Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products

Abstract

Lipids are only minor wheat flour constituents but play major roles in bread making (BM). Here, the importance of a well-balanced lipid population in BM was studied by applying a lipase from Fusarium oxysporum in the process. Monogalactosyldiacylglycerols and N-acyl phosphatidylethanolamines were the most accessible lipase substrates. Hydrolysis thereof into their corresponding lysolipids was largely if not entirely responsible for loaf volume increases upon lipase application. Degradation of endogenously present lipids and enzymatically released lysolipids caused loaf volume to decrease, confirming that an appropriate balance between different types of lipids is crucial in BM. For optimal dough gas cell stability, the level of lipids promoting lamellar mesophases and, thus, liquid condensed monolayers needs to be maximal while maintaining an appropriate balance between lipids promoting hexagonal I phases, nonpolar lipids and lipids promoting hexagonal II or cubic phases.

Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms

“…More recently, the role of wheat endogenous lipids (and their enzymatically released hydrolysis products) in bread making has been investigated by using lipases and relating (changes in) the dough lipid composition to bread LV (Gerits et al., 2014; Gerits, Pareyt, Masure, & Delcour, 2015a, 2015b; Melis, Meza Morales, & Delcour, 2019; Melis, Verbauwhede, Van de Vondel, Meza Morales, & Delcour, 2019; Schaffarczyk, Østdal, & Koehler, 2014; Schaffarczyk, Østdal, Matheis, & Koehler, 2016b). Lipases hydrolyze (phosphodi)ester bonds of glycero‐(phospho)lipids (see Section 3.1) and therefore allow to change the molecular structure of endogenous lipids in situ without affecting other constituents.…”

“…It increases the stability and maximum resistance to extension of dough while decreasing its stickiness (Colakoglu & Özkaya, 2012). Furthermore, lipase action in bread making increases LV (Aravindan, Anbumathi, & Viruthagiri, 2007; De Maria et al., 2007; Frauenlob, Scharl, D'Amico, & Schoenlechner, 2018; Gerits et al., 2014; Gerits, Pareyt, Masure, et al., 2015b; Melis, Meza Morales, et al., 2019; Melis, Verbauwhede, et al., 2019; Moayedallaie, Mirzaei, & Paterson, 2010) improves crumb softness and structure (Aravindan et al., 2007; Poulson, Søe, Rasmussen, Madrid, & Zargahi, 2010) and delays or even reduces the extent to which starch retrogradation occurs during storage (Colakoglu & Özkaya, 2012; Frauenlob et al., 2018; Gerits, Pareyt, Masure, et al., 2015a; Siswoyo, Tanaka, & Morita, 1999). In this context, lipases have logically been proposed to be (partial) alternatives for surfactants in bread making as they in situ produce molecules with a hydrophilic head and a hydrophobic tail resembling surfactants (Aravindan et al., 2007; Colakoglu & Özkaya, 2012; De Maria et al., 2007; Moayedallaie et al., 2010).…”

Morphological, Structural, and Functional Evaluation of Rice Starch Acylated in a System Catalyzed by the B‐Lipase of Candida antarctica

“…Characteristic absorption of D-pyran glycoside bonds [21] 760 760 (CH2) [22] 575 575 575 Low-frequency ring vibrations [20] However, once the SS and SL were measured for the reaction, the acute transmittance band was monitored at 1644.6 cm −1 , related to the vibration by extension of the carbonyl group (C═O) provided by the acylating agents used, [3,[5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20] confirming the insertion of an ester group into the structure of native starch (Figures 1). In addition, this observation validated the notion that the modification process of starch molecules occurred similar to what was previously reported by Ghosh and Anil, [3] who also crisscrossed corn native starch with malonic acid.…”

“…The addition of fatty acids also modifies the gelatinization characteristics of these polymers. [1][2][3][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]23,[25][26][27] On the other hand, starches that exhibit smaller amounts of amylose can be dispersed easily, hence increasing their clarity; they also exhibit stronger swelling. [28,29] Amylose is water-unstable, precipitates rapidly during initial gelatinization, and favors rigidity development when gels are frozen or stored; long amylose molecules can form very strong gels, owing to their high capacity for establishing hydrogen bonds, which increases their retrogradation tendency.…”

“…[5] In recent decades, biocatalysts have become an alternative to catalytically efficient processes; [6,7] although conventional catalysis is faster compared with the enzymatic one, the latter proceeds under softer reaction conditions, without aggressive solvents, and generates a few or no sub-products, considering the regio-and enantioselectivity of the enzymes' presence, making it more advantageous compared with chemical catalysis. [7][8][9] In this sense, lipases (glycerol-ester hydrolases; EC 3.1.1.3) hold perhaps the highest promise for application to the acylation of native starches, mainly by catalyzing esterification reactions with long chains of fatty acids as acyl donors. This will likely improve the thermoplastic qualities of esterified starches, and in addition will modify their solubility and water activity, increasing the demand for these products in the plastics, pharmaceutical, and biomedical industries.…”