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

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

*Tämän työn vastaava kirjoittaja

Tutkimustuotos: LehtiartikkeliArticleScientificvertaisarvioitu

29 Sitaatiot (Scopus)

Abstrakti

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.

AlkuperäiskieliEnglanti
Sivut8385-8390
Sivumäärä6
JulkaisuJournal of Agricultural and Food Chemistry
Vuosikerta59
Numero15
DOI - pysyväislinkit
TilaJulkaistu - 10 elokuuta 2011
OKM-julkaisutyyppiA1 Julkaistu artikkeli, soviteltu

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