Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

Pourmohammadi, Kiana; Abedi, Elahe

doi:10.1002/fsn3.2344

Cited by 37 publications

(11 citation statements)

References 118 publications

(220 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Compared with increasing effect of single enzyme, the mixture of enzymes significantly ( p < 0.05) decreased the development time. The similar observations were reported by Pourmohammadi and Abedi 37 and Liu et al 18 , who pointed out mixing time increased when the single enzyme added, whereas deceased significantly as adding enzyme combination.…”

Section: Resultssupporting

confidence: 88%

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Liu

Brennan

et al. 2023

Sci Rep

View full text Add to dashboard Cite

A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect the water absorption, development time, or stability of oat bran dough. In contrast, when blended enzymes were used at high concentrations (10, 120, and 60 ppm), the water absorption, development time, and stability of the oat bran dough were significantly reduced compared to using the single enzyme (62.1%, 7.1 and 6.6 min). It was found that combining α-amylase, xylanase and cellulase resulted in better extensibility and stickiness (16.5 mm and 60.8 g) of oat bran dough than using these enzymes individually. As a result, α-amylase, xylanase and cellulase complemented each other in determining the rheology of bread dough.

show abstract

Section: Resultssupporting

confidence: 88%

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Liu

Brennan

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…In general, the control wheat gluten sample displayed characteristic protein bands of various gluten protein fractions (Figure 1 ), with significant bands ranging from 25 to 85 kDa. A protein band at around 15 kDa was observed in the control sample, which could be due to the presence of albumin and globulin residues (Gabler & Scherf, 2020 ; Pourmohammadi & Abedi, 2021 ). After 180 min of hydrolysis with ficin protease, a significant reduction of bands corresponding to high‐molecular‐weight glutenins and gliadins was noted (MW ≥35 kDa), and major protein bands could be observed in the low‐molecular‐weight region of the obtained hydrolysate sample (WGH), at around 25 kDa and MW ≤15 kDa.…”

Section: Resultsmentioning

confidence: 99%

Effect of ficin‐hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion

Seyedain‐Ardabili,

Azizi

2023

Food Science & Nutrition

View full text Add to dashboard Cite

This study aimed to investigate the effect of adding ficin‐hydrolyzed wheat gluten at different levels (0%, 1%, 2%, 4%) on bread quality, and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Our findings revealed that the incorporation of the generated wheat gluten hydrolysates (WGH) up to 4 g per 100 g flour positively affected the technological and physical–chemical characterizations of breads, including dough rheological properties, color, specific volume, and moisture. The texture profile analysis indicated reductions in hardness, springiness, and chewiness of the breads, and confirmed anti‐staling properties during storage. The enriched breads received satisfactory scores from the sensory panel and were perceived as less stale after a 4‐day period of storage. The aroma score of the 4% WGH bread was significantly higher than other treatments. Regarding taste, the 4% WGH bread scored the lowest, but the obtained value was not statistically significant. The enriched breads exhibited DPPH, ABTS radical scavenging, and Fe2+ chelation abilities that increased in response to higher levels of hydrolysate incorporation, and these antioxidant activities were enhanced after simulated gastrointestinal digestion. Our findings confirm that it is possible to apply ficin‐generated WGH to enhance physicochemical, nutritional, and biological quality of bread.

show abstract

“…The cellulase role in bread technology has been described to promote iron bioaccessibility [63]. This enzyme can act positively in gluten network promoting the anti-staling process, elasticity, volume, and softness of bread [64].…”

Section: Qualitative and Quantitative Hydrolases Analysismentioning

confidence: 99%

Hydrolase Activities of Sourdough Microorganisms

et al. 2023

View full text Add to dashboard Cite

Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdough products. Furthermore, there is an increasing concern regarding the allergenic potential of gluten, which motivates the investigation of enzymatic gluten hydrolysis. This study aimed to select probiotics, isolate and identify microorganisms from sourdough, and assess their amylase, cellulase, and peptidase profiles. Additionally, a rapid screening method was developed for gluten and wheat flour hydrolysis, and gluten zymography and enzymography were performed. As a result, 18 microorganisms were isolated from sourdough and identified. The probiotic Bacillus licheniformis LMG-S 28935, and three microorganisms isolated from sourdough, the Limosilactobacillus fermentum, Pediococcus pentosaceus, and Saccharomyces cerevisiae, completed the profile of analyzed hydrolases and presented the capacity to hydrolyze gluten. These findings contribute to a better understanding of sourdough microorganisms’ hydrolase activities in the bakery science and technology field. In addition, an efficient, fast, and economical method for screening extracellular glutenase, produced by microorganisms, was applied. To our knowledge, it was the first time that amylase, cellulase, and peptidase activities were assessed from sourdough microorganisms.

show abstract

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

Cited by 37 publications

References 118 publications

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Effect of ficin‐hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion

Hydrolase Activities of Sourdough Microorganisms

Contact Info

Product

Resources

About