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Recent Developments of Structure-Functionality-Bioactivity Relationships in Cereals and Cereal Products
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Recent Developments of Structure-Functionality-Bioactivity Relationships in Cereals and Cereal Products

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

Deadline for manuscript submissions: closed (30 April 2020) | Viewed by 14173

Special Issue Editor

Dr. Katharina Scherf

E-Mail Website
Guest Editor
Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
Interests: effects of genetic and environmental variability on cereal composition; fundamental mechanisms of (wheat) allergies, non-celiac gluten sensitivity, and celiac disease; novel analytical methods for gluten-free products; proteomics to assess the immunoreactive potential of cereals

Special Issue Information

Dear Colleagues,

Cereals and cereal products count among the most important raw materials for human and animal consumption. The production of maize, rice, and wheat makes up over 2500 × 106 tons of cereals worldwide. The composition of cereal grains typically consists of 56%–74% available carbohydrates (mainly starch), 11%–14% water, 8%–12% protein, 2%–13% dietary fiber, 2%–7% lipids, and 1%–3% minerals as well as important minor constituents, including minerals and vitamins such as niacin, riboflavin, thiamin, and pantothenic acid. Genetic and environmental factors during plant growth as well as processing from flour to the final product are known to influence cereal composition and, thus, structure–functionality–bioactivity relationships. In view of climate change and dwindling natural resources, it is essential to gain a fundamental understanding of these relationships to improve food security, food safety, and food quality.

This Special Issue aims to include research from all different disciplines of cereal science, considering agronomical, technological, chemical, nutritional, and sensory properties of cereals and cereal products, as well as their interactions with the human gastrointestinal and immune systems.

Dr. Katharina Scherf
Guest Editor

Manuscript Submission Information

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

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

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Aroma, taste, and texture
  • Baking quality
  • Cereal biopolymers
  • Digestibility
  • Genetic and environmental effects on cereal composition
  • Gliadins and glutenins
  • Gluten functionality
  • Health benefits of cereal products
  • Structure formation
  • Wholegrains

Published Papers (2 papers)

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Research

16 pages, 926 KiB  
Article
Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat
by Gérard Branlard, Annie Faye, Larbi Rhazi, Ayesha Tahir, Véronique Lesage and Thierry Aussenac
Foods 2020, 9(5), 683; https://doi.org/10.3390/foods9050683 - 25 May 2020
Cited by 11 | Viewed by 3205
Abstract
The polymers of wheat glutenins are studied here using asymmetric flow field flow fractionation (A4F). Molecular mass (Mw), gyration radius (Rw), and the polydispersity index (PI) of polymers were measured over a four-year, multi-local wheat trial in France. The experiment, involving 11 locations [...] Read more.
The polymers of wheat glutenins are studied here using asymmetric flow field flow fractionation (A4F). Molecular mass (Mw), gyration radius (Rw), and the polydispersity index (PI) of polymers were measured over a four-year, multi-local wheat trial in France. The experiment, involving 11 locations and 192 cultivars, offered the opportunity to approach the genetic and environmental factors associated with the phenotypic values of the polymer characteristics. These characteristics, which were all highly influenced by environmental factors, exhibited low broad-sense heritability coefficients and were not influenced by grain protein content and grain hardness. The 31 alleles encoding the glutenin subunits explained only 17.1, 25.4, and 16.8% of the phenotypic values of Mw, Rw, and PI, respectively. The climatic data revealed that a 3.5 °C increase between locations of the daily average temperature, during the last month of the grain development, caused an increase of more than 189%, 242%, and 434% of the Mw, Rw, and PI, respectively. These findings have to be considered in regard to possible consequences of global warming and health concerns assigned to gluten. It is suggested that the molecular characteristics of glutenins be measured today, especially for research addressing non-celiac gluten sensitivity (NCGS). Full article
(This article belongs to the Special Issue Recent Developments of Structure-Functionality-Bioactivity Relationships in Cereals and Cereal Products)
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14 pages, 1272 KiB  
Article
Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)
by Sabrina Geisslitz, C. Friedrich H. Longin, Katharina A. Scherf and Peter Koehler
Foods 2019, 8(9), 409; https://doi.org/10.3390/foods8090409 - 12 Sep 2019
Cited by 75 | Viewed by 10567
Abstract
The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, [...] Read more.
The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. Finally, spelt, emmer and einkorn were found to have a higher nitrogen partial factor productivity than common and durum wheat making them promising crops for a more sustainable agriculture. Full article
(This article belongs to the Special Issue Recent Developments of Structure-Functionality-Bioactivity Relationships in Cereals and Cereal Products)
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