Functional Properties of Protease Modified Wheat Flours

Bombara, N.; Añón, Marı́a Cristina; Pilosof, Ana M.R.

doi:10.1006/fstl.1996.0197

Cited by 45 publications

(19 citation statements)

References 17 publications

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“…(5)) was obtained to represent the relationship between the hydrolysis and solubilization with R 2 statistic value of 0.9871 and standard error (σ) of 0.0191. The linear relationship between the degree of hydrolysis and solubility was also stated by Soral-Smietana et al [16] for hydrolysis of pea protein by trypsin, by Bombara et al [37] for the modification of wheat flour with protease and by Apar and Ozbek [22] for hydrolysis of corn gluten by Alcalase.…”

Section: Modelling Studiesmentioning

confidence: 81%

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Demırhan

Apar

Özbek

2010

Korean J. Chem. Eng.

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We investigated the effects of process parameters (substrate concentration, enzyme concentration, temperature and pH) on the hydrolysis and solubilization of sesame cake protein as well as enzyme stability. The sesame cake protein was hydrolyzed by Alcalase enzyme (a bacterial protease produced by a selected strain of Bacillus Licheniformis) that was chosen among five commercial enzymes examined. The optimum process conditions for hydrolysis and solubilization were obtained as 15 g L −1 substrate concentration, 3 ml L −1 enzyme concentration, 50 o C and pH 8.5. Under these conditions, the values of degree of hydrolysis and solubilization were found as 26.3% and 82.1%, respectively, and enzyme lost its activity by approx. 56% at the end of 120 min processing time. Modeling studies were performed to determine the kinetics of hydrolysis, solubilization and enzyme inactivation. The relationship between hydrolysis and solubilization was found linear for all experimental conditions examined. The inactivation energy of Alcalase at the temperature range of 45-55 o C was determined to be 25544 J mol −1 .

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Section: Modelling Studiesmentioning

confidence: 81%

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Demırhan

Apar

Özbek

2010

Korean J. Chem. Eng.

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“…The weakening effect of PROT was also related with the decrease in resistance to extension observed by Indrani, Prabhasankar, Rajiv, and Venkateswara-Rao (2003). Proteinase activity affects specially to glutenins (Bombara, Anon, & Pilosof, 1997), which would alter the elasticity of the gluten complex.…”

Section: Dynamic Viscoelastic Properties Of Enzyme-supplemented Doughsmentioning

confidence: 89%

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Caballero

Gómez

Rosell

2007

Journal of Food Engineering

202

142

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Present work seeks to systematically analyse the individual and synergistic effects of some gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with polysaccharide and gluten degrading enzymes (alpha-amylase, xylanase and protease), in breadmaking systems. Except glucose oxidase (GO) and laccase (LAC), enzymes affected significantly to viscoelastic properties of dough. Results confirmed the strengthening effect exerted by transglutaminase (TG). However, alpha-amylase (AMYL), xylanase (XYL) and protease (PROT) promoted a similar decrease in all dynamic moduli analysed, particularly after 180 min of incubation. Addition of XYL to TG containing samples showed to be an interesting alternative to prevent excessive dough strengthening. Bread quality parameters were significantly affected by individual enzyme addition, except when LAC was used. TG diminished loaf specific volume and provided a finer crumb structure. Polysaccharide degrading enzymes and PROT led to better shape, greater specific volume and void fraction of loaves. Significant interactions between TG and all the other enzymes except GO, were proved. According to crumb texture evolution during storage, bread staling increased with TG addition, whilst AMYL, XYL and PROT exhibited a significant antistaling effect.

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“…In sponge cake systems, protein-foaming properties are fundamental in determining the overall textural quality of the product (Çelic, Yilmaz, Is ßik, & Üstün, 2007). Limited enzymatic hydrolysis of wheat gluten significantly increases its foaming and emulsifying properties (Drago & González, 2001;Kong, Zhou, & Qian, 2007), improving cake volume and moistness (Bombara, Añón, & Pilosof, 1997). In GF systems, limited hydrolysis may also improve protein functionality in the batters and, therefore, the breadmaking performance.…”

Section: Introductionmentioning

confidence: 98%

Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background

et al. 2010

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Functional Properties of Protease Modified Wheat Flours

Cited by 45 publications

References 17 publications

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background

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