Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread |
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| Institution: | 1. Key Laboratory of Agro-Products Processing Technology at Jilin Provincial Universities, Changchun University, Satellite Road 6543, Changchun, 130022, Jilin, People’s Republic of China;2. Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Sungnam, 13120, South Korea;3. Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764, South Korea;4. Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, 32611, United States;1. School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia;2. Health and Wellness Research Alliance, Universiti Teknologi Malaysia, 81310, UTM Skudai, Johor Bahru, Malaysia;3. Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia;1. Department of Drug Sciences, University of Catania, Viale Andrea Doria, 6, 95125 Catania, Italy;2. Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy;3. Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;4. Consiglio per la Ricerca in Agricoltura e l''analisi dell''economia agraria – Centro di Ricerca per l’Agrumicoltura e le Colture Mediterranee (CRA-ACM), Corso Savoia 190, 95024 Acireale, Italy;5. Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;6. Department of Physics and Earth Science, University of Messina, Viale F. Stagno d''Alcontres, 31, Contrada Papardo, 98166 Messina, Italy;7. Department of Agriculture Food and Environment, University of Catania, Via S. Sofia, 98, 95123 Catania, Italy;1. Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea;2. Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea;1. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran;2. Department of Biochemistry, Tarbiat Modares University, Tehran, Iran |
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| Abstract: | Maltogenic amylase originated from Lactobacillus plantarum (LpMA) was studied to investigate its applicability as an antistaling enzyme. The differential scanning calorimetry (DSC) results demonstrated that the bread treated with purified LpMA exhibited a retrogradation peak that was 65% that of the control bread. Then, for the purpose of practically using L. plantarum as an antistaling agent, the expression of LpMA in L. plantarum was enhanced by growth on a modified medium; the LpMA expression of L. plantarum grown on De Man, Rogosa and Sharpe (MRS) medium supplemented with an additional 6% glucose was 54 times higher than that of L. plantarum grown on the original MRS medium. The side chain length distribution analysis showed that the cell extract of L. plantarum (CELP) tended to prefer to hydrolyzes the long side chains of amylopectin (>30). During storage for 9 days at 4 °C, the bread treated with CELP exhibited a 25% slower retrogradation rate and 63% lower hardness relative to the control bread, indicating that the CELP is a potential candidate for use as an antistaling agent. |
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| Keywords: | Glucose Crude enzyme Antistaling |
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