Effects of low‐temperature microwave treatment of wheat germ

Effects of low‐temperature microwave treatment of wheat germ

BACKGROUND Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as w...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture Vol. 102; no. 6; pp. 2538 - 2544
Main Authors: Meriles, Silvina P, Steffolani, Maria E, Penci, Maria C, Curet, Sebastien, Boillereaux, Lionel, Ribotta, Pablo D
Format: Journal Article
Language:English
Published: Chichester, UK John Wiley & Sons, Ltd 01-04-2022
John Wiley and Sons, Limited
Subjects:
Deactivation
Denaturation
Dielectric properties
Electrical properties
Enzymatic activity
Enzyme activity
Excipients - chemistry
Food
functional properties
Inactivation
Lipase
Lipid peroxidation
Lipids
Lipoxygenase
microwave
Microwaves
Moisture content
Nutritive value
Oxidation
Physical properties
Plant Oils
Product development
Protein sources
Proteins
Retention capacity
sorption isotherm
Temperature
Thermal analysis
Triticum - chemistry
Water content
Wheat germ
functional properties
sorption isotherm
wheat germ
microwave
lipase
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as well as on functional and physical properties of wheat germ, were evaluated. Microwave treatments were performed at 50, 60 and 70 °C for 5–20 min. RESULTS Lipase activity was severely affected at 60 and 70 °C in contrast to lipoxygenase. Microwave treatment did not cause changes in germ moisture content or color parameters. No significant changes were observed in equilibrium moisture content when comparing the adsorption and desorption processes of raw and microwave‐treated wheat germ. The best model to describe sorption process was the Guggenheim–Anderson–De Boer equation. According to the dielectric properties of raw wheat germ, it could be considered as transparent to energy (ε′ < 1.87 and ε′′ < 0.35). Thermal analysis of proteins showed a low denaturation degree (below 35% to raw material). In addition, some functional properties were enhanced such as oil retention capacity. Conformational changes as a result of microwave treatment were associated with the slight decline observed on the monolayer moisture content. CONCLUSION Microwave treatments of wheat germ at 60 and 70 °C were effective for lipase inactivation. Physical properties did not change drastically after the treatments. Microwave‐treated wheat germ could be a good source of high‐protein ingredient in food product development. © 2021 Society of Chemical Industry.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.11595