Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs

Laura Flander (Corresponding Author), X. Rouau, M.-H. Morel, Karin Autio, Tuulikki Seppänen-Laakso, Kristiina Kruus, Johanna Buchert

Research output: Contribution to journalArticleScientificpeer-review

35 Citations (Scopus)

Abstract

The effects of Trametes hirsuta laccase and Pentopan Mono BG xylanase and their combination on oat, wheat, and mixed oat−wheat doughs and the corresponding breads were investigated. Laccase treatment decreased the content of water-extractable arabinoxylan (WEAX) in oat dough due to oxidative cross-linking of feruloylated arabinoxylans. Laccase treatment also increased the proportion of water-soluble polysaccharides (WSNSP) apparently due to the β-glucanase side activity present in the laccase preparation. As a result of the laccase treatment, the firmness of fresh oat bread was increased. Xylanase treatment doubled the content of WEAX in oat dough and slightly increased the amount of WSNSP. Increased stiffness of the dough and firmness of the fresh bread were detected, probably because of the increased WEAX content, which decreased the amount of water available for β-glucan. The combination of laccase and xylanase produced slight hydrolysis of β-glucan by the β-glucanase side activity of laccase and enhanced the availability of AX for xylanase with concomitant reduction of the amount and molar mass of WSNSP. Subsequently, the volume of oat bread was increased. Laccase treatment tightened wheat dough, probably due to cross-linking of WEAX to higher molecular weight. In oat−wheat dough, laccase slightly increased the proportion of WSNSP between medium to low molecular weight and increased the specific volume of the bread. Xylanase increased the contents of WEAX and WSNSP between medium to low molecular weight in oat−wheat dough, which increased the softness of the dough, as well as the specific volume and softness of the bread. The results thus indicate that a combination of laccase and xylanase was beneficial for the textures of both oat and oat−wheat breads.
Original languageEnglish
Pages (from-to)5732 - 5742
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number14
DOIs
Publication statusPublished - 2008
MoE publication typeA1 Journal article-refereed

Fingerprint

Laccase
laccase
xylanases
rheological properties
dough
Triticum
oats
physicochemical properties
Bread
arabinoxylan
breads
wheat
Water
molecular weight
Glucans
Molecular Weight
Molecular weight
glucans
crosslinking
water content

Keywords

  • Oat
  • wheat
  • dough
  • bread
  • laccase
  • xylanase
  • arabinoxylan
  • ferulic acid
  • cross-linking

Cite this

Flander, Laura ; Rouau, X. ; Morel, M.-H. ; Autio, Karin ; Seppänen-Laakso, Tuulikki ; Kruus, Kristiina ; Buchert, Johanna. / Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs. In: Journal of Agricultural and Food Chemistry. 2008 ; Vol. 56, No. 14. pp. 5732 - 5742.
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abstract = "The effects of Trametes hirsuta laccase and Pentopan Mono BG xylanase and their combination on oat, wheat, and mixed oat−wheat doughs and the corresponding breads were investigated. Laccase treatment decreased the content of water-extractable arabinoxylan (WEAX) in oat dough due to oxidative cross-linking of feruloylated arabinoxylans. Laccase treatment also increased the proportion of water-soluble polysaccharides (WSNSP) apparently due to the β-glucanase side activity present in the laccase preparation. As a result of the laccase treatment, the firmness of fresh oat bread was increased. Xylanase treatment doubled the content of WEAX in oat dough and slightly increased the amount of WSNSP. Increased stiffness of the dough and firmness of the fresh bread were detected, probably because of the increased WEAX content, which decreased the amount of water available for β-glucan. The combination of laccase and xylanase produced slight hydrolysis of β-glucan by the β-glucanase side activity of laccase and enhanced the availability of AX for xylanase with concomitant reduction of the amount and molar mass of WSNSP. Subsequently, the volume of oat bread was increased. Laccase treatment tightened wheat dough, probably due to cross-linking of WEAX to higher molecular weight. In oat−wheat dough, laccase slightly increased the proportion of WSNSP between medium to low molecular weight and increased the specific volume of the bread. Xylanase increased the contents of WEAX and WSNSP between medium to low molecular weight in oat−wheat dough, which increased the softness of the dough, as well as the specific volume and softness of the bread. The results thus indicate that a combination of laccase and xylanase was beneficial for the textures of both oat and oat−wheat breads.",
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Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs. / Flander, Laura (Corresponding Author); Rouau, X.; Morel, M.-H.; Autio, Karin; Seppänen-Laakso, Tuulikki; Kruus, Kristiina; Buchert, Johanna.

In: Journal of Agricultural and Food Chemistry, Vol. 56, No. 14, 2008, p. 5732 - 5742.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs

AU - Flander, Laura

AU - Rouau, X.

AU - Morel, M.-H.

AU - Autio, Karin

AU - Seppänen-Laakso, Tuulikki

AU - Kruus, Kristiina

AU - Buchert, Johanna

PY - 2008

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N2 - The effects of Trametes hirsuta laccase and Pentopan Mono BG xylanase and their combination on oat, wheat, and mixed oat−wheat doughs and the corresponding breads were investigated. Laccase treatment decreased the content of water-extractable arabinoxylan (WEAX) in oat dough due to oxidative cross-linking of feruloylated arabinoxylans. Laccase treatment also increased the proportion of water-soluble polysaccharides (WSNSP) apparently due to the β-glucanase side activity present in the laccase preparation. As a result of the laccase treatment, the firmness of fresh oat bread was increased. Xylanase treatment doubled the content of WEAX in oat dough and slightly increased the amount of WSNSP. Increased stiffness of the dough and firmness of the fresh bread were detected, probably because of the increased WEAX content, which decreased the amount of water available for β-glucan. The combination of laccase and xylanase produced slight hydrolysis of β-glucan by the β-glucanase side activity of laccase and enhanced the availability of AX for xylanase with concomitant reduction of the amount and molar mass of WSNSP. Subsequently, the volume of oat bread was increased. Laccase treatment tightened wheat dough, probably due to cross-linking of WEAX to higher molecular weight. In oat−wheat dough, laccase slightly increased the proportion of WSNSP between medium to low molecular weight and increased the specific volume of the bread. Xylanase increased the contents of WEAX and WSNSP between medium to low molecular weight in oat−wheat dough, which increased the softness of the dough, as well as the specific volume and softness of the bread. The results thus indicate that a combination of laccase and xylanase was beneficial for the textures of both oat and oat−wheat breads.

AB - The effects of Trametes hirsuta laccase and Pentopan Mono BG xylanase and their combination on oat, wheat, and mixed oat−wheat doughs and the corresponding breads were investigated. Laccase treatment decreased the content of water-extractable arabinoxylan (WEAX) in oat dough due to oxidative cross-linking of feruloylated arabinoxylans. Laccase treatment also increased the proportion of water-soluble polysaccharides (WSNSP) apparently due to the β-glucanase side activity present in the laccase preparation. As a result of the laccase treatment, the firmness of fresh oat bread was increased. Xylanase treatment doubled the content of WEAX in oat dough and slightly increased the amount of WSNSP. Increased stiffness of the dough and firmness of the fresh bread were detected, probably because of the increased WEAX content, which decreased the amount of water available for β-glucan. The combination of laccase and xylanase produced slight hydrolysis of β-glucan by the β-glucanase side activity of laccase and enhanced the availability of AX for xylanase with concomitant reduction of the amount and molar mass of WSNSP. Subsequently, the volume of oat bread was increased. Laccase treatment tightened wheat dough, probably due to cross-linking of WEAX to higher molecular weight. In oat−wheat dough, laccase slightly increased the proportion of WSNSP between medium to low molecular weight and increased the specific volume of the bread. Xylanase increased the contents of WEAX and WSNSP between medium to low molecular weight in oat−wheat dough, which increased the softness of the dough, as well as the specific volume and softness of the bread. The results thus indicate that a combination of laccase and xylanase was beneficial for the textures of both oat and oat−wheat breads.

KW - Oat

KW - wheat

KW - dough

KW - bread

KW - laccase

KW - xylanase

KW - arabinoxylan

KW - ferulic acid

KW - cross-linking

U2 - 10.1021/jf800264a

DO - 10.1021/jf800264a

M3 - Article

VL - 56

SP - 5732

EP - 5742

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 14

ER -