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Recent Grain & Oil Science and Technology Articles

Recently published articles from Grain & Oil Science and Technology.

Effects of insoluble dietary fiber from wheat bran on noodle quality

March 2021
Mengxu Lei | Jihong Huang | Xiaoling Tian | Peng Zhou | Qi Zhu | Limin Li | Li Li | Sen Ma | Xiaoxi Wang

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...

Morphological and molecular identification of Xylocoris flavipes (Hemiptera: Anthocoridae) in southern China

March 2021
Zonglin Wu | Shaohua Lu | Jiying Li | Shiyuan Miao | Yujie Lu

During the investigation of natural enemy insects in grain depots, we've found an Anthocoridae insect accounted for a high proportion of natural enemy insects. We identify the enemy insects from morphology...

Effects of hexanal fumigation on fungal spoilage and grain quality of stored wheat

March 2021
Shuaibing Zhang | Minghui Zheng | Huanchen Zhai | Ping'an Ma | Yangyong Lyu | Yuansen Hu | Jingping Cai

The prevention of fungal spoilage is an essential consideration in wheat storage. Recent studies have revealed that volatile organic compounds (VOCs), possibly with natural fungicidal properties, could...

Study on enzymatic hydrolysis of soybean β-conglycinin using alkaline protease from Bacillus subtilis ACCC 01746 and antigenicity of its hydrolysates

March 2021
Haicheng Yin | Xinrui Zhang | Jin Huang

Due to its beneficial health effects, the use of soybean protein has shown a continuous increase, but concerns regarding the allergenicity of soybean antigenic protein have also increased. This study...

Phytosterols in edible oil: Distribution, analysis and variation during processing

March 2021
Ge Bai | Chuanguo Ma | Xiaowei Chen

Phytosterols, which are naturally occurring in plants, have excellent nutritional and health values on lowering both the blood cholesterol level and the risk of cardiovascular diseases. Edible oils...

Vanillin and its derivatives, potential promising antifungal agents, inhibit Aspergillus flavus spores via destroying the integrity of cell membrane rather than cell wall

Available online 26 March 2021
Qian Li | Xiaoman Zhu

To study the structure-antifungal activity of vanillin against Aspergillus flavus (A. flavus), the susceptibilities of A. flavus to vanillin and its isomers (o-vanillin, 2-hydroxy-4-methoxybenzaldehyde...

Study on crystallization behavior of Tibet butter

Available online 24 March 2021
Chuanguo Ma | Songbo Wang | Tianlei Si | Jieyu Li | Xiaowei Chen

Tibetan butter (TB), generally called butter, is a solid oil product extracted from yak milk in the Qinghai-Tibet plateau area. However, due to the limitations of raw material sources and production...

Novel heating technologies to improve fermentation efficiency and quality in wheat products: A short review

Available online 13 January 2021
Zhen Wang | Jihong Huang | Sen Ma | Xiaoxi Wang | Binghua Sun | Fengcheng Wang | Li Li | Qingdan Bao

Identifying novel processing methods is an important research direction in the field of food engineering. Fermented flour products have been popular all over the world for a long time because of their...

Using dynamic dewpoint isotherms to determine the optimal storage conditions of inert dust-treated hard red winter wheat

December 2020
Kouame Yao | Jennifer Anthony | Ronaldo Maghirang | David Hagstrum | Kunyan Zhu | Subramanyam Bhadriraju

Water-solid interactions play a key role in determining the efficacy of inert dusts. The critical water activity (Awc) for phase transition in amorphous materials is an important characteristic of amorphous...

Recent advances in quality deterioration and improvement of starch in frozen dough

December 2020
Wenjuan Feng | Sen Ma | Xiaoxi Wang

Starch with different particle sizes has different compositions and different physical and chemical properties. The amylopectin content and protein content and lipid content of small granule B starch...

Optimization for quantification of sorghum tannins by Ferric ammonium citrate assay

December 2020
Xujuan Wang | Xiaoxian Han | Limin Li | Xueling Zheng

Due to the complexity of structure, it is difficult to determine the content of sorghum tannins. The current method for the determination of sorghum tannins is the Ferric ammonium citrate assay described...

The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review

December 2020
Nhlanhla Mtelisi Dube | Fei Xu | Renyong Zhao

The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use...

Studies of the quality parameters of blended oils and sensory evaluation of gram flour products

December 2020
Mounica Sura | Vineela Sai Megavath | Asif Shareef Mohammad | Saritha Pendyala | Madhuri Kulkarni | Anitha Sreeyapureddy | Shanthi Kuthadi

Blended oils have many uses when compared with single oils, due to presence of high Omega9 levels. They help in brain development and reduce the risk of heart diseases. This investigation of blended...

Computer vision-based method for monitoring grain quantity change in warehouses

September 2020
Lei Li | Xuan Fei | Zhuoli Dong | Tiejun Yang

Regularly checking the quantity of stored grain in warehouses is essential for the grain safety of a country. However, current manual inspection ways fail to get real-time measurement results and require...

Review on microbial degradation of zearalenone and aflatoxins

September 2020
Jiaxing Wang | Yanli Xie

The widespread contamination by mycotoxins, especially zearalenone and aflatoxins, in crops and their by-products has caused severe undesirable effects on human health and commercial trade. Researchers...

A reliable method for predicting bioethanol yield of different varieties of sweet potato by dry matter content

September 2020
Xinwei Wang | Shuangqi Tian | Haiwei Lou | Renyong Zhao

In this study, we analyzed the potential of using dry matter content for determining ethanol yield of sweet potatoes as one of the raw materials for bioethanol production. We tested dry matter content,...

Effects of milling methods on rheological properties of fermented and non-fermented dough

September 2020
Xiaoling Tian | Binghua Sun | Xiaoxi Wang | Sen Ma | Li Li | Xiaojie Qian

The rheological properties of wheat flour are very important for the production of bakery products, and the milling methods greatly influence the rheological properties. In this paper, we measured the...

Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application

September 2020
Xinkai Lu | Yaoming Cui | Junjun Guan | Xue Liu | Hao Zhu | Xuyang Ji | Jianzhang Zheng | Yunlong Cheng | Xiaofei Fu

To optimize the conditions for the establishment of two-dimensional gel electrophoresis (2-DE) of soybean protein isolate (SPI), we investigated Ampholine mixture, anodic and cathodic electrolytes,...

The influence of different heating rates on mortality of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae)

June 2020
Yulong Kang | Jianhua Lyu | Pengjie Wang

In order to elucidate the ability of stored product insects to resist high temperature at varying temperature conditions, the influence of different heating rates on the mortality of all life stages...

Effect of black and white sesame on lowering blood lipids of rats with hyperlipidemia induced by high-fat diet

June 2020
Chenxi Li | Yahui Li | Yuxiang Ma | Dongying Wang | Yongzhan Zheng | Xuede Wang

Sesamum indicum has various biological effects, and this study aimed to investigate its hypolipidemic effect. A hyperlipidemia rat model was established by feeding rats with high-fat diets in this study,...

Degradation of glucosinolates in rapeseed meal by Lactobacillus delbrueckii and Bacillus subtilis

June 2020
Zhenyu Zhang | Min Wen | Yaqi Chang

Lactobacillus delbrueckii and Bacillus subtilis were employed as a new combination of strains to treat rapeseed meal by solid-state fermentation, aiming to efficiently degrade the glucosinolates, which...

Consumer acceptability and sensory profiling of sesame oils obtained from different processes

June 2020
Wenting Yin | Maradza Washington | Xueting Ma | Xi Yang | Aliu Lu | Rui Shi | Renyong Zhao | Xuede Wang

This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking. Using a check-all-that-apply (CATA) question and...

Interaction of monopalmitate and carnauba wax on the properties and crystallization behavior of soybean oleogel

June 2020
Shuaishuai Yang | Guolong Yang | Xiaowei Chen | Jingnan Chen | Wei Liu

The aim of this work was to investigate the possible synergistic interaction between monopalmitate (MP) and carnauba wax (CW) on the properties and crystallization behavior of oleogels. The soybean...

GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread

March 2020
Yuanhui Wang | Jingwen Zhao | Fei Xu | Xiaoyun Wu | Wenxuan Hu | Yongfeng Chang | Lanlan Zhang | Jie Chen | Changhong Liu

Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase...

Influence of low temperature on lethal time extension for different life stages of Cryptolestes ferrugineus (Stephens) with strong resistance to phosphine fumigation

March 2020
Dianxuan Wang | Judong Hou | Yilin Huang | Jianhua Lyu

Knowing the time extension degree of full mortality in phosphine fumigation at low temperature significantly contributes to successful insect pest control, especially for reducing fumigation failure...

Physicochemical and structural characteristics of the Venn components of wheat gliadin

March 2020
Feng Jia | Changfu Zhang | Qi Wang | Jinhe Li | Yu Chen | Jinshui Wang

The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese...

Quality deterioration and improvement of wheat gluten protein in frozen dough

March 2020
Wenjuan Feng | Sen Ma | Xiaoxi Wang

Frozen dough technology can effectively recover sensory quality of frozen flour products. This technique has gradually drawn the research interest in the industrialization of staple food. However, the...

Anti-fungal properties of Puroindoline A against Aspergillus glaucus

March 2020
Wenjing Yuan | Pingping Tian | Ang Lyu | Yangyong Lyu | Wei Zhang | Shan Wei | Yuansen Hu

Aspergillus glaucus can grow in low moisture grain, and is one of the main fungi responsible for agricultural product losses. Puroindoline A (PINA) is a tryptophan-rich alkaline adiponectin that can...

Front Matter

December 2019

Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles

December 2019
Jian Zhang | Mengqin Li | Chaoran Li | Yanqi Liu

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...

Prevalence of Wolbachia in 10 Tenebrionidae stored-product insects and spatiotemporal infection dynamics in Tribolium confusum (Jaquelin Du Val) (Coleoptera: Tenebrionidae)

December 2019
Yujie Lu | Shiyuan Miao | Zhengyan Wang | Sibao Wang

Insect symbionts Wolbachia used for pest population control has focused on vector pest species and agricultural insects while rare reports in Chinese stored-product insect samples. In this paper, we...

Antimicrobial and cytotoxic potential of seeds and flowers crude extracts of sunflower

December 2019
Nuzha Bint Mahdi Bin Ali Al-Shukaili | Mohammad Amzad Hossain

Oil-producing crops, including Helianthus annuus L. (H. annuus, Sunflower), have been used for the treatment of different human diseases since ancient times. This study aims to determine the antimicrobial...

Production of biscuits by substitution with different ratios of yellow pea flour

December 2019
Jikai Zhao | Xin Liu | Xiang Bai | Fengcheng Wang

To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage....

DON reduction of wheat grain without compromising the lab-scale milling properties of flour

September 2019
Jikai Zhao | Xin Liu | Fengcheng Wang

Wheat bran was investigated to be the most commonly contaminated raw material by mycotoxins. However, there are no economical and practical pretreatment methods for industrial on-line application until...

Xylo-oligosaccharides preparation through acid hydrolysis of hemicelluloses isolated from press-lye

September 2019
Tiangui Wang | Chuang Li | Mengmeng Song | Rongrong Fan

The preparation of xylo-oligosaccharides (XOSs) through hydrolysis of hemicelluloses was studied. The hemicelluloses were isolated from the press lye discharged in the production of viscose, which contained...

Enzymatic synthesis, antioxidant ability and oil-water distribution coefficient of troxerutin fatty acid esters

September 2019
Yongmei Xiao | Ming Li | Pu Mao | Liangru Yang | Lingbo Qu

Troxerutin fatty acid esters were prepared using troxerutin and fatty acid vinyl esters as substrates in pyridine through enzymatic route. The structures of as-prepared compounds were identified by...

Effect of extrusion on the structure and antigenicity of soybean β-conglycinin

September 2019
Haicheng Yin | Feng Jia | Jin Huang | Yong Zhang | Xin Zheng | Xinrui Zhang

β-Conglycinin, the main component of 7S globulin in soybean protein, is also a key soybean antigen protein that causes allergic reactions. Extrusion technologies have received considerable attention...

Proteomics-based analysis of functional proteins after fermentation of compound wheat embryo Chinese medicine

September 2019
Jihong Huang | Xing Lyu | Aimei Liao | Yi Zhao | Yinchen Hou | Wenjing Chen | Canrui Yang

Compound probiotics were used to ferment compound wheat embryo Chinese medicine (CWECM) at 37 °C for a given period, and the fermentation end point was determined based on pH value. The full spectrum...

Proteomic analysis reveals the differential proteins of endosperm between soft and hard wheat varieties

June 2019
Feng Jia | Haicheng Yin | Qi Wang | Yu Chen | Jinshui Wang

In this study, we revealed the differential proteins from the wheat endosperms using proteomic analysis and investigated their surface properties. The pattern of the polypeptides obtained from the Yangmai-15...

Role of essential oils in food safety: Antimicrobial and antioxidant applications

June 2019
Sundaresan Bhavaniramya | Selvaraju Vishnupriya | Mohammad Saleh Al-Aboody | Rajendran Vijayakumar | Dharmar Baskaran

Essential oils (EOs) are more complex and comprise a number of volatile and natural bioactive compounds, which often used in food industries as the best alternatives. This review focuses on the impact...

Efficiency of Oryza punctata extract on glucose regulation: Inhibition of α-amylase and α-glucosidase activities

June 2019
Balasubramaniam Jaya Prasad | Pazhaniyandi Subramania Sharavanan | Rengaraj Sivaraj

Red rice (Oryza punctata) is a type of unpolished rice which has higher nutritional value compared to white rice or even polished rice. Owing to higher nutritive content and metabolites, dieticians...

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