Pulsed light inactivation of polygalacturonase

Pellicer, José A.; Navarro, Patricia; Gómez‐López, Vicente M.

doi:10.1016/j.foodchem.2018.07.194

Cited by 32 publications

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References 40 publications

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“…The main mechanism for enzyme inactivation in PLT is a combination of individual or collective effects of various phenomena such as protein unfolding with or without aggregation, the dissociation of prosthetic or non-protein groups, oxidation of proteins, loss of a-helix content, disulde or peptide bond breakage, and site-sensitive fragmentation. 27,29,30 In order to prevent unwanted browning and cloud instability, these quality damaging enzymes must be inactivated. 31 PL treatment generated an enzyme conformational change, which was reversed during storage.…”

Section: Resultsmentioning

confidence: 99%

Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization

Shaik

Chakraborty

2023

Sustainable Food Technol.

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Section: Resultsmentioning

confidence: 99%

Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization

Shaik

Chakraborty

2023

Sustainable Food Technol.

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Pulsed Light

Gómez‐López

Bhat

Pellicer

2021

Electromagnetic Technologies in Food Science

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Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles

Zhang

Liu

et al. 2022

Cereal Chem

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Background and Objectives Pulsed light (PL) was first applied to the production of low bacterial wheat flour—treating wheat kernels with PL. The effect of PL on the physicochemical properties of wheat flour and the quality of fresh wet noodles (FWN) were investigated. Findings After treatment, the total plate count (TPC), yeast and mold count (YMC) in wheat flour decreased significantly. Wet gluten content and the stability time reached their maximums when the pulsed flash frequency was 10 c. Starch viscosity increased slightly, mainly due to an increase in damaged starch content. Secondary structures altered remarkably, which were consistent with changes in gluten protein microstructures. Moreover, the textural properties of FWN were improved greatly. Browning of FWN was significantly inhibited because of low polyphenol oxidase (PPO) activity in wheat flour. Conclusion PL was effective in decreasing the initial microorganisms in wheat flour as well as improving the quality of dough and FWN, and the optimum treatment was pulsed energy of 500 J, pulsed flash distance of 9 cm, and pulsed frequency of 10 c. Significance and Novelty These results showed that PL treatment could decrease TPC and YMC in wheat flour significantly, improve farinograph and pasting properties, change gluten protein microstructures and secondary structures, as well as improve textural properties of FWN and inhibit its darkening greatly, which provided a new method for low bacterial wheat flour production and promoted PL's industrialization.

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Pulsed light inactivation of polygalacturonase

Cited by 32 publications

References 40 publications

Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization

Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization

Pulsed Light

Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles

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