Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads

Laura Flander (Corresponding Author), Ulla Holopainen, Kristiina Kruus, Johanna Buchert

Research output: Contribution to journalArticleScientificpeer-review

21 Citations (Scopus)

Abstract

Effects of a Trichoderma reesei tyrosinase (TYR) and a Trametes hirsuta laccase (LAC) on breadmaking performance of gluten-free oat flour were investigated by SDS-PAGE analysis of oat protein fractions, large deformation rheology, and microscopy of the doughs, as well as on the basis of specific volume and firmness of the gluten-free breads. TYR induced the formation of higher molecular weight proteins in the SDS-PAGE assay. Microscopical analysis showed more intensive protein aggregation in the TYR-treated dough than in the dough without TYR. TYR also increased the firmness of the dough, which was assumed to be because of the cross-linking of oat globulins. LAC did not affect the oat globulins. TYR alone, or together with a commercial Thermomyces lanuginosus xylanase (XYL), increased significantly the specific volume of the gluten-free oat bread. A combination of TYR and XYL also increased the softness of the bread, whereas a combination of LAC and XYL improved the specific volume but did not affect the softness of oat bread. The results thus indicate that cross-linking of oat globulins by TYR, especially with the addition of XYL, was beneficial for improving the texture of gluten-free oat bread.
Original languageEnglish
Pages (from-to)8385-8390
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number15
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

oat protein
Laccase
Monophenol Monooxygenase
laccase
Glutens
Bread
gluten
catechol oxidase
breads
oats
xylanases
dough
Globulins
Proteins
globulins
Density (specific gravity)
crosslinking
hardness
firmness
Breadmaking

Cite this

@article{a500e409d2774e8e88648ec082747069,
title = "Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads",
abstract = "Effects of a Trichoderma reesei tyrosinase (TYR) and a Trametes hirsuta laccase (LAC) on breadmaking performance of gluten-free oat flour were investigated by SDS-PAGE analysis of oat protein fractions, large deformation rheology, and microscopy of the doughs, as well as on the basis of specific volume and firmness of the gluten-free breads. TYR induced the formation of higher molecular weight proteins in the SDS-PAGE assay. Microscopical analysis showed more intensive protein aggregation in the TYR-treated dough than in the dough without TYR. TYR also increased the firmness of the dough, which was assumed to be because of the cross-linking of oat globulins. LAC did not affect the oat globulins. TYR alone, or together with a commercial Thermomyces lanuginosus xylanase (XYL), increased significantly the specific volume of the gluten-free oat bread. A combination of TYR and XYL also increased the softness of the bread, whereas a combination of LAC and XYL improved the specific volume but did not affect the softness of oat bread. The results thus indicate that cross-linking of oat globulins by TYR, especially with the addition of XYL, was beneficial for improving the texture of gluten-free oat bread.",
author = "Laura Flander and Ulla Holopainen and Kristiina Kruus and Johanna Buchert",
year = "2011",
doi = "10.1021/jf200872r",
language = "English",
volume = "59",
pages = "8385--8390",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "15",

}

Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads. / Flander, Laura (Corresponding Author); Holopainen, Ulla; Kruus, Kristiina; Buchert, Johanna.

In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 15, 2011, p. 8385-8390.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads

AU - Flander, Laura

AU - Holopainen, Ulla

AU - Kruus, Kristiina

AU - Buchert, Johanna

PY - 2011

Y1 - 2011

N2 - Effects of a Trichoderma reesei tyrosinase (TYR) and a Trametes hirsuta laccase (LAC) on breadmaking performance of gluten-free oat flour were investigated by SDS-PAGE analysis of oat protein fractions, large deformation rheology, and microscopy of the doughs, as well as on the basis of specific volume and firmness of the gluten-free breads. TYR induced the formation of higher molecular weight proteins in the SDS-PAGE assay. Microscopical analysis showed more intensive protein aggregation in the TYR-treated dough than in the dough without TYR. TYR also increased the firmness of the dough, which was assumed to be because of the cross-linking of oat globulins. LAC did not affect the oat globulins. TYR alone, or together with a commercial Thermomyces lanuginosus xylanase (XYL), increased significantly the specific volume of the gluten-free oat bread. A combination of TYR and XYL also increased the softness of the bread, whereas a combination of LAC and XYL improved the specific volume but did not affect the softness of oat bread. The results thus indicate that cross-linking of oat globulins by TYR, especially with the addition of XYL, was beneficial for improving the texture of gluten-free oat bread.

AB - Effects of a Trichoderma reesei tyrosinase (TYR) and a Trametes hirsuta laccase (LAC) on breadmaking performance of gluten-free oat flour were investigated by SDS-PAGE analysis of oat protein fractions, large deformation rheology, and microscopy of the doughs, as well as on the basis of specific volume and firmness of the gluten-free breads. TYR induced the formation of higher molecular weight proteins in the SDS-PAGE assay. Microscopical analysis showed more intensive protein aggregation in the TYR-treated dough than in the dough without TYR. TYR also increased the firmness of the dough, which was assumed to be because of the cross-linking of oat globulins. LAC did not affect the oat globulins. TYR alone, or together with a commercial Thermomyces lanuginosus xylanase (XYL), increased significantly the specific volume of the gluten-free oat bread. A combination of TYR and XYL also increased the softness of the bread, whereas a combination of LAC and XYL improved the specific volume but did not affect the softness of oat bread. The results thus indicate that cross-linking of oat globulins by TYR, especially with the addition of XYL, was beneficial for improving the texture of gluten-free oat bread.

U2 - 10.1021/jf200872r

DO - 10.1021/jf200872r

M3 - Article

VL - 59

SP - 8385

EP - 8390

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 15

ER -