Academic Journal
Προβολή σε EDS

Combined effects of Trametes hirsuta AH28-2-derived laccase and Bacillus-derived α-amylase on the rheology and quality of modified Rye bread.

Λεπτομέρειες βιβλιογραφικής εγγραφής
Τίτλος: Combined effects of Trametes hirsuta AH28-2-derived laccase and Bacillus-derived α-amylase on the rheology and quality of modified Rye bread.
Συγγραφείς: Wang J; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Hu Y; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China; School of Life Sciences, Anhui University, Jiulong Road 111, Hefei 230601, Anhui, PR China., Li M; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Zhu G; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Zhou L; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Zhang Y; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Li Y; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China., Zhou P; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China. Electronic address: pp7196@126.com., Fang Z; School of Life Sciences, Anhui University, Jiulong Road 111, Hefei 230601, Anhui, PR China. Electronic address: zemin_fang@ahu.edu.cn.
Πηγή: Food chemistry [Food Chem] 2026 Oct 01; Vol. 525 (Pt 2), pp. 150509. Date of Electronic Publication: 2026 Jul 21.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Imprint Name(s): Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
Ιατρικοί όροι (MeSH): Laccase*/chemistry , Laccase*/metabolism , alpha-Amylases*/chemistry , alpha-Amylases*/metabolism , Bread*/analysis , Bread*/microbiology , Trametes*/enzymology , Secale*/chemistry , Secale*/microbiology , Bacillus*/enzymology , Fungal Proteins*/chemistry , Bacterial Proteins*/chemistry, Rheology ; Fermentation ; Glutens
Περίληψη: Rye bread attracts increasing attention for its rich nutrients and various health benefits. However, its commercialization is limited by the low gluten content, which impairs the formation of a continuous elastic gluten network. Laccase (strengthening dough structure) and α-amylase (optimizing yeast fermentation and dough rheology) are well-recognized effective improvers for cereal products. However, their composite application in rye bread has been studied less, leaving room to explore their combined effects. This study examined the combined action of Bacillus-derived α-amylase (AmyBs) and Trametes hirsuta AH28-2-derived laccase (LacA) in rye bread. Results showed the composite (4 U LacA +2 U AmyBs) outperformed single enzymes, more effectively enhancing dough structure, rheology and water-holding capacity, and significantly improving rye bread quality. This research demonstrates the potential of the laccase-α-amylase composite to improve the quality of modified rye bread, provides insights into the underlying functional mechanisms, and offers useful references for optimizing rye bread production.
(Copyright © 2026 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Internal structure; LF-NMR; Laccase; Modified rye bread; Rheological properties; Α-Amylase
Substance Nomenclature: EC 1.10.3.2 (Laccase)
EC 3.2.1.1 (alpha-Amylases)
0 (Fungal Proteins)
0 (Bacterial Proteins)
8002-80-0 (Glutens)
Entry Date(s): Date Created: 20260724 Date Completed: 20260906 Latest Revision: 20260906
Update Code: 20260906
DOI: 10.1016/j.foodchem.2026.150509
PMID: 42497705
Βάση Δεδομένων: MEDLINE
FullText Text:
  Availability: 0
CustomLinks:
  – Url: https://www.doi.org/10.1016/j.foodchem.2026.150509?
    Name: ScienceDirect (all content) (s7799221)
    Category: fullText
    Text: View record from ScienceDirect
    MouseOverText: View record from ScienceDirect
  – Url: https://resolver.ebsco.com/c/fiv2js/result?sid=EBSCO:cmedm&genre=article&issn=18737072&ISBN=&volume=525&issue=Pt%202&date=20261001&spage=150509&pages=150509&title=Food chemistry&atitle=Combined%20effects%20of%20Trametes%20hirsuta%20AH28-2-derived%20laccase%20and%20Bacillus-derived%20%CE%B1-amylase%20on%20the%20rheology%20and%20quality%20of%20modified%20Rye%20bread.&aulast=Wang%20J&id=DOI:10.1016/j.foodchem.2026.150509
    Name: Full Text Finder (for New FTF UI) (ns324271)
    Category: fullText
    Text: Full Text Finder
    MouseOverText: Full Text Finder
Header DbId: cmedm
DbLabel: MEDLINE
An: 42497705
AccessLevel: 3
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Combined effects of Trametes hirsuta AH28-2-derived laccase and Bacillus-derived α-amylase on the rheology and quality of modified Rye bread.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AU" term="%22Wang+J%22">Wang J</searchLink>; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China.<br /><searchLink fieldCode="AU" term="%22Hu+Y%22">Hu Y</searchLink>; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China; School of Life Sciences, Anhui University, Jiulong Road 111, Hefei 230601, Anhui, PR China.<br /><searchLink fieldCode="AU" term="%22Li+M%22">Li M</searchLink>; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China.<br /><searchLink fieldCode="AU" term="%22Zhu+G%22">Zhu G</searchLink>; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China.<br /><searchLink fieldCode="AU" term="%22Zhou+L%22">Zhou L</searchLink>; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China.<br /><searchLink fieldCode="AU" term="%22Zhang+Y%22">Zhang Y</searchLink>; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China.<br /><searchLink fieldCode="AU" term="%22Li+Y%22">Li Y</searchLink>; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China.<br /><searchLink fieldCode="AU" term="%22Zhou+P%22">Zhou P</searchLink>; School of Biology and Food Engineering, Hefei Normal University, Lianhua Road 1688, Hefei 230061, Anhui, PR China. Electronic address: pp7196@126.com.<br /><searchLink fieldCode="AU" term="%22Fang+Z%22">Fang Z</searchLink>; School of Life Sciences, Anhui University, Jiulong Road 111, Hefei 230601, Anhui, PR China. Electronic address: zemin_fang@ahu.edu.cn.
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Oct 01; Vol. 525 (Pt 2), pp. 150509. <i>Date of Electronic Publication: </i>2026 Jul 21.
– Name: TypePub
  Label: Publication Type
  Group: TypPub
  Data: Journal Article
– Name: Language
  Label: Language
  Group: Lang
  Data: English
– Name: TitleSource
  Label: Journal Info
  Group: Src
  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
– Name: PublisherInfo
  Label: Imprint Name(s)
  Group: PubInfo
  Data: <i>Publication</i>: Barking : Elsevier Applied Science Publishers<br /><i>Original Publication</i>: Barking, Eng., Applied Science Publishers.
– Name: SubjectMESH
  Label: MeSH Terms
  Group: Su
  Data: <searchLink fieldCode="MM" term="%22Laccase%22">Laccase*</searchLink>/<searchLink fieldCode="MM" term="%22Laccase+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Laccase%22">Laccase*</searchLink>/<searchLink fieldCode="MM" term="%22Laccase+metabolism%22">metabolism</searchLink> <br /><searchLink fieldCode="MM" term="%22alpha-Amylases%22">alpha-Amylases*</searchLink>/<searchLink fieldCode="MM" term="%22alpha-Amylases+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22alpha-Amylases%22">alpha-Amylases*</searchLink>/<searchLink fieldCode="MM" term="%22alpha-Amylases+metabolism%22">metabolism</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+microbiology%22">microbiology</searchLink> <br /><searchLink fieldCode="MM" term="%22Trametes%22">Trametes*</searchLink>/<searchLink fieldCode="MM" term="%22Trametes+enzymology%22">enzymology</searchLink> <br /><searchLink fieldCode="MM" term="%22Secale%22">Secale*</searchLink>/<searchLink fieldCode="MM" term="%22Secale+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Secale%22">Secale*</searchLink>/<searchLink fieldCode="MM" term="%22Secale+microbiology%22">microbiology</searchLink> <br /><searchLink fieldCode="MM" term="%22Bacillus%22">Bacillus*</searchLink>/<searchLink fieldCode="MM" term="%22Bacillus+enzymology%22">enzymology</searchLink> <br /><searchLink fieldCode="MM" term="%22Fungal+Proteins%22">Fungal Proteins*</searchLink>/<searchLink fieldCode="MM" term="%22Fungal+Proteins+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Bacterial+Proteins%22">Bacterial Proteins*</searchLink>/<searchLink fieldCode="MM" term="%22Bacterial+Proteins+chemistry%22">chemistry</searchLink><br /><searchLink fieldCode="MH" term="%22Rheology%22">Rheology</searchLink> ; <searchLink fieldCode="MH" term="%22Fermentation%22">Fermentation</searchLink> ; <searchLink fieldCode="MH" term="%22Glutens%22">Glutens</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Rye bread attracts increasing attention for its rich nutrients and various health benefits. However, its commercialization is limited by the low gluten content, which impairs the formation of a continuous elastic gluten network. Laccase (strengthening dough structure) and α-amylase (optimizing yeast fermentation and dough rheology) are well-recognized effective improvers for cereal products. However, their composite application in rye bread has been studied less, leaving room to explore their combined effects. This study examined the combined action of Bacillus-derived α-amylase (AmyBs) and Trametes hirsuta AH28-2-derived laccase (LacA) in rye bread. Results showed the composite (4 U LacA +2 U AmyBs) outperformed single enzymes, more effectively enhancing dough structure, rheology and water-holding capacity, and significantly improving rye bread quality. This research demonstrates the potential of the laccase-α-amylase composite to improve the quality of modified rye bread, provides insights into the underlying functional mechanisms, and offers useful references for optimizing rye bread production.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
– Name: Abstract
  Label: Competing Interests
  Group: Ab
  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
– Name: SubjectMinor
  Label: Contributed Indexing
  Group:
  Data: <i>Keywords: </i>Internal structure; LF-NMR; Laccase; Modified rye bread; Rheological properties; Α-Amylase
– Name: NumberCAS
  Label: Substance Nomenclature
  Group: ID
  Data: EC 1.10.3.2 (Laccase)<br />EC 3.2.1.1 (alpha-Amylases)<br />0 (Fungal Proteins)<br />0 (Bacterial Proteins)<br />8002-80-0 (Glutens)
– Name: DateEntry
  Label: Entry Date(s)
  Group: Date
  Data: <i>Date Created: </i>20260724 <i>Date Completed: </i>20260906 <i>Latest Revision: </i>20260906
– Name: DateUpdate
  Label: Update Code
  Group: Date
  Data: 20260906
– Name: DOI
  Label: DOI
  Group: ID
  Data: 10.1016/j.foodchem.2026.150509
– Name: AN
  Label: PMID
  Group: ID
  Data: 42497705
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cmedm&AN=42497705
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2026.150509
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: 150509
    Subjects:
      – SubjectFull: Rheology
        Type: general
      – SubjectFull: Fermentation
        Type: general
      – SubjectFull: Glutens
        Type: general
      – SubjectFull: Laccase chemistry
        Type: general
      – SubjectFull: Laccase metabolism
        Type: general
      – SubjectFull: alpha-Amylases chemistry
        Type: general
      – SubjectFull: alpha-Amylases metabolism
        Type: general
      – SubjectFull: Bread analysis
        Type: general
      – SubjectFull: Bread microbiology
        Type: general
      – SubjectFull: Trametes enzymology
        Type: general
      – SubjectFull: Secale chemistry
        Type: general
      – SubjectFull: Secale microbiology
        Type: general
      – SubjectFull: Bacillus enzymology
        Type: general
      – SubjectFull: Fungal Proteins chemistry
        Type: general
      – SubjectFull: Bacterial Proteins chemistry
        Type: general
    Titles:
      – TitleFull: Combined effects of Trametes hirsuta AH28-2-derived laccase and Bacillus-derived α-amylase on the rheology and quality of modified Rye bread.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Wang J
      – PersonEntity:
          Name:
            NameFull: Hu Y
      – PersonEntity:
          Name:
            NameFull: Li M
      – PersonEntity:
          Name:
            NameFull: Zhu G
      – PersonEntity:
          Name:
            NameFull: Zhou L
      – PersonEntity:
          Name:
            NameFull: Zhang Y
      – PersonEntity:
          Name:
            NameFull: Li Y
      – PersonEntity:
          Name:
            NameFull: Zhou P
      – PersonEntity:
          Name:
            NameFull: Fang Z
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 10
              Text: 2026 Oct 01
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-electronic
              Value: 1873-7072
          Numbering:
            – Type: volume
              Value: 525
            – Type: issue
              Value: Pt 2
          Titles:
            – TitleFull: Food chemistry
              Type: main
ResultId 1