Abstract
This work was aimed at investigating effects of low-temperature processing on the activity of proteolytic enzymes in various flour types. This study allowed an improved understanding of the mechanisms that change biotechnological processes in semi-finished dough products during low-temperature storage. The study of the effect of long-term low-temperature exposure on the activity of proteolytic enzymes in various flour types showed that this parameter depends on the medium pH, as well as on the flour type. During low-temperature storage, the activity of acid proteases tend to decrease by, on average, 10% in both traditional and non-traditional types of flour used for baking. The activity of weakly acidic and weakly alkaline proteases under the influence of low temperatures during storage depends on the flour type. At pH = 5.5, an increase in the duration of low-temperature exposure leads to a decrease in the proteolytic activity of spelt, wheat and buckwheat flour by, on average, 20, 12.5, and 18%, respectively. Conversely, this parameter increases in rye and oat flour by 12 and 28%, respectively. Under the influence of freezing and during low-temperature storage, the activity of weakly alkaline proteases in all studied flour types increases by 15.9%, except for buckwheat, the proteolytic activity of which decreases by 1.5–2 times during storage. It was established that proteolytic enzymes of corn flour exhibit the greatest resistance to long-term storage in a frozen form. Knowledge of the effect of low-temperature processing on the activity of proteolytic enzymes is important for predicting the rheological properties of semi-finished dough products and structural-mechanical and organoleptic characteristics of finished products. In addition, this knowledge facilitates the development of recipes and technological parameters for producing new bakery products based on frozen semi-finished products from traditional and non-traditional flour types.
Highlights
This work was aimed at investigating effects of low-temperature processing on the activity of proteolytic enzymes in various flour types
Wheat and buckwheat flour by, on average, 20, 12.5, and 18%, respectively. This parameter increases in rye and oat flour by 12 and 28%, respectively
Under the influence of freezing and during lowtemperature storage, the activity of weakly alkaline proteases in all studied flour types increases by 15.9%, except for buckwheat, the proteolytic activity of which decreases by 1.5–2 times during storage
Summary
Установлено, что активность протеолитических ферментов полбяной муки увеличивается на 18,5% при повышении значений рН среды от 3,0 до 8,0. При этом активность протеолитических ферментов ржаной муки зависит от pH среды, наиболее высокую активность протеазы проявляют в кислой среде. В кукурузной муке выявлен относительно невысокий уровень активности протеолитических ферментов (0,762 мкмоль тирозина/ч) по сравнению с другими исследуемыми образцами, при этом зависимости значений протеолитической активности кукурузной муки от рН среды не обнаружено. Активность протеаз овсяной муки лежит в диапазоне 1,049–1,174 мкмоль тирозина/ч, при этом активность протеолитических ферментов в слабощелочной среде на 12% больше, чем в кислой. При изучении влияния отрицательных температур на протеолитическую активность сортов ржаной муки установлено, что активность кислых протеаз в обойной и обдирной муке снижается в среднем на 5–10%, тогда как в слабокислой и слабощелочной реакциях среды отмечается увеличение активности на 12,5 и 8,5% соответственно. Proteolytic activity of flour, μmol of tyrosine for 1 hour per 1 mg of protein
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Proceedings of Universities. Applied Chemistry and Biotechnology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
