Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties.

Autor: Manhivi VE; Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa., Amonsou EO; Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa. Electronic address: eamonsou@dut.ac.za., Kudanga T; Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa. Electronic address: tukayik@dut.ac.za.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2018 Oct 30; Vol. 264, pp. 157-163. Date of Electronic Publication: 2018 May 03.
DOI: 10.1016/j.foodchem.2018.05.017
Abstrakt: 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.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: