cristina m. rosell (iata-csic) - [email protected] - @iata.csic.escristina m. rosell (iata-csic)...
TRANSCRIPT
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Prof. Cristina M. Rosell
Enzymes in gluten-free bread making
Enzymes in gluten-free bread making by Cristina M. Rosell is licensed under a Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License.
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
OUTLINE:
1. Role of enzymes in bakery
2. Gluten free products
3. Enzymes with structuring action
4. Enzymes with degrading activity
5. Enzymes for nutritionally improving gluten free breads
6. Concluding remarks
7. Acknowledgments
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Enzymes baking
industries
Starch-degrading enzymes
NSP degrading enzymes
Protein enzymes
Lipid enzymes
Other enzymes
α-amylase β-amylase
Glucoamylase
Debranching enzymes:
Isoamylase Pullulanase
Transferases: Amylomaltase
CGTase
Most commonly used
Less commonly used
Pentosanases: Hemicellulase
Xylanase
Proteases: Exopeptidase
Endopeptidases
Transglutaminase
Asparaginase
Phytase Glucose oxidase
Lipoxygenase Laccase
Lipases Phospholipase A
Rosell & Dura (2014). Enzymes in baking industries. In: Enzymes in Food and Beverage. Ed E. Chandrasekeran. CRC Press
1. Role of enzymes in bakery
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Enzymes Dough Bread Staling α-amylases Improve fermentation Improve volume and
crumb texture Anti-staling effect
CGT-ases Improve volume Decrease firmness
Slower staling kinetics
Pentosanases Improve handling Improve volume and crumb texture
Hemicellulases Reduce processing time Increase volume Xylanases Increase gluten strength
Improve handling and fermentative characteristics
Increase shelf-life Reduce bread-staling Increase shelf life
Proteases Easy mixing May compromise gas -holding ability
Tyrosinase
Increase hardness Decrease extensibility
Uneven crumbs and large pore size Soft texture and increase volume
Transglutaminase Decrease water absorption Increase stability Favors tiny gas cells
Increase volume and improve structure
Lipases Improve rheological properties Dough strengthener
Improve crumb structure Flavor enhancement Increase specific volume
Antistaling effect when combined with α-amylase
Phospholipase A Improve handling and suppress stickiness
Increase volume
Phytase Shorten fermentation Increase specific volume and soften crumbs Improve nutritional values
Glucose oxidase Dough strengthener Improve quality Lipoxygenase Improve visco-elasticity
Bleaching agent
Laccase Improve stabilization and machinability Dough strengthener
Soften crumb
Rosell & Dura (2014). Enzymes in baking industries. In: Enzymes in Food and Beverage. Ed E. Chandrasekeran. CRC Press
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
H
D
Gluten forms a viscoelastic matrix necessary for holding the
CO2 released during the fermentation
1st Challenge: Design gluten free products
2. Gluten free products
VS
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Building an internal network:• Hydrocolloids • Proteins • Enzymes: GO, Laccase, PFO, TG
2. Gluten free products
Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher.
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
β-D-glucose + O2 Gluconic Acid + H2O2
Mechanism of GO
Mechanism of TG
Acyl – transfer reaction
Crosslinking reaction
Deamidation
Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher.
3. Enzymes with structuring action
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Enzyme concentration (%,w/w)
0,00 0,01 0,02 0,030,00 0,01 0,02 0,030,00 0,01 0,02 0,030,00 0,01 0,02 0,03
Sp
ec
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3 /g)
0,0
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2,0
2,5
3,0
0 % HPMC 2 % HPMC
Enzyme concentration (%,w/w)
0,00 0,01 0,02 0,030,00 0,01 0,02 0,030,00 0,01 0,02 0,030,00 0,01 0,02 0,03C
rum
b h
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s (g
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0 % HPMC 2 % HPMC
Glucose Oxidase // Rice bread
Gujral and Rosell (2004) Food Res Technol 37, 75-81.
Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher
3. Enzymes with structuring action
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Glucose Oxidase // Corn bread
3. Enzymes with structuring action
Control GO 0.01 GO 0.020
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Transglutaminase // Rice bread
Gujral, Haros, Rosell (2004) J Cereal Sci 39, 225-230
Enzyme concentration (%, w/w)
0,0 0,5 1,0 1,5
Fre
e a
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o g
rou
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lou
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ab
c c
Enzyme concentration (%, w/w)
0,0 0,5 1,0 1,50,0 0,5 1,0 1,5
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3. Enzymes with structuring action
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Proteins: pea, soybean, albumen, casein Viscoelastic parameters
Level G΄ (Pa) G΄΄ (Pa) Tan
Overall mean 5372 663 0,176
Protein 0 6460b 719b 0,112a
1 8992c 1211c 0,145a
2 10902d 1273c 0,118a
3 382a 77a 0,205b
4 126a 33a 0,298c
TG 0 4412a 611a 0,168a
1 6333b 714a 0,183a
1 Values followed by different letters in the same column within each factor are significantly 1 different (p<0.05). 2 Protein levels: 0 (without protein isolate), 1 (pea), 2 (soybean), 3 (egg albumen), 4 (whey 3 protein). 4 TG levels: 0 (without TG), 1 (1% TG). 5
Marco and Rosell (2008) J Food Eng 84, 132-139
3. Enzymes with structuring action
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Marco, Pérez, León, Rosell (2008) Cereal Chem 85, 59-64. Marco, Rosell (2008) Eur Food Research Technol. 227, 1205-1213
3. Enzymes with structuring action
Rice-Soybean
-TG
+TGTime (min)
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SP 25%-110
SP 25%-95
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Storck et al. (2013). LWT - Food Science and Technology. 53/ 1 (2013) 346–354.
3. Enzymes with structuring action
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
4. Enzymes with degrading activity
PROTEASE (Neutrase 1.5 MG, Novozymes; PR)
buckwheat (BW)sorghum (SG)corn (CR)
Renzetti and Arendt. Journal of Cereal Science 50, (2009): 22-28
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
4. Enzymes with degrading activityPROTEASES: - protease A and M from Aspergillus oryzae- protease P from Aspergillus melleus- thermoase PC10F from Bacillus stearothermophilus) from Amano Enzyme Inc.
(Nagoya, Japan). - Thermolysin from Bacillus thermoproteolyticus rokko (Type X) from Sigma
Aldrich
Kawamura-Konishi et al. Journal of Cereal Science 58, no. 1 (2013): 45-50.
RICE BREAD
Temperature (C)
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)
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Temperature (C)
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)
102
103
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
4. Enzymes with degrading activityPROTEASES: - Alcalase (subtilisine) from Bacillus licheniformis- iZyme (whey protease) from Novozyme (Denmark)- Flavourzyme (aminopeptidase) from Novozyme
CORN BREAD
Temperature (C)
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Pa
)
102
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Temperature (C)
20 30 40 50 60 70 80 90
G' (
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102
103
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105
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00.0250.0500.075
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
4. Enzymes with degrading activity
PROTEASES: - iZyme (whey protease) from Novozyme
(Denmark)
CORN BREAD
Temperature (C)
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)
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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20 30 40 50 60 70 80 90
G' (
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102
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
4. Enzymes with degrading activity
AMYLASES: - Fungamyl from Novozyme (Denmark)- Powerfresh (Dupont)
RICE BREAD
CONTROL
GFB AM
Temperature (C)
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Temperature (C)
20 30 40 50 60 70 80 90
G' (
Pa
)
102
103
104
105
106
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
FUTURE TRENDS
Enzymes for nutritionally improving gluten free breads
Temperature (C)
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G' (
Pa
)
102
103
104
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
5. Enzymes for nutritionally improving gluten free breads
SOURDOUGHS:
- Acidification
- production of exopolysaccharides,
- activation of enzymes like proteases, amylases and phytases
- production of antimicrobial substances like propionate
Detoxification of the gluten containing cereals
Reducing antinutrients
Improving quality
Moroni, Dal Bello, Arendt. Food microbiology. 2009;26(7):676-84.
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
5. Enzymes for nutritionally improving gluten free breads
- GERMINATION:
- Activation of enzyme activities
- amaranth, buckwheat, maize, millet, rice, sorghum and
quinoa
Reduce anti-nutrients content
Reduce eGI
Omary, Fong, Rothschild, Finney. Cereal Chemistry. 2012; 89(1):1-14Cornejo & Rosell (2014) Unpublished results.
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
5. Enzymes for nutritionally improving gluten free breads
PROLYL ENDOPEPTIDASES from different sources.
• Produce gluten-free foods from gluten-containing
raw materials
• Produce an oral therapy for CD
Wieser, Koehler. Journal of Aoac International. 2012, 95(2):356-63.
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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20 30 40 50 60 70 80 90
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102
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
FINAL REMARKS
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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20 30 40 50 60 70 80 90
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Enzymes are useful processing aids in gluten free bread making. Enzymes’ action is largely dependent on raw material, thus enzyme type and level must be optimized for each gluten free recipe.
Innovation: re-defining role of enzymes from “processing aids” to “healthy aids”.
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
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20 30 40 50 60 70 80 90
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102
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
ACKNOWLEDGEMENTS:- Hardeep Singh Gujral (Guru Nanak University, India)
- Cristina Marco (IATA-CSIC)
- Mª Estela Matos (IATA-CSIC)
- Marcia Arocha Gularte (Universidad de Pelotas, Brasil)
- Fabiola Cornejo (ESPOL, Ecuador)
Funding sources:• Proyect UE. CRAFT Proyect (QLK1-2002-72162), 2003-2005• Proyect (AGL2005-05192-C04-01/ALI) by Spanish Ministry of Economy
and Sustainability and CSIC.• Award from Coelic Association of Madrid in 2009• Proyect (AGL2008- 00092 ALI , AGL2011-23802) by Spanish Ministry of
Economy and Sustainability and CSIC.
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
Temperature (C)
20 30 40 50 60 70 80 90
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Cristina M. Rosell (IATA-CSIC) - [email protected] - www.iata.csic.es
For more information: Web site: http://www.iata.csic.ese-mail: [email protected]: http://www.iata.csic.es/mcristinamolinarosell/Research ID: http://www.researcherid.com/rid/F-4888-2010
Enzymes in gluten-free bread making by Cristina M. Rosell is licensed under a Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License.