Abstract
Aqueous extracts of wheat flour and of flour made from 30 % cassava and 70 % wheat were found to influence the activity of amylases (Fungamyl® and Novamyl® were tested) and xylanases (Panzea® and Pentopan Mono® were tested), with an activation of Fungamyl® and Panzea® by a factor of two, while extract from cassava flour alone had no effect. A fractionation of the active extracts showed that high molecular weight components from wheat were responsible for increased activity, which, for Fungamyl®, was sensitive to heating of the extract at 100 °C for 15 min. For Panzea®, instead, the increase in activity was comparable for boiled and non-boiled extract. Osborne fractionation of the wheat extract showed that the highest increase in Fungamyl® activity could be assigned to salt solubilized components in the extract, while Panzea® showed an increased activity in presence of ethanol extract and propanol extract. Among the most abundant proteins in the active fractions, globulins were identified by LC–MS/MS as an enhancer of Fungamyl® activity, while the heat-insensitive component involved in enhancement of Panzea® remained unexplained.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Godfray HC, Beddington JR, Crute IR, Haddad L, Lawrence D, Muir JF, Pretty J, Robinson S, Thomas SM, Toulmin C (2010) Food security: the challenge of feeding 9 billion people. Science 327(5967):812–818
Zheng B, Chenu K, Fernanda Dreccer M, Chapman SC (2012) Breeding for the future: what are the potential impacts of future frost and heat events on sowing and flowering time requirements for Australian bread wheat (Triticum aestivium) varieties? Glob Change Biol 18(9):2899–2914
Jensen S, Skibsted LH, Kidmose U, Thybo AK (2015) Addition of cassava flours in bread-making: sensory and textural evaluation. LWT-Food Sci Technol 60(1):292–299
Shittu TA, Raji AO, Sanni LO (2007) Bread from composite cassava–wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Res Int 40(2):280–290
Khalil AH, Mansour EH, Dawoud FM (2000) Influence of malt on rheological and baking properties of wheat–cassava composite flours. LWT-Food Sci Technol 33(3):159–164
Si Q, Enzymes J (2002) Baking, bread making. In: Encyclopedia of bioprocess technology. Wiley
Franco OL, Rigden DJ, Melo R, Bloch C, Silva CP, de Sá Grossi MF (2000) Activity of wheat α-amylase inhibitors towards bruchid α-amylases and structural explanation of observed specificities. Eur J Biochem 267(8):2166–2173
Lookhart GEOR, Bean S (1995) Separation and characterization of wheat protein fractions by high-performance capillary electrophoresis. Cereal Chem 72(6):527–532
Cham BE, Knowles BR (1976) A solvent system for delipidation of plasma or serum without protein precipitation. J Lipid Res 17(2):176–181
Juge N, Payan F, Williamson G (2004) XIP-I, a xylanase inhibitor protein from wheat: a novel protein function. Biochimica et Biophysica Acta (BBA)-Proteins Proteom 1696(2):203–211
Østergaard H, Rasmussen SK, Roberts TH, Hejgaard J (2000) Inhibitory serpins from wheat grain with reactive centers resembling glutamine-rich repeats of prolamin storage proteins: cloning and characterization of five major molecular forms. J Biol Chem 275(43):33272–33279
Goyal K, Walton L, Tunnacliffe A (2005) LEA proteins prevent protein aggregation due to water stress. Biochem J 388:151–157
Malik AH (2009) Nutrient uptake, transport and translocation incereals: influences of environmental and farming conditions. In: Introductory paper at the Faculty of Landscape Planning, Horticulture and Agricultural Science (1654–3580). Faculty of Landscape Planning, Horticulture and Agricultural Science, swedish University of Agricultural Sciences, Alnarp, p 46
Gorinstein S, Zemser M, Friedman M, Rodrigues WA, Martins PS, Vello NA, Tosello GA, Paredes-López O (1996) Physicochemical characterization of the structural stability of some plant globulins. Food Chem 56(2):131–138
Khan S, Ghanghro AB, Memon AN, Tahir I, Mushtaque A, Shah MAS, Talpur FN, Qureshi S (2013) Quantitative analysis of wheat proteins in different varieties grown in Sindh, Pakistan. Int J Agric Crop Sci 5(16):1836–1839
Pagnussatt FA, Bretanha CC, Buffon JG, Furlong EB (2011) Extraction of fungal amylase inhibitors from cereal using response surface methodology. Int Res J Agric Sci Soil Sci 1(10):428–434
Acknowledgments
This research is part of the bilateral Brazilian/Danish Food Science Research Program “BEAM—Bread and Meat for the Future” supported by FAPESP (Grant 2011/51555-7) and by the Danish Research Council for Strategic Research (Grant 11-116064). Daniel Cardoso, USP, São Carlos, Brazil, is thanked for providing the cassava flour.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Compliance with ethics requirements
This study does not contain any experiment involving human or animal subjects.
Rights and permissions
About this article
Cite this article
De Gobba, C., Olsen, K. & Skibsted, L.H. Components of wheat flour as activator of commercial enzymes for bread improvement. Eur Food Res Technol 242, 1647–1654 (2016). https://doi.org/10.1007/s00217-016-2663-7
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-016-2663-7