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Liu P, Ma L, Duan W, Gao W, Fang Y, Guo L, Yuan C, Wu Z, Cui B. Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products. Carbohydr Polym 2023; 319:121183. [PMID: 37567718 DOI: 10.1016/j.carbpol.2023.121183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 08/13/2023]
Abstract
Maltogenic amylase (MAA) (EC3.2.1.133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, improves its elasticity, and preserves its flavor without affecting dough processing. Moreover, MAA is used as an improver in flour products. Despite its antiaging properties, the hydrolytic capacity and thermal stability of MAA can't meet the requirements of industrial application. However, genetic engineering techniques used for the molecular modification of MAA can alter its functional properties to meet application-specific requirements. This review briefly introduces the structure and functions of MAA, its application in starch modification, its effects on starch-based products, and its molecular modification to provide better insights for the application of genetically modified MAA in starch modification.
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Affiliation(s)
- Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Li Ma
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wenmin Duan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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Polachini TC, Norwood EA, Le-Bail P, Le-Bail A. Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality. Food Res Int 2023; 167:112696. [PMID: 37087264 DOI: 10.1016/j.foodres.2023.112696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 02/08/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
Malt flour represents a potential clean label bread improver, but a high enzymatic activity can lead to some bread defects. Thus, this study was focused on applying different thermal treatments (10 and 40 min; 70-90 °C) to green barley malt in order to promote a partial enzyme inactivation. The addition of 1.5 g of thermally treated malt (TTM) per 100 g of flour in wheat bread formulation was evaluated regarding the resulting bread-making properties, dough fermentation and overall bread quality. Activity of starch-degrading enzymes was not detectable above 80 °C/10 min. TTM incorporation improved the gas production by up to 60% during fermentation, mainly in formulations to which malts thermally treated under mild conditions have been added. Compared to untreated malt, thermal treatment reduced dough thermal weakening, improved gel strength during gelatinization and maintained low setback values. Bread collapse observed by baking follow-up was related to gas inflation and low mechanical resistance. Formulations with the addition of malts thermally treated at 70 °C for 40 min resulted in breads with higher specific volume, improved coloration and a crumb with slightly smaller pores than control and untreated malts. Thus, thermal treatment can be used as a technique to produce standardized malted flour to be used as clean label bread improvers.
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Li X, Zhang L, Jiang Z, Liu L, Wang J, Zhong L, Yang T, Zhou Q, Dong W, Zhou J, Ye X, Li Z, Huang Y, Cui Z. A novel cold-active GH8 xylanase from cellulolytic myxobacterium and its application in food industry. Food Chem 2022; 393:133463. [PMID: 35751210 DOI: 10.1016/j.foodchem.2022.133463] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 05/31/2022] [Accepted: 06/09/2022] [Indexed: 11/17/2022]
Abstract
Although xylanase have a wide range of applications, cold-active xylanases have received less attention. In this study, a novel glycoside hydrolase family 8 (GH8) xylanase from Sorangium cellulosum with high activity at low temperatures was identified. The recombinant xylanase (XynSc8) was most active at 50 °C, demonstrating 20% of its maximum activity and strict substrate specificity towards beechwood and corncob xylan at 4 °C with Vmax values of 968.65 and 1521.13 μmol/mg/min, respectively. Mesophilic XynSc8 was active at a broad range of pH and hydrolyzed beechwood and corncob xylan into xylooligosaccharides (XOS) with degree of polymerization greater than 3. Moreover, incorporation of XynSc8 (0.05-0.2 mg/kg flour) provided remarkable improvement (28-30%) in bread specific volume and textural characteristics of bread compared to commercial xylanase. This is the first report on a novel cold-adapted GH8 xylanase from myxobacteria, suggesting that XynSc8 may be a promising candidate suitable for bread making.
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Affiliation(s)
- Xu Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Lei Zhang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhitong Jiang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Lin Liu
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Jihong Wang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Lingli Zhong
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Tao Yang
- College of Agriculture, Nanjing Agricultural University, Nanjing, China
| | - Qin Zhou
- College of Agriculture, Nanjing Agricultural University, Nanjing, China
| | - Weiliang Dong
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China
| | - Jie Zhou
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; Key Laboratory of Biological Interactions and Crop Health, Nanjing Agricultural University, Nanjing 210095, China
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Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Sadeghian Motahar SF, Salami M, Ariaeenejad S, Emam‐Djomeh Z, Sheykh Abdollahzadeh Mamaghani A, Kavousi K, Moghadam M, Hosseini Salekdeh G. Synergistic Effect of Metagenome‐Derived Starch‐Degrading Enzymes on Quality of Functional Bread with Antioxidant Activity. STARCH-STARKE 2021. [DOI: 10.1002/star.202100098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Maryam Salami
- Department of Food Science and Engineering University College of Agriculture & Natural Resources University of Tehran Karaj Iran
| | - Shohreh Ariaeenejad
- Department of Systems and Synthetic Biology Agricultural Biotechnology Research Institute of Iran (ABRII) Agricultural Research Education and Extension Organization (AREEO) Karaj Iran
| | - Zahra Emam‐Djomeh
- Department of Food Science and Engineering University College of Agriculture & Natural Resources University of Tehran Karaj Iran
| | - Atefeh Sheykh Abdollahzadeh Mamaghani
- Department of Systems and Synthetic Biology Agricultural Biotechnology Research Institute of Iran (ABRII) Agricultural Research Education and Extension Organization (AREEO) Karaj Iran
| | - Kaveh Kavousi
- Laboratory of Complex Biological Systems and Bioinformatics (CBB) Institute of Biochemistry and Biophysics (IBB) University of Tehran Tehran Iran
| | - Maryam Moghadam
- Department of Food Science and Engineering University College of Agriculture & Natural Resources University of Tehran Karaj Iran
| | - Ghasem Hosseini Salekdeh
- Department of Systems and Synthetic Biology Agricultural Biotechnology Research Institute of Iran (ABRII) Agricultural Research Education and Extension Organization (AREEO) Karaj Iran
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Ma M, Mu T, Sun H, Zhou L. Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread. Food Chem 2021; 368:130686. [PMID: 34399176 DOI: 10.1016/j.foodchem.2021.130686] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 11/17/2022]
Abstract
The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24, and 48 h at 25 °C were investigated. Four kinds of hydrocolloids, including carrageenan, xanthan gum, arabic gum, sodium alginate, and one kind of enzyme (xylanase) showed little effects on the hardness reduction and springiness retention of potato steamed bread during storage, while the presence of α-amylase and lipase could slow down its staling rate. Potato steamed bread with combination of α-amylase (20 mg/kg) and lipase (40 mg/kg) exhibited the lowest hardness, with a significant reduction of 44.20%, besides improving the specific volume, L*, and overall acceptability in sensory evaluation. The addition of α-amylase and lipase could decrease the retrogradation enthalpy and bound water, and increase the mobility of mobile water. These findings shed efficient methods to retard staling of potato steamed bread.
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Affiliation(s)
- Mengmei Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China
| | - Taihua Mu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
| | - Hongnan Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
| | - Liang Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China
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Guiné RDPF. Evaluation of texture of cheese by-products incorporated bread. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.31919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.
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Zhang L, Li Z, Qiao Y, Zhang Y, Zheng W, Zhao Y, Huang Y, Cui Z. Improvement of the quality and shelf life of wheat bread by a maltohexaose producing α-amylase. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3072-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Guiné RPF, Santos C, Rocha C, Marques C, Rodrigues C, Manita F, Sousa F, Félix M, Silva S, Rodrigues S. Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2018. [DOI: 10.1080/15428052.2018.1502112] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Raquel P. F. Guiné
- Dep. Food Industry, Polytechnic Institute of Viseu, CI&DETS/CERNAS Research Centre, Portugal
| | - Carina Santos
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Celeste Rocha
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | | | | | - Filipa Manita
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Filipe Sousa
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Márcia Félix
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Sílvia Silva
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Susana Rodrigues
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
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