The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity
Graham flour is a form of whole wheat flour made by grinding the endosperm and is thus also the most nutritious. Generally, the enzyme polyphenol oxidase (PPO) catalyzes two different reactions in the presence of molecular oxygen: the hydroxylation of monophenols to ortho-diphenol and the oxidation...
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MDPI AG
2020-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/24/5981 |
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| author | Gordana Hojnik Podrepšek Željko Knez Maja Leitgeb |
| author_facet | Gordana Hojnik Podrepšek Željko Knez Maja Leitgeb |
| author_sort | Gordana Hojnik Podrepšek |
| collection | DOAJ |
| description | Graham flour is a form of whole wheat flour made by grinding the endosperm and is thus also the most nutritious. Generally, the enzyme polyphenol oxidase (PPO) catalyzes two different reactions in the presence of molecular oxygen: the hydroxylation of monophenols to ortho-diphenol and the oxidation of <i>o</i>-diphenol to <i>o</i>-quinone. The purpose of the work was to inactivate PPO activity to extend the shelf life of graham flour and at the same time preserve all the of its high-quality properties. The influence of supercritical CO<sub>2</sub> (scCO<sub>2</sub>) treatment on PPO activity in graham flour was investigated. First, graham flour was exposed to scCO<sub>2</sub> conditions, then the proteins were extracted, and in the last step the concentration of total proteins and the specific activity of the PPO enzyme were determined by spectrophotometric assay. PPO activity decreased with an increase in treatment pressure. Furthermore, the flour quality characteristics that meet all needs for wheat end-use products after scCO<sub>2</sub> treatment have been preserved. No major changes in the structure of the granulate or shape of the flour particles were observed. A slightly reduced value of the moisture content in scCO<sub>2</sub>-treated graham flour also implies an extension of the shelf life. |
| first_indexed | 2024-03-10T13:59:57Z |
| format | Article |
| id | doaj.art-4d4b28d79f0346548952f952b21ba0b4 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T13:59:57Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4d4b28d79f0346548952f952b21ba0b42023-11-21T01:13:29ZengMDPI AGMolecules1420-30492020-12-012524598110.3390/molecules25245981The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase ActivityGordana Hojnik Podrepšek0Željko Knez1Maja Leitgeb2Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, SloveniaLaboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, SloveniaLaboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, SloveniaGraham flour is a form of whole wheat flour made by grinding the endosperm and is thus also the most nutritious. Generally, the enzyme polyphenol oxidase (PPO) catalyzes two different reactions in the presence of molecular oxygen: the hydroxylation of monophenols to ortho-diphenol and the oxidation of <i>o</i>-diphenol to <i>o</i>-quinone. The purpose of the work was to inactivate PPO activity to extend the shelf life of graham flour and at the same time preserve all the of its high-quality properties. The influence of supercritical CO<sub>2</sub> (scCO<sub>2</sub>) treatment on PPO activity in graham flour was investigated. First, graham flour was exposed to scCO<sub>2</sub> conditions, then the proteins were extracted, and in the last step the concentration of total proteins and the specific activity of the PPO enzyme were determined by spectrophotometric assay. PPO activity decreased with an increase in treatment pressure. Furthermore, the flour quality characteristics that meet all needs for wheat end-use products after scCO<sub>2</sub> treatment have been preserved. No major changes in the structure of the granulate or shape of the flour particles were observed. A slightly reduced value of the moisture content in scCO<sub>2</sub>-treated graham flour also implies an extension of the shelf life.https://www.mdpi.com/1420-3049/25/24/5981graham floursupercritical CO<sub>2</sub>polyphenol oxidaseenzyme inactivation |
| spellingShingle | Gordana Hojnik Podrepšek Željko Knez Maja Leitgeb The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity Molecules graham flour supercritical CO<sub>2</sub> polyphenol oxidase enzyme inactivation |
| title | The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity |
| title_full | The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity |
| title_fullStr | The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity |
| title_full_unstemmed | The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity |
| title_short | The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity |
| title_sort | influence of supercritical carbon dioxide on graham flour enzyme polyphenol oxidase activity |
| topic | graham flour supercritical CO<sub>2</sub> polyphenol oxidase enzyme inactivation |
| url | https://www.mdpi.com/1420-3049/25/24/5981 |
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