Improving bread quality using Deinococcus geothermalis glycogen branching enzyme
September 24-28, 2017
Glycogen branching enzyme(GBE) catalyzes transglycosylation reaction producing α-1,6-glucosidic linkages by cleaving an α-1,4-glucosidic linkage. Deinococcus geothermalis GBE (DgGBE) has the unique activity to form a large number of short oligosaccharide side chains(degree of polymerization 3~5) from the reaction with amylose. To observe the influence of DgGBE on bread quaility, we added 100 unit of the enzyme per kg of the flour at the step of mixing dough. During the fermentation, DgGBE treated dough showed 50~100% larger volume than control. After baking, the total volume and the specific volume of DgGBE treated loaf showed about 10% larger than those of control. The baked breads were sliced to 2cm of depth and stored in 25 degrees celcius, and then the texture was evaluated by texture analyzer during storage time. Hardness and Chewiness of DgGBE treadted bread increased slowly to compared with those of the control. DgGBE treated bread showed a significant effect on antistaling.
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Eun-Ji Park, Cheul-Soon Yim, Nan-Young Lee, and Jong-Tae Park, "Improving bread quality using Deinococcus geothermalis glycogen branching enzyme" in "Enzyme Engineering XXIV", Pierre Monsan, Toulouse White Biotechnology, France Magali Remaud-Simeon, LISBP-INSA, University of Toulouse, France Eds, ECI Symposium Series, (2017). http://dc.engconfintl.org/enzyme_xxiv/13