Effects of low-temperature microwave treatment of wheat germ

Abstract

Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as well as on functional and physical properties of wheat germ, were evaluated. Microwave treatments were performed at 50, 60 and 70 °C for 5?20 min. RESULTS: Lipase activity was severely affected at 60 and 70 °C in contrast to lipoxygenase. Microwave treatment did not cause changes in germ moisture content or color parameters. No significant changes were observed in equilibrium moisture content when comparing the adsorption and desorption processes of raw and microwave-treated wheat germ. The best model to describe sorption process was the Guggenheim"Anderson"De Boer equation. According to the dielectric properties of raw wheat germ, it could be considered as transparent to energy (ε′ < 1.87 and ε′′ < 0.35). Thermal analysis of proteins showed a low denaturation degree (below 35% to raw material). In addition, some functional properties were enhanced such as oil retention capacity. Conformational changes as a result of microwave treatment were associated with the slight decline observed on the monolayer moisture content. Microwave treatments of wheat germ at 60 and 70 °C were effective for lipase inactivation. Physical properties did not change drastically after the treatments. Microwave-treated wheat germ could be a good source of high-protein ingredient in food product development.