Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread

Wang, Jingjing; Bai, Han; Zhang, Ran; Ding, Guoao; Cai, Xuran; Wang, Wei; Zhu, Guilan; Zhou, Peng; Zhang, Yan

doi:10.4014/jmb.2305.05008

Cited by 3 publications

(1 citation statement)

References 51 publications

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“…These enzymatic procedures provide answers to problems relating to gluten-free baking, including managing dough, texture, volume, and sensory qualities. Enzymatic modification research is still ongoing, and it might lead to future improvements in the creation of goods devoid of gluten [94], [95], [96], [97].…”

Section: Criteria For Selecting Enzymes In Enzymatic Hydrolysismentioning

confidence: 99%

Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives

Akimova,

Kakimov,

Suychinov

et al. 2024

Potr. S. J. F. Sci.

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In food processing, enzymatic hydrolysis has become a revolutionary biotechnological instrument that provides consistency and sustainability that are unmatched by traditional techniques. This work thoroughly analyzes current developments in enzymatic hydrolysis and examines its uses in various food processing contexts. The biotechnological aspects—such as substrate specificity, enzyme engineering, and sustainable process optimization—are the main focus. The historical background and development of enzymatic hydrolysis in food processing are explored at the study's outset, highlighting the process's transformation from a specialized use to a critical component of contemporary biotechnological food production. A thorough literature review underscores the specificity of enzymes in dissolving various dietary components, offering insights into the biotechnological nuances controlling substrate-enzyme interactions. A careful examination of the many enzymes used in enzymatic hydrolysis and a full assessment of their uses and specificities are provided. Enzymatic hydrolysis selection criteria are outlined, taking regulatory compliance, thermostability, pH sensitivity, and substrate specificity into account. The integration of enzymatic hydrolysis into workflows for food processing is also covered, focusing on compatibility with current infrastructure and processing parameters. The case studies that demonstrate the effective use of enzymatic hydrolysis in various food production situations are the core of the research. These examples illustrate the adaptability and effectiveness of enzymatic processes in improving food quality, from developing gluten-free products to optimizing fermentation in baked goods. In its futuristic conclusion, the article imagines how enzymatic hydrolysis will continue to influence food processing in the years to come. The biotechnological viewpoint strongly emphasizes current research directions, such as integrating enzymatic processes into sustainable food production techniques and engineering enzymes for increased specificity. This biotechnological investigation highlights how enzymatic hydrolysis may completely change the food processing industry by providing accuracy, sustainability, and creativity in pursuing wholesome, nutrient-dense, and aesthetically pleasing food items.

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Section: Criteria For Selecting Enzymes In Enzymatic Hydrolysismentioning

confidence: 99%

Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives

Akimova,

Kakimov,

Suychinov

et al. 2024

Potr. S. J. F. Sci.

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Laccase: A Green Biocatalyst Offers Immense Potential for Food Industrial and Biotechnological Applications

Zhai,

Wang,

Dong

et al. 2024

J. Agric. Food Chem.

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Laccase, a multipurpose biocatalyst, is widely distributed across all kingdoms of life and plays a key role in essential biological processes such as lignin synthesis, degradation, and pigment formation. These functions are critical for fungal growth, plant-pathogen interactions, and maintenance of soil health. Due to its broad substrate specificity, multifunctional nature, and environmentally friendly characteristics, laccase is widely employed as a catalyst in various green chemistry initiatives. With its ability to oxidize a diverse range of phenolic and nonphenolic compounds, laccase has also been found to be useful as a food additive and for assessing food quality parameters. Ongoing advancements in research and technology are continually expanding the recognition of laccase's potential to address global environmental, health, and energy challenges. This review aims to provide critical insights into the applications of laccases in the biotechnology and food industry.

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Efecto de los sobrenadantes de Trametes maxima CU1 en las propiedades físicas del pan

López-Sandin,

Gutiérrez-Soto,

Molar-García

et al. 2024

AGRICOLIS

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En el presente trabajo fue evaluado el efecto de los sobrenadantes de Trametes maxima CU1 sobre los parámetros físicos del pan. Para ello, se recuperaron los sobrenadantes de los cultivos de 18 días en un medio mineral suplementado con CuSO4, cáscara de naranja o cacahuete en combinación con paja de trigo, además de la presencia de un co-cultivo con Pycnoporus sanguineus CS2. Los títulos de lacasa, amilasas, celulasas y xilanasas se cuantificaron antes de su adición a la masa de pan. Una vez obtenidos los panes, se determinaron la altura, la dureza, la pérdida de peso (%), los poros por mm2 y el análisis del color. Los resultados de los títulos enzimáticos mostraron una diferencia estadísticamente significativa (p ≤ 0,05) entre los tratamientos, destacando en el medio con 350 mM CuSO4 la producción de lacasa, mientras que el medio suplementado con un 5% de cáscara de naranja presentó los cuatro tipos de actividades. En general, los panes presentaron diferencias (p ≤ 0.05) en los parámetros evaluados. Cabe destacar que el pan tratado con el sobrenadante con cáscara de naranja tuvo la mayor altura y color, al igual que el control, además de presentar la menor dureza entre los tratamientos enzimáticos. Por lo tanto, estos resultados demuestran el efecto del medio de cultivo sobre los perfiles enzimáticos del mismo hongo y su potencial aplicación en la industria panadera

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Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread

Cited by 3 publications

References 51 publications

Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives

Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives

Laccase: A Green Biocatalyst Offers Immense Potential for Food Industrial and Biotechnological Applications

Efecto de los sobrenadantes de Trametes maxima CU1 en las propiedades físicas del pan

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