Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread

Abstract

The use of exogenous maltogenic α-amylases or maltotetraogenic amylases of bacterial origin is common in wheat bread production, mainly as antistaling agents to retard crumb firming. To study the impact of maltogenic α-amylase and maltotetraogenic amylase on straight dough wheat bread, we performed a discovery-driven proteomics approach with commercial enzyme preparations and identified the maltotetraogenic amylase P22963 from Pelomonas saccharophila and the maltogenic α-amylase P19531 from Geobacillus stearothermophilus, respectively, as being responsible for the amylolytic activity. Quantitation of mono-, di- and oligosaccharides and residual amylase activity in bread crumb during storage for up to 96 h clarified the different effects of residual amylase activity on the sugar composition. Compared to the control, the application of maltogenic α-amylase led to an increased content of maltose and especially higher maltooligosaccharides during storage. Residual amylase activity was detectable in the breads containing maltogenic α-amylase, whereas maltotetraogenic amylase only had a very low residual activity. Despite the residual amylase activities and changes in sugar composition detected in bread crumb, our results do not allow a definite evaluation of a potential technological function in the final product. Rather, our study contributes to a fundamental understanding of the relation between the specific amylases applied, their residual activity and the resulting changes in the saccharide composition of wheat bread during storage.

Influence of Amylase Addition on Bread Quality and Bread Staling

“…This could be explained by the fact that G4 amylase can catalyze the hydrolysis of starch molecules to maltotetraose, causing a greater reduction in the starch molecular size. According to Rebholz et al, 17 maltogenic amylase degrades amylopectin molecules relatively slowly and thus has a smaller impact on starch molecular weight compared to G4 amylase. The reduced molecular size of starch would in turn result in a lower viscosity.…”

“…As discussed, the low degree of amylopectin retrogradation in the bread containing G4 amylase could be explained by the production of maltotetraose by the enzymatic hydrolysis, which might interfere effectively with the reassociation of amylopectin. Furthermore, it was reported by Rebholz et al 17 that G4 amylase mainly acts on amylopectin, which hinders the rearrangement of amylopectin side chains and reduces the formation of amylopectin crystallites.…”

“…Otherwise, the enzymes should be classified as food ingredients and declared on the label. 17 In this study, maltogenic amylase and maltotetraoseproducing amylase (G4 amylase) are used to mitigate bread staling and quality loss. As the name suggests, maltogenic amylase is able to break down starch polymers into maltose.…”

“…The enzymes are considered as processing aids if they are on longer active and/or do not have a functional effect in the final products. Otherwise, the enzymes should be classified as food ingredients and declared on the label …”

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

“…In this study, three enzymes (α-amylase, xylanase and cellulase) were used to improve the rheological behaviour of dough during breadmaking. Fungal α-amylase is the most common enzyme used in bread making as anti-staling agents, which can randomly damage starch and reduce its water binding ability, thus increasing the gluten hydration 12 , 13 . Xylanase is the second most common enzyme used in food and feed, paper and pulp, textile, pharmaceuticals, which can attack the arabinoxylans (AX) backbone and break the glycosidic linkages in AX, resulting in changing the functional and physicochemical properties of AX 14 .…”