A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life.
A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life.
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DOI：
10.1016/j.foodchem.2020.128599
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发表时间：
2020-11
期刊：
影响因子：
8.8
通讯作者：
Ying-qing Ruan;Yan Xu;Wenchi Zhang;Rongzhen Zhang
中科院分区：
文献类型：
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作者：
Ying-qing Ruan;Yan Xu;Wenchi Zhang;Rongzhen Zhang
麦芽糖淀粉酶抑制烘焙制品中淀粉的老化。本研究筛选到一株产麦芽糖淀粉酶的细菌，经鉴定为地衣芽孢杆菌（Bacillus licheniformis）R-53。将其编码基因克隆到枯草芽孢杆菌WB 600中进行高效表达。重组麦芽糖淀粉酶BLMA在最佳条件（60 °C和pH 6.5）下的酶活为3235 U/mg，具有良好的热稳定性和pH稳定性。Mixolab实验表明，浓度为60 ppm的BLMA显着改善面团的操作特性。烘焙试验表明，重组BLMA使面包硬度降低了2.12倍。与Novamyl 3D BG和安琪酵母（MAM 100）相比，BLMA对面包体积的改善效果更好，而在降低硬度、改善弹性和保持感官方面的效果与Novamyl 3D BG相当。添加BLMA可改善面包品质，增加面包体积，降低面包硬度，延长货架期。
Maltogenic amylase suppressed starch retrogradation in baked products. Here, a maltogenic amylase-producing strain of bacteria was screened and identified asBacillus licheniformisR-53. Its coding gene was cloned and over-expressed inBacillus subtilisWB600. Recombinant maltogenic amylase BLMA exhibited activity of 3235 U/mg under optimal conditions (60 °C and pH 6.5), with a good thermostability and pH stability. Mixolab experiment showed that a concentration of 60 ppm BLMA significantly improved the operating characteristics of dough. Baking test indicated the recombinant BLMA reduced bread hardness by 2.12 times compared with the control. Compared with maltogenic amylase from Novozymes (Novamyl 3D BG) and Angel Yeast Co. Ltd. (MAM100), BLMA has better effect on improving the bread volume, and almost the same effect on reducing hardness, improving elasticity and maintaining sensory as Novamyl 3D BG. Adding BLMA improved bread quality, increased bread volume and decreased hardness during storage, thus extending its shelf life.