Author:

Keywords:

Lipolase, Gluten-starch separation, Lipid binding, Lipolytic enzymes, Wheat flour lipids, Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, lipolytic enzymes, wheat flour lipids, gluten-starch separation, lipid binding, CHAIN FATTY-ACIDS, BREAD-MAKING, MEDIATED AGGREGATION, DOUGH, EXTRACTION, PROTEIN, PK(A), FRACTIONATION, BREADMAKING, XYLANASES, Biocatalysis, Flour, Glutens, Lipase, Lipids, Starch, Substrate Specificity, Triticum, 03 Chemical Sciences, 07 Agricultural and Veterinary Sciences, 09 Engineering, Food Science, 30 Agricultural, veterinary and food sciences, 34 Chemical sciences, 40 Engineering

Abstract:

Three lipases with different hydrolysis specificities were tested in a laboratory-scale dough-batter wheat flour separation process in two concentrations. Lipolase specifically hydrolyzed nonpolar flour lipids. At the highest concentration tested, it significantly improved gluten agglomeration and yield, also when combined with a xylanase with hydrolysis specificity toward water-extractable arabinoxylan. We hypothesize that its action is due to the release of adequate levels of free fatty acids, which, because at least a part of them is dissociated, act as anionic surfactants. Lipolase at the lowest concentration, Lecitase Ultra, hydrolyzing both nonpolar and polar lipids, and YieldMAX, which specifically hydrolyzed phospholipids, had no or a negative impact on gluten agglomeration and yield. In conclusion, this study demonstrated that lipases with hydrolysis specificity toward nonpolar lipids can be used as processing aids in wheat flour separation in the absence or presence of added xylanases to maximize gluten agglomeration and yield.