کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7600529 | 1492148 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy](/preview/png/7600529.png)
چکیده انگلیسی
Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this enzyme cocktail as a wheat bread improver was reported. Both products released by flour arabinoxylan degradation and bread quality were investigated. The main product released through enzyme activity after prolonged incubation was xylose indicating the presence of xylanase; however, a small amount of xylobiose and arabinose also confirmed the presence of xylosidase and α-l-arabinofuranosidase, respectively. Enzyme mixture “in vitro” mainly attacked water-unextractable arabinoxylan contributing to beneficial effect in bread making. The use of an optimal enzyme concentration (35 U xylanase/100 g of flour) increased specific volume (22%), reduced crumb firmness (25%), and reduced amylopectin retrogradation (17%) during bread storage. In conclusion, the enzyme cocktail produced by T. aurantiacus CBMAI 756 can improve wheat bread quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 143, 15 January 2014, Pages 139-146
Journal: Food Chemistry - Volume 143, 15 January 2014, Pages 139-146
نویسندگان
D.S. Oliveira, J. Telis-Romero, R. Da-Silva, C.M.L. Franco,