Improved Bread-Baking Process Using Saccharomyces cerevisiae Displayed with Engineered Cyclodextrin Glucanotransferase

A bread-baking process was developed using a potential novel enzyme, cyclodextrin glucanotransferase[3−18] (CGTase[3−18]), that had previously been engineered to have enhanced hydrolyzing activity with little cyclodextrin (CD) formation activity toward starch. CGTase[3−18] was primarily manipulated...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-06, Vol.55 (12), p.4735-4740
Main Authors: Shim, Jae-Hoon, Seo, Nam-Seok, Roh, Sun-Ah, Kim, Jung-Wan, Cha, Hyunju, Park, Kwan-Hwa
Format: Article
Language:English
Subjects:
antistaling enzyme
bakers yeast
baking
baking quality
Biological and medical sciences
Bread
breadmaking
breadmaking quality
breads
Cell Membrane - enzymology
cell surface display
Cereal and baking product industries
Cloning, Molecular
Cooking
cyclodextrins
deterioration
enzymatic hydrolysis
enzyme activity
Enzyme Stability
Food industries
food storage
freeze-thaw cycles
Fundamental and applied biological sciences. Psychology
Gene Transfer Techniques
Genetic Engineering
Glucosyltransferases - genetics
Glucosyltransferases - metabolism
hexosyltransferases
Oryza
Oryza sativa
Plasmids
Polymerase Chain Reaction
Recombinant Proteins - metabolism
rice cakes
Saccharomyces cerevisiae
storage quality
temperature
viability
volume
Yeasts - genetics
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Summary:A bread-baking process was developed using a potential novel enzyme, cyclodextrin glucanotransferase[3−18] (CGTase[3−18]), that had previously been engineered to have enhanced hydrolyzing activity with little cyclodextrin (CD) formation activity toward starch. CGTase[3−18] was primarily manipulated to be displayed on the cell surface of Saccharomyces cerevisiae. S. cerevisiae carrying pδCGT integrated into the chromosome exhibited starch-hydrolyzing activity at the same optimal pH and temperature as the free enzyme. Volumes of the bread loaves and rice cakes prepared using S. cerevisiae/pδCGT increased by 20% and 45%, respectively, with no detectable CD. Retrogradation rates of the bread and rice cakes decreased significantly during storage. In comparison to the wild type, S. cerevisiae/pδCGT showed improved viability during four freeze−thaw cycles. The results indicated that CGTase[3−18] displayed on the surface of yeast hydrolyzed starch to glucose and maltose that can be used more efficiently for yeast fermentation. Therefore, display of an antistaling enzyme on the cell surface of yeast has potential for enhancing the baking process. Keywords: Antistaling enzyme; cyclodextrin glucanotransferase (CGTase); retrogradation; yeast; cell-surface display; δ-integration
ISSN:0021-8561
1520-5118
DOI:10.1021/jf070217d