ArticlePloS one2016
Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil.
Article in PloS one, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Trial
- Inactivation of Lipase in Grains: Processing Methods, Kinetics, and Storage Stability.Comprehensive reviews in food science and food safety · 2026Review
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour.Foods (Basel, Switzerland) · 2025Review
- Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications.Foods (Basel, Switzerland) · 2025Review
- Research Progress on the Enhancement of Immobilized Enzyme Catalytic Performance and Its Application in the Synthesis of Vitamin E Succinate.Molecules (Basel, Switzerland) · 2025Review
- Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages.Foods (Basel, Switzerland) · 2025Article
- Effect of heat treatments on quinoa germ quality and its storage study.Journal of food science and technology · 2023Article
- Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran.Foods (Basel, Switzerland) · 2023Article
- The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran.Foods (Basel, Switzerland) · 2022Article
- Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing.Foods (Basel, Switzerland) · 2022Article
- Wheat Germ and Lipid Oxidation: An Open Issue.Foods (Basel, Switzerland) · 2022Article
- Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing OatPlants (Basel, Switzerland) · 2022Article
- Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates.Food and bioprocess technology · 2022Article
- Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques.Food technology and biotechnology · 2020Article
- Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.
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