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.

Disinfestation of stored wheat grain infested with Rhyzopertha dominica by ozone treatment: process optimization and impact on grain properties

“…Prolonged high‐concentration ozone exposure led to the degradation of the gluten structure through oxidation, which might explain the lower protein content in treated wheat grain. The causative role of protein oxidation is supported by previous studies . After ozone treatment with 2.44 g m −3 for up to 7.79 h, it was observed that the 1000‐kernel weight of treated grain, as compared to untreated grain, was reduced and that the hardness was increased.…”

“…The causative role of protein oxidation is supported by previous studies. 27,39 After ozone treatment with 2.44 g m −3 for up to 7.79 h, it was observed that the 1000-kernel weight of treated grain, as compared to untreated grain, was reduced and that the hardness was increased. Reduction of surface moisture as a result of kernel oxidation due to ozone treatment might harden the grain.…”

Effect of different ozone treatments on the degradation of deoxynivalenol and flour quality in Fusarium-contaminated wheat

“…Similar results were also reported by Mei et al (2016) who found a decrease in wet gluten when ozone treatment time was further increased, which destroyed the gluten structure and the water-holding capacity decreased rapidly. There was a similar report in Lee et al (2017). The quality of wheat gluten is not only related to WGC and GI, but to the Sedimentation Volume (SV), the higher the SV of wheat flour, the better the quality of gluten protein and flour (Ibanoglu, 2002).…”

Shelf life characteristics of bread produced from ozonated wheat flour

“…Negatively charged starch molecules may then repel each other, increasing granule swelling during gelatinization (Sandhu et al, ). For these reasons, the peak viscosity and final viscosity were both increased by ozone treatment (Lee, Kim, Kwak, Lim, & Kim, ). The setback value is more likely related to starch retrogradation, especially that of amylose.…”