Koentjoro, Maharani Pertiwi and Rachmah, Desi Lailatul and Prasetyo, Endry Nugroho (2019) Effect of Edible Laccase on Chinese Bread Texture. Proceedings of International Symposium on a New Era in Food Science and Technology 2019, 2 (2).
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Abstract
Laccase application in the food industry is an alternative and innovative solution for natural ingredients since it is able to improve the food quality especially for baking industry. Laccase is a natural catalyst which could improve the structure of gluten in dough by increasing phenol oxidation resulting a better bread texture, taste, volume, and freshness. The aim of this study was to evaluate Trametes versicolor laccase oxidation on physicochemical quality of Chinese bread. Laccase were pasteurized to obtain edible laccase with the final activity as 774.7 U/ml. Laccase treatment managed to reduce bread hardness until 9.55 N. The softening phenomenon was related to the laccase–mediated depolymerization of the cross–linked network. Chemical parameters of laccase treatment were 0.065 ppm lower than control. The functional group in the polymer pretreatment mixture of edible laccase observed by Fourier Transform Infrared Spectrometer (FTIR) showed the formation of disulfide group at a wavelength of 450–500 cm . The Scanning Electron Microscope analysis revealed formation of gluten protein which has smaller and uniform pores compared to the control group. Based on the results obtained in the present study, laccase from Trametes versicolor can be considered a promising application to improve quality of Chinese bread at industrial level.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | laccase, Trametes versicolor, physicochemical quality, Chinese bread |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Health > Program Study of Health Analyst |
| Depositing User: | Mr. . Aji |
| Date Deposited: | 24 Jul 2020 03:28 |
| Last Modified: | 07 Sep 2020 01:05 |
| URI: | http://repository.unusa.ac.id/id/eprint/6219 |
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