Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread

Hatta, Eriko; Matsumoto, Kenji; Honda, Yoshiyuki

doi:10.1016/j.jcs.2014.10.004

Cited by 41 publications

(29 citation statements)

References 22 publications

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“…Instead, protease induced changes in proteineprotein and protein-starch interactions may explain such effects (Renzetti and Arendt, 2009b;Amemiya and Menjivar, 1992). Microscopic analysis of rice batters showed a fine network of interlinked protein-starch aggregates after inducing protein degradation (Hatta et al, 2015;Hamada et al, 2013), thus confirming the relationship between the changes in batter rheology and the observed molecular interactions (Fig. 2B).…”

Section: Proteases In Gf Baking Applicationssupporting

confidence: 55%

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

Renzetti¹,

Rosell

2016

Journal of Cereal Science

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a b s t r a c tGluten free systems lack the viscoelastic network required to resist gas production and expansion during baking. Enzymatic treatments of the GF flours have been proposed initially for creating protein aggregates that mimic gluten functionality but then also for modifying proteins changing their functionality in GF systems. To better exploit the technological function and the potentials of enzymatic processing for improving GF bread quality, it is important to understand the key elements that define the microstructure and baking functionality of GF batters as compared to wheat dough. In this review, some keys are pointed out to explain the different mechanisms that are available for understanding the action of enzymes to effectively design GF viscoelastic matrixes. Focus will be on protein modifying enzymes, because they play a decisive role in the formation of the fine network responsible for improving the expansion of rice batters.

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Section: Proteases In Gf Baking Applicationssupporting

confidence: 55%

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

Renzetti¹,

Rosell

2016

Journal of Cereal Science

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“…Aprodu & Banu (2015) added GD at 0.1% to a fiber-enriched GF dough and observed an increase in starch gelatinization accompanied by a decrease Proteases (EC 3.4), including proteinases and peptidases, are enzymes that can hydrolyze the peptide bonds present in proteins. Recently, Hatta et al (2015) reported that the degradation of α-and β-glutelin subunits of rice protein is essential for the improvement of bread texture and quality. They observed improvements in the gas holding and textural properties in protease-treated (metallo, serine, cysteine proteases) rice breads, which almost completely degraded the α-and β-glutelin subunits.…”

Section: Additives In Gluten-free Bread Makingmentioning

confidence: 99%

Recent developments in gluten-free bread baking approaches: a review

Wang

et al. 2017

Food Sci. Technol

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Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.

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“…Proteases have been used as additives to improve dough and bread quality in rice breads, resulting in increased loaf volume and softer crumb structure (Hamada et al, 2013;Kawamura-Konishi et al, 2013;Renzetti and Arendt, 2009b;Hatta et al, 2015) and lower staling rate (Kawamura-Konishi et al, 2013). The mechanism seems to involve the hydrolysis of natively present disulphide-linked macromolecular proteins, which form a barrier around the rice starch granules and limit the swelling of the starch (Renzetti and Arendt, 2009b).…”

Section: Specific Deamidationmentioning

confidence: 99%

“…The mechanism seems to involve the hydrolysis of natively present disulphide-linked macromolecular proteins, which form a barrier around the rice starch granules and limit the swelling of the starch (Renzetti and Arendt, 2009b). Examination of the effects of different types of proteases showed that metallo, cysteine and serine type proteases were more effective at improving rice bread quality than aspartyl proteases (Hatta et al, 2015). Limited hydrolytic activity by proteases on rice storage proteins has been considered sufficient for improving rice bread quality (Hamada et al, 2013;Kawamura-Konishi et al, 2013).…”

Section: Specific Deamidationmentioning

confidence: 99%

“…Limited hydrolytic activity by proteases on rice storage proteins has been considered sufficient for improving rice bread quality (Hamada et al, 2013;Kawamura-Konishi et al, 2013). However, Hatta et al (2015) described an increase in smaller proteins derived from the degradation of α-and β-glutelin. They considered that these small proteins formed aggregates through disulphide cross-linking and hydrophobic interactions on kneading the rice batter after endo-type protein hydrolysis.…”

Section: Specific Deamidationmentioning

confidence: 99%

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Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Taylor

Campanella

et al. 2016

Journal of Cereal Science

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The dough functionality of the storage proteins in "gluten-free" grains has been studied for almost 25 years. Zein, maize prolamin, when isolated as α-zein can form a wheat gluten-like visco-elastic dough when mixed with water above its glass transition temperature. There is good evidence that its dough-forming properties are related to a change in protein conformation from α-helix to β-sheet and association of the molecules into fibrils. Stabilisation of β-sheet structure and visco-elasticity can be enhanced by inclusion of a co-protein. No other isolated cereal or pseudocereal storage protein has been shown to form a visco-elastic dough. Many treatments have been applied to improve "gluten-free" storage protein functionality, including acid/base, deamidation, cross-linking by oxidising agents and transglutaminase, proteolysis, disulphide bond reduction and high pressure treatment. Such treatments have some limited positive benefits on batter-type dough functionality, but none is universally effective and the effects seem to be dependent on the composition and structure of the particular storage protein. Research into mutants where prolamin synthesis is altered appears to be promising in terms of improved dough functionality and scientific understanding. Research into how treatments affect the functionality and structure of isolated storage proteins from "gluten-free" grains other than maize is required.2

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Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread

Cited by 41 publications

References 22 publications

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

Recent developments in gluten-free bread baking approaches: a review

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

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