Cloning of Novel Maltooligosaccharide-Producing Amylases as Antistaling Agents for Bread

For better understanding of the antistaling effect of starch-hydrolyzing enzymes, maltose-, maltotriose-, or maltotetraose-producing enzymes were applied to bread mix and the retrogradation rate of the bread was determined using differential scanning calorimetry. A new amylase isolated from Bacillus...

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Published in:Journal of agricultural and food chemistry 1998-02, Vol.46 (2), p.779-782
Main Authors: Min, Byoung-Cheol, Yoon, Sang-Hyeon, Kim, Jeong-Weon, Lee, Yin-Won, Kim, Young-Bae, Park, Kwan Hwa
Format: Article
Language:English
Subjects:
AMYLASES
BACILLUS SUBTILIS
Biological and medical sciences
BREAD
BREAD RETROGRADATION
Cereal and baking product industries
FOOD COMPOSITION
Food industries
Fundamental and applied biological sciences. Psychology
KEEPING QUALITY
MALTOSE
MALTOTETRAOSE
MALTOTRIOSE
OLIGOSACCHARIDES
PROXIMATE COMPOSITION
STARCH
STORAGE LIFE
STREPTOMYCES
STREPTOMYCES ALBUS
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Summary:For better understanding of the antistaling effect of starch-hydrolyzing enzymes, maltose-, maltotriose-, or maltotetraose-producing enzymes were applied to bread mix and the retrogradation rate of the bread was determined using differential scanning calorimetry. A new amylase isolated from Bacillus subtilis SUH 4-2, which selectively produces maltose and maltotriose from starch solution (amylase II), and another amylase from Streptomyces albus KSM-35, mainly producing maltotetraose and maltotriose (amylase IV), were cloned, characterized, and evaluated as antistaling agents for bread. Addition of amylase II or amylase IV significantly reduced the bread staling rate during 7 days of storage (p < 0.05), and especially amylase IV was as effective as a commercial enzyme, Novamyl. Analyses of the maltooligosaccharide composition of bread suggest that maltotriose and maltotetraose produced by the enzyme reaction are responsible for retarding bread retrogradation. Keywords: Amylases; antistaling agent; maltooligosaccharide; retrogradation; bread
ISSN:0021-8561
1520-5118
DOI:10.1021/jf970755y