Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs

Emilia Selinheimo (Corresponding Author), Kristiina Kruus, Johanna Buchert, Anu Hopia, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

94 Citations (Scopus)

Abstract

The effects of Trametes hirsuta laccase alone and in combination with Aspergillus oryzae and Bacillus subtilis xylanases on dough extensibility were studied using the Kieffer test to determine the dough extensibility (Ex) and the resistance to stretching (Rmax). Laccase treatment resulted in dough hardening: the Rmax of dough increased and the Ex at Rmax decreased as a function of dosage (5–50 nkat/g flour). Xylanases softened flour and gluten doughs. Hardening by laccases and softening by xylanases was weaker in gluten doughs. Dough hardening, observed in the laccase treatments, decreased as a function of dough resting time. The softening effect occurred especially at higher laccase dosages (≈50 nkat/g flour). The softening phenomenon was related to the laccase-mediated depolymerization of the cross-linked AX network. In combined laccase and xylanase treatments, the effect of laccase was predominant, especially at low xylanase dosage, but when xylanase was added to flour dough at high concentrations, the hardening effect of laccase on dough was decreased. In combined laccase and xylanase treatments in gluten doughs, similar decreases in laccase-mediated hardening were not seen.
Original languageEnglish
Pages (from-to)152-159
Number of pages8
JournalJournal of Cereal Science
Volume43
Issue number2
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

Laccase
laccase
xylanases
rheological properties
dough
Triticum
wheat
Hardening
Flour
extensibility
Glutens
flour
gluten
Coriolus hirsutus
dosage
Trametes
Aspergillus oryzae
Depolymerization
depolymerization
Aspergillus

Keywords

  • Wheat dough
  • Xylanase
  • Laccase
  • Rheology

Cite this

Selinheimo, Emilia ; Kruus, Kristiina ; Buchert, Johanna ; Hopia, Anu ; Autio, Karin. / Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs. In: Journal of Cereal Science. 2006 ; Vol. 43, No. 2. pp. 152-159.
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abstract = "The effects of Trametes hirsuta laccase alone and in combination with Aspergillus oryzae and Bacillus subtilis xylanases on dough extensibility were studied using the Kieffer test to determine the dough extensibility (Ex) and the resistance to stretching (Rmax). Laccase treatment resulted in dough hardening: the Rmax of dough increased and the Ex at Rmax decreased as a function of dosage (5–50 nkat/g flour). Xylanases softened flour and gluten doughs. Hardening by laccases and softening by xylanases was weaker in gluten doughs. Dough hardening, observed in the laccase treatments, decreased as a function of dough resting time. The softening effect occurred especially at higher laccase dosages (≈50 nkat/g flour). The softening phenomenon was related to the laccase-mediated depolymerization of the cross-linked AX network. In combined laccase and xylanase treatments, the effect of laccase was predominant, especially at low xylanase dosage, but when xylanase was added to flour dough at high concentrations, the hardening effect of laccase on dough was decreased. In combined laccase and xylanase treatments in gluten doughs, similar decreases in laccase-mediated hardening were not seen.",
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Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs. / Selinheimo, Emilia (Corresponding Author); Kruus, Kristiina; Buchert, Johanna; Hopia, Anu; Autio, Karin.

In: Journal of Cereal Science, Vol. 43, No. 2, 2006, p. 152-159.

Research output: Contribution to journalArticleScientificpeer-review

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AB - The effects of Trametes hirsuta laccase alone and in combination with Aspergillus oryzae and Bacillus subtilis xylanases on dough extensibility were studied using the Kieffer test to determine the dough extensibility (Ex) and the resistance to stretching (Rmax). Laccase treatment resulted in dough hardening: the Rmax of dough increased and the Ex at Rmax decreased as a function of dosage (5–50 nkat/g flour). Xylanases softened flour and gluten doughs. Hardening by laccases and softening by xylanases was weaker in gluten doughs. Dough hardening, observed in the laccase treatments, decreased as a function of dough resting time. The softening effect occurred especially at higher laccase dosages (≈50 nkat/g flour). The softening phenomenon was related to the laccase-mediated depolymerization of the cross-linked AX network. In combined laccase and xylanase treatments, the effect of laccase was predominant, especially at low xylanase dosage, but when xylanase was added to flour dough at high concentrations, the hardening effect of laccase on dough was decreased. In combined laccase and xylanase treatments in gluten doughs, similar decreases in laccase-mediated hardening were not seen.

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