A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life

Yingqi Ruan; Yan Xu; Wenchi Zhang; Rongzhen Zhang

doi:10.1016/j.foodchem.2020.128599

A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life

Yingqi Ruan, Yan Xu, Wenchi Zhang, Rongzhen Zhang

School of Medicine

Research output: Contribution to journal › Article › peer-review

Abstract

Maltogenic amylase suppressed starch retrogradation in baked products. Here, a maltogenic amylase-producing strain of bacteria was screened and identified as Bacillus licheniformis R-53. Its coding gene was cloned and over-expressed in Bacillus subtilis WB600. 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.

Original language	English (US)
Article number	128599
Journal	Food Chemistry
Volume	344
DOIs	https://doi.org/10.1016/j.foodchem.2020.128599
State	Published - May 15 2021

Keywords

Bacillus licheniformis
Bread baking
Bread wheat
Genome walking
Maltogenic amylase
Sensory
Starch retrogradation

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2020.128599

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title = "A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life",

abstract = "Maltogenic amylase suppressed starch retrogradation in baked products. Here, a maltogenic amylase-producing strain of bacteria was screened and identified as Bacillus licheniformis R-53. Its coding gene was cloned and over-expressed in Bacillus subtilis WB600. 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.",

keywords = "Bacillus licheniformis, Bread baking, Bread wheat, Genome walking, Maltogenic amylase, Sensory, Starch retrogradation",

author = "Yingqi Ruan and Yan Xu and Wenchi Zhang and Rongzhen Zhang",

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year = "2021",

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doi = "10.1016/j.foodchem.2020.128599",

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AU - Ruan, Yingqi

AU - Xu, Yan

AU - Zhang, Wenchi

AU - Zhang, Rongzhen

PY - 2021/5/15

Y1 - 2021/5/15

N2 - Maltogenic amylase suppressed starch retrogradation in baked products. Here, a maltogenic amylase-producing strain of bacteria was screened and identified as Bacillus licheniformis R-53. Its coding gene was cloned and over-expressed in Bacillus subtilis WB600. 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.

AB - Maltogenic amylase suppressed starch retrogradation in baked products. Here, a maltogenic amylase-producing strain of bacteria was screened and identified as Bacillus licheniformis R-53. Its coding gene was cloned and over-expressed in Bacillus subtilis WB600. 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.

KW - Bacillus licheniformis

KW - Bread baking

KW - Bread wheat

KW - Genome walking

KW - Maltogenic amylase

KW - Sensory

KW - Starch retrogradation

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A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life

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Keywords

ASJC Scopus subject areas

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