Radio frequency (RF) is a new heat treatment technology.By monitoring fat oxidation and structural changes of starch and protein during the storage of whole wheat flour at room temperature, this study investigated the effect of RF treatment on the physicochemical properties of whole wheat flour.The whole wheat flours were divided into three groups, including RF group, RF and deoxygenated group, and the untreated group, and were stored at room temperature for 6 months.After storage, the fatty acid value of RF group (50.89 mg/100 g) was a little lower than that of RF and deoxygenation group (52.18 mg/100 g) and much lower than that of untreated group (95.93 mg/100 g), while both the peroxide value and free radical intensity of RF and deoxygenation group were lowest, followed by RF group and untreated group.The starch crystallinity of the untreated group, RF group, and RF and deoxygenation group decreased by 4.59%, 2.94%, and 2.82%, respectively, and their free sulfhydryl content decreased by 18.29%, 8.33%, and 11.11%, respectively compared with the samples before storage.According to the results of changes in starch short-range ordering degree and thermodynamic properties, as well as changes in protein secondary structure and molecular weight distribution, it was found that the ordered structure of starch decreased and protein molecules aggregated after storage of whole wheat flour, while these changes in RF group were slower and were not different with that in RF and deoxygenation group.These results indicated that RF and deoxidization treatment could effectively inhibit the hydrolysis and oxidation of fat during the storage of whole wheat flour, and had little effect on the structure of starch and protein, thereby effectively improving the storage stability and quality of whole wheat flour and prolong its shelf life.
LI Yongfu
,
LI Dahui
,
SHI Feng
,
HUANG Jinrong
. Effect of radio frequency treatment on storage stability and quality of whole wheat flour[J]. Food and Fermentation Industries, 2025
, 51(5)
: 211
-218
.
DOI: 10.13995/j.cnki.11-1802/ts.038732
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