Ultrasonication to inactivate the proteolytic enzymes in suni bug-damaged wheat

Durak A. N., ERBAŞ M., Arslan S.

Journal of Cereal Science, cilt.71, ss.122-129, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.jcs.2016.07.014
  • Dergi Adı: Journal of Cereal Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.122-129
  • Anahtar Kelimeler: Wheat, Ultrasonication, Suni bug, Sunn pest, Eurygaster, Aelia, Proteolytic enzymes, AELIA-SPP., PROTEASE, ULTRASOUND, ACID
  • Akdeniz Üniversitesi Adresli: Evet

Özet

© 2016 Elsevier LtdIn this study, the possibility of using ultrasonic waves for different time periods at different power levels to inactivate proteolytic enzymes in wheat kernels originated from bug-damage was investigated. For this aim, sound wheat as the control sample and wheat samples containing 3% (w/w) bug-damaged wheat were sonicated in water (1:2) for different time periods (0, 4, 8 and 12 min) at different power levels (25%, 50%, 75% and 100% of 96 W) and with 10-second-on-5-second-off pulses. The samples with 3% bug damaged wheat showed significant difference compared to sound samples. There was a significant increase in modified sedimentation values, wet and dry gluten contents of the samples depending on increasing sonication time. Total free amino acid, and free proline contents of the samples also showed significant decrease depending on sonication time. But different power level of sonication does not have any significant effects on any result. Consequently, ultrasonic treatment has a statistically significant effect on decreasing the proteolytic activity of bug-damaged wheat while it does not affect the quality of the sound wheat.

In this study, the possibility of using ultrasonic waves for different time periods at different power levels to inactivate proteolytic enzymes in wheat kernels originated from bug-damage was investigated. For this aim, sound wheat as the control sample and wheat samples containing 3% (w/w) bug-damaged wheat were sonicated in water (1:2) for different time periods (0, 4, 8 and 12 min) at different power levels (25%, 50%, 75% and 100% of 96 W) and with 10-second-on-5-second-off pulses. The samples with 3% bug damaged wheat showed significant difference compared to sound samples. There was a significant increase in modified sedimentation values, wet and dry gluten contents of the samples depending on increasing sonication time. Total free amino acid, and free proline contents of the samples also showed significant decrease depending on sonication time. But different power level of sonication does not have any significant effects on any result. Consequently, ultrasonic treatment has a statistically significant effect on decreasing the proteolytic activity of bug-damaged wheat while it does not affect the quality of the sound wheat.