Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour.
Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour.
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DOI：
10.3390/foods11233832
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发表时间：
2022-11-27
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在这项研究中，超临界技术提出了一种面粉中酶失活的新方法，与其他使用超高温处理的技术相比，该技术被认为是一种能耗更低的可持续技术。测定用 scCO2 预处理的面粉中的总蛋白浓度和酶 α-淀粉酶、脂肪酶、过氧化物酶、多酚氧化酶和蛋白酶的活性。研究过程中观察到，在scCO2处理的一定条件下，脂肪酶和多酚氧化酶等酶的活性显着降低，而α-淀粉酶和蛋白酶等酶表现出更好的稳定性。特别是，在 200 bar 和 3 小时内，多酚氧化酶被有效灭活，低于保留活性的 60%，而 α-淀粉酶在相同条件下保留其活性。此外，经过 scCO2 处理的斯佩尔特面粉的水分含量降低了 5%，脂肪含量降低了 58%，同时保持了 scCO2 处理面粉的品质。在这方面，可持续的 scCO2 工艺可能是控制斯佩尔特小麦面粉酶活性的一个有价值的工具，因为 scCO2 技术的使用对面粉的质量具有积极影响，这一点通过斯佩尔特小麦面粉的烘焙性能以及烘焙的斯佩尔特小麦面包作为质量指标得到了验证。
In this research, a new approach to enzyme inactivation in flour was presented by supercritical technology, considered a sustainable technology with lower energy consumption compared to other technologies that use ultra-high temperature processing. Total protein concentration and the activity of enzymes α-amylase, lipase, peroxidase, polyphenol oxidase, and protease were determined in flour pre-treated with scCO2. During the study, it was observed that the activity of enzymes such as lipase and polyphenol oxidase, was significantly reduced under certain conditions of scCO2 treatment, while the enzymes α-amylase and protease show better stability. In particular, polyphenol oxidase was effectively inactivated below the 60% of preserved activity at 200 bar and 3 h, whereas α-amylase under the same conditions retained its activity. Additionally, the moisture content of the scCO2-treated spelt flour was reduced by 5%, and the fat content was reduced by 58%, while the quality of scCO2-treated flour was maintained. In this regard, the sustainable scCO2 process could be a valuable tool for controlling the enzymatic activity of spelt flour since the use of scCO2 technology has a positive effect on the quality of flour, which was verified by the baking performance of spelt flour with the baked spelt bread as an indicator of quality.
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