Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour
Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour
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DOI：
10.1016/j.ifset.2020.102529
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发表时间：
2020-12-01
影响因子：
6.6
通讯作者：
Bourke, Paula
中科院分区：
文献类型：
--
作者：
Chaple, Sonal;Sarangapani, Chaitanya;Bourke, Paula
大气冷等离子体(ACP)是一种新型的处理技术，在微生物灭活方面表现出很高的效率。然而，关于ACP的影响和改变食品功能特性的可能性的研究很少。本研究的目的是确定ACP对小麦粉的理化和功能特性的影响。在这项研究中，全麦和小麦面粉都在80千伏的介质阻挡放电(DBD)等离子体反应器中处理了一系列时间(5-30分钟)。等离子体处理提高了面粉的水合特性。快速粘度分析结果显示，面粉的糊化程度和最终粘度都有所增加。吸热热和结晶度的降低归因于淀粉的解聚和等离子体诱导的变化。总体而言，DBD-ACP处理可以量身定做，以开发具有改善小麦粉功能性的潜力的等离子工艺。
Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of wheat flour. In this study, both whole wheat grains and wheat flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5-30 min) at 80 kV. Plasma treatment increased the flour hydration properties of wheat flour. Rapid visco-analyser results showed an increase in pasting and the final viscosities of wheat flour. The decrease in both endothermic enthalpies and crystallinity was attributed to the depolymerization of starch and plasma-induced changes. Overall DBD-ACP treatment can be tailored to develop a plasma process with potential to improve functionality of wheat flour.