Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake

Fan, Changzheng; Li, Xiaoxiao; Wang, Yanli; Dong, Jinqiao; Jin, Zhengyu; Bai, Yuxiang

doi:10.1016/j.foodres.2023.113111

Cited by 4 publications

(2 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The hardness and fracturability reached the extreme values of 344.90 and 616.50 g with the addition of MA‐6 U g −1 , respectively. The lower hardness and higher in FSRW fracturability after MA addition may result from limited interactions between starch molecular chains 32,33 …”

Section: Resultsmentioning

confidence: 99%

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Wang,

Sun,

Pei

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDFried foods are favored for their unique crispiness, golden color and flavor, but they also face great challenge due to their high oil content, high calories, and existence of compounds such as acrylamide and polycyclic aromatic hydrocarbons. Long‐term consumption of fried foods may adversely affect health. Therefore, it is necessary to explore fried foods with lower oil contents and high quality to meet the demand.RESULTSA method of enzyme treatment was explored to investigate the effects of maltogenic amylase (MA), transglutaminase (TG) and bromelain (BRO) on the physicochemical properties of the batter and the quality of fried spring roll wrapper (FSRW). The results showed that the MA‐, TG‐, or BRO‐treated batters had a significant shear‐thinning behavior, especially with an increase in viscosity upon increasing TG contents. FSRW enhanced its fracturability from 419.19 g (Control) to 616.50 g (MA‐6 U g‐1), 623.49 g (TG‐0.75 U g‐1) and 644.96 g (BRO‐10 U g‐1). Meanwhile, in comparison to BRO and MA, TG‐0.5 U/g endowed batter with the highest density and thermal stability. MA‐15 U/g and TG‐0.5 U/g displayed FSRW with uniform and dense pores, and significantly reduced its oil content by 18.05% and 25.02%, respectively. Moreover, compared to MA and TG, BRO‐50 U/g improved the flavor of FSRW.CONCLUSIONMA, TG, or BRO played a key role in affecting the physicochemical properties of the batter and the quality of FSRW. TG‐0.5 U/g remarkly reduced the oil content of FSRW with a great potential in practical application.This article is protected by copyright. All rights reserved.

show abstract

Section: Resultsmentioning

confidence: 99%

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Wang,

Sun,

Pei

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Hydrolysis is limited when an α-1,6 bond or a substitution group is present (Cheng et al, 2022). During the processing of rice cake, α-amylase addition was effective in reducing viscosity, hardness, and chewiness (Fan et al, 2023). With an increase in the degree of hydrolysis, the viscosity and particle size of starch samples treated with β-amylase decreased (Cheng et al, 2022;.…”

Section: Introductionmentioning

confidence: 99%

Rheological properties and microstructure of wheat flour dough systems with enzyme‐hydrolyzed mashed potatoes

Chen,

Zhao,

Zhang

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α‐amylase, β‐amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato–wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato–wheat dough revealed that enzyme‐hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three‐dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein–starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 ± 2°C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high‐quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.Practical ApplicationEnzymatic hydrolysis plays a vital role in the production of high‐quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.

show abstract

Effect of soybean protein-isolate-catechin edible film and coating on the storage quality of bean bun

Hu,

Zhang,

Wang

et al. 2024

Food Bioscience

View full text Add to dashboard Cite

Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake

Cited by 4 publications

References 42 publications

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Rheological properties and microstructure of wheat flour dough systems with enzyme‐hydrolyzed mashed potatoes

Effect of soybean protein-isolate-catechin edible film and coating on the storage quality of bean bun

Contact Info

Product

Resources

About