Starch-acting enzymes

Enzymes in Bakery: Current and Future Trends

“…In the first case, the enzymatic process is undertaken in optimized and controlled conditions to enhance the catalytic potential of the enzyme, whereas in the second situation it is more difficult to assure optimal conditions and to control the enzymatic reaction [1]. An example of the first case is the use of immobilized glucose isomerase for the production of high-fructose syrups (HFS), and an example of the second scenario is the use of fungal proteases in dough making [1,6,7].…”

Properties and applications of starch modifying enzymes for use in the baking industry

“…The application of the mutant enzyme reduced the retrogradation rate of bread as much as Novamyl Ò during a seven-day storage at 4°C [81]. Furthermore, CGTase [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18] that was previously engineered to enhance the hydrolyzing activity with little cyclodextrin formation activity toward starch was primarily manipulated to be displayed on the cell surface of Saccharomyces cerevisiae [82]. Saccharomyces cerevisiae carrying pdCGT integrated into the chromosome exhibited a high starch-hydrolyzing activity.…”

“…The retrogradation rates of the bread and rice cakes decreased significantly during storage. The results revealed that CGTase [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18] displayed on the surface of yeast hydrolyzed starch into glucose and maltose that could be used at a moderate rate by yeasts, resulting in the production of evenly-distributed gas bubbles during bread baking.…”

“…In addition, enzyme reactions are not only mild and very specific for substrates of starch present in complex food systems but they also give high yields and fewer byproducts [12,13]. For example, enzymes have been efficiently used in the baking industry to improve the aspect of bread quality such as crumb softness and loaf microstructure, as well as the shelf life of products.…”

Extruded flours: applications and new functionality

“…Enzymatic methods are emerging as alternative clean technologies to provide more environment and consumer safe solutions for starch modification. In addition, enzymeassisted catalysis can be more specifically controlled and it operates under very mild conditions, thus reducing the risk for producing harmful or unwanted by-products (Butler, van der Maarel & Steeneken, 2004). Several authors have studied different strategies based on the catalytic mechanism of branching enzyme (B) and maltogenic αamylase (MA) in order to slow down the digestion of starches or flours through: (i) increasing the ratio of short chains (degree of polymerisation, DP<13) to longer chains (DP>13) of amylopectin (Ao et al, 2007;Zhang, Sofyan, & Hamaker, 2008); (ii) increasing the relative amounts of α,1-6 linkages giving smaller chains and a higher branching fraction (Backer & Saniez, 2005;Shin, Simsek, Reuhs & Yao, 2008); (iii) increasing the content of prebiotic isomaltooligosacharides, such as isomaltose, panose and isomaltotriose (Ao et al, 2007).…”