Cereal Chem 49:92 - 97.  |  VIEW ARTICLE
Lipoxygenase Inactivation in Wheat Protein Concentrate by Heat-Moisture Treatments.

J. M. Wallace and E. L. Wheeler. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The inactivation of lipoxygenase by heat treatments at various moisture contents was studied in wheat protein concentrate (WPC), a high-protein, high-fat flour obtained by remilling and sieving selected millfeeds. Small increases in moisture content markedly increased the sensitivity of the enzyme to heat. At 16% moisture, 99% of the lipoxygenase activity was destroyed in 30 min. at 65 C. At the same time, the flour blend, Blend A, made with the heat-treated WPC, performed well in baking tests.