1
|
Wang Y, Xie T, Yan G, Xue H, Zhao Z, Ye X. Heterologous Expression and Characterization of a Novel Mesophilic Maltogenic α-Amylase AmyFlA from Flavobacterium sp. NAU1659. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04874-x. [PMID: 38386142 DOI: 10.1007/s12010-024-04874-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/12/2024] [Indexed: 02/23/2024]
Abstract
A novel amylase AmyFlA from Flavobacterium sp. NAU1659, AmyFlA, was cloned and expressed in Esherichia coli. Based on phylogenetic and functional analysis, it was identified as a novel member of the subfamily GH13_46, sharing high sequence identity. The protein was predicted to consist of 620 amino acids, with a putative signal peptide of 25 amino acids. The enzyme was able to hydrolyze soluble starch with a specific activity of 352.97 U/mg at 50 °C in 50 mM phosphate buffer (pH 6.0). The Km and Vmax values of AmyFlA were respectively 3.15 mg/ml and 566.36 µmol·ml-1·min-1 under optimal conditions. Its activity towards starch was enhanced by 63% in the presence of 1 mM Ca2+, indicating that AmyFlA was a Ca2+-dependent amylase. Compared to the reported maltogenic amylases, AmyFlA produced a lower variety of intermediate oligosaccharides at the start of the reaction so that the product mixture contained a higher proportion of maltose. These results indicate that AmyFlA may be potential application value in the production of high-maltose syrup.
Collapse
Affiliation(s)
- Yanxin Wang
- College of Life Sciences of Liaocheng University, Liaocheng, 252000, People's Republic of China
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences of Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Tingting Xie
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences of Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Guanhua Yan
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences of Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Huairen Xue
- College of Life Sciences of Liaocheng University, Liaocheng, 252000, People's Republic of China
| | - Zhensong Zhao
- College of Life Sciences of Liaocheng University, Liaocheng, 252000, People's Republic of China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences of Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.
| |
Collapse
|
2
|
Zhu M, Zhai W, Song R, Lin L, Wei W, Wei D. Enhanced Thermostability of Geobacillus stearothermophilus α-Amylase by Rational Design of Disulfide Bond and Application in Corn Starch Liquefaction and Bread Quality Improvement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18928-18942. [PMID: 38053503 DOI: 10.1021/acs.jafc.3c06761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2023]
Abstract
α-Amylase (EC 3.2.1.1) from Geobacillus stearothermophilus (generally recognized as safe) exhibited thermal inactivation, hampering its further application in starch-based industries. To address this, we performed structural analyses based on molecular dynamics targeting the flexible regions of α-amylase. Subsequently, we rationally designed a thermostable mutant, AmyS1, by introducing disulfide bonds to stabilize the flexible regions. AmyS1 showed excellent thermostability without any stability-activity trade-off, giving a 40-fold longer T1/2 (1359 min) at 90 °C. Thermostability mechanism analysis revealed that the introduction of disulfide bonds in AmyS1 refined weak spots and reconfigured the protein's force network. Moreover, AmyS1 exhibited improved pH compatibility and enhanced corn starch liquefaction at 100 °C with a 5.1-fold increased product concentration. Baking tests confirmed that AmyS1 enhanced bread quality and extended the shelf life. Therefore, mutant AmyS1 is a robust candidate for the starch-based industry.
Collapse
Affiliation(s)
- Mengyu Zhu
- State Key Laboratory of Bioreactor Engineering, Newworld Institute of Biotechnology, East China University of Science and Technology, Shanghai 200237, China
| | - Wenxin Zhai
- State Key Laboratory of Bioreactor Engineering, Newworld Institute of Biotechnology, East China University of Science and Technology, Shanghai 200237, China
| | - Runfei Song
- State Key Laboratory of Bioreactor Engineering, Newworld Institute of Biotechnology, East China University of Science and Technology, Shanghai 200237, China
| | - Lin Lin
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, Shanghai 201418, China
- Research Laboratory for Functional Nanomaterial, National Engineering Research Center for Nanotechnology, Shanghai 200241, China
| | - Wei Wei
- State Key Laboratory of Bioreactor Engineering, Newworld Institute of Biotechnology, East China University of Science and Technology, Shanghai 200237, China
| | - Dongzhi Wei
- State Key Laboratory of Bioreactor Engineering, Newworld Institute of Biotechnology, East China University of Science and Technology, Shanghai 200237, China
| |
Collapse
|
3
|
Liu P, Ma L, Duan W, Gao W, Fang Y, Guo L, Yuan C, Wu Z, Cui B. Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products. Carbohydr Polym 2023; 319:121183. [PMID: 37567718 DOI: 10.1016/j.carbpol.2023.121183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 08/13/2023]
Abstract
Maltogenic amylase (MAA) (EC3.2.1.133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, improves its elasticity, and preserves its flavor without affecting dough processing. Moreover, MAA is used as an improver in flour products. Despite its antiaging properties, the hydrolytic capacity and thermal stability of MAA can't meet the requirements of industrial application. However, genetic engineering techniques used for the molecular modification of MAA can alter its functional properties to meet application-specific requirements. This review briefly introduces the structure and functions of MAA, its application in starch modification, its effects on starch-based products, and its molecular modification to provide better insights for the application of genetically modified MAA in starch modification.
Collapse
Affiliation(s)
- Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Li Ma
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wenmin Duan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| |
Collapse
|
4
|
Zhang L, Zhong L, Wang P, Zhan L, Yangzong Y, He T, Liu Y, Mao D, Ye X, Cui Z, Huang Y, Li Z. Structural and Functional Properties of Porous Corn Starch Obtained by Treating Raw Starch with AmyM. Foods 2023; 12:3157. [PMID: 37685090 PMCID: PMC10486553 DOI: 10.3390/foods12173157] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/20/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
Porous starch is attracting considerable attention for its high surface area and shielding ability, properties which are useful in many food applications. In this study, native corn starch with 15, 25, and 45% degrees of hydrolysis (DH-15, DH-25, and DH-45) were prepared using a special raw starch-digesting amylase, AmyM, and their structural and functional properties were evaluated. DH-15, DH-25, and DH-45 exhibited porous surface morphologies, diverse pore size distributions and pore areas, and their adsorptive capacities were significantly enhanced by improved molecular interactions. Structural measures showed that the relative crystallinity decreased as the DH increased, while the depolymerization of starch double helix chains promoted interactions involving disordered chains, followed by chain rearrangement and the formation of sub-microcrystalline structures. In addition, DH-15, DH-25, and DH-45 displayed lower hydrolysis rates, and DH-45 showed a decreased C∞ value of 18.9% with higher resistant starch (RS) content and lower glucose release. Our results indicate that AmyM-mediated hydrolysis is an efficient pathway for the preparation of porous starches with different functionalities which can be used for a range of applications.
Collapse
|
5
|
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
6
|
Yang T, Zhong L, Jiang G, Liu L, Wang P, Zhong Y, Yue Q, Ouyang L, Zhang A, Li Z, Cui Z, Jiang D, Zhou Q. Comparative study on bread quality and starch digestibility of normal and waxy wheat (Triticum aestivum L.) modified by maltohexaose producing α-amylases. Food Res Int 2022; 162:112034. [DOI: 10.1016/j.foodres.2022.112034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/05/2022] [Accepted: 10/09/2022] [Indexed: 11/30/2022]
|
7
|
Yang L, Cai J, Qian H, Li Y, Zhang H, Qi X, Wang L, Cao G. Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties. Front Nutr 2022; 9:1026678. [PMID: 36386911 PMCID: PMC9664062 DOI: 10.3389/fnut.2022.1026678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 10/04/2022] [Indexed: 11/25/2022] Open
Abstract
In this study, the cyclodextrin glucosyltransferase (CGTase) was extracted from Bacillus xiaoxiensis. CGTase had negative effects on dough viscoelastic properties and gluten strength but had positive effects on bread baking qualities and anti-staling properties. Adding an appropriate amount of CGTase (less than 0.3 U/g) could improve the specific volume, crumb texture, crust color, moisture content, and crumb hardness of bread. The bread crumb with 0.4 U/g CGTase (based on flour weight) had the lowest retrogradation enthalpy of 0.53 ± 0.10 J/g and the lowest relative crystallinity of 16.1%, which indicated the alleviating effect of amylopectin crystallization. Moreover, CGTase reduced the moisture from forming crystal lattices and limited starch molecule migration. The T2 transverse relaxation results showed that the increase of immobilized water content in the bread with CGTase was lower than the control after 5 days of storage, which implied the water-holding capacity of the bread was enhanced and provided information on the inhibition of water migration. Hence, the CGTase could be a potential bread improver.
Collapse
Affiliation(s)
- Lianzhan Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinxin Cai
- Lingquegu Biotechnology Co., Ltd., Quanzhou, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China,*Correspondence: Li Wang,
| | - Guoliang Cao
- Jiangsu Daddy Sweety Food Technology Co., Ltd., Wuxi, China,Guoliang Cao,
| |
Collapse
|
8
|
Li X, Zhang L, Jiang Z, Liu L, Wang J, Zhong L, Yang T, Zhou Q, Dong W, Zhou J, Ye X, Li Z, Huang Y, Cui Z. A novel cold-active GH8 xylanase from cellulolytic myxobacterium and its application in food industry. Food Chem 2022; 393:133463. [PMID: 35751210 DOI: 10.1016/j.foodchem.2022.133463] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 05/31/2022] [Accepted: 06/09/2022] [Indexed: 11/17/2022]
Abstract
Although xylanase have a wide range of applications, cold-active xylanases have received less attention. In this study, a novel glycoside hydrolase family 8 (GH8) xylanase from Sorangium cellulosum with high activity at low temperatures was identified. The recombinant xylanase (XynSc8) was most active at 50 °C, demonstrating 20% of its maximum activity and strict substrate specificity towards beechwood and corncob xylan at 4 °C with Vmax values of 968.65 and 1521.13 μmol/mg/min, respectively. Mesophilic XynSc8 was active at a broad range of pH and hydrolyzed beechwood and corncob xylan into xylooligosaccharides (XOS) with degree of polymerization greater than 3. Moreover, incorporation of XynSc8 (0.05-0.2 mg/kg flour) provided remarkable improvement (28-30%) in bread specific volume and textural characteristics of bread compared to commercial xylanase. This is the first report on a novel cold-adapted GH8 xylanase from myxobacteria, suggesting that XynSc8 may be a promising candidate suitable for bread making.
Collapse
Affiliation(s)
- Xu Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Lei Zhang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhitong Jiang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Lin Liu
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Jihong Wang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Lingli Zhong
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Tao Yang
- College of Agriculture, Nanjing Agricultural University, Nanjing, China
| | - Qin Zhou
- College of Agriculture, Nanjing Agricultural University, Nanjing, China
| | - Weiliang Dong
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China
| | - Jie Zhou
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; Key Laboratory of Biological Interactions and Crop Health, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
9
|
Ji H, Liu J, McClements DJ, Bai Y, Li Z, Chen L, Qiu C, Zhan X, Jin Z. Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications. Crit Rev Food Sci Nutr 2022; 64:3674-3686. [PMID: 36260087 DOI: 10.1080/10408398.2022.2134291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Malto-oligosaccharides (MOS) are α-1,4 glycosidic linked linear oligosaccharides of glucose, which have a diverse range of functional applications in the food, pharmaceutical, and other industries. They can be used to modify the physicochemical properties of foods thereby improving their quality attributes, or they can be included as prebiotics to improve their nutritional attributes. The degree of polymerization of MOS can be controlled by using specific enzymes, which means their functionality can be tuned for specific applications. In this article, we review the chemical structure, physicochemical properties, preparation, and functional applications of MOS in the food, health care, and other industries. Besides, we offer an overview for this saccharide from the perspective of prospect functional ingredient, which we feel lacks in the current literature. MOS could be expected to provide a novel promising substitute for functional oligosaccharides.
Collapse
Affiliation(s)
- Hangyan Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Jialin Liu
- Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, China
| | | | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Zhitao Li
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Long Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Xiaobei Zhan
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China
| |
Collapse
|
10
|
Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality. Foods 2022; 11:foods11192982. [PMID: 36230058 PMCID: PMC9564281 DOI: 10.3390/foods11192982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 11/20/2022] Open
Abstract
The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.
Collapse
|
11
|
Ji H, Bai Y, Liu Y, Wang Y, Zhan X, Long J, Chen L, Qiu C, Jin Z. Deciphering external chain length and cyclodextrin production with starch catalyzed by cyclodextrin glycosyltransferase. Carbohydr Polym 2022; 284:119156. [DOI: 10.1016/j.carbpol.2022.119156] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/31/2021] [Accepted: 01/16/2022] [Indexed: 01/14/2023]
|
12
|
Atudorei D, Atudorei O, Codină GG. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality. PLANTS 2022; 11:plants11091225. [PMID: 35567225 PMCID: PMC9105507 DOI: 10.3390/plants11091225] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/28/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022]
Abstract
The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G′ and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe.
Collapse
|
13
|
Sahnoun M, Jaoua M, Bejar S, Jemli S. Highlight on mutations affecting the US132 cyclodextrin glucanotransferase binding specificity, thermal stability, and anti-staling activity. Colloids Surf B Biointerfaces 2022; 212:112375. [PMID: 35121430 DOI: 10.1016/j.colsurfb.2022.112375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 12/06/2021] [Accepted: 01/24/2022] [Indexed: 10/19/2022]
Abstract
We have already reported that the triple mutant (K47E-S382P-N655S of Paenibacillus pabuli US132 cyclodextrin glucanotransferase US132 (CGTase)) altered the CGTase specificity. In the current study, the single (K47E, S382P and N655S) and double (K47E+S382P, K47E+N655S, and S382P+N655S) mutants were constructed to elucidate the synergic or antagonist substitutions effect on the enzyme behavior. For the six generated mutants, an improvement of the dextrinization/cyclization ratio from 4.4 to 6-fold was observed when compared to the wild-type enzyme. The mutations effect on enzyme specificity was not attributed to synergy modulation since the single mutant N655S had the highest ratio enhancement. Moreover, the mutant N655S revealed the highest β-cyclodextrin binding affinity with a high amount of hydrophobic bonds which might be contributed to the apparent decrease in the cyclization activity. On the other hand, mutations N655S, K47E, and (K47E-N655S) showed the same positive effect on thermal activity. The highest stability was attained at 70 °C by N655S to be 3.6-fold higher than the wild-type. The addition of N655S to wheat flour induced a decrease of dough and bread hardness and led to an increase in dough and bread cohesiveness and a rise in bread masticability values compared to the control. This mutant addition also corrected the dough elasticity decrease engendered by the wild-type CGTase indicating that N655S-CGTase could be an alternative anti-staling agent.
Collapse
Affiliation(s)
- Mouna Sahnoun
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Mouna Jaoua
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Samir Bejar
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia.
| | - Sonia Jemli
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia; Biology Department, Faculty of Sciences of Sfax, University of Sfax, Tunisia
| |
Collapse
|
14
|
The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112412035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm3/100 g (WF)–174.46 cm3/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable.
Collapse
|
15
|
Ni G, Zhong L, Xia C, Zhang L, Dai L, Chen R, Zhao Y, Wang F. Phenylalanine 314 is essential for the activity of maltogenic amylase from Corallococcus sp. EGB. Biotechnol Appl Biochem 2021; 69:2240-2248. [PMID: 34775631 DOI: 10.1002/bab.2282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Accepted: 11/01/2021] [Indexed: 11/06/2022]
Abstract
Maltogenic amylase CoMA from Corallococcus sp. strain EGB catalyzes the hydrolysis and transglycosylation of maltooligosaccharides and soluble starch into maltose, the sole hydrolysate. This process yields pure maltose with potentially wide applications. Here, we identified and evaluated the role of phenylalanine 314 (F314), a key amino acid located near the active center, in the catalytic activities of the CoMA. Site-directed mutagenesis analysis showed that the activity of a F314L mutant on potato starch substrate decreased to 26% of that of wild-type protein. Compared with the wild-type, F314L exhibited similar substrate specificity, hydrolysis pattern, pH, and temperature requirements. Circular dichroism spectrum data showed that the F314L mutation did not affect the structure of the folded protein. In addition, kinetic analysis demonstrated that F314L exhibited an increased Km value with lower substrate affinity. Homology modeling showed that the benzene ring structure of F314L was involved in π-π conjugation, which might potentially affect the affinity of CoMA toward starch. Taken together, these data demonstrated that F314 is essential for the hydrolytic activity of the CoMA from Corallococcus sp. strain EGB.
Collapse
Affiliation(s)
- Guorong Ni
- Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, China
| | - Lingli Zhong
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, China
| | - Chengyao Xia
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, China
| | - Lixia Zhang
- Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, China
| | - Longhua Dai
- Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, China
| | - Ruyi Chen
- Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, China
| | - Yuqiang Zhao
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, China.,Institute of Botany Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing, China
| | - Fei Wang
- Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, China
| |
Collapse
|
16
|
Fan Q, Zhang L, Dong C, Zhong L, Fang X, Huan M, Ye X, Huang Y, Li Z, Cui Z. Novel Malto‐Oligosaccharide‐Producing Amylase AmyAc from
Archangium
sp. Strain AC19 and Its Catalytic Properties. STARCH-STARKE 2021. [DOI: 10.1002/star.202100114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Qiwen Fan
- Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture College of Life Science Nanjing Agricultural University Nanjing 210095 P. R. China
| | - Lei Zhang
- Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture College of Life Science Nanjing Agricultural University Nanjing 210095 P. R. China
| | - Chaonan Dong
- Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture College of Life Science Nanjing Agricultural University Nanjing 210095 P. R. China
| | - Linli Zhong
- Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture College of Life Science Nanjing Agricultural University Nanjing 210095 P. R. China
| | - Xiaodong Fang
- Guangzhou Hanyun Pharmaceutical Technology Co. Ltd. Guangzhou 510000 P. R. China
| | - Minghui Huan
- Microbial Research Institute of Liaoning Province Chaoyang P. R. China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture College of Life Science Nanjing Agricultural University Nanjing 210095 P. R. China
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture College of Life Science Nanjing Agricultural University Nanjing 210095 P. R. China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture College of Life Science Nanjing Agricultural University Nanjing 210095 P. R. China
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture College of Life Science Nanjing Agricultural University Nanjing 210095 P. R. China
| |
Collapse
|
17
|
Ma M, Mu T, Sun H, Zhou L. Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread. Food Chem 2021; 368:130686. [PMID: 34399176 DOI: 10.1016/j.foodchem.2021.130686] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 11/17/2022]
Abstract
The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24, and 48 h at 25 °C were investigated. Four kinds of hydrocolloids, including carrageenan, xanthan gum, arabic gum, sodium alginate, and one kind of enzyme (xylanase) showed little effects on the hardness reduction and springiness retention of potato steamed bread during storage, while the presence of α-amylase and lipase could slow down its staling rate. Potato steamed bread with combination of α-amylase (20 mg/kg) and lipase (40 mg/kg) exhibited the lowest hardness, with a significant reduction of 44.20%, besides improving the specific volume, L*, and overall acceptability in sensory evaluation. The addition of α-amylase and lipase could decrease the retrogradation enthalpy and bound water, and increase the mobility of mobile water. These findings shed efficient methods to retard staling of potato steamed bread.
Collapse
Affiliation(s)
- Mengmei Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China
| | - Taihua Mu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
| | - Hongnan Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
| | - Liang Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China
| |
Collapse
|
18
|
Nwagu TNT, Osilo C, Arinze MN, Okpala GN, Amadi OC, Ndubuisi IA, Okolo B, Moneke A, Agu R. A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2021.1910520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Tochukwu N. T. Nwagu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Chidimma Osilo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria
| | - Maureen N. Arinze
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Gloria N. Okpala
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Department of Biological Sciences, University of Calgary, Calgary, Alberta, Canada
| | - Onyetugo C. Amadi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Ifeanyi A. Ndubuisi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Bartholomew Okolo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Anene Moneke
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Reginald Agu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Scotch Whisky Research Institute, Edinburgh, UK
| |
Collapse
|
19
|
Taglieri I, Macaluso M, Bianchi A, Sanmartin C, Quartacci MF, Zinnai A, Venturi F. Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1732-1743. [PMID: 32914410 DOI: 10.1002/jsfa.10816] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 09/07/2020] [Accepted: 09/10/2020] [Indexed: 06/11/2023]
Abstract
As is widely accepted, the quality decay of freshly baked bread that affects product shelf life is the result of a complex multifactorial process that involves physical staling, together with microbiological, chemical and sensorial spoilage. In this context, this paper provides a critical review of the recent literature about the main factors affecting shelf life of bread during post-baking. An overview of the recent findings about the mechanism of bread staling is firstly provided. Afterwards, the effect on staling induced by baker's yeasts and sourdough as well as by the extra ingredients commonly utilized for bread fortification is also addressed and discussed. As inclusion/exclusion criteria, only papers dealing with wheat bread and not with long-life bread or gluten-free bakery products are taken into consideration. Despite recent developments in international scientific literature, the whole mechanism that induces bread staling is far from being completely understood and the best analytical methods to be adopted to measure and/or describe in depth this process appear still debated. In this topic, the effects induced on bread shelf life by the use of biological leavening agents (baker's yeasts and sourdough) as well as by some extra ingredients included in the bread recipe have been individuated as two key issues to be addressed and discussed in terms of their influence on the kinetics of bread staling. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Mike Frank Quartacci
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| |
Collapse
|
20
|
Sadeghian Motahar SF, Ariaeenejad S, Salami M, Emam-Djomeh Z, Sheykh Abdollahzadeh Mamaghani A. Improving the quality of gluten-free bread by a novel acidic thermostable α-amylase from metagenomics data. Food Chem 2021; 352:129307. [PMID: 33691209 DOI: 10.1016/j.foodchem.2021.129307] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 12/11/2022]
Abstract
Development of gluten-free products is important due to their role in gluten related disorders and health improvement. α-Amylase enzymes have shown to have a positive effect on wheat bread quality. This study aimed to screen in-silico a novel acidic-thermostable α-amylase (PersiAmy2) from the sheep rumen metagenome to increase the quality of gluten-free bread. The PersiAmy2 was cloned, expressed, purified and characterized. The enzyme was highly stable at a wide range of pH, temperature and storage conditions. The PersiAmy2 had excellent activity in the presence of ions, inhibitors, and surfactants. Utilization of the acidic thermostable PersiAmy2 in gluten-free bread resulted in a softer crumb, higher specific volume, porosity, moisture content and caused a darker crust color. The rheological measurement showed a solid-elastic behavior in batters. Also the addition of this enzyme reduced the firmness. From the results of this study it can be concluded that the PersiAmy2 can be used to improve the quality of gluten-free bread.
Collapse
Affiliation(s)
- Seyedeh Fatemeh Sadeghian Motahar
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Shohreh Ariaeenejad
- Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
| | - Maryam Salami
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran.
| | - Zahra Emam-Djomeh
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Atefeh Sheykh Abdollahzadeh Mamaghani
- Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
| |
Collapse
|
21
|
Tebben L, Chen G, Tilley M, Li Y. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties. J Food Sci 2020; 85:4201-4208. [PMID: 33174283 DOI: 10.1111/1750-3841.15517] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 09/25/2020] [Accepted: 10/13/2020] [Indexed: 11/30/2022]
Abstract
The objective of this research was to determine effects of five enzymes on whole wheat bread properties, particularly loaf volume, bread texture, and staling. Enzymes containing conventional α-amylase (α-amyl), cellulase (cel), glucose oxidase, maltogenic α-amylase (m amyl), and xylanase (xyl) were added at three levels. Vital wheat gluten (VWG) was added as an additional, separate treatment at 2.5% (flour weight basis). Enzymes had minimal effect on water absorption and mixing time. Each enzyme increased specific loaf volume for at least one of the usage levels tested (P < 0.01). Among the enzyme treatments, the greatest loaf volume was seen for xyl at the medium and high levels. No enzyme was as effective as VWG at increasing loaf volume. Overall, enzymes did not significantly change cell structure. The greatest reduction in fresh bread hardness was obtained for the high level of xyl. VWG, m amyl, and xyl reduced the rate of bread firming over 7 days. α-Amyl, cel, and m amyl decreased starch retrogradation at day 7 as measured by differential scanning calorimetry (P < 0.01). M amyl nearly eliminated the endothermic peak for recrystallized amylopectin. This study demonstrated the specific application of enzymes in whole wheat bread to increase loaf volume and decrease initial crumb hardness and bread staling. PRACTICAL APPLICATION: This study will provide guidance for practical uses of enzymes in improving whole wheat dough and bread quality.
Collapse
Affiliation(s)
- Lauren Tebben
- Department of Grain Science and Industry, Kansas State University, 1301 Mid Campus Drive, Manhattan, Kansas, 66506, USA
| | - Gengjun Chen
- Department of Grain Science and Industry, Kansas State University, 1301 Mid Campus Drive, Manhattan, Kansas, 66506, USA
| | - Michael Tilley
- USDA, Agricultural Research Service, Center for Grain and Animal Health Research, 1515 College Avenue, Manhattan, Kansas, 66502, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, 1301 Mid Campus Drive, Manhattan, Kansas, 66506, USA
| |
Collapse
|
22
|
Chen X, Zhang L, Li X, Qiao Y, Zhang Y, Zhao Y, Chen J, Ye X, Huang Y, Li Z, Cui Z. Impact of maltogenic α-amylase on the structure of potato starch and its retrogradation properties. Int J Biol Macromol 2019; 145:325-331. [PMID: 31843609 DOI: 10.1016/j.ijbiomac.2019.12.098] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/04/2019] [Accepted: 12/12/2019] [Indexed: 10/25/2022]
Abstract
Structural modification of starch using efficient α-amylases to improve its properties is an established method in the starch industry. In our previous research, the novel maltogenic α-amylase CoMA that catalyzes multi-molecular reactions has been identified. In this study, the impact of CoMA on the structure and retrogradation properties of potato starch was evaluated. CoMA cleaves internal starch chains to change the proportion of amylose and amylopectin in starch. Following treatment, visible pores and microporous on the surface of starch granules were observed from SEM analysis. CoMA modification led to increased insoluble blue complex formation and hydrolysis to shorten the outer chains, which was found to reduce the development rate of starch according to network interactions from the dynamic rheological analysis. Furthermore, maltose accumulation with water competition was also deduced to be involved in the inhibition of retrogradation. Its activities in the cleavage of internal starch granules, shortening of outer chains of starch, and maltose formation make CoMA a powerful agent for the inhibition of starch retrogradation with a very low effective dose of 0.5 mg/kg, which may find potential applications in the starch processing industry.
Collapse
Affiliation(s)
- Xiaopei Chen
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Lei Zhang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xu Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yan Qiao
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yajuan Zhang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yuqiang Zhao
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jian Chen
- Institute of Food Quality and Safety, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| |
Collapse
|