Response surface tests were used to determine the optimal conditions for Bacillus subtilis solid-state fermentation of highland barley bran. The polyphenol composition and antioxidant activity of the fermented bran were also assessed. The results showed that the optimal fermentation conditions for highland barley bran were 10% inoculum, a liquid–feed ratio of 1.80, a fermentation temperature of 30 °C, and a fermentation time of 93.5 h. Under these conditions, the polyphenol content of highland barley bran was 12.43 mg/g. After fermentation, the ferulic acid content of the bran decreased, catechol and gallic acid contents increased significantly, and catechins shifted from the bound state to the free state. In addition, solid-state fermentation improved the antioxidant capacity of highland barley bran, and the DPPH• radical scavenging rate, Fe ion-reducing capacity, and hydroxyl radical scavenging rate of highland barley bran increased after fermentation.

This study explores the use of a homemade mung bean protein extract solution (MP) as the moisture source in high-moisture extrusion to produce pea–mung bean composite textured protein (PMP). Single-factor experiments assessed the effects of MP addition amount (30–70%), screw speed (140–220 rpm), and extrusion temperature (140–180 °C) on the textural, physicochemical, and structural properties, followed by optimization using response surface methodology (RSM). MP addition amounts between 50% and 60% promoted higher surface hydrophobicity, a higher disulfide bond content, more ordered secondary structures, and a higher intrinsic fluorescence, accompanied by improved water- and oil-holding capacities, bulk density, and texturization degree (p < 0.05). Screw speeds of 160–180 rpm enhanced texturization and texture via increased shear and reduced residence time, whereas higher extrusion temperatures darkened the color (Maillard browning) and reduced texturization and the bulk density. RSM found that the optimal conditions were 53% MP, 160 rpm, and 150 °C, yielding a theoretical maximum texturization degree of 1.55, which was experimentally validated (1.53 ± 0.02). These findings support MP as an effective green moisture source to tailor the structure and functionality of pea-based high-moisture extrudates. Future work will integrate calibrated SME, sensory evaluation, and application testing in meat-analog formats.

Instant cereal powders often suffer from poor reconstitution and caking during preparation. This study investigated the effects of twin-screw extrusion and particle-size regulation on the reconstitution properties and structural characteristics of yellow waxy corn flour. Nine extrusion treatments (140–180 °C; 12–18% feed moisture) and four particle-size fractions (40–80 mesh) were screened using caking rate and suspension stability as evaluation indices; no formal process optimization was performed. Three 60-mesh samples produced at 180 °C with different feed moisture levels were then selected as representative treatments for mechanistic characterization. Compared with native flour, the extruded samples showed lower caking, improved suspension stability, and substantially higher water absorption. SEM and DSC analyses demonstrated conversion of intact granules into a porous matrix and a marked decrease in residual gelatinization enthalpy, whereas XRD showed retention of the A-type diffraction pattern. FTIR spectra were broadly similar among samples and did not indicate formation of new major functional groups. These results connect extrusion-induced granular and thermal changes with improved hydration and provide a basis for developing clean-label instant waxy corn products without chemical anti-caking agents.

Tartary buckwheat is a characteristic minor grain crop rich in flavonoids, while pre-germination is an effective strategy to improve its nutritional quality. Ultrasound, as a green physical pretreatment technology, can modulate seed germination and starch structural properties. However, the multi-scale structural evolution of Tartary buckwheat starch and nutrient accumulation during ultrasound-coupled pre-germination remains insufficiently understood. This study explored the influences of ultrasound-assisted pre-germination on the nutritional components and total flavonoid content (TFC) of Tartary buckwheat seeds. Meanwhile, the variations in water absorption behavior, internal water distribution, and multi-scale starch structural characteristics were systematically analyzed under different ultrasonic treatment durations. The results indicated that soaking prior to ultrasound treatment better promotes water absorption and TFC of pre-germination Tartary buckwheat. Under the optimal processing conditions of 3 h soaking time, 60 min ultrasound treatment and 20 h pre-germination time, the contents of protein, fat, total starch, amylose and TFC in the Tartary buckwheat seeds peaked. However, there were no significant differences in protein and fat contents between the 50 min and 60 min ultrasound treatments, nor were significant differences observed in amylose and resistant starch contents between the 60 min and 70 min ultrasound treatments. Furthermore, ultrasonic treatment for 40–50 min increased the fraction of small starch granules. Upon extending sonication to 50–60 min, intermolecular hydrogen bonding, relative crystallinity (RC) and short-range ordered structure were all enhanced. Compared with 60 min ultrasound treatment, prolonged sonication (70–80 min) promoted the growth of amorphous regions and the formation of large granule agglomerates. Meanwhile, the short-range ordered structure decreased, and the crystalline framework was partially disrupted; nevertheless, X-ray diffraction (XRD) and Fourier transform infrared (FTIR) results demonstrated that ultrasound-assisted pre-germination did not alter the crystalline polymorph of Tartary buckwheat starch. This finding provides a theoretical basis for the green processing and quality improvement of Tartary buckwheat.