Enzyme Inactivation Improves Stability of Self‐Rising Corn Meals

Bookwalter, G. N.; Lyle, Steven A.; Nelsen, Terry C.

doi:10.1111/j.1365-2621.1991.tb05311.x

Cited by 5 publications

(5 citation statements)

References 4 publications

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“…2c and d). De Almeida et al (2014) found a decrease in lipase and POD activities of 75.3% and 90.2% respectively when the grains were steamed for 120 s. As POD enzyme is more heat stable than lipase enzyme (Cenkowski, Ames, & Muir, 2006;Bookwalter, Lyle, & Nelsen, 1991) the 90 s of steam time in our study appears enough to inactivate lipolytic enzymes with only slight effect on POD activity. Initially, an increase in PPO activity was observed due to steam treatment, which may be due to inactivation of a PPO inhibitor.…”

Section: Enzymatic Activities In Fresh Whole Wheat Floursupporting

confidence: 48%

Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels

Poudel

Rose

2018

Food Chemistry

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The effects of steaming wheat kernels on lipolytic degradation of resulting whole flour was studied by quantifying enzyme activities and lipid degradation products during storage. Lipase, lipoxygenase, polyphenol oxidase, and peroxidase activities were decreased by up to 81%, 63%, 22%, and 34%, respectively, as the time of steaming increased up to 90 s. Steaming had no effect on starch and gluten properties. Upon storage free fatty acids decreased with respect to time of steaming. Time of steaming did not affect lipid oxidation in flour; however, total carbonyls produced in dough made from stored flour were decreased with the increase in steaming duration. Thus, steaming wheat kernels prior to milling reduced lipase activity and consequently hydrolytic rancidity during storage without affecting starch and gluten fractions. Steam treatment did not affect oxidative rancidity in flour during storage, but did reduce oxidation once the flour was made into a dough.

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Section: Enzymatic Activities In Fresh Whole Wheat Floursupporting

confidence: 48%

Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels

Poudel

Rose

2018

Food Chemistry

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“…Thermal processing of grains has been shown to be effective in retarding the off flavor generation during subsequent storage. Bookwalter et al () demonstrated that the self‐rising corn meals produced from heat treated corn flour were more stable and had lower fat acidity values (45 mg/100 g KOH) compared to untreated flour (244 mg/100 g KOH). Molteberg et al () observed that heat treatment (10 min autoclaving) of oat flour reduced the levels of FFA and flavors such as bitterness and astringency.…”

Section: Resultsmentioning

confidence: 99%

“…Clean, undamaged grains essentially store longer time, but the tissue disruption during milling process can initiate degradation reactions. The major limitation in the utilization of whole grain flour is its rapid deterioration of quality owing to the enzymatic breakdown of lipids, consequently leading to reduced storage period (Bookwalter, Lyle, & Nelsen, ). The major ways of lipid degradation are by hydrolytic or oxidative reactions or sometimes combination of both.…”

Section: Introductionmentioning

confidence: 99%

“…Thermal processing has been shown to inactivate these enzymes effectively and provide scope for shelf‐life extension. Inactivation of lipase activity through wet and dry heat processing in oats, millet flour, rice bran, and sorghum have been reported (Bookwalter et al, ; Meera, Bhashyam, & Ali, ; Molteberg, Magnus, Bjorge, & Nilsson, ; Zhang & Hamaker, ). Most of the thermal processing employed involve longer processing time that in turn affects product quality.…”

Section: Introductionmentioning

confidence: 99%

“…Inactivation of lipase activity through wet and dry heat processing in oats, millet flour, rice bran, and sorghum have been reported (Bookwalter et al, 1991;Meera, Bhashyam, & Ali, 2011;Molteberg, Magnus, Bjorge, & Nilsson, 1996;Zhang & Hamaker, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Effect of micronization of maize grains on shelf-life of flour

Deepa

Hebbar

2017

Journal of Food Processing and Preservation

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The efficacy of micronization of maize (Arjun, EH‐434042) in inactivating enzymes responsible for lipid degradation and extending the shelf‐life of whole maize flour was evaluated. Micronization at 200°C for 4 min resulted in complete inactivation of peroxidase enzyme and reduction in lipase activity by 84%. Maize flour packaged in low density polyethylene pouches were exposed to accelerated (90% RH/38°C) and ambient (65% RH/27°C) storage conditions. The results indicated no significant change in free fatty acid content in micronized flour whereas a significant increase was observed in raw flour under both the storage conditions. The color and carotenoid content did not vary much during storage in both the maize flours. While micronized maize flour was stored for 60 and 120 days under accelerated and ambient conditions, respectively, without significantly affecting quality, the storage duration was only 15 and 30 days for raw maize flour under similar conditions. Practical applications Most of the thermal processing methods employed for enzyme inactivation to extend the shelf‐life of whole grain flour often involve longer processing time and in cases such as wet heating require additional drying to keep the moisture content at safe levels. Infrared‐based micronization of grains is one novel method that combines benefits like improved starch digestibility and enhanced shelf‐life. The present study on micronization of maize grain was effective in inactivating peroxidase and lipase activity and significantly reducing the formation of free fatty acids during storage. Micronization enhanced the shelf‐life of whole maize flour packed in low density polyethylene pouches by fourfold when stored under ambient conditions. The outcome of this study indicates that micronization of maize grain can be effectively employed to extended the “shelf‐life whole maize flour,” which otherwise is very less.

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Development of baking yeast from Nigerian palm-wine yeasts

Ejiofor¹,

Okafor²,

Ugwueze³

1994

World Journal of Microbiology & Biotechnology

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Two local strains of Saccharomyces cerevisiae, Nk, and Nk2, showed leavening activities of 103% and 102% of that of a commercial yeast strain on wheat flour and of 114% and 113% on composite dough with 40% (w/v) maize substitution. Yeast fusion products Nk/Ng, Nk/Nk1 and Nk/Nk2 showed activities of 104% to 113% on wheat flour and 111% to 131% on the composite dough. These advantages were maintained in the yeasts' baking properties and organoleptic qualities. The fusion products also showed enhanced osmotic tolerance, as indicated by good growth in 3%, 6% and 10% (w/v) NaCl and 50% (w/v) glucose. Viability of the fusion products, preserved by drying at 30 to 35°C, dropped to between 62% and 72% after 3 months.

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Enzyme Inactivation Improves Stability of Self‐Rising Corn Meals

Cited by 5 publications

References 4 publications

Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels

Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels

Effect of micronization of maize grains on shelf-life of flour

Development of baking yeast from Nigerian palm-wine yeasts

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