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Effect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread quality

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dc.contributor.authorOliveira, D. S. [UNESP]
dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.authorDa-Silva, R. [UNESP]
dc.contributor.authorFranco, C. M L [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:30:53Z
dc.date.available2014-05-27T11:30:53Z
dc.date.issued2014-01-01
dc.description.abstractThermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this enzyme cocktail as a wheat bread improver was reported. Both products released by flour arabinoxylan degradation and bread quality were investigated. The main product released through enzyme activity after prolonged incubation was xylose indicating the presence of xylanase; however, a small amount of xylobiose and arabinose also confirmed the presence of xylosidase and α-L- arabinofuranosidase, respectively. Enzyme mixture in vitro mainly attacked water-unextractable arabinoxylan contributing to beneficial effect in bread making. The use of an optimal enzyme concentration (35 U xylanase/100 g of flour) increased specific volume (22%), reduced crumb firmness (25%), and reduced amylopectin retrogradation (17%) during bread storage. In conclusion, the enzyme cocktail produced by T. aurantiacus CBMAI 756 can improve wheat bread quality. © 2013 Elsevier Ltd.en
dc.description.affiliationLaboratory of Cereals, Roots, and Tubers UNESP - São Paulo State University, Rua Cristovão Colombo, São Paulo CEP 15054-000
dc.description.affiliationLaboratory of Biochemistry and Applied Microbiology UNESP - São Paulo State University, Rua Cristovão Colombo, São Paulo CEP 15054-000
dc.description.affiliationUnespLaboratory of Cereals, Roots, and Tubers UNESP - São Paulo State University, Rua Cristovão Colombo, São Paulo CEP 15054-000
dc.description.affiliationUnespLaboratory of Biochemistry and Applied Microbiology UNESP - São Paulo State University, Rua Cristovão Colombo, São Paulo CEP 15054-000
dc.format.extent139-146
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2013.07.103
dc.identifier.citationFood Chemistry, v. 143, p. 139-146.
dc.identifier.doi10.1016/j.foodchem.2013.07.103
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.lattes9424175688206545
dc.identifier.lattes3990259902528302
dc.identifier.scopus2-s2.0-84881507894
dc.identifier.urihttp://hdl.handle.net/11449/76929
dc.identifier.wosWOS:000326207700020
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.relation.ispartofjcr4.946
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectAmylopectin retrogradation
dc.subjectArabinoxylan
dc.subjectBread staling
dc.subjectCrumb firmness
dc.subjectThermoascus aurantiacus CBMAI 756
dc.subjectXylanase
dc.titleEffect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualityen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dspace.entity.typePublication
unesp.author.lattes9424175688206545
unesp.author.lattes3990259902528302
unesp.author.orcid0000-0003-1468-5752[3]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas