Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread

作     者：Zhao, Fangfang Li, Yang Li, Caiming Ban, Xiaofeng Gu, Zhengbiao Li, Zhaofeng 

作者机构：Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China Jiangnan Univ Collaborat Innovat Ctr Food Safety & Qual Control Wuxi 214122 Jiangsu Peoples R China 

出 版 物：《FOOD HYDROCOLLOIDS》 (食物亲水胶体)

年 卷 期：2022年第133卷

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0703[理学-化学] 

基　　金：National Natural Science Foundation of China National First-class Discipline Program of Food Science and Technology [JUFSTR20180204] China Agricultural Research System [CARS-02] Distinguished Professor Project of Jiangsu Province 

主　　题：Gluten -free bread Glucan branching enzyme Cyclodextrin glycosyltransferase Structure and texture Breadmaking quality Multiscale structure 

摘      要：In gluten-free bread (GFB), starch and its interplay with structural agents were vital for product quality due to the absence of gluten. During breadmaking, amylolytic enzymes modified starch in situ, and their reaction modes determined starch structure and hence how interactions occurred. Herein, based on the matrices of rice protein and hydroxypropyl methylcellulose (HPMC), alpha-amylase and multifunctional enzymes of glucan branching enzyme (GBE) and cyclodextrin glycosyltransferases (CGTase) were adopted, aiming to understand the mecha-nism of these enzymes on breadmaking quality of fresh bread from the multiscale structure of GFB. Results demonstrated that all enzymes, especially CGTase and GBE, markedly increased GFB specific volume to 107%- 134% of Control. Compared with alpha-amylase, CGTase and GBE more depended on the structural changes rather than fermentation to improve GFB volume. Considering the texture, CGTase and GBE reduced crumb stickiness and still maintained a relatively softness and springiness crumb, while alpha-amylase induced a stick and less elastic crumb. Starch molecular changes enhanced the entanglement of starch and HPMC to form extended and bold fibril bundles and finally improved strength and pore size of gel network structure. Moreover, the starch structure modifications and specific enzymatic products of CGTase and GBE altered the microstructure and thus facilitated the even distribution of rice protein, which further improved GFB texture properties. Amylolytic enzymes, that acted both hydrolysis and glycosyl transfer, moderately hydrolyzed starch and generated specific enzymatic products, were more suitable to enhance GFB structure and eliminate the weak crumb texture.