Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43930789" target="_blank" >RIV/60461373:22330/24:43930789 - isvavai.cz</a>

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s11947-024-03383-3" target="_blank" >https://link.springer.com/article/10.1007/s11947-024-03383-3</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11947-024-03383-3" target="_blank" >10.1007/s11947-024-03383-3</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

Popis výsledku v původním jazyce

This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential of oat and barley flour. Enzyme activity, microstructure, beta-glucan extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology, and flat bread properties were determined. An exponential decay model explained better the residual activity of oat beta-glucanase across electric field intensity than barley beta-glucanase. PEF treatment of flour at 12 kV/cm for 162 ms significantly reduced beta-glucanase activity (40.2-76.5%) while increasing the concentration of total beta-glucans (33.5%) and water-extractable arabinoxylans (36-41%). Mw of linear beta-d-glucans decreased (9%) while Mw of branched arabinoxylans increased (6-33%). Scanning electron microscopy showed changes in microstructure of barley proteins. Blending wheat flour (70%) with oat or barley flour (30% weight) after PEF treatment enhanced gluten aggregation energy (29-19%) and breakdown viscosity (18-43%) of dough, as well as increased beta-glucan content (21-32%) but reduced specific volume (11-24%). The findings of this study provide a comprehensive insight into the PEF&apos;s potential for retarding enzymatic reactions and preserving integrity of cereal non-starch polysaccharides.

Název v anglickém jazyce

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

Popis výsledku anglicky

This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential of oat and barley flour. Enzyme activity, microstructure, beta-glucan extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology, and flat bread properties were determined. An exponential decay model explained better the residual activity of oat beta-glucanase across electric field intensity than barley beta-glucanase. PEF treatment of flour at 12 kV/cm for 162 ms significantly reduced beta-glucanase activity (40.2-76.5%) while increasing the concentration of total beta-glucans (33.5%) and water-extractable arabinoxylans (36-41%). Mw of linear beta-d-glucans decreased (9%) while Mw of branched arabinoxylans increased (6-33%). Scanning electron microscopy showed changes in microstructure of barley proteins. Blending wheat flour (70%) with oat or barley flour (30% weight) after PEF treatment enhanced gluten aggregation energy (29-19%) and breakdown viscosity (18-43%) of dough, as well as increased beta-glucan content (21-32%) but reduced specific volume (11-24%). The findings of this study provide a comprehensive insight into the PEF&apos;s potential for retarding enzymatic reactions and preserving integrity of cereal non-starch polysaccharides.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

R - Projekt Ramcoveho programu EK

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

1935-5149

Svazek periodika

17

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

UZ - Republika Uzbekistán

Počet stran výsledku

22

Strana od-do

4303-4324

Kód UT WoS článku

001204745900001

EID výsledku v databázi Scopus

2-s2.0-85190450156