| Naslov: | Effect of green food processing technology on the enzyme activity in spelt flour |
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| Avtorji: | ID Leitgeb, Maja (Avtor)
ID Knez, Željko (Avtor)
ID Hojnik Podrepšek, Gordana (Avtor) |
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| Datoteke: |  foods-11-03832.pdf (2,72 MB)
MD5: 8F956F9D82AF2E3407DCA61FD8B32073
 https://www.mdpi.com/2304-8158/11/23/3832
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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
MF - Medicinska fakulteta
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| Opis: | 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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| Ključne besede: | food treatment, spelt flour, proteins, supercritical carbon dioxide, enzyme inactivation, defatted flour, carbon dioxide solubility |
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| Status publikacije: | Objavljeno |
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| Verzija publikacije: | Objavljena publikacija |
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| Poslano v recenzijo: | 04.11.2022 |
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| Datum sprejetja članka: | 24.11.2022 |
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| Datum objave: | 27.11.2022 |
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| Založnik: | MDPI AG |
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| Leto izida: | 2022 |
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| Št. strani: | 15 str. |
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| Številčenje: | Vol. 11, iss. 23 |
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| PID: | 20.500.12556/DKUM-92535  |
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| UDK: | 577 |
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| COBISS.SI-ID: | 131218179 |
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| DOI: | 10.3390/foods11233832 |
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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: | 17.04.2025 |
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| Število ogledov: | 183 |
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| Število prenosov: | 8 |
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| Metapodatki: |    |
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| Področja: | Ostalo
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