To address the problem of quality deterioration in soybeans imported from Brazil to China during storage and transportation, this study systematically explored the effects of different storage temperatures (25, 30, 35, and 40 ℃) on their biochemical characteristics and storage quality. Electrical conductivity, malondialdehyde (MDA) content, crude fat quality, and catalase (CAT), peroxidase (POD) and polyphenol oxidase (PPO) activities were measured. Electrical conductivity and crude fatty acid value were selected as indicators sensitive to storage conditions based on coefficients of variation. Kinetic models for predicting quality changes in Brazilian soybeans during storage were established based on the sensitive indicators. The results showed that with increasing storage temperature or storage period, electrical conductivity, MDA content, crude fat acidity, and peroxide value (PA) increased significantly, while crude fat content and enzyme activities such as CAT decreased significantly. Correlation and coefficient of variation analyses indicated that both electrical conductivity and crude fat acid value were significantly correlated with storage time and temperature and showed significant changes during storage. The changes in electrical conductivity and crude fat acid value conformed to zero-order kinetic models, and the kinetic constants increased with increasing storage temperature, indicating decreased stability of Brazilian soybeans. The activation energies for electrical conductivity and crude fat acid value were 49.24 and 67.14 kJ/mol, respectively, suggesting that electrical conductivity changes more readily than crude fat acid value during storage. A kinetic model was developed to describe electrical conductivity as a function of storage temperature and time. This model enables the prediction of the safe storage period of soybeans based on storage conditions or the estimation of the storage temperature required to achieve a specific storage period, providing a theoretical basis for predicting quality changes in Brazilian soybeans during storage and for formulating scientific storage protocols.

Mycotoxins widely contaminate foods, posing a serious threat to both the economy and human health, being a major food safety concern. Physical adsorption is a highly promising detoxification strategy, but traditional adsorbents have limited performance. In recent years, although emerging porous materials such as metal-organic frameworks (MOFs) have demonstrated excellent properties, their high cost and poor stability still restrict their application. Against this backdrop, graphene oxide (GO)-based materials have become a research hotspot for the next generation of efficient adsorbents due to their low cost, high stability, and ease of functionalization. This paper first systematically clarifies the unique advantages of GO by comparing the differences in performance between traditional and emerging adsorbent materials. On this basis, it comprehensively reviews recent advances in the design and preparation of GO-based materials and their application for the adsorption of major mycotoxins in food matrices, as well as their mechanisms of action. Meanwhile, it analyzes the matrix effects for GO-based materials in complex food environments, as well as their potential effects on food quality characteristics and biosafety. Finally, based on existing shortcomings, this paper proposes that future efforts should focus on developing intelligent GO-based adsorbents that integrate multiple functions such as adsorption, degradation, and antibacterial activity to achieve more efficient and safer toxin control.

In the process of wheat storage, rice weevil is a kind of extremely harmful moth-eaten pest, which belongs to the hidden pest that eats inside the grain, and in the growth and development process of rice weevil ( egg stage, larva stage, pupa stage, adult stage), there are different degrees of damage to wheat until the adult stage is drilled out. In severe cases, wheat grains can be eaten into empty shells, and the excrement is left inside the grains, which seriously damages the protein quality of wheat and affects the quality of flour. In order to explore the effects of rice weevil infection on wheat protein quality at different stages. In this paper, the crude protein, uric acid, protein components, wet gluten, gluten water absorption, lactic acid solvent retention capacity (SRC), sucrose SRC, sulfhydryl (-SH), disulfide bond (-S-S-), protein secondary structure, gluten protein microstructure of the wheat infected by rice weevil and the color and texture characteristics of the corresponding whole wheat noodles were measured and analyzed. The results showed that the growth and development of rice weevil in wheat and the damage of wheat would cause a series of changes in wheat protein, which was manifested in the deterioration of physical and chemical properties and morphological structure. With the growth and development of rice weevil inside the wheat kernels, the content of crude protein in wheat grains increased significantly, the content of wet gluten, gluten water absorption, lactic acid solvent retention SRC, sucrose SRC, -SH and-SS-decreased, The proportion of wheat protein components and secondary structures, which are very important for wheat, also changed significantly (P<0.05), and the edible quality and nutritional value of wheat also decreased. The microstructure of gluten protein showed that with the growth and development of rice weevil in wheat grains, the surface roughness of gluten increased, and the fracture surface and burr increased. After reaching the adult stage, some gluten structures had been seriously broken and could not be identified. After making whole wheat noodles, the color of noodles deepened, L* value and cooking loss rate increased, a* value, b* value, hardness, adhesion, elasticity, cohesiveness, chewiness and resilience decreased. The experimental results further elucidated the deterioration mechanism of wheat damaged by rice weevil, and provided a theoretical basis for the quality improvement of wheat during storage and the insect infected wheat.

The aging degree of rice has a direct influence on its eating quality, and the requirements for the aging degree of rice during processing vary according to the form of final products. In order to determine the correlation indexes and threshold intervals of rice suitable for the processing of cooked rice and rice noodles and to establish a rapid method to identify the eating quality of cooked rice and rice noodles, this study measured the biochemical and gelatinization properties of rice with different aging degrees stored under accelerated conditions and evaluated the eating quality attributes of cooked rice and rice noodles made from aged rice. The data obtained were analyzed by principal component analysis (PCA), cluster analysis (CA) and stepwise regression (SR). The aging degree of rice was detected using acid-base indicators and L*, a* and b* were recorded. Finally, the color was restored by image processing software to develop a colorimetric card for rapidly identifying the eating quality of cooked rice and rice noodles based on rice grain quality. The results showed that the regression equation between the comprehensive score of cooked rice (Y) and its fatty acid content (X) was Y = 7.729 - 0.236X. Based on Y, the quality of cooked rice could be divided into excellent (Y ≥ 2.361), medium (− 1.039 ≤ Y < 2.361), and poor (Y < − 1.039) and the corresponding thresholds for fatty acid contents were X ≤ 23 mg/100 g, 23 mg/100 g < X ≤ 37 mg/100 g, and X > 37 mg/100 g, respectively. The regression equation between the comprehensive score (Y) and fatty acid content (X) of rice noodles was Y = − 17.030 + 1.021X − 0.015X². Likewise, the quality of rice noodles could be divided into 3 grades: excellent (Y ≥ 0.244), medium (− 1.589 ≤ Y < 0.244), and poor (Y < − 1.589), and the corresponding thresholds for fatty acid contents were 31 mg/100 g ≤ X ≤ 37 mg/100 g, 37 mg/100 g < X ≤ 45 mg/100 g, and X > 45 mg/100 g, respectively. The colorimetric card based on fatty acid content allows direct identification of the suitability of rice for the processing of cooked rice and rice noodles, which will providing a basis and guidance for the processing of rice grains.