Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads

Laura Flander*, Ulla Holopainen, Kristiina Kruus, Johanna Buchert

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

28 Citations (Scopus)

Abstract

Effects of a Trichoderma reesei tyrosinase (TYR) and a Trametes hirsuta laccase (LAC) on breadmaking performance of gluten-free oat flour were investigated by SDS-PAGE analysis of oat protein fractions, large deformation rheology, and microscopy of the doughs, as well as on the basis of specific volume and firmness of the gluten-free breads. TYR induced the formation of higher molecular weight proteins in the SDS-PAGE assay. Microscopical analysis showed more intensive protein aggregation in the TYR-treated dough than in the dough without TYR. TYR also increased the firmness of the dough, which was assumed to be because of the cross-linking of oat globulins. LAC did not affect the oat globulins. TYR alone, or together with a commercial Thermomyces lanuginosus xylanase (XYL), increased significantly the specific volume of the gluten-free oat bread. A combination of TYR and XYL also increased the softness of the bread, whereas a combination of LAC and XYL improved the specific volume but did not affect the softness of oat bread. The results thus indicate that cross-linking of oat globulins by TYR, especially with the addition of XYL, was beneficial for improving the texture of gluten-free oat bread.

Original languageEnglish
Pages (from-to)8385-8390
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number15
DOIs
Publication statusPublished - 10 Aug 2011
MoE publication typeA1 Journal article-refereed

Keywords

  • bread
  • cross-linking
  • dough
  • gluten-free
  • laccase
  • oat
  • protein
  • tyrosinase
  • xylanase

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