by the Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions。
文摘Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.
基金Support for this student's (Lauren Brewer) training project is provided by USDA National Needs Graduate Fellowship Competitive Grant No. 2008-38420-04773 from the National Institute of Food and Agriculturenumber 12-473-J from the Kansas Agricultural Experiment Stationfinancially supported by Mahasarakham University.
文摘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-picrylhydrazyl(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 20.26μmol FeSO_(4)/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 nutritional properties.
基金supported by Jiangsu Province Science and Technology Support Program of China(No.BE2013452)Main Direction Program of Knowledge Innovation of Chinese Academy of Sciences(No.KSCX-EW-B-6)
文摘This study investigated the effect of cold helium plasma treatment on seed germina- tion, growth and yield of wheat. The effects of different power of cold plasma on the germination of treated wheat seeds were studied. We found that the treatment of 80 W could significantly improve seed germination potential （6.0%） and germination rate （6.7%） compared to the control group. Field experiments were carried out for wheat seeds treated with 80 W cold plasma. Com- pared with the control, plant height （20.3%）, root length （9.0%） and fresh weight （21.8%） were improved significantly at seedling stage. At booting stage, plant height, root length, fresh weight, stem diameter, leaf area and leaf thickness of the treated plant were respectively increased by 21.8%, 11.0%, 7.0%, 9.0%, 13.0% and 25.5%. At the same time, the chlorophyll content （9.8%）, nitrogen （10.0%） and moisture content （10.0%） were higher than those of the control, indicating that cold plasma treatment could promote the growth of wheat. The yield of treated wheat was 7.55 t-ha-1, 5.89% more than that of the control. Therefore, our results show that cold plasma has important application prospects for increasing wheat yield.
基金funded by theScientific Research Foundation of the Bureau of Science and Technologyof Heilongjiang Province (LC07C27)
文摘A study was conducted to test wettability changes of the wheat straw treated with different methods for the preparation of wheat straw particle board. The wheat straws were separately sprayed with two chemicals （0.6% NaOH, 0.3% H2O2） and three enzymes （lipase, xylanase, cellulase）. The contact angle between water and the surface of wheat straw was measured and the spreading-penetration parameters （K-values） were also calculated with wetting model. The surfaces of treated wheat straw and control sample were scanned by means of Micro-FTIR, and their peaks arrangements were analyzed. The surface morphologies of treated wheat straw and control sample were also observed by SEM. Chemical etching was found on the exterior surfaces of the straws treated separately with 0.6% NaOH and 0.3% H2O2; furthermore, the spreading-penetration parameters （K-values） of the distilled water on the exterior surfaces of the treated wheat straw along the grain were higher than that of control. The wettability of exterior surfaces of the wheat straws treated separately with lipase, xylanase and cellulose were improved after treating for seven days, and among the three enzymes treatments, the lipase treatment showed best result. The lipase treatment and NaOH treatment were determined as better methods for improving the wettability of wheat straw surfaces. However, in the economic aspect, NaOH treatment was more practical and easier in the pretreatment for the manufacture of straw particle board.
基金supported by Department of Wood and Paper Science and Technology,University of Zabol
文摘We investigated the hydration behavior and some physical/mechanical properties of cement-bonded particleboard （CBPB） containing particles of wheat straw and poplar wood at various usage ratios and bonded with Portland cement mixed with different levels of inorganic additives. We determined the setting time and compression strength of cement pastes containing different additives and particles, and studied the effects of these additives and particles on thickness swelling, internal bond strength and modulus of rupture of CBPB by using RSM （Response Surface Methodology）. The mathematical model equations （second-order response functions） were derived to optimize properties of CBPB by computer simulation programming. Predicted values were in agreement with experimental values （R2 values of 0.93, 0.96 and 0.96 for TS, IB and MOR, respectively）. RSM can be efficiently applied to model panel properties. The variables can affect the properties of panels. The cement composites with bending strength 〉 12.5 MPa and internal bond strength 〉 0.28 MPa can be made by using wheat straw as a reinforcing material. Straw particle usage up to 11.5% in the mixture satisfies the minimum requirements of International Standard, EN 312 （2003） for IB and MOR. The dose of 4.95% calcium chloride, by weight of cement, can improve mechanical properties of the panels at the minimum requirement of EN 312. By increasing straw content from 0 to 30%, TS was reduced by increasing straw particle usage up to 1.5% and with 5.54% calcium chloride in the mixture, TS satisfied the EN 312 standard.
基金Partial financial support has been provided by the Ministry of Science and Technology, Republic of Bangladesh: 39.00.0000.09.06.79.2017/2/98ESBangladesh Council for Scientific and Industrial Research (BCSIR) for providing Professor Abdullah Al-Muti Sharfuddin fellowship
文摘Wheat （Triticum aestivum） seeds were treated with atmospheric pressure gliding arc discharge plasmas to investigate the effects on water absorption, seed germination rate, seedling growth and yield in wheat. The surface architectures and functionalities of the seeds were found to modify due to plasma treatments. 6 rain treatment was provided 95%-100% germination rate. For the treatment duration of 3 and 9 rain the growth activity, dry matter accumulation, leaves chlorophyll contents, longest spikes, number of spikes/spikelet and total soluble protein content in shoots were improved. The grain yield of wheat was increased ,--20% by 6 min treatment with H2O/O2 plasma with respect to control.
文摘We evaluated the potential use of amino silane coupling agent （SiNH） to improve physical and mechanical properties of UF-bonded wheat straw （Triticurn aestivum L.） poplar wood particleboard. We examined the effects of varied content of silane coupling agent content and ratios of straw to poplar wood particles on particleboard prop- erties. The ratios of straw to poplar wood particles were 100：0, 85：15, 70：30 and 55：45. Silane coupling agent content was tested at three levels, 0, 5 and 10 %. The experimental panels were tested for their mechanical strength, including modulus of elasticity （MOE）, modulus of rupture （MOR）, intemal bonding （IB） and physical properties according to procedures specified in DIN 68763 （Chipboard for special purposes in building construction： concepts, requirements, testing, 1982-03, 1982）. All board properties were improved by the addition of silane cou- pling agent. The use of poplar wood particles had a positive effect on the mechanical properties of wheat straw parti- cleboard but had a negative effect on physical properties （thickness swelling and water absorption）.
基金supported by Henan Province Colleges and Universities Young Backbone Teacher Plan (No. 2016GGJS-070)the Fundamental Research Funds for the Henan Provincial Colleges and Universities in Henan University of Technology (No. 2018RCJH08)National Natural Science Foundation of China (No. 31571873)
文摘The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties.In this paper,wheat bran dietary fiber(WBDF)with different levels(0,3%,6%,9%,12%)were added to wheat flour and the characterization of dough rheological properties was conducted by rapid visco-analyzer,farinograph,as well as rotational rheometer.The results from pasting properties showed a gradual reduction in peak viscosity,trough viscosity,final viscosity and setback with increasing WBDF content.At high WBDF concentration,the significant increase of water absorption,formation time as well as weakening degree implied the harder formation of gluten network structure and the competition for water between gluten and WBDF particles.Such conclusion was in line with the findings from dynamic rheology tests,in which the doughs containing WBDF were more sensitive to strain regardless of their rigid and stiff texture.This study revealed vulnerable dough structure induced by WBDF,as well as the strengthened elastic property,elaborating the harmful effects ofWBDF on the rheological properties of doughs.
基金funded by the Key Scientific and Technological Research Projects of Henan Province (Grant No. 162102210108)
文摘This study was conducted to explore how the insoluble dietary fiber(IDF)of wheat bran with different particle size affects the texture properties,water distribution,protein secondary structure and microstructure of noodles.The results suggested that IDF addition increased the cooking loss and decreased the sensory evaluation because of the damage on dough structure,while as the IDF particle size decreased,the sensory score increased from 78.8 to 82.3 and cooking loss decreased from 8.65%to 7.65%,which could be attributed to that small particle-sized IDF limited the damage on protein network structure,decreased the T22 and t-structure,and increased the β1-structure.Moreover,IDF particle size had a significant correlation with protein secondary structures,texture properties and evaluation score of noodles.In conclusion,adding appropriate particle sizewould be an effectiveway of enhancing the nutritional and textural properties of noodles.
基金financial support of National Natural Science Foundation of China(No.31771897)the Key Scientific Research Project of Universities in Henan Province(16A210018)the Focus on Fostering Basic Research Fund of the Henan University of Technology(2013JCYJ05)。
文摘Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties.However,this process is time-consuming and complex.This study aimed to provide a rapid and convenient method for predicting wheat quality during postharvest maturation by use of Gluto Peak device.Farinograph and Extensograph were used to determine the rheological properties of four wheat samples(WT1,WT2,WT3,WT4)stored under different conditions(WT1:15℃,50%RH;WT2:20℃65%RH;WT3:28℃75%RH;WT4:35℃85%RH)for a total of 10 weeks,and Gluto Peak test was used to determine the gluten aggregation properties of the four samples.Correlation analysis was also conducted between the rheological properties and the gluten aggregation properties.Results of rheological properties showed that all Extensographic properties(dough extensibility,resistance,maximum resistance and area)of the four samples increased along with the storage time,and the Farinographic properties(water absorption,dough development time,dough stability time,and farinograph quality number(FQN))had the same tendency,indicating that the rheological properties were improved considerably with storage time extending.The Gluto Peak curves revealed that Peak Maximum Time(PMT),Brabender Equivalents Maximum(BEM)and Energy to Maximum Torque(En MT)of wheat flour of the four samples varied greatly,particularly the PMT and En MT of the samples WT3 and WT4 increased remarkably.Results of correlation analysis showed that En MT had significant correlation with water absorption and area(P<0.05)for sample WT1,and also showed significant correlation with dough development time(P<0.05)for sample WT2.For sample WT3,PMT was significantly correlated with the dough development time,extensibility,area(P<0.05),and FQN(P<0.01);and En MT was in significant correction with water absorption(P<0.01),and dough stability time,FQN,extensibility,maximum resistance and area(P<0.05).For sample WT4,both PMT and En MT had significant correction with area(P<0.05).The study indicated that the Gluto Peak test is effective in quality prediction for the freshly-harvested wheat during postharvest maturation,making it possible to realize rapid wheat quality detection and evaluation in storage period.
基金the USDA National Institute of Food and Agriculture Hatch project KS17HA1008USDA Agricultural Research Service Cooperative Agreement 58-3020-9-017.
文摘Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.
基金Financial support to this work provided by the Research Fund for the Doctoral Program of Higher Education for New Teachers of China (20091404120002)the Shanxi Province Science Foundation for the Youth of China (2011021008-1)the Soft Science Program of Shanxi Province (2011041015-01)was gratefully acknowledged
文摘The distribution and transformation of sulfur in products during hydrothermal liquefaction of lignite, wheat straw and plastic waste in sub-critical water were investigated in an autoclave. The influence of blending ratio, temperature, initial nitrogen pressure, residence time and additives on sulfur distribution was studied systematically. The results showed that most of sulfur existed as organic sulfur and transferred into the residue, and only a small part of sulfur transferred into oil and gas during hydrothermal liquefaction of lignite, wheat straw and plastic waste in sub-critical water. The results also showed that lower temperature(less than 300 ℃) was favorable for obtaining oil with low sulfur content. It can be also seen from the results that the best condition to obtain the oil with low sulfur content should be implemented at a lignite/wheat straw/plastic waste blending ratio of 5:4:1, an initial nitrogen pressure of 3 MPa and a residence time of 30 minutes. Furthermore, the results indicated that adding tourmaline during hydrothermal liquefaction of lignite, wheat straw and plastic waste was beneficial to production of oil with low sulfur content.
基金supported by National Natural Science Foundation of China (No.30800204)Chinese Ministry of Agriculture supported by the Open Project of the Chinese Academy of Sciences
文摘As a kind of mutagen, ion beam irradiation can create abundant biological mutations. A population of about 2000 lines was generated by irradiating dry wheat seeds of XiaoYan 81 with low-energy nitrogen ion beams. The traits of the plant, such as height, spike type, fertility, stem color and awn length, were investigated. The mutation rate in terms of the plant height in M2 was 2.9%. Eighteen deletion mutants of TaGA2ox1 were obtained. Associate analysis showed that TaGA2ox1 was closely related to the plant height. Most of the TaGA2ox1-deleted mutants were higher than the control, suggesting that the biological function of TaGA2ox1 is similar to its homologues in other plants. These results demonstrate that ion beam irradiation is an efficient tool in the construction of a mutant library for wheat.
基金the Operating Expenses of Basic Scientific Research Project of Central Public-interest Scientific Institution,China(JY2007)the Special Fund for Grain Scientific Research in the Public Interest of the State Administration of Grains,China(201313001-03-01)。
文摘More and more people concern about supplementing dietary food with wheat bran to increase fibre content,but there has been little study of the sorption isotherms and isosteric heats of wheat bran fibre products,which are important to the quality and storage durability of such commodities.This study collected equilibrium moisture content(EMC)and equilibrium relative humidity(ERH)data on six Chinese wheat bran products via the static gravimetric method and analysed their sorption isosteric heats.Results showed that all six wheat bran products had sigmoidal isotherms.The data were best fitted by polynomial,modified GAB,modified Oswin,and modified Halsey models.The relative safe moisture contents of the six wheat bran products were 12.20%–13.86%wet basis(w.b.).The heat of vaporization of wheat bran products approached the latent heat of pure water at around a moisture content(MC)of 22.5%and approximately 2450 kJ/kg.A process of extrusion and ultrafine grinding reduced the solid surface area and sorption isosteric heats of the monolayer,multilayer and condensed water regions in the wheat bran products.In the temperature range of 10–37℃,the EMC of sorption in monolayer,multilayer and condensed water regions decreased with increasing temperature.The milled rice to which 1%–3%200-mesh wheat bran product was added maintained its texture when made into cooked rice and its thermomechanical properties when made into rice dough.After processing by extrusion and ultrafine grinding,wheat bran products have a lower solid surface area and lower monolayer water content(Mm)and sorption isosteric heat values.Some 3%200-mesh wheat bran product can be added to cooked rice for increasing its fibre content and making it more nutritious.
基金supported by Zhongyuan Scholars in Henan Province(No.192101510004)the Natural Science Foundation of China(No.31671810)+2 种基金Project of Green Manufacturing 2025.China(Ministry of industry and information Technology.2018-272)Strategic Consulting Research Project of Henan Institute of Chinese Engineering Development Strategies(No.2020HENZT13)the Key scientific and technological project of Henan Province(No.202102110143).
文摘Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle products.However,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption drop.It was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as yet.This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles.The water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid visco-analyzer.The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water.At a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback values.Moreover,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles.Furthermore,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and quality.This study provides the basis for future development and improvement of IDF-enriched health foods.
基金Supported by National Natural Science Foundation-Henan Joint Fund Key Support Project(No.U1604254)Open Subject of National Engineering Laboratory of Wheat&Corn Further Processing(No.NL2017010)
文摘Superfine grinding, involving the fragmentation mechanism of wheat bran cell tissue, is being employed by milling industry. In order to determine the effect of wheat bran cell tissue on the fragmentation mechanism when using superfine grinding,a technical scheme of the nonlinear finite element numerical simulation method based on LS-DYNA is proposed in this paper.The physiological characteristics of wheat bran structural layers including outer pericarp, intermediate layer and aleurone layer are examined first, and then the mechanical properties of wheat bran structural layers and their effects on the super fine grinding process are analyzed. Secondly, the explicit time integration algorithm of LS-DYNA is introduced, and the application feasibility of LS-DYNA in the analysis of wheat bran superfine grinding mechanism is discussed. Finally, the specific application of LS-DYNA in the determination of grinding form and load, the selection and design of the grinding media and the selection of grinding temperature are discussed in detail in the process of superfine grinding for wheat bran cell tissue. The above research provides a theoretical basis for selecting and developing the equipment and technology suitable for wheat bran superfine grinding, and lays a theoretical foundation for enhancing the quality and efficiency of wheat bran superfine grinding.
