Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584656 | Food Chemistry | 2018 | 31 Pages |
Abstract
The thermo-active serine peptidase aqualysin 1 (Aq1) of Thermus aquaticus was applied in bread making to study the relative contribution of thermoset gluten to bread crumb texture. Aq1 is active between 30â¯Â°C and 90â¯Â°C with an optimum activity temperature of around 65â¯Â°C. It is inhibited by wheat endogenous serine peptidase inhibitors during dough mixing and fermentation and starts hydrolyzing gluten proteins during baking above 80â¯Â°C when the enzyme is no longer inhibited and most of the starch is gelatinized and contributes to structure formation. Aq1 activity reduced the molecular weight of gluten proteins and significantly increased their extractability in sodium dodecyl sulfate containing medium. While it had no impact on the specific bread volume and only limited impact on hardness, cohesiveness, springiness, resilience and chewiness, it impacted bread crumb coherence. We conclude that starch has a greater impact on crumb texture than thermoset gluten.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Annelien E. Verbauwhede, Marlies A. Lambrecht, Ellen Fierens, Senne Hermans, Oksana Shegay, Kristof Brijs, Jan A. Delcour,