Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halom...

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Bibliographic Details
Published in:Journal of microbiology and biotechnology 2023, 33(12), , pp.1671-1680
Main Authors: Wang, Jingjing, Bai, Han, Zhang, Ran, Ding, Guoao, Cai, Xuran, Wang, Wei, Zhu, Guilan, Zhou, Peng, Zhang, Yan
Format: Article
Language:English
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Research article
생물학
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Summary:The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.
ISSN:1017-7825
1738-8872
DOI:10.4014/jmb.2305.05008