Effect of superheated steam treatment on the lipid stability of whole wheat flour

Wan-Ting Jia; Zhen Yang; Xiao-Na Guo; Ke-Xue Zhu

doi:10.1016/j.foodchem.2021.130333

Effect of superheated steam treatment on the lipid stability of whole wheat flour

Food Chem. 2021 Nov 30:363:130333. doi: 10.1016/j.foodchem.2021.130333. Epub 2021 Jun 9.

Authors

Wan-Ting Jia¹, Zhen Yang¹, Xiao-Na Guo², Ke-Xue Zhu³

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: xiaonaguo@jiangnan.edu.cn.
³ State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: kxzhu@jiangnan.edu.cn.

PMID: 34139517
DOI: 10.1016/j.foodchem.2021.130333

Abstract

This study aimed to investigate the effect of superheated steam treatment (SST) on lipid stability of whole wheat flour (WWF) during storage. After SST, the lipase and peroxidase of WWF were inactivated, and lipoxygenase activity was lower than 5% of its initial value. The total tocopherols decreased slightly in all SST groups, especially it only decreased by 1.1% at 190 °C for 5 s. Furthermore, the increase of fatty acid value in the control group was over 100-fold than that of the SST groups during storage. The unsaturated fatty acids and total tocopherols in WWF decreased gradually, but the decrease was alleviated by SST at 190 °C for 5 s. After storage, the relative content of hexanal and 2-pentylfuran in the SST groups were 4 and 0.3-fold than those in the control group, respectively. Thus, SST may be a potential approach to stabilise the quality of WWF.

Keywords: Enzyme activity; Storage stability; Superheated steam treatment; Tocopherols; Volatile compounds; Whole wheat flour.

MeSH terms

Flour* / analysis
Lipase
Lipids
Steam*
Triticum

Substances

Lipids
Steam
Lipase