Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima
Zhengqiang Jiang, Xiuting Li, Shaoqing Yang, Lite Li, and Szesze Tan
Food Research International Volume 38, Issue 1 , January 2005, Pages 37-43
2005
บทคัดย่อ
The study was carried out to investigate the effect of hyperthermophilic xylanase B (XynB) from Thermotoga maritima on the properties of wheat bread and its staling during storage. The presence of XynB in the dough led to improvements in the breadmaking quality (i.e. specific volume and crumb structure) and provided an anti-staling effect on breads compared to the control. Addition of XynB could cause »60% increase in specific volume in comparison with the control. By fitting the crumb firming kinetics during storage to the Avrami equation, it showed that XynB retarded the bread staling by reducing the initial crumb firmness and the firming process during storage. XynB hydrolyzed the isolated WU-AX faster than WE-AX under the ratio of wheat AX in wheat flour. Improvement of bread quality by XynB can partly be ascribed to the enzyme specificity.
Abbreviations: AX, arabinoxylan; WE-AX, water-extractable AX; WU-AX, water-unextractable AX; ppm, mg/kg flour basis; XynB, the recombinant xylanase B of a hyperthermophilic Thermotoga maritima MSB8; PHBAH, p-hydroxybenzoic acid hydrazide; MES, 2-(N-Morpholino)ethane sulfonic acid