Effects of ozone treatment on physicochemical properties of Korean wheat flour

Min Jung Lee; Mi Jeong Kim; Han Sub Kwak; Seung Taik Lim; Sang Sook Kim

doi:10.1007/s10068-017-0059-5

Effects of ozone treatment on physicochemical properties of Korean wheat flour

Min Jung Lee, Mi Jeong Kim, Han Sub Kwak, Seung Taik Lim, Sang Sook Kim

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

29 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	435-440
Number of pages	6
Journal	Food Science and Biotechnology
Volume	26
Issue number	2
DOIs	https://doi.org/10.1007/s10068-017-0059-5
Publication status	Published - 2017 Apr 1

Keywords

flour
ozone
protein
starch
wheat

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1007/s10068-017-0059-5

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title = "Effects of ozone treatment on physicochemical properties of Korean wheat flour",

abstract = "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.",

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AU - Lee, Min Jung

AU - Kim, Mi Jeong

AU - Kwak, Han Sub

AU - Lim, Seung Taik

AU - Kim, Sang Sook

PY - 2017/4/1

Y1 - 2017/4/1

N2 - 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.

AB - 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.

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Effects of ozone treatment on physicochemical properties of Korean wheat flour

Abstract

Keywords

ASJC Scopus subject areas

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