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