Cold plasma: A new technology to modify wheat flour functionality

卷:202

Bahrami, Niloufar ; Bayliss, Danny ; Chope, Gemma ; Penson, Simon ; Perehinec, Tania ; Fisk, Ian D.

Univ Nottingham

关键词: Wheat;    Cold plasma;    Food processing;    Flour functionality;   

DOI  :  10.1016/j.foodchem.2016.01.113

学科分类：食品科学和技术

【 摘 要 】

Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15 V and 20 V) for 60 or 120 s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and was dose dependent. Oxidation markers (hydroperoxide value and head space n-hexanal) increased with treatment time and voltage, which confirmed the acceleration of lipid oxidation. Total proteins were not significantly influenced by treatment although there was a trend towards higher molecular weight fractions which indicated protein oxidation and treated flour did produce a stronger dough. This study confirms the potential of cold plasma as a tool to modify flour functionality. (C) 2016 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).