Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour

被引：121

作者：

Chaple, Sonal ^{[1
,2
]}

Sarangapani, Chaitanya ^{[2
]}

Jones, John ^{[3
]}

Carey, Edwin ^{[3
]}

Causeret, Lucie ^{[4
]}

Genson, Annaik ^{[4
]}

Duffy, Brendan ^{[4
]}

Bourke, Paula ^{[1
,2
,5
]}

机构：

[1] Univ Coll Dublin, Sch Biosyst & Food Engn, Dublin 4, Ireland

[2] Technol Univ Dublin, Environm Sustainabil & Hlth Inst, Dublin, Ireland

[3] Technol Univ Dublin, Sch Sci & Comp, Tallaght Campus, Dublin, Ireland

[4] Technol Univ Dublin, Crest Technol Gateway, Dublin, Ireland

[5] Queens Univ Belfast, Sch Biol Sci, Inst Global Food Secur, Belfast, Antrim, North Ireland

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2020年 / 66卷

基金：

英国生物技术与生命科学研究理事会; 爱尔兰科学基金会;

关键词：

Cold atmospheric plasma; Wheat flour; Wheat grain; Functionality; Quality; LOW-PRESSURE PLASMA; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; NONTHERMAL PLASMA; OZONE TREATMENT; STARCH; QUALITY; BREAD; GERMINATION; DEGRADATION;

D O I：

10.1016/j.ifset.2020.102529

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：10

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