20.500.12556/DKUM-92535 Effect of green food processing technology on the enzyme activity in spelt flour 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. food treatment spelt flour proteins supercritical carbon dioxide enzyme inactivation defatted flour carbon dioxide solubility encimi proteini superkritični ogljikov dioksid pirina moka true false true MDPI AG Angleški jezik Slovenski jezik https://www.mdpi.com/journal/foods © 2022 by the authors Članek v reviji 2025-04-17 03:07:29 2025-04-17 07:53:37 2025-06-11 16:10:19 0000-00-00 00:00:00 2022 0 0 15 str. iss. 23 Vol. 11 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2022-11-04 2022-11-24 2022-11-27 577 131218179 10.3390/foods11233832 2304-8158 foods-11-03832.pdf foods-11-03832.pdf 1 8F956F9D82AF2E3407DCA61FD8B32073 acd458b3882d465062263ab7f9e00468cb13f7b3f23fbb6cf39f5894eb2b209e af47ed01-1b53-11f0-a1d4-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=190363 https://www.mdpi.com/2304-8158/11/23/3832 1 55b625dd-1b28-11f0-a1d4-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=190358 Fakulteta za kemijo in kemijsko tehnologijo Medicinska fakulteta 0 0 0