Preliminary research on wheat lipoxygenase during malting

Sun, Wentao; Du, Jinhua; Jin, Yuqi; Li, Jianjun; Kong, Lingwen

doi:10.1002/jib.27

Cited by 6 publications

(4 citation statements)

References 11 publications

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“…A thermal pretreatment was applied to faba bean and lentil flours prior to mixing. Indeed, high temperatures (>70 °C) have previously been reported to be one of the ways to inactivate the lipoxygenase enzyme (Jayasena et al., 2010; Sun, Du, Jin, Liu, & Kong, 2012). Thermal pretreatment of lentil and faba flours led to a 12‐fold reduction in lipoxygenase activity in both legume flours (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Processing a 100% legume pasta in a classical extruder without agglomeration during mixing

Laleg

Cassan

Abécassis

et al. 2021

Journal of Food Science

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Pasta made exclusively from legume has high nutritional potential (rich in protein and gluten free). However, it is difficult to produce 100% legume dough suitable for the extrusion step in pasta production that comprises hydration, mixing, and extrusion. This paper addresses the biochemical phenomena at the origin of the agglomeration of dough particles frequently reported in the literature, which results in very sticky dough that cannot be extruded. We tested changes in mixing conditions including mixing temperature, addition of antioxidants, and flour pretreatment. Our results suggest that enzymatic reactions, notably lipoxygenase related redox activity, are responsible for this impairment of dough mixing and extrusion. Some of the process conditions studied can be applied at industrial scale and will help produce a legume food with nutritional and culinary qualities, beneficial for people with celiac disease, or gluten intolerance, as well as the general population. Practical Application In the context of a sustainable and healthy food transition, the food industry is developing legume‐based food of high nutritional quality that is widely consumed, like pasta. However, using legumes often leads to technological problems during the mixing and extrusion of pasta. This article demonstrates they are linked to enzymatic oxidative phenomena and provides an easy solution to reduce the problems without drastically changing pasta processing. Applied at industrial scale, it will allow the production of naturally gluten‐free pasta rich in protein (two to three times the protein content of wheat pasta), of good nutritional quality.

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Section: Resultsmentioning

confidence: 99%

Processing a 100% legume pasta in a classical extruder without agglomeration during mixing

Laleg

Cassan

Abécassis

et al. 2021

Journal of Food Science

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“…This is important since the losses of lutein can be significant during the storage of flour especially at high temperatures (Hidalgo & Brandolini, 2008) and during pasta and bread preparation (Hidalgo, Brandolini, & Pompei, 2010). High lipoxygenase (LOX) activity increases carotenoid losses (Hidalgo & Brandolini, 2012;Leenhardt, Lyan, Rock, Boussard, Potus, Chanliaud et al, 2006) with an optimum temperature for the wheat LOX of 35ºC (Sun, Du, Jin, Liu, Kong, 2012). Esterification is an interesting characteristic to improve the retention of lutein through the food chain since it increases lutein stability at high temperatures.…”

Section: Introductionmentioning

confidence: 99%

Lutein ester profile in wheat and tritordeum can be modulated by temperature: Evidences for regioselectivity and fatty acid preferential of enzymes encoded by genes on chromosomes 7D and 7Hch

2017

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The increase of lutein retention through the food chain is desirable for wheat breeding. Lutein esters are more stable than free lutein during post-harvest storage and two loci on chromosomes 7D and 7H are important for esterification. We investigated the effect of temperature during grain filling on carotenoid accumulation and lutein ester profile including fatty acid selectivity (palmitic vs. linoleic) and regioselectivity (esterification at positions 3 vs. 3'). Three different temperature regimes were assayed (controlled, semi-controlled and non-controlled). Lutein esters were more stable than free carotenoids in vivo and the enzymes encoded by chromosomes 7H and 7D are complementary. Indeed, they show differential preferences for the fatty acid (palmitic and linoleic, respectively) and regioselectivity (3 and 3', respectively). Besides, H. chilense has additional genes for esterification. Finally, the increase of temperature favoured the accumulation of lutein esters with linoleic acid and the synthesis of regioisomers at position 3'.

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“…In other words, after malting, the LOX activity decreased by 38.45% to 66.1%. Another study by our group found that the LOX was not resistant to the high temperature of the kiln (Sun et al, 2012). So reducing LOX activity in malt during the kilning process could contribute to the LOX activity decrease in wheat malts.…”

Section: Difference Analysis Of Tba Value Lox Activity Of Wheat and W...mentioning

confidence: 87%

“…As LOX activity was found to be influenced by the malting process (Kaukovirta-Norja et al, 1998), recently, the preliminary characteristics of wheat LOX during malting were studied by our group (Sun et al, 2012). Investigating the degree of proteolysis influence on LOX activity of wheat malt might be a good way to control the qualities of wheat malt, wort and beer.…”

Section: Effect Of Quality Parameters On Lipoxygenase Activity Of Whe...mentioning

confidence: 99%

Effect of quality parameters on lipoxygenase activity of wheat malt

Wang

Jin

et al. 2014

Quality Assurance and Safety of Crops & Foods

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Wheat malt is one of the main materials used in China's brewing industry, but in previous studies the relationship between the extent of proteolysis (Kolbach index), lipoxygenase (LOX) activity, 2-thiobarbituric acid (TBA) value, and other quality indices of the wheat malts was not sufficiently clear to guide wheat malting. In this study eight wheat malts with different Kolbach indices from the same wheat variety (Triticum aestivum L.) L-2, were prepared. After malting, the LOX activity was found to have decreased by 38.45 to 66.1%. When the Kolbach index was in the range of 31.4-54.2%, LOX activity of the malts increased alongside the increase in the Kolbach index until the Kolbach index was 39.5% then decreased, and there was a significant positive correlation between the Kolbach index and the TBA value: the correlation coefficient was 0.951 (P<0.01). When the Kolbach index was 37.0%, the LOX activity and the TBA value were lower and the other quality indices of the wheat malt were better. The higher TBA value of the wheat malts would relate to the linear increase in the colour of the congress wort.

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Preliminary research on wheat lipoxygenase during malting

Cited by 6 publications

References 11 publications

Processing a 100% legume pasta in a classical extruder without agglomeration during mixing

Processing a 100% legume pasta in a classical extruder without agglomeration during mixing

Lutein ester profile in wheat and tritordeum can be modulated by temperature: Evidences for regioselectivity and fatty acid preferential of enzymes encoded by genes on chromosomes 7D and 7Hch

Effect of quality parameters on lipoxygenase activity of wheat malt

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