In:
Starch - Stärke, Wiley, Vol. 74, No. 1-2 ( 2022-01)
Abstract:
Starch‐degrading enzymes have gained particular importance in recent decades due to their crucial role in numerous industrial applications especially, in the bakery industry. In this study, a novel thermostable pullulanase (PersiPul1) is screened from the metagenomic data for improving the quality of functional bread. The novel PersiPul1 is active over a wide range of temperature (30–80 °C) and pH (4–9) and exhibits high thermal stability, retaining 58.70% of activity at 80 °C. A cocktail of thermostable pullulanase and α‐amylase (PersiPul1and PersiAmy2) is developed to be used in bread fortified with quinoa protein ( Chenopodium quinoa Willd). The bread fortified with 7% quinoa protein isolate possess the highest reducing power and ABTS (73.64%) and DPPH (72.27%) radical scavenging activities. The addition of the enzyme mixture decreases the hardness and chewiness of the bread. The porosity, specific volume, and browning index of bread with pullulanase and α‐amylase are higher than control. Also, sensory analysis of the functional bread reveals higher scores in the presence of enzymes. Based on the results, the novel starch‐degrading enzyme cocktail is a promising alternative for improving the physical and sensory characteristics of the antioxidant bread enriched with quinoa protein isolate to be used in the bakery industry as a potential bio‐additive.
Type of Medium:
Online Resource
ISSN:
0038-9056
,
1521-379X
DOI:
10.1002/star.v74.1-2
DOI:
10.1002/star.202100098
Language:
English
Publisher:
Wiley
Publication Date:
2022
detail.hit.zdb_id:
1481133-9