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Título
Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour
Autor
Año del Documento
2023
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Molecules, 2023, vol. 28, n. 5, 2298
Abstract
In recent years, many efforts are being made to produce tef-based food for its nutritive and health-promoting advantages. Tef grain is always whole milled because of its tiny grain size and whole flours contain bran (pericarp, aleurone, and germ) where major non-starch lipids could be deposited along with the lipid-degrading enzymes: lipase and lipoxygenase. As lipoxygenase shows little activity in low moisture, the inactivation of lipase is the common objective for most heat treatments to extend the shelf life of flours. In this study, tef flour lipase inactivation kinetics via hydrothermal treatments assisted using microwaves (MW) were studied. The effects of tef flour moisture level (12%, 15%, 20%, and 25%) and MW treatment time (1, 2, 4, 6, and 8 min) on flour lipase activity (LA) and free fatty acid (FFA) content were evaluated. The effects of MW treatment on flour pasting characteristics and the rheological properties of gels prepared from the treated flours were also explored. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour (M) according to the equation 0.048·exp (0.073·M) (R2 = 0.97). The LA of the flours decreased up to 90% under the studied conditions. MW treatment also significantly reduced (up to 20%) the FFA level in the flours. The rheological study confirmed the presence of significant modifications induced by the treatment, as a lateral effect of the flour stabilization process.
Materias Unesco
3309 Tecnología de Los Alimentos
3309.11 Fabricación de Harina
Palabras Clave
Lipase inactivation
Free fatty acid
Tef grain
Microwave treatment
ISSN
1420-3049
Revisión por pares
SI
Patrocinador
Ministerio de Ciencia e Innovación (PID2019-110809RB-I00/AEI/10.13039/501100011033)
Junta de Castilla y León/FEDER VA195P20
Junta de Castilla y León/FEDER VA195P20
Version del Editor
Propietario de los Derechos
© 2023 The Authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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