Impact of ozonation process of wheat flour on the activity of selected enzymes

In this research the impact of ozonation process of wheat flour in fluidized state on the activity of enzymatic apparatus was investigated. Experimental design were performed by means of a Box-Behnken design matrix, using a two factors and three levels of factors (ozone concentration: 5, 15, 30 ppm, and time of process: 5, 15, 30 min). Biochemical analyzes included determination of total amylolytic, proteolytic, lipolytic, and lipoxygenase activity depending on the ozonation process conditions. It was found that activity of ozonated flour enzymes depended on the ozone concentration in the fluidized bed reactor and time of process. The total activity of amylases, proteases and lipases showed a downward trend, with an increase in the ozone concentration in the reactor and duration of the process. In turn, the activity of lipoxygenase increased significantly. Ozonation of wheat flour in fluidized state could be useful tool to control enzymatic activity of wheat flour.