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 https://doi.org/10.7506/spkx1002-6630-201013037

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

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