Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa.
Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa.
Food Chem. 2018 Oct 30;264:157-163. doi: 10.1016/j.foodchem.2018.05.017. Epub 2018 May 3.
The absence of gluten in gluten-free flours presents a challenge to their application in baking. Enzymatic modification of the protein and polysaccharides may result in a network that mimics gluten. In the current study, the effects of laccase on the rheological properties of amadumbe dough were investigated. Thiol and total phenolic contents of dough decreased by up to 28% and 93%, respectively, as laccase activity was increased (0-3 U/g flour). Both G' and G″ of laccase-treated dough increased significantly due to laccase-catalysed cross-linking of proteins and polysaccharides esterified with phenolics, as demonstrated by relevant model reactions. Tan δ decreased with increase in laccase activity indicating an increase in the elastic character of the dough. The improvement in dough viscoelasticity may enable the retention of adequate carbon dioxide during proofing and production of more acceptable gluten-free bread.
无麸质面粉中缺乏麸质，这给它们在烘焙中的应用带来了挑战。蛋白质和多糖的酶法改性可能会产生类似于麸质的网络。在本研究中，研究了漆酶对amadumbe 面团流变性的影响。随着漆酶活性的增加（0-3 U/g 面粉），面团的巯基和总酚含量分别下降了高达 28%和 93%。漆酶催化蛋白质和与酚类酯化的多糖之间的交联，如相关的模型反应所示，显著增加了漆酶处理面团的 G'和 G″。Tan δ 随漆酶活性的增加而降低，表明面团的弹性增加。面团黏弹性的改善可能使面团在发酵和生产更可接受的无麸质面包过程中保留足够的二氧化碳。
