| Naslov: | Enzyme activity and physiochemical properties of flour after supercritical carbon dioxide processing |
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| Avtorji: | ID Leitgeb, Maja (Avtor)
ID Knez, Željko (Avtor)
ID Hojnik Podrepšek, Gordana (Avtor) |
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| Datoteke: |  foods-11-01826-v2.pdf (2,16 MB)
MD5: A77DF5AE4378204A0D00E926ADCA8753
 https://www.mdpi.com/2304-8158/11/13/1826
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| Jezik: | Angleški jezik |
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| Vrsta gradiva: | Članek v reviji |
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| Tipologija: | 1.01 - Izvirni znanstveni članek |
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| Organizacija: | FKKT - Fakulteta za kemijo in kemijsko tehnologijo
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| Opis: | The objectives of this study were to inactivate the enzymes α-amylase, lipase, protease,
and peroxidase in flour with supercritical carbon dioxide (scCO2), and to optimize the enzymatic
treatment conditions. Enzyme inactivation is important, due to the undesirability of certain flour
enzymes that cause adverse reactions during storage as unpleasant rancidity of flour, and, at the
same time, reduce the shelf life of flour. Therefore, crude enzymes and flour were initially exposed
to scCO2 to determine the effect on specific enzyme activity under appropriate conditions. The
activity of the unwanted enzymes lipase and peroxidase decreased under optimal process conditions
of scCO2 exposure, lipase by 30%, and peroxidase by 12%, respectively. It was discovered that the
inactivation of enzymes in wheat flour occurred, where, at the same time, this sustainable method
allows the regulation of enzyme activity in the baking process. Afterwards, the effect of scCO2 on the
physicochemical properties of flour, morphological changes on starch granules, and content of total
lipids was studied. In scCO2-treated white wheat flour, the fat content decreased by 46.15 ± 0.5%,
the grain structure was not damaged, and the bread as the final product had a lower specific surface
volume. Therefore, this could be a promising technology for flour pretreatment, potentially impacting
the prolonging of its shelf-life. |
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| Ključne besede: | enzymes, enzyme activity, proteins, supercritical fluids, wheat flour |
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| Status publikacije: | Objavljeno |
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| Verzija publikacije: | Objavljena publikacija |
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| Poslano v recenzijo: | 02.06.2022 |
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| Datum sprejetja članka: | 17.06.2022 |
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| Datum objave: | 21.06.2022 |
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| Založnik: | MDPI AG |
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| Leto izida: | 2022 |
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| Št. strani: | 17 str. |
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| Številčenje: | Vol. 11, iss. 13 |
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| PID: | 20.500.12556/DKUM-92467  |
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| UDK: | 577 |
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| COBISS.SI-ID: | 112539139 |
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| DOI: | 10.3390/foods11131826 |
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| ISSN pri članku: | 2304-8158 |
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| Avtorske pravice: | © 2022 by the authors |
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| Datum objave v DKUM: | 10.04.2025 |
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| Število ogledov: | 182 |
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| Število prenosov: | 8 |
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| Metapodatki: |    |
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| Področja: | Ostalo
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