Leitgeb Maja, Knez Željko, Hojnik Podrepšek Gordana
Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia.
Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia.
Foods. 2022 Jun 21;11(13):1826. doi: 10.3390/foods11131826.
The objectives of this study were to inactivate the enzymes α-amylase, lipase, protease, and peroxidase in flour with supercritical carbon dioxide (scCO), 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 scCO 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 scCO 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 scCO on the physicochemical properties of flour, morphological changes on starch granules, and content of total lipids was studied. In scCO-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.
本研究的目的是用超临界二氧化碳（scCO₂）使面粉中的α-淀粉酶、脂肪酶、蛋白酶和过氧化物酶失活，并优化酶处理条件。酶失活很重要，因为某些面粉酶会导致储存期间出现不良反应，如面粉产生令人不快的酸败味，同时还会缩短面粉的保质期。因此，首先将粗酶和面粉暴露于scCO₂中，以确定在适当条件下对特定酶活性的影响。在scCO₂暴露的最佳工艺条件下，不需要的酶脂肪酶和过氧化物酶的活性降低，脂肪酶分别降低30%，过氧化物酶降低12%。研究发现，小麦面粉中的酶发生了失活，同时这种可持续的方法能够在烘焙过程中调节酶的活性。之后，研究了scCO₂对面粉理化性质、淀粉颗粒形态变化和总脂质含量的影响。在经scCO₂处理的白小麦面粉中，脂肪含量降低了46.15±0.5%，颗粒结构未受损，作为最终产品的面包具有较低的比容。因此，这可能是一种有前景的面粉预处理技术，有可能延长其保质期。
