Enzymological Properties of a New Recombinant Lipase and Its Effect on Thermomechanical and Baking Properties of Dough

doi:10.7506/spkx1002-6630-201013037

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 158-163.doi: 10.7506/spkx1002-6630-201013037

• Bioengineering • Previous Articles Next Articles

Enzymological Properties of a New Recombinant Lipase and Its Effect on Thermomechanical and Baking Properties of Dough

ZHANG Luan1，HUANG Li-qun1，YU Xiao-wei2，XU Yan2，HUANG Wei-ning1,*，TILLEY Michael3

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；2. Key Laboratory of
Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China；3. Grain Marketing and Production
Research Center, Agricultural Research Service, United States Department of Agriculture, Kansas 66502, USA

Received:2009-11-24 Revised:2010-05-08 Online:2010-07-01 Published:2010-12-29
Contact: HUANG Wei-ning E-mail:wnhuang@jiangnan.edu.cn

Abstract

Abstract:

In this study, the enzymological properties of a new recombinant lipase (Rhizopus chinensis lipase, RCL) were investigated. Besides, its effect on the thermomechanical and baking properties of dough was evaluated using Mixolab enzymatic rhelogical analyzer and texture analyzer. The optimal reaction conditions for this enzyme were at 40 ℃ and pH 8.5. Better stability of this enzyme was observed below 50 ℃ or within pH 2.0－6.0. The activity of its lyophilized powder was 17640 U/g. Compared with another commercial lipase ( AY AMANO ), RCL not only affected the thermomechanical properties, but also improved the specific volume and elasticity, and decreased the hardness, cohesiveness and chewiness of bread.

Key words: recombinant lipase, enzymological properties, baking, Mixolab, texture profile analysis

CLC Number:

Q556

ZHANG Luan1，HUANG Li-qun1，YU Xiao-wei2，XU Yan2，HUANG Wei-ning1,*，TILLEY Michael3. Enzymological Properties of a New Recombinant Lipase and Its Effect on Thermomechanical and Baking Properties of Dough[J]. FOOD SCIENCE, 2010, 31(13): 158-163.

[1]	LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT. Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread [J]. FOOD SCIENCE, 2021, 42(6): 111-117.
[2]	BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong. Effect of Suantangzi Sourdough on the Quality of Bread [J]. FOOD SCIENCE, 2021, 42(2): 135-142.
[3]	TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong. Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan [J]. FOOD SCIENCE, 2021, 42(17): 98-105.
[4]	XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei. Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets [J]. FOOD SCIENCE, 2020, 41(21): 52-57.
[5]	MENG Ning, SUN Ying, LIU Ming, ZHANG Peiyin, LIU Yanxiang, TAN Bin. Effects of Potato Flour on Baking Properties and Flavor Compounds of Bread [J]. FOOD SCIENCE, 2020, 41(2): 223-229.
[6]	WANG Jiaojiao, ZHENG Mingzhu, LIU Meihong, XIE Jiahan, WU Xi, JIN Zhibo, LIU Huimin, LIU Jingsheng. Effect of Baking on Zeaxanthin Content in Corn Flour [J]. FOOD SCIENCE, 2020, 41(2): 284-290.
[7]	SHU Yao, LIU Yulan, JIANG Yuanrong, XU Yongjun. Effect of Baking Temperature for Fresh Peanut Kernels on Flavor and Comprehensive Quality of Peanut Butter [J]. FOOD SCIENCE, 2020, 41(11): 28-35.
[8]	ZHAO Yuanyuan, YI Jianyong, BI Jinfeng, WU Xinye, PENG Jian, HOU Chunhui. Sensory, Texture and Nutritional Quality of Dried Shiitake Mushrooms (Lentinus edodes) as Affected by Different Drying Methods [J]. FOOD SCIENCE, 2019, 40(3): 101-108.
[9]	CHEN Jiafang, TANG Xiaojuan, JIANG Hui, WU Yuxin, ZHANG Sijia, XU Yan, Huang Weining, LI Ning, Filip Arnaut. Effect of Fermentation of Buckwheat Sourdough with Different Exopolysaccharide-Producing Strains of Lactic Acid Bacteria (LAB) on Dough Microstructure and Bread Quality [J]. FOOD SCIENCE, 2018, 39(6): 1-6.
[10]	TIAN Haijuan, HU Yaohui, YU Hansong, WANG Yuhua, PIAO Chunhong, LIU Junmei, DAI Weichang, LIU Jingsheng. Moisture Distribution and Texture Properties of Transglutaminase-Induced Soybean Protein Isolate Gels [J]. FOOD SCIENCE, 2018, 39(5): 20-25.
[11]	JIANG Lianzhou, ZHU Ying, CHEN Huihui, QI Xinhua, ZHOU Yan, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang. Influence of Low-Temperature Vacuum Frying on the Quality of Tofu Puffs [J]. FOOD SCIENCE, 2018, 39(18): 242-248.
[12]	LIU Xuanbo, GAN Jing, NIRASAWA Satoru, YIN Lijun, PANG Zhihua, CHENG Yongqiang. Impact of Konjac Glucomannan on the Quality of Chinese Steamed Bread [J]. FOOD SCIENCE, 2017, 38(21): 100-105.
[13]	CHEN Xian, ZHANG Linghong, ZHANG Yan, ZHOU Shibin, TANG Xiaojun. Effect of Post-Baking Softening on Texture Profile Analysis (TPA) Parameters and Sensory Quality of Moon Cake Stuffed with Purple Sweet Potato [J]. FOOD SCIENCE, 2017, 38(13): 138-142.
[14]	GAO Han, WANG Yu, GUO Quanyou, YU Jun, WANG Xichang, BAO Hairong. Comparison of Constant-Retort-Temperature and Variable-Retort-Temperature Sterilization Processes for Canned Skipjack [J]. FOOD SCIENCE, 2016, 37(8): 81-85.
[15]	Lü Fan, ZHU Wenbin, WANG Lanmei, DONG Zaijie. Meat Quality Comparison of FFRC Strain Common Carp with Huanghe Carp and Jian Carp and Factors Influencing Their Meat Quality [J]. FOOD SCIENCE, 2016, 37(5): 28-34.

Enzymological Properties of a New Recombinant Lipase and Its Effect on Thermomechanical and Baking Properties of Dough

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments