Production of laccase enzyme via solid-state fermentation and its application in white and whole meal wheat bread
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Heidelberg
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, we investigated the effects of laccase on both the rheological properties of dough and the quality characteristics of bread prepared from wheat white and whole meal flour. Laccase was produced via solid-state fermentation using pine needles as the main substrate in a tray-type bioreactor. 0.018 U/mL laccase activity was achieved after optimizations. Supplementation with malt sprouts and gallic acid increased the laccase production, and 0.5 U/mL laccase activity was obtained after downstream processes. The enzyme was added in wheat flour and whole meal wheat, respectively, at 1, 2, 3, 4, 5, 6, 7, and 8 U/100 g flour. The increasing activity of laccase reduced the water absorption and did not cause a gradual change in the extensographic properties. Three-6 U of laccase increased the specific volume of wheat bread and decreased the crumb hardness, whereas 1 and 2 U of laccase increased the specific volume of whole meal bread.
Açıklama
Anahtar Kelimeler
Bread making, Dough rheology, Laccase, Solid-state fermentation
Kaynak
Cereal Research Communications
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
Sayı
Nov
Künye
Altinel, B., Cetintas, B., Tuluk, K., Akgun, I. H., & Sargin, S. (2024). Production of laccase enzyme via solid-state fermentation and its application in white and whole meal wheat bread. Cereal Research Communications.
