Effects of Tyrosinase and Laccase on Oat Proteins and Quality Parameters of Gluten-free Oat Breads

Effects of a Trichoderma reesei tyrosinase (TYR) and a Trametes hirsuta laccase (LAC) on breadmaking performance of gluten-free oat flour were investigated by SDS-PAGE analysis of oat protein fractions, large deformation rheology, and microscopy of the doughs, as well as on the basis of specific vol...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry 2011-08, Vol.59 (15), p.8385-8390
Main Authors:	Flander, Laura, Holopainen, Ulla, Kruus, Kristiina, Buchert, Johanna
Format:	Article
Language:	English
Subjects:	analysis Avena Avena - chemistry Biological and medical sciences Bread Bread - analysis breads Catalysis Cereal and baking product industries chemistry Cooking Coriolus hirsutus crosslinking deformation dough enzymology firmness Food Chemistry/Biochemistry Food industries Fundamental and applied biological sciences. Psychology Fungal Proteins Fungal Proteins - chemistry globulins Glutens Glutens - analysis hardness Hypocrea jecorina laccase Laccase - chemistry molecular weight Monophenol Monooxygenase Monophenol Monooxygenase - chemistry oat flour oat protein oats Oxidation-Reduction Plant Proteins Plant Proteins - chemistry polyacrylamide gel electrophoresis rheology texture Thermomyces lanuginosus Trametes Trametes - enzymology Trichoderma Trichoderma - enzymology Trichoderma reesei xylanases
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