Distribution of Enzymes in Wheat Flour Mill Streams

Distribution of Enzymes in Wheat Flour Mill Streams

The distribution of alpha -amylase, protease, lipoxygenase, polyphenol oxidase and peroxidase in wheat roller flour mill streams was studied. Break flours had relatively less alpha -amylase and protease activity than reduction flours both on flour weight and a protein basis. Among the different flou...

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Bibliographic Details
Published in:Journal of cereal science Vol. 34; no. 3; pp. 233 - 242
Main Authors: Rani, K.U., Prasada Rao, U.J.S., Leelavathi, K., Haridas Rao, P.
Format: Journal Article
Language:English
Published: Kidlington Elsevier Ltd 01-11-2001
Elsevier
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
wheat flour, mill streams, alpha -amylase, protease, lipoxygenase, polyphenol oxidase, peroxidase
wheat flour, mill streams, alpha -amylase, protease, lipoxygenase, polyphenol oxidase, peroxidase
Enzyme
Catechol oxidase
Cereal flour
Peptidases
Wheat flour
Enzymatic activity
Peroxidases
Glycosidases
Cereal product
Distribution
Roller mill
Hydrolases
Oxidoreductases
α-Amylase
Lipoxygenase
O-Glycosidases
Grain milling
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Summary:The distribution of alpha -amylase, protease, lipoxygenase, polyphenol oxidase and peroxidase in wheat roller flour mill streams was studied. Break flours had relatively less alpha -amylase and protease activity than reduction flours both on flour weight and a protein basis. Among the different flour streams, the 5thand 6threduction passage had the highest alpha -amylase activity, while the 4threduction passage had the highest protease activity. The lipoxygenase activity was concentrated mostly in the last break and the reduction streams, whereas polyphenol oxidase activity was highest in break flour streams. Peroxidase activity was distributed unevenly among the different mill streams. The lipoxygenase, polyphenol oxidase and peroxidase were highly concentrated in different bran fractions. Except for protease, the other enzymes were concentrated in the «atta», a milling by-product comprising refined flour, bran and shorts; and are least active in semolina (farina).
ISSN:0733-5210
1095-9963
DOI:10.1006/jcrs.2000.0393