Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes
| Autor: | R Tamara Hadnadjev-Dapcevic, I Marija Solarov-Bodroza, B Bojana Ikonic, V Bojana Filipcev, D Olivera Simurina |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
0106 biological sciences
Materials science Tissue transglutaminase enzymes Zero shear viscosity 01 natural sciences response surface methodology 0404 agricultural biotechnology creep-recovery test Rheology 010608 biotechnology substandard quality flour Food science Response surface methodology Lipase 2. Zero hunger chemistry.chemical_classification lcsh:TP368-456 biology 04 agricultural and veterinary sciences Dynamic mechanical analysis 040401 food science lcsh:Food processing and manufacture Enzyme chemistry biology.protein Xylanase optimization |
| Zdroj: | Food and Feed Research (2014) 41(2):93-102 Food and Feed Research, Vol 41, Iss 2, Pp 93-102 (2014) |
| ISSN: | 2217-5369 |
| Popis: | The objective of this study was to analyze the individual and synergistic effects of three enzyme preparations (transglutaminase, lipase and xylanase) on the viscoelastic properties of wheat dough made from flour of substandard quality. A response surface methodology using Box-Behnken experimental design was used to evaluate the effects on the dynamic and creep-recovery parameters of dough. The results confirmed that the strengthening effect were observed by transglutaminase and lipase addition. The storage modulus increased with transglutaminase and lipase addition applied in doses of 15 mg/kg to 30 mg/kg, whilst xylanase (applied in doses of 25-50 mg/kg) had no significant effect on dough storage modulus (G'). Significant interaction effects of transglutaminase and xylanase (P0.1) increased the values of zero shear viscosity (0). The optimal levels of the tested enzymes were determined by the desirability function approach. It was found that the combined effect of 30.0 mg/kg of transglutaminase, 28.1 mg/kg of lipase and 38.6 mg/kg of xylanase achieved a positive synergistic effect on wheat dough viscoelasticity made from flour of substandard quality. |
| Databáze: | OpenAIRE |
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