Effect of Wheat Grain Steaming and Washing on Lipase Activity in Whole Grain Flour

被引：27

作者：

De Almeida, Juliano Luiz ^{[1
,2
,3
]}

Pareyt, Bram ^{[2
,3
]}

Gerits, Lien R. ^{[2
,3
]}

Delcour, Jan A. ^{[2
,3
]}

机构：

[1] Fundacao Agr Pesquisa Agr FAPA Cooperat Agr Agroi, Guarapuava, Brazil

[2] Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, Belgium

[3] Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Leuven, Belgium

来源：

CEREAL CHEMISTRY | 2014年 / 91卷 / 04期

关键词：

STORAGE; QUALITY; LIPIDS; POLYSACCHARIDES; RANCIDITY; ESTERASE; BREAD; BRAN; GERM;

D O I：

10.1094/CCHEM-09-13-0197-CESI

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

During whole grain flour (WGF) storage, lipase activity causes partial loss of its functionality and the sensory acceptability of products produced from it. The objective of this research was to evaluate the effect of steaming and washing on lipase activity in (fractions of) wheat. Steam treatment conditions were optimized for wheat grains and their bran, shorts, and flour fractions. Lipase activities were determined colorimetrically, as were peroxidase, endoxylanase, and alpha-amylase activities. Steaming grains for 180 s effectively inactivated lipase, peroxidase, endoxylanase, and part of the alpha-amylase without gelatinizing starch. The work further demonstrated that lipase is mainly, if not only, located in the bran fraction. Separate bran treatment holds promise for obtaining WGF with reduced lipase activity but without altered functional properties. Washing grains did not reduce WGF lipase activity.

引用

页码：321 / 326

页数：6

共 33 条

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