Effects of ozone treatment on physicochemical properties of Korean wheat flour
- 112 Downloads
The objective of this study was to investigate the effects of ozone treatment on the physicochemical properties of Korean wheat flour. Wheat flour samples were treated with ozone gas at 120 ppm for 15, 30, 45, and 60 min. Color b value, pH, and mold of flour decreased as exposure time to ozone increased. The water absorption index, peak viscosity, and final viscosity of flour increased by ozone treatment. Photomicrographs of flour suspensions under polarized light showed granules tended to lose birefringence owing to ozone during swelling. The result of SDS-PAGE showed that the intensity of protein bands at low molecular weights slightly increased in ozone-treated flours compared to the intensity in the control flour. The results of this study showed ozone gas affected the starch and protein of wheat flour, suggesting a need for further investigation on structural changes in starch and protein by ozone.
Keywordswheat ozone flour starch protein
Unable to display preview. Download preview PDF.
- 2.FAO (Food and Agrigulture Organization of the United Nations), Food outlook. Available from: http://www.fao.org/3/a-I5003E.pdf. Accessed Sep. 20, 2016.Google Scholar
- 5.Maningat C, Seib P, Bassi S, Woo K, Lasater G. Wheat starch: Production, properties, modification and uses. Starch: Chemistry and technology, 3rd ed. Elsevier Inc., New York City, NY, USA. pp. 441–510 (2009)Google Scholar
- 7.Curtis BC, Rajaram S, Gomez Macpherson H. Bread wheat: Improvement and production. pp. 6–16. FAO (Food and Agriculture Organization of the United Nations), Rome, Italy (2002)Google Scholar
- 16.AACC. Approved Method of the AACC. 10th ed. Methods 02-52, 46-12, 38-12A, and 76-21. American Association of Cereal Chemists, St. Paul, MN, USA (2000)Google Scholar
- 17.AACC. International Approved Method of analysis. 11th ed. Method 76-33. American Association of Cereal Chemists, St. Paul, MN, USA (2010)Google Scholar
- 21.Langlais B, Reckhow DA, Brink DR. Ozone in water treatment application and engineering. p. 62, CRP press, Inc., Boca Raton, FL, USA (1991)Google Scholar
- 25.Pleijel H, Mortensen L, Fuhrer J, Ojanpera K, Danielsson H. Grain protein accumulation in relation to grain yield of spring wheat (Triticum aestivum L.) grown in open-top chambers with different concentrations of ozone, carbon dioxide and water availability. Agr. Ecosyst. Environ. 72: 265–270 (1999)CrossRefGoogle Scholar
- 27.Mei J, Liu G, Huang X, Ding W. Effects of ozone treatment on medium hard wheat (Triticum aestivum L.) flour quality and performance in steamed bread making. CyTA J. Food 14: 449–456 (2016)Google Scholar