A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs
Tekijät: Selinheimo E, Kruus K, Buchert J, Hopia A, Autio K
Kustantaja: ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD
Julkaisuvuosi: 2006
Lehti:: Journal of Cereal Science
Tietokannassa oleva lehden nimi: JOURNAL OF CEREAL SCIENCE
Lehden akronyymi: J CEREAL SCI
Vuosikerta: 43
Numero: 2
Aloitussivu: 152
Lopetussivu: 159
Sivujen määrä: 8
ISSN: 0733-5210
DOI: https://doi.org/10.1016/j.jcs.2005.08.007
Tiivistelmä
The effects of Trametes hirsuta laccase alone and in combination with Aspergillus oryzae and Bacillus subtilis xylanases on dough extensibility were studied using the Kieffer test to determine the dough extensibility (E-x) and the resistance to stretching (R-max). Laccase treatment resulted in dough hardening: the R-max of dough increased and the E-x at R-max decreased as a function of dosage (5-50 nkat/g flour). Xylanases softened flour and gluten doughs. Hardening by laccases and softening by xylanases was weaker in gluten doughs. Dough hardening, observed in the laccase treatments, decreased as a function of dough resting time. The softening effect occurred especially at higher laccase dosages (approximate to 50 nkat/g flour). The softening phenomenon was related to the laccase-mediated depolymerization of the cross-linked AX network. In combined laccase and xylanase treatments, the effect of laccase was predominant, especially at low xylanase dosage, but when xylanase was added to flour dough at high concentrations, the hardening effect of laccase on dough was decreased. In combined laccase and xylanase treatments in gluten doughs, similar decreases in laccase-mediated hardening were not seen. (c) 2005 Elsevier Ltd. All rights reserved.
The effects of Trametes hirsuta laccase alone and in combination with Aspergillus oryzae and Bacillus subtilis xylanases on dough extensibility were studied using the Kieffer test to determine the dough extensibility (E-x) and the resistance to stretching (R-max). Laccase treatment resulted in dough hardening: the R-max of dough increased and the E-x at R-max decreased as a function of dosage (5-50 nkat/g flour). Xylanases softened flour and gluten doughs. Hardening by laccases and softening by xylanases was weaker in gluten doughs. Dough hardening, observed in the laccase treatments, decreased as a function of dough resting time. The softening effect occurred especially at higher laccase dosages (approximate to 50 nkat/g flour). The softening phenomenon was related to the laccase-mediated depolymerization of the cross-linked AX network. In combined laccase and xylanase treatments, the effect of laccase was predominant, especially at low xylanase dosage, but when xylanase was added to flour dough at high concentrations, the hardening effect of laccase on dough was decreased. In combined laccase and xylanase treatments in gluten doughs, similar decreases in laccase-mediated hardening were not seen. (c) 2005 Elsevier Ltd. All rights reserved.
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