Separation and quantification by high-performance liquid chromatography with light scattering detection of the main wheat flour phospholipids during dough mixing in the presence of phospholipase

Néron, Stéphane; Amrani, Francine El; Potus, Jacques; Nicolas, Jacques

doi:10.1016/j.chroma.2004.06.105

Cited by 17 publications

(11 citation statements)

References 16 publications

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“…Nesse contexto, coadjuvantes tecnológicos "naturais", que não foram produzidos por síntese química, como as enzimas, vêm sendo cada vez mais utilizados (HAROS; ROSELL; BENEDITO, 2002;NÉRON et al, 2004).…”

Section: Introductionunclassified

Aplicação de lipase e monoglicerídeo em pão de forma enriquecido com fibras

Gandra¹,

Bianchi²,

Godoy³

et al. 2008

Ciênc. Tecnol. Aliment.

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O pão é o produto obtido pela cocção, em condições tecnologicamente adequadas, de uma massa fermentada, ou não, preparada com farinha de trigo e/ou outras farinhas que contenham naturalmente proteínas formadoras de glúten ou adicionadas das mesmas e água, podendo também conter outros ingredientes. A classificação "pão de forma" é atribuída ao produto obtido pela cocção da massa em formas, apresentando miolo elástico e homogêneo, com poros finos e casca fina e macia (BRASIL, 2006). Vários tipos de fibras podem ser acrescentados aos produtos de panificação, na forma de farinhas integrais de sementes (trigo, aveia, centeio, milho, soja, aveia, cevada, girassol, linhaça, arroz e sorgo) ou fibras isoladas de frutas e outros vegetais (maçã, pêra e uva). Além do aspecto nutricional, as fibras apresentam, em sua maioria, custo baixo e são facilmente encontradas comercialmente (POMERANZ, 1987). De acordo com Stauffer (1990), existem duas razões para se adicionar fibras em pães, sendo a AbstractIn this work, the application of lipase and monoglyceride in fiber enriched pan bread was studied, to verify the possibility of substituting the emulsifier by the enzyme. Initially, the main raw materials (flour and wheat bran) were characterized. The pan breads were produced using the straight dough method. A central composite rotational design was used, with two independent variables: i) lipase dosage; and ii) monoglyceride dosage and, in parallel, a control test was carried out (without the addition of lipase and monoglyceride) for comparison. The dependent variables or responses were the quality characteristics of the breads: i) specific volume; ii) sensory acceptance (appearance, texture, aroma and taste); and iii) shelf life evaluated by crumb moisture and firmness after one, four and seven days from baking. Within the ranges studied, it was possible to verify that only crumb moisture on the fourth and seventh days after processing was influenced by the variation of the lipase and monoglyceride dosages. In the sensory evaluation, it was observed that the average scores attributed to the control breads were lower than the lowest average of the experimental design trials, except for taste and aroma. As it was not possible to obtain mathematical models for all the responses, Assays 5 (1% monoglyceride), 7 (25 ppm lipase) and 9 (25 ppm lipase and 1% monoglyceride) of the experimental design, and the control test, were selected for the evaluation of the results by analysis of variance. In the conditions used and for the dosages of lipase (0 to 50 ppm) and monoglyceride (0 to 2%) used, the possibility to substitute monoglyceride by lipase in fiber enriched pan bread was verified. Keywords: pan bread; lipase; monoglyceride; fibers. ResumoNeste trabalho, estudou-se a aplicação da enzima lipase e do emulsificante monoglicerídeo em pão de forma enriquecido com fibras, com o objetivo de verificar a possibilidade de substituição do emulsificante pela enzima. Inicialmente, foi realizada a caracterização das matérias-primas principais (far...

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Section: Introductionunclassified

Aplicação de lipase e monoglicerídeo em pão de forma enriquecido com fibras

Gandra¹,

Bianchi²,

Godoy³

et al. 2008

Ciênc. Tecnol. Aliment.

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“…Although not statistically significant (P \ 0.05), SV of 0.005% HML added WMB was found to be lower than SV of 0.001% HML added WMB, in the present study. Néron et al (2004) reported that phospholipases provide the dough with a suitable degree of elasticity and extensibility resulting in an increase in bread volume. In our study, the addition of PHM (at 0.0006 and 0.0009%) significantly improved SV of WMB compared with WMB C (P \ 0.05).…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

“…Solubilisation of AX plays a positive role in dough rheology, improving the extensibility and gas retention of dough (Jiménez and Martínez-Anaya 2001). Phospholipases also provide the dough with a suitable degree of elasticity and extensibility (Néron et al 2004). However, although not statistically significant (P \ 0.05), E x of 0.0009% PHM added WMD was found to be lower than E x of 0.0006% PHM added WMD in the present study.…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

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The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Altinel

Ünal

2017

J Food Sci Technol

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This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-b-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase ? hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

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“…UV detector presents high sensitivity but it does not allow the use of mobile phase that absorb in UV range, such as chloroform widely used in NP system. Generally the solvents system used are limited to two systems: acetonitrile-methanol-water (Chen & Kou, 1982;Wang et al, 2003) and n-hexaneisopropanol-water (Yandrasitz et al, 1981;Dugan et al, 1986;Guan et al, 2001;SeppanenLaakso et al, 2001;Neron et al 2004) on silica gel-based columns. Nevertheless, the quantification is difficult using UV detector due to the response of PL dependent on the unsaturated double bonds present in the acyl groups.…”

Section: Detection and Quantitationmentioning

confidence: 99%