Changes in Lipid Metabolites and Enzyme Activities of Wheat Flour during Maturation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Wheat Preparation and Maturation
2.2. Measurement of Free Fatty Acids (FFA)
2.3. Conjugated Triene Value (K268 nm)
2.4. p-Anisidine Value (P-AV)
2.5. Total Oxidation Value (TOTOX)
2.6. Lipase Activity Assay
2.7. Lipoxygenase Activity Assay (LOX)
2.8. Catalase Activity Measurement (CAT)
2.9. Statistical Analysis
3. Results and Discussion
3.1. Free Fatty Acid Variation during Wheat Flour Maturation
3.2. Conjugated Triene Levels in the Maturation of Wheat Flour
3.3. p-Anisidine Values Shift in the Wheat Flour Maturation Process
3.4. Total Oxidizing Value Evolution during Wheat Flour Maturation
3.5. Endogenous Lipase Activity Patterns in Wheat Flour Maturation
3.6. Lipoxygenase Activity Dynamics in the Maturation of Wheat Flour
3.7. Changing Pattern of Endogenous Catalase Activity in Wheat Flour
3.8. Correlation Analysis of Quality Indicators
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Variable | FFA | K268 | P-AV | TOTOX | Lipase | LOX | CAT |
---|---|---|---|---|---|---|---|
FFA | 1 | ||||||
K268 | 0.053 | 1 | |||||
P-AV | 0.312 | −0.266 | 1 | ||||
TOTOX | 0.303 | 0.488 * | 0.530 * | 1 | |||
Lipase | 0.028 | −0.819 ** | 0.199 | −0.548 * | 1 | ||
LOX | −0.182 | 0.145 | −0.582 ** | −0.177 | 0.044 | 1 | |
CAT | 0.005 | −0.037 | 0.111 | 0.171 | −0.066 | −0.176 | 1 |
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Chen, Y.; Yu, Y.; An, X.; Zhang, H.; Gong, W.; Liang, Y.; Wang, J. Changes in Lipid Metabolites and Enzyme Activities of Wheat Flour during Maturation. Foods 2024, 13, 2537. https://doi.org/10.3390/foods13162537
Chen Y, Yu Y, An X, Zhang H, Gong W, Liang Y, Wang J. Changes in Lipid Metabolites and Enzyme Activities of Wheat Flour during Maturation. Foods. 2024; 13(16):2537. https://doi.org/10.3390/foods13162537
Chicago/Turabian StyleChen, Yanyan, Yingtao Yu, Xin An, Huihui Zhang, Wei Gong, Ying Liang, and Jinshui Wang. 2024. "Changes in Lipid Metabolites and Enzyme Activities of Wheat Flour during Maturation" Foods 13, no. 16: 2537. https://doi.org/10.3390/foods13162537