Components of wheat flour as activator of commercial enzymes for bread improvement

Autor(es)

De Gobba, Cristian ; Olsen, Karsten ; Skibsted, Leif H.

• Tipo de documento: Artigo Científico
• Fonte: EUROPEAN FOOD RESEARCH AND TECHNOLOGY; v. 242, n. 10, p. 1647-1654, OCT 2016.
• Citações Web of Science: 6

Resumo

Aqueous extracts of wheat flour and of flour made from 30 % cassava and 70 % wheat were found to influence the activity of amylases (Fungamyl(A (R)) and Novamyl(A (R)) were tested) and xylanases (Panzea(A (R)) and Pentopan Mono(A (R)) were tested), with an activation of Fungamyl(A (R)) and Panzea(A (R)) by a factor of two, while extract from cassava flour alone had no effect. A fractionation of the active extracts showed that high molecular weight components from wheat were responsible for increased activity, which, for Fungamyl(A (R)), was sensitive to heating of the extract at 100 A degrees C for 15 min. For Panzea(A (R)), instead, the increase in activity was comparable for boiled and non-boiled extract. Osborne fractionation of the wheat extract showed that the highest increase in Fungamyl(A (R)) activity could be assigned to salt solubilized components in the extract, while Panzea(A (R)) showed an increased activity in presence of ethanol extract and propanol extract. Among the most abundant proteins in the active fractions, globulins were identified by LC-MS/MS as an enhancer of Fungamyl(A (R)) activity, while the heat-insensitive component involved in enhancement of Panzea(A (R)) remained unexplained. (AU)

• Processo FAPESP: 11/51555-7 - Pão e carne para o futuro
• Beneficiário: Daniel Rodrigues Cardoso
• Modalidade de apoio: Auxílio à Pesquisa - Regular