The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Chenling Qu,Xueke Wang,Shengqiang Liu,Min Wei,Qiankui Yang,Lina Ding

doi:10.1186/s13065-021-00782-x

Abstract

In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. Furthermore, molecular docking was applied to interpret the mechanism. The results showed that microwave can reduce lipase activity, maintain the quality of whole wheat flour dough and steamed bread, and retard rancidity. The molecular docking results displayed that the conformation of the amino acids chains near the lipase catalytic center changed, which made the substrate difficult to enter the catalytic center and prevented the hydrolysis of the fat substrate.

Highlights

Whole wheat flour contains all the nutrients from wheat endosperm, germ and bran, including dietary fiber, proteins, vitamins and minerals etc
LA activity changes of whole wheat flour Figure 1 showed the changes of lipase activities and bran temperatures as the microwave time increased
The results indicated that microwave heating had little effect on the properties of gluten

Summary

Introduction

Whole wheat flour contains all the nutrients from wheat endosperm, germ and bran, including dietary fiber, proteins, vitamins and minerals etc. Lipid degradation includes lipid hydrolysis and oxidation. Lipid can be hydrolyzed to fatty acids by lipase catalysis. Lipid oxidation includes lipoxygenase catalyzed oxidation and oxidation by oxygen, which can generate volatile compounds with shorter carbon chain, e.g., aldehydes, Lipid degradation is usually accompanied by the changes of gluten function [8], the decrease of the content of vitamin E [9] and the oxidation of carotenoids [10]. Free fatty acids obtained from fat hydrolysis can modify the amylose, which affects the viscosity of amylose [11]. These lipid degradation-induced changes are detrimental to the storage stability of whole wheat flour

Methods

Results

Conclusion