Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread
The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/273 |
| _version_ | 1797442652751265792 |
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| author | Wenjun Liu Margaret Brennan Charles Brennan Linfeng You Dawei Tu |
| author_facet | Wenjun Liu Margaret Brennan Charles Brennan Linfeng You Dawei Tu |
| author_sort | Wenjun Liu |
| collection | DOAJ |
| description | The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the single enzyme can significantly improve the specific volume and texture of CSB. Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.51 mL/g) and decreased the hardness to the minimum value (233.61 g) when the concentration was 6, 70 and 35 ppm. With respect to chemical and nutritional properties, the addition of single enzyme had no great changes, while the combined enzymes (6, 70 and 35 ppm) significantly (<i>p</i> < 0.05) decreased the total starch from 37.52 to 34.11% and hence increased the area under the reducing sugar release curve during 2 h in vitro digestion (AUC) from 344.61 to 371.26. Consequently, enzymes combination can significantly improve the quality of oat bran CSB whereas reduce the nutritional value of oat bran CSB. |
| first_indexed | 2024-03-09T12:45:04Z |
| format | Article |
| id | doaj.art-96ced79e5174407082acc9658bb30924 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:45:04Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-96ced79e5174407082acc9658bb309242023-11-30T22:14:03ZengMDPI AGFoods2304-81582023-01-0112227310.3390/foods12020273Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed BreadWenjun Liu0Margaret Brennan1Charles Brennan2Linfeng You3Dawei Tu4School of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, ChinaDepartment of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New ZealandSchool of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, ChinaSchool of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, ChinaThe present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the single enzyme can significantly improve the specific volume and texture of CSB. Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.51 mL/g) and decreased the hardness to the minimum value (233.61 g) when the concentration was 6, 70 and 35 ppm. With respect to chemical and nutritional properties, the addition of single enzyme had no great changes, while the combined enzymes (6, 70 and 35 ppm) significantly (<i>p</i> < 0.05) decreased the total starch from 37.52 to 34.11% and hence increased the area under the reducing sugar release curve during 2 h in vitro digestion (AUC) from 344.61 to 371.26. Consequently, enzymes combination can significantly improve the quality of oat bran CSB whereas reduce the nutritional value of oat bran CSB.https://www.mdpi.com/2304-8158/12/2/273xylanasecellulaseα–amylaseChinese steamed breadin vitro glycaemic response |
| spellingShingle | Wenjun Liu Margaret Brennan Charles Brennan Linfeng You Dawei Tu Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread Foods xylanase cellulase α–amylase Chinese steamed bread in vitro glycaemic response |
| title | Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread |
| title_full | Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread |
| title_fullStr | Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread |
| title_full_unstemmed | Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread |
| title_short | Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread |
| title_sort | effect of enyzmes on the quality and predicting glycaemic response of chinese steamed bread |
| topic | xylanase cellulase α–amylase Chinese steamed bread in vitro glycaemic response |
| url | https://www.mdpi.com/2304-8158/12/2/273 |
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