Starch granule associated proteins (SGAPs) in indica rice are an important class of proteins involved in synthesis and metabolism. In this study, SGAPs were isolated and identified from three layers of indica rice starch prepared by alkali method. SDS-PAGE showed that the molecular weights of the three layers of proteins were consistent, with only a subunit band appearing at 55.73 kDa. The band protein is mainly composed of granule-bound starch synthase I (GBSS I), with the highest content of SGAPs in the middle layer, and there are differences in the composition of each layer. Scanning electron microscopy analysis revealed that alkaline extraction fractionation produced distinct starch layers from indica rice flour: the upper layer showed loose sponge-like morphology with larger granules (100–300 μm) due to pre-gelatinization, while middle and lower layers contained smaller, smooth and intact granules (5–7 μm) with different SGAPs distribution characteristics; significant differences in whiteness, pasting properties, and texture parameters were observed among upper, middle, and lower layer indica rice starches obtained by alkaline extraction, with the middle layer exhibiting the highest whiteness, optimal thermal paste stability, and strongest gel cohesiveness; removal of SGAPs decreased starch whiteness, altered pasting characteristics, and significantly reduced gel hardness, suggesting that SGAPs are closely associated with starch quality attributes and may contribute to regulating these properties. Therefore, this study clarified the composition characteristics of SGAPs in the upper, middle, and lower layers of indica rice starch and their close relationships with starch quality of indica rice starch, providing theoretical basis for the efficient extraction of SGAPs and starch quality improvement.

The dense structure of rice bran insoluble dietary fiber (IDF) and the limited bioavailability of phenolic compounds have constrained the development of whole-grain food products. Cold plasma (CP) is a green, non-thermal technology with the potential to modify the structure and physicochemical properties of rice bran IDF. In this study, the effects of CP treatment on phenolic extractability, as well as on the physicochemical and structural properties of rice bran IDF, were systematically investigated under different applied voltages (40−80 kV) and treatment time (0−40 min). The results showed that moderate CP treatment (70 kV for 20 min) significantly improved phenolic extractability, resulting in an 86.60

This study investigated the structural and performance characteristics of cellulose nanofibers (CNFs) prepared through Fe2+ assisted cold plasma (CP) pretreatment of cellulose. The results indicated that the high-energy active particles generated by Fe2+ assisted CP played a crucial role in the deconstruction of cellulose, resulting in CNFs with a more uniformly dispersed network structure, increased carboxyl content, and enhanced intramolecular hydrogen bonding. This effect was particularly pronounced at a working voltage of 60 kV. In addition, the mechanical properties of CNF films exhibited significant improvements in tensile strength and elongation at break. At a working voltage of 60 kV, the tensile strength and elongation at break of the CNF film increased by 21.79

Germination and parboiling are effective processing strategies for improving the nutritional quality and digestibility of rice. In this study, the effects of germination-parboiling on rice were systematically evaluated through analyses of nutritional composition, in vitro digestion behavior, and fecal fermentation characteristics, with particular emphasis on short-chain fatty acid (SCFAs) production and gut microbiota modulation. The results showed that free and total phenol contents in germinated parboiled rice (GPR) increased by 57.95% and 95.80%, respectively, compared with white rice (WR). Meanwhile, γ-aminobutyric acid (GABA) and dietary fiber levels increased by 118.03% and 208.25%, respectively, both of which were markedly higher than those in singly treated rice. In vitro digestion assays showed that this processing approach led to a 4.76% increase in resistant starch (RS) content and a corresponding 7.75% reduction in the estimated glycemic index (eGI). Furthermore, in vitro fecal fermentation revealed that germination-parboiling increased the concentrations of acetic acid and total short-chain fatty acids by 34.77% and 11.34%, respectively. These changes were accompanied by an increased relative abundance of beneficial gut bacteria, including Bifidobacterium, Limosilactobacillus, and Lactobacillus. Collectively, these findings indicate that germination-parboiling effectively improves the functional and nutritional properties of rice and may contribute to the regulation of gut microbial homeostasis. This study provides a scientific basis for the development of rice-based functional foods with enhanced health-promoting potential.

Currently, the use of sugarcane molasses in foods is limited by its low added value and residual impurities. In this study, molasses was purified via ethanol precipitation followed by activated carbon decolorization, yielding molasses with a sucrose content of 76.94% on a dry weight basis. The purified molasses (0-12%) was incorporated into rice flour, and its effects on flour properties, dough performance, and rice bread quality were systematically evaluated. Increasing molasses levels significantly enhanced the water absorption index (WAI), water solubility index (WSI), and swelling power (SP) of rice flour, while pasting viscosities decreased. During fermentation, dough volume increased markedly with molasses addition, showing rapid expansion within the first 15 min. At 9% molasses, the dough exhibited the lowest storage modulus (G ') and loss modulus (G '') and the highest loss tangent (tan delta), indicating improved flowability with sufficient structure. Microstructural analysis revealed sugar adsorption on starch granules, forming a continuous syrup layer. Rice bread containing molasses displayed a light brown crust, increased specific volume, and a soft, elastic texture. Overall, this study highlights the potential of purified sugarcane molasses to enhance rice flour processing and provides a novel approach for its high-value utilization.

Rice processing profoundly alters starch structure, thereby influencing its quality and nutritional properties. This study systematically elucidated how germination and parboiling reshaped the multi-scale structure of rice starch using multiple detection techniques. Germination slightly reduced short-range order, relative crystallinity (RC), double-helix structure and crystalline layer thickness while parboiling caused more significant reductions. Their combination synergistically enhanced V-type crystallinity (15.45 ± 0.82%) and single-helix content (28.88 ± 1.68%) in germinated parboiled rice (GPR). Structural changes strongly correlated with functional properties. Increased gelatinization temperatures and resistant starch (RS) content, alongside decreased gelatinization enthalpy (ΔH) and pasting viscosity. Germination disrupted granule surface order, facilitating molecular rearrangement during parboiling, and subsequent cooling enhanced short-range order and crystallinity despite some molecular aggregation. These findings demonstrate how sequential processing can be tailored to design rice-based foods with modulated digestibility, offering a potential staple option for individuals with gastrointestinal sensitivities.

Rice bread (RB) is valued for its soft texture and special flavour but is highly susceptible to quality deterioration, particularly deterioration driven by starch retrogradation and water loss during storage. This study elucidated mechanisms by which egg white (EW) delayed RB retrogradation during short-term low-temperature storage. Considering EW's wonderful functional properties, its impact on water distribution and retrogradation was assessed using texture analysis, X-ray diffraction (XRD), differential scanning calorimetry (DSC), and low-field nuclear magnetic resonance (LF-NMR). Results demonstrated that 0.9

To elucidate how sequential processing steps modulate the digestibility of fermented indica rice noodles (FIRN), a combination of in vitro digestion, structural analysis (Fourier Transform Infrared Spectroscopy, FTIR; X-Ray Diffraction, XRD; Scanning Electron Microscopy, SEM) and correlation analysis was employed, revealing a distinct “destruction and reconstruction” mechanism. Thermal steps initially disrupted the native starch structure by gelatinization, significantly reducing relative crystallinity (RC) and short-range order, which increased rapidly digestible starch (RDS) and glycemic index (GI). Conversely, nonthermal steps facilitated starch recrystallization, notably enhancing the formation of enzyme-resistant structures. These structures characterized by increased RC and A/V-type crystals, significantly elevated slow-digestible (SDS) and resistant starch (RS) contents, impeding digestibility and leading to a low GI profile. Correlation analysis confirmed that GI was positively correlated with RDS but negatively with SDS, RS, amylose, and RC. This work establishes a processing-structure-digestibility relationship, providing a strategic foundation for designing low-GI starch-based staple foods for glycometabolism-disordered populations.

Fresh rice noodles are highly susceptible to microbial spoilage due to their high moisture content. This study investigated bacterial composition in fresh rice noodles provided by different manufacturers, isolated a spoilage isolate belonging to the Bacillus cereus (B. cereus) group from commercially available naturally deteriorated fresh rice noodles, and systematically evaluated its growth characteristics and spoilage potential on rice noodle model quality. B. cereus-group spoilage isolate (BCSI) inoculation significantly increased lightness, shifted flavor toward sourness/bitterness with elevated spoilage-related volatile organic compounds, and changed appearance. To mitigate this issue, deep-ultraviolet light-emitting diode (DUV-LED) was optimized as a non-thermal intervention. At 11 min exposure, it achieved ~4.7-log reduction in viable spores, and sustained growth inhibition. Compared to conventional UVC (254 nm, 150 W, 495.00 mJ/cm2, 87.5% sublethal injury rate), DUV-LED (275 nm, 5 W, 489.24–1793.88 mJ/cm2) resulted in no colony growth on selective and non-selective media. Short time DUV LED (489.24 mJ/cm2) reduced the amount of biofilm by more than 85% and increased membrane permeability. The advantages of DUV-LED in preserving and reducing bacteria in rice products were verified. DUV-LED effectively reduced the total aerobic plate counts and maintained the appearance of rice noodle model after 7 d of storage. These findings demonstrate that the potential application of DUV-LED in inactivating bacteria, providing a promising preservation strategy for maintaining quality and enhancing the safety of high-moisture rice products.

Rice flour (RF)-based bread typically exhibits low specific volume and high hardness due to the absence of gluten. This study employed egg white (EW) as a quality enhancer, utilizing an RF-EW composite system to simulate the bread-making process and elucidate the underlying mechanisms. The gelatinization behavior demonstrated that EW improved the thermal stability of the system and effectively suppressed starch retrogradation. The rheological analyses demonstrated that EW inhibited starch swelling while modulating viscoelastic properties: At 9% (w/w) EW, both storage modulus (G') and loss modulus (G") reached their minima, whereas creep parameters Jm (retarded compliance) and Jmax (maximum creep compliance) peaked, indicating that the system's fluidity had increased, while its texture had weakened. EW, as an inert filler, weakened the system's structure. The interaction forces revealed that hydrogen bonding represented the primary physical interaction between starch and EW. EW proteins were distributed within the interstitial spaces between starch granules, thereby enhancing dough continuity and subsequently improving its gas retention capacity. The final product demonstrated superior quality, characterized by enhanced specific volume, reduced hardness, and a uniform crumb structure. Overall, this study presented a novel strategy for improving rice bread quality and contributed meaningfully to the development of gluten-free bakery products.

Background Cold plasma (CP) is a green, non-thermal processing method that has attracted growing attention in the agri-food field. Comparied with conventional thermal treatments, CP offers significant advantages in enhancing the safety and quality of cereal grains and their processed products. Scope and approach This review summarizes the fundamental principles and generation methods of CP, with an emphasis on innovative applications involving cereal grains and their processed products. It highlights the effectiveness and mechanisms of CP in degrading pesticide residues, achieving microbial decontamination, and degrading mycotoxins in both raw and processed cereals. The review also evaluates the impact of CP on various cereal quality. Finally, current challenges in CP applications and future research directions are discussed. Key findings and conclusions CP treatment effectively removes pesticide residues, inactivates pathogenic microorganisms, and degrades mycotoxins in cereal grains through the action of reactive oxygen and nitrogen species as well as high-energy electrons. Under specific treatment conditions, the degradation of pesticide residues can exceed 90 %. Moreover, CP alters the appearance, nutritional quality, and processing properties of cereals and their processed products, with the extent of these effects depending on cereal type, plasma source, and treatment parameters. However, the large-scale industrial application of plasma technology still faces challenges, including the optimization of equipment and the standardization of processing protocols, as well as comprehensive safety assessments of treated cereal grains and their processed products, all of which require further research and development.

As an innovative method in flour product processing, vacuum dough mixing technology has attracted widespread attention in recent years for its ability to optimize the structure formation and quality characteristics of dough through the regulation of a low-pressure environment. The variation laws and underlying mechanisms of key dough components, including proteins, starch, and moisture, during the vacuum dough mixing process were systematically reviewed, and the application effects of this technology in various flour products were examined. Vacuum treatment significantly enhanced the rheological properties and freeze-thaw stability of dough by promoting gluten protein cross-linking, optimizing moisture distribution and state transitions, and inhibiting excessive starch swelling. Furthermore, the synergy between vacuum dough mixing and auxiliary processes such as superheated steam and freeze-thaw could effectively inhibit lipid oxidation, improve product texture, and extend shelf life.

BACKGROUND:The health function of mung bean skin is closely related to its physico-chemical and physiological properties. However, current research ignores the interaction of the physico-chemical and physiological properties of mung bean skin lignin, mung bean skin cellulose and homologous mung bean skin. RESULTS:The extraction of lignin and cellulose from mung bean skin was conducted using a deep eutectic solvent based on choline chloride-lactic acid. A structural analysis of mung bean skin lignin was conducted using ultraviolet (UV), Fourier-transform infrared (FTIR), and proton-nuclear magnetic resonance (1H-NMR), which revealed its classification as SGH-type lignin. The predominant bonds between mung bean skin lignin monomers were β-O-4 linkages. Functionally, compared with mung bean skin cellulose and mung bean skin, mung bean skin lignin showed significantly (P < 0.05) higher oil-holding capacity. In contrast, mung bean skin cellulose exhibited significantly (P < 0.05) higher water-retention capacity in comparison to both mung bean skin lignin and mung bean skin. The in vitro absorption capacity of cholesterol and sodium cholate for mung bean skin lignin was found to be considerably higher than that of mung bean skin cellulose and mung bean skin. Furthermore, in terms of in vitro antioxidant activity, mung bean skin lignin exhibited superior ABTS+· (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic)) and DPPH· (1,1-diphenyl-2-picrylhydrazyl) radical scavenging ability compared to mung bean skin cellulose and mung bean skin. CONCLUSION:Mung bean skin lignin has potential application value in functional foods for regulating blood lipid and oxidative stress. © 2025 Society of Chemical Industry.

Banana polyphenols (BPs) may be degraded by pH and temperature. Non-co-heating complexation of BPs and starch is a promising strategy. This study analyzed the bioaccessibility change mechanisms of BPs after non-coheating complexation with corn starch (CS; type A), potato starch (PS; type B), or pea bean starch (PBS; type C). Results showed that BPs were unaffected in the gastric microenvironment as they were effectively protected by CS, PS, or PBS, improving the bioaccessibility and antioxidant capacity of BPs in the intestine, where PS-BP exhibited the highest bioaccessibility because PS showed the strongest complexing ability toward BPs (complexation index up to 37.35% +/- 1.01%). Alternatively, CS-BP showed the lowest bioaccessibility. Upon non-co-heating complexation, BP was inserted into the amylose helical cavities of PS and PBS through hydrophobic interactions, forming a V-shaped inclusion structure. This prevented the aggregation and stacking of double-helical structures of PS and PBS during the regeneration stage, improving short-range ordering and reducing the relative crystallinity. Among them, PS-BP showed the highest rate of decrease in relative crystallinity at 59.73% +/- 1.38%. By contrast, a non-inclusion complex formed by BP and CS showed a reduced shortrange ordered structure but retained the crystalline shape of CS. Confocal laser scanning microscopy showed that BP was adsorbed on the CS surface and was encapsulated in the colloidal aggregates of PS. This further showed that PS was the most effective in preventing BP degradation. This study will provide theoretical guidance for the dietary intake, development and utilization of BPs.

This study examined the effects of different processing treatments on the properties of rice starch. Rice flour (RF) was treated by alkali purification or fermentation to give rice starch (RS) and fermented rice starch (FRS), respectively. Gels were prepared by gelatinization, and then underwent further retrogradation. Compared with RF, the pasting properties and dynamic rheological results indicated that the treatments to give RS and FRS promoted starch disintegration and swelling. The gel strength of RS gelatinization and retrogradation was greatly improved, whereas FRS showed stronger anti-retrogradation ability. Water distribution showed that purification and fermentation enhanced the retention of bound water in gels, especially fermentation. Across the stages of starch treatment, the mechanical strength of gels was related to the amylose content and the structures of the amorphous and crystalline regions. Fermentation and purification gave starch denser structures. Hydrothermal treatment destroyed the molecular order of starch, whereas low-temperature retrogradation restored some of the ordered structure.

Parboiled rice undergoes hydrothermal processing, which comprises soaking, steaming, and drying. Compared with the traditional "soaking, steaming and drying at 45 °C" (SOT45) process, this study evaluated alternative regimens: Soaking, boiling and drying at 45 °C (SWT45); Soaking, boiling and drying at 25 °C (SWT25); Soaking, boiling and drying at 4 °C for 12 or 24 h (SW12T4, SW24T4). The effects of these processing technologies on milling performance and in vitro digestibility were compared. The SW24T4 process produced the highest values: brown rice yield of 77.39 %, white rice yield of 64.79 %, and head rice yield of 61.72 %. Furthermore, compared with the SOT45 process, SW24T4 parboiled rice exhibited slower digestion kinetics, as evidenced by a 16.35 % reduction in rapidly digestible starch and a 141.1 % increase in slowly digestible starch. Crystallinity analysis revealed a transition from an A-type to a B + V-type pattern, with V-type crystallinity increasing from 0.98 % in raw material polished white rice (RWR) to 3.40 % in SW24T4. These findings collectively present a novel processing strategy to enhance the milling yield and slow-digestion properties of parboiled rice.

Starch retrogradation is a common phenomenon of quality deterioration in indica rice gel (IRG)-based products, and is closely related to the state and dynamic behavior of water molecules in the system. This research investigated how tetrasodium pyrophosphate (TSPP) delayed IRG retrogradation during short-term low-temperature storage. The texture analyzer, LF-NMR, FTIR, XRD and SEM were used to elucidate the moisture characteristics, texture parameters, and starch inner conformational changes from macroscopic properties to microstructural perspectives. Results demonstrated that 0.6 % TSPP significantly increased IRG's water content, elevating the water solubility index (WSI), water absorption index (WAI), and swelling power (SP) to 7.20 %, 3.26 %, and 7.45 % respectively, while reducing hardness by 18.06 %. TSPP hindered the rearrangement of starch molecules and suppressed the reconstruction of short-range ordered structures in low-moisture regions, thus affecting the degree of starch retrogradation. Additionally, TSPP affected water-starch matrix binding and altered the distribution of gel hydrogen bonds, thereby changing the water migration and ordered arrangement of starch molecules. The microstructure characterization showed that the IRG treated with TSPP shows a larger pore structure. This study revealed that TSPP retarded IRG retrogradation through dual synergistic effects involving water-starch-phosphate interactions. These findings provide technical references for developing high-moisture gel rice products with low additive content and lower retrogradation.

Fermentation critically shapes flavor profiles in rice-based foods. However, flavor-friendly bacteria contributing to the natural fermentation of indica rice have been rarely reported. In this study, 18 strains were isolated from the natural fermentation liquid of indica rice. Two strains were selected based on sensory evaluation, hemolytic test, enzyme-producing ability, bacterial inhibition capacity, and acid tolerance. These strains were identified as Limosilactobacillus fermentum FR-21 and Acetobacter orientalis AO-21 using morphological characteristics and genetic sequencing. During the fermentation, both strains exhibited stable growth patterns and effective acid-producing capabilities, resulting in pH values of 3.8 and 4.2, respectively. After 48 h of fermentation, L. fermentum FR-21 promoted the production of sweet and umami amino acids, while A. orientalis AO-21 significantly enhanced the formation of bitter amino acids. In addition, 43 volatile flavor compounds (VFCs) were identified in rice fermented with L. fermentum FR-21. These compounds were primarily aldehydes and alcohols contributing to a fermented and light fragrance. In contrast, 31 VFCs were detected in rice fermented with A. orientalis AO-21, dominated by acids that provided an acidic aroma. This study successfully isolated two bacterial strains that contribute distinct fermented and acidic aromas, offering potential applications in the development of fermented rice-based foods.

Rehydration of dried rice noodles (DRN) is a time-consuming process and has a significant impact on the quality of the rice noodles. In this study, the relationship between rehydration conditions and moisture content was explored through the rehydration kinetics analysis, and the effect of rehydration temperature on the quality of DRN was investigated, and preservation methods were optimized for preservative to improve storage quality on rehydrated rice noodles (RRN). The results demonstrated that the rehydration process of DRN could be described using mathematical equation, and the fitted and predictable equations were obtained. RRN remained better in terms of cooking quality, texture, and the rate of rupture after optimizing rehydration conditions. When the concentrations of lactic acid, epsilon-polylysine, and sodium dehydroacetate were 25 ppm, 63 ppm, and 200 ppm, respectively, the initial aerobic plate count of RRN was the lowest, and the shelf-life was extended to 3 days. Though the E-nose and Loadings analysis, nitrogen oxides, and aromatic hydrocarbons, played an important role in differentiating the odor of RRN. Understanding the rehydration process helped to maintain the quality of RRN, and the optimization of the preservative is expected to be applied to increase the economic benefits in rice products-related enterprises.