Aplicação de xilanase e/ou ciclodextria glicotransferase (CGTase) na produção de pães
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Data
2010-04-08
Autores
Oliveira, Denise Silva de [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O desenvolvimento da tecnologia de pães é um fenômeno de grande impacto na indústria de alimentos. Ao longo dos anos vários aditivos foram incorporados à tecnologia de panificação, elevando a qualidade destes produtos e fazendo crescer a sua aceitação pela população em geral. O objetivo deste trabalho foi estudar os efeitos sobre a qualidade do pão e sobre o processo de envelhecimento, da adição de enzimas na massa. As enzimas usadas foram xilanase produzida pelo fungo Thermoascus aurantiacus CBMAI 756 nas concentrações de 20, 35 e 50U/100 g de farinha de trigo e/ou da ciclodextrina glicosiltransferase (CGTase) produzida pela bactéria Bacillus clausii E16 nas concentrações de 15 e 30U/100 g de farinha de trigo, parcialmente purificadas. O mecanismo de ação dessas enzimas sobre os seus respectivos substratos arabinoxilana e amido, respectivamente, também foram avaliadas. Os pães adicionados de xilanase, CGTase e xilanase/CGTase foram produzidos em três etapas distintas. Para o estudo do envelhecimento os pães foram mantidos a temperatura de 4ºC durante 10 dias, e foram avaliados quanto à perda de água, a textura e a retrogradação da amilopectina. Os produtos obtidos pela ação da xilanase e CGTase sobre as arabinoxilanas e o amido, respectivamente, isolados da farinha de trigo, foram analisados por HPAEC-PAD e HPLC. O fungo T. aurantiacus exibiu uma variação no perfil enzimático de acordo com cada substrato usado no seu cultivo. O substrato que resultou no melhor perfil enzimático para o uso em panificação foi o sabugo de milho, porque esse extrato enzimático exibiu alta atividade xilanolítica e baixa atividade amilolítica e proteolítica. A adição de xilanase, CGTase e xilanase/CGTase aumentou o volume da massa e o volume específico dos pães. Quanto ao...
The development of bread technology is a phenomenon of great impact on food industry. For years, many additives were used on bread technology, increasing the bread quality and improving the acceptance of general population. The aim of this work was to study the effects on the bread quality and on the staling process, by adding enzymes to the dough. The enzymes used were xylanase from the fungus Thermoascus aurantiacus CBMAI 756 in the concentrations 20, 35 and 50U/100 g wheat flour and/or cyclodextryn glycosiltransferase (CGTase) from the bacteria Bacillus clausii E16 in the concentration 15 and 30U/100 g wheat flour, partially purified. The action mechanisms of these enzymes under the substrates arabinoxylan and starch, respectively, were also evaluated. The breads added of xylanase, CGTase and xylanase/CGTase were produced in three distinct stages. For bread staling study, the breads were stored at 4ºC for 10 days, and they were analyzed regarding to the moisture content, texture and amylopectin retrogadation. The products obtained by the action of xylanase and CGTase on arabinoxylans and starch, respectively, isolated from wheat flour, were analyzed by using HPAEC-PAD and HPLC. The fungus T. aurantiacus exhibited a variation on the enzymatic profile according to each substrate used on its cultivation. The substrate which resulted in a better enzymatic profile for using on breadmaking was corncob, since this enzymatic extract exhibited high xylanolytic activity and low amylolytic and proteolytic activities. The addition of xylanase, CGTase and xylanase/CGTase increased the dough volume and the specific volume of the breads. Regarding to the staling study, the enzymes added separated or together reduced amylopectin retrogradation and firmness of the crumb during storage, when compared... (Complete abstract click electronic access below)
The development of bread technology is a phenomenon of great impact on food industry. For years, many additives were used on bread technology, increasing the bread quality and improving the acceptance of general population. The aim of this work was to study the effects on the bread quality and on the staling process, by adding enzymes to the dough. The enzymes used were xylanase from the fungus Thermoascus aurantiacus CBMAI 756 in the concentrations 20, 35 and 50U/100 g wheat flour and/or cyclodextryn glycosiltransferase (CGTase) from the bacteria Bacillus clausii E16 in the concentration 15 and 30U/100 g wheat flour, partially purified. The action mechanisms of these enzymes under the substrates arabinoxylan and starch, respectively, were also evaluated. The breads added of xylanase, CGTase and xylanase/CGTase were produced in three distinct stages. For bread staling study, the breads were stored at 4ºC for 10 days, and they were analyzed regarding to the moisture content, texture and amylopectin retrogadation. The products obtained by the action of xylanase and CGTase on arabinoxylans and starch, respectively, isolated from wheat flour, were analyzed by using HPAEC-PAD and HPLC. The fungus T. aurantiacus exhibited a variation on the enzymatic profile according to each substrate used on its cultivation. The substrate which resulted in a better enzymatic profile for using on breadmaking was corncob, since this enzymatic extract exhibited high xylanolytic activity and low amylolytic and proteolytic activities. The addition of xylanase, CGTase and xylanase/CGTase increased the dough volume and the specific volume of the breads. Regarding to the staling study, the enzymes added separated or together reduced amylopectin retrogradation and firmness of the crumb during storage, when compared... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Bread, Xylanase, Cglycosiltransferase (CGTase), Staling process, Tecnologia de alimentos, Panificação, Xilanase, Ciclodextrinas, Pão - Fabricação, Ciclodextrina glicosiltransferase (CGTase)
Como citar
OLIVEIRA, Denise Silva de. Aplicação de xilanase e/ou ciclodextria glicotransferase (CGTase) na produção de pães. 2010. 150 f. Tese (doutorado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2010.