Effects of ozone treatment on physicochemical properties of Korean wheat flour
2017
Lee, M.J., Korea Food Research Institute, Seongnam, Republic of Korea | Kim, M.J., Korea Food Research Institute, Seongnam, Republic of Korea | Kwak, H.S., Korea Food Research Institute, Seongnam, Republic of Korea | Lim, S.T., Korea University, Seoul, Republic of Korea | Kim, S.S., Korea Food Research Institute, Seongnam, Republic of Korea
The objective of this study was to investigate the effects of ozone treatment on the physicochemical properties of Korean wheat flour. Wheat flour samples were treated with ozone gas at 120 ppm for 15, 30, 45, and 60 min. Color b value, pH, and mold of flour decreased as exposure time to ozone increased. The water absorption index, peak viscosity, and final viscosity of flour increased by ozone treatment. Photomicrographs of flour suspensions under polarized light showed granules tended to lose birefringence owing to ozone during swelling. The result of SDS-PAGE showed that the intensity of protein bands at low molecular weights slightly increased in ozone-treated flours compared to the intensity in the control flour. The results of this study showed ozone gas affected the starch and protein of wheat flour, suggesting a need for further investigation on structural changes in starch and protein by ozone.
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