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

Research output: Contribution to journalArticlepeer-review

37 Citations (Scopus)


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 languageEnglish
Pages (from-to)435-440
Number of pages6
JournalFood Science and Biotechnology
Issue number2
Publication statusPublished - 2017 Apr 1

Bibliographical note

Publisher Copyright:
© 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


  • flour
  • ozone
  • protein
  • starch
  • wheat

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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