Mechanism of action of three different glycogen branching enzymes and their effect on bread quality

• Published in: International journal of biological macromolecules 2024-01, Vol.256 (Pt 2), p.128471-128471, Article 128471
• Main Authors: Tran, Phuong Lan, Park, Eun-Ji, Hong, Jung-Sun, Lee, Chang-Kyu, Kang, Taiyoung, Park, Jong-Tae
• Format: Article
• Language: English
• Subjects: Branched chains; Bread staling; Glycogen branching enzyme; Maltose; Starch retrogradation
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2023.128471

Bread staling adversely affects the quality of bread, but starch modification by enzymes can counteract this phenomenon. Glycogen branching enzymes (GBEs) used in this study were isolated from Deinococcus geothermalis (DgGBE), Escherichia coli (EcGBE), and Vibrio vulnificus (VvGBE). These enzymes were characterized and applied for starch dough modification to determine their role in improving bread quality. First, the branching patterns, activity on amylose and amylopectin, and thermostability of the GBEs were determined and compared. EcGBE and DgGBE exhibited better thermostable characteristics than VvGBE, and all GBEs exhibited preferential catalysis of amylopectin over amylose but different degrees. VvGBE and DgGBE produced a large number of short branches. Three GBEs degraded the starch granules and generated soluble polysaccharides. Moreover, the maltose was increased in the starch slurry but most significantly in the DgGBE treatment. Degradation of the starch granules by GBEs enhanced the maltose generation of internal amylases. When used in the bread-making process, DgGBE and VvGBE increased the dough and bread volume by 9 % and 17 %, respectively. The crumb firmness and retrogradation of the bread were decreased and delayed significantly more in the DgGBE bread. Consequently, this study can contribute to understanding the detailed roles of GBEs in the baking process. •The role of glycogen branching enzymes (GBEs) in bread quality was investigated.•Branching patterns and preferences on amylose/amylopectin were significantly different.•The GH13 GBEs degraded raw wheat starch and enhanced the maltose production.•The GBEs increased bread volume, reduced bread firmness and starch retrogradation.•Deinococcus geothermalis GBE showed greater impact on the improving bread quality.