To investigate the inhibitory effects of millet prolamin peptides on pancreatic lipase and cholesterol esterase activities, millet prolamin was prepared from three different millet varieties (Zhonggu 2, Zhaonong 21, and Hongmiaoyapoche) and subjected to enzymatic hydrolysis in this study. Peptides with potent inhibitory effects on lipid-digesting enzymes (pancreatic lipase and cholesterol esterase) were screened out from the prolamin hydrolysates, and their binding mechanisms were explored using molecular docking and molecular dynamics simulations. The results showed that the hydrolysate from Hongmiaoyapoche millet was rich in hydrophobic amino acids and exhibited the strongest lipid-lowering activity. From its < 3 kDa fraction, six peptides with low molecular mass (< 1 kDa), no toxicity or carcinogenicity, potential biological activity, resistance to gastrointestinal digestion, and strong binding affinity to the target enzymes were selected and identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). These peptides were WQHQY, YWTRPH, YWTARP, WQHMMP, FNPMFNPM, and ANPYWTRP. Among them, WQHQY and YWTRPH showed the highest in vitro inhibitory activity against both pancreatic lipase and cholesterol esterase. Molecular docking indicated that hydrophobic interactions and hydrogen bonds contributed to the stable binding of these peptides to the enzymes. Molecular dynamics simulations further supported the stability of the complexes, based on analyses of root mean square deviation, root mean square fluctuation, and radius of gyration. This study provides useful insights for developing novel peptide-based inhibitors of pancreatic lipase and cholesterol esterase, and offers a scientific foundation for the potential use of millet prolamin proteins in functional foods.

This study analyzed the differences in physicochemical and functional properties of starches from five different sources of lentil (Shanxi lentil, Huining-1 lentil, Huining-2 lentil, Huanxian lentil, and Anding lentil). The results showed significant variations among lentil varieties in starch composition (amylose content 12.84%–20.35%), solubility (4.16%–6.67%), swelling power (9.32%–11.25%), and thermal properties (pasting temperature 61.706–64.118 ℃). Among them, Shanxi lentil starch exhibited the highest pasting temperature (T_o = 64.118 ℃) and the lowest swelling power (9.32%), along with the highest gel hardness (2843.504 g) and the best elasticity. In contrast, Huining-1 lentil starch showed the highest peak viscosity (6521.333 cP) and swelling power (11.25%), while Huining-2 lentil starch showed the highest gel resilience (0.644) but the lowest hardness (2198.089 g). Significant differences were also observed in the content of rapidly digestible starch (RDS). The resistant starch (RS) content of lentils ranged from 12.45% (Shanxi lentil) to 17.57% (Huining-2 lentil), indicating that lentils could serve as an excellent source of RS. Their high RS content suggests potential applications in regulating blood glucose and promoting intestinal health. Principal component analysis (PCA) revealed that starch composition, pasting properties, and texture characteristics were key indicators for distinguishing starches from different lentil varieties. The amylose content of lentil starch influenced the thermal stability and gel strength, while the amylopectin content affected the peak viscosity and swelling properties. These findings provide a theoretical basis for the targeted application of different lentil varieties in gelled products, thickeners, and rapidly processed foods.

Wheat oligopeptides are a polypeptide mixture obtained from an enzymatic hydrolysate of wheat protein using specific small peptide separation techniques, which are rich in amino acids such as glutamic acid and proline, and can be easily digested and absorbed. Wheat oligopeptides have abundant bioactive functions, making them promising ingredients for functional products and conferring them potential value for processing and application. This article aims to review the primary preparation methods for wheat oligopeptides and analyze the in vivo and in vitro antioxidant, anti-inflammatory, immunoregulatory, antihypertensive, hypoglycemic and neuroprotective effects and mechanisms of wheat oligopeptides. Moreover, this article introduces the current status of the application of wheat oligopeptides in the fields of food, drug carriers and chemical products, and discusses the potential application value and future directions of wheat oligopeptides. It is expected to provide theoretical references for in-depth studies, processing and application of wheat oligopeptides.

Cereals, as the staple food for humans, are rich in a variety of nutrients such as moisture, proteins, fats and carbohydrates. However, the quality of cereals can be seriously affected by long-term storage, mold contamination and heterogeneous cereals, which jeopardize food security. Therefore, accurate and rapid detection of nutrients, physicochemical properties, and mold contamination in cereals is essential for food quality control and nutritional assessment. Near infrared spectroscopy has been widely used as a rapid and non-destructive detection method for cereal analysis in recent years. This paper aims to review the current status of the application of near infrared spectroscopy in the detection of cereals nutrients (starch, fat, protein and bioactive compounds), physicochemical properties (starch viscosity, hardness and farinograph parameters), mold contamination and other aspects (freshness, variety identification, heavy metals and pesticide residues), summarize and compare the advantages and disadvantages of common model algorithms, and propose some problems and future trends in the application of near infrared spectroscopy in cereal detection, in order to provide a reference for further improvement of near infrared spectroscopy in the detection of cereals.