Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread
Direct addition of a food additive-grade Aspergillus niger phytase preparation to 30% brown rice flour-added bread ingredients reduced the bread myo-inositol hexaphosphate (IP6) content. The phytase preparation had protease and amylase activities. Addition of the crude phytase preparation induced br...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2012-04-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612000369 |
| _version_ | 1818414228359348224 |
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| author | Akiko Matsuo Kenji Sato Eun Young Park Yasushi Nakamura Kozo Ohtsuki |
| author_facet | Akiko Matsuo Kenji Sato Eun Young Park Yasushi Nakamura Kozo Ohtsuki |
| author_sort | Akiko Matsuo |
| collection | DOAJ |
| description | Direct addition of a food additive-grade Aspergillus niger phytase preparation to 30% brown rice flour-added bread ingredients reduced the bread myo-inositol hexaphosphate (IP6) content. The phytase preparation had protease and amylase activities. Addition of the crude phytase preparation induced bread crust collapse. Protease-free high- and low-amylase phytase fractions were prepared using preparative ampholyte-free isoelectric focusing (autofocusing). Addition of the protease-free low-amylase phytase fraction did not significantly affect loaf volume and did not collapse the crust. Addition of the protease-free high-amylase phytase fraction significantly increased loaf volume approximately 1.5× in the presence of amylase at 193–1029 U. However, addition of 1029 and 2058 U of amylase induced partial and whole bread crust collapse, respectively. Therefore, removal of protease and control of amylase activities in the phytase preparation are crucial in the preparation of brown rice flour-added bread with a low myo-inositol phosphate (IP6) and good swelling property. |
| first_indexed | 2024-12-14T11:15:46Z |
| format | Article |
| id | doaj.art-9eeb21d8e7bb4c36bd653d72cc9744bf |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T11:15:46Z |
| publishDate | 2012-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-9eeb21d8e7bb4c36bd653d72cc9744bf2022-12-21T23:04:01ZengElsevierJournal of Functional Foods1756-46462012-04-0142513519Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing breadAkiko Matsuo0Kenji Sato1Eun Young Park2Yasushi Nakamura3Kozo Ohtsuki4Department of Nutrition, College of Nutrition, Koshien University, 10-1 Momijigaoka, Takarazuka, Hyogo 665-0006, JapanDivision of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto 606-8522, Japan; Corresponding author: Tel.: +81 75 703 4505; fax: +81 75 723 3503.Division of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto 606-8522, JapanDivision of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto 606-8522, JapanDivision of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto 606-8522, JapanDirect addition of a food additive-grade Aspergillus niger phytase preparation to 30% brown rice flour-added bread ingredients reduced the bread myo-inositol hexaphosphate (IP6) content. The phytase preparation had protease and amylase activities. Addition of the crude phytase preparation induced bread crust collapse. Protease-free high- and low-amylase phytase fractions were prepared using preparative ampholyte-free isoelectric focusing (autofocusing). Addition of the protease-free low-amylase phytase fraction did not significantly affect loaf volume and did not collapse the crust. Addition of the protease-free high-amylase phytase fraction significantly increased loaf volume approximately 1.5× in the presence of amylase at 193–1029 U. However, addition of 1029 and 2058 U of amylase induced partial and whole bread crust collapse, respectively. Therefore, removal of protease and control of amylase activities in the phytase preparation are crucial in the preparation of brown rice flour-added bread with a low myo-inositol phosphate (IP6) and good swelling property.http://www.sciencedirect.com/science/article/pii/S1756464612000369Myo-inositol hexaphosphatePhytaseBrown riceBreadAmylaseProtease |
| spellingShingle | Akiko Matsuo Kenji Sato Eun Young Park Yasushi Nakamura Kozo Ohtsuki Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread Journal of Functional Foods Myo-inositol hexaphosphate Phytase Brown rice Bread Amylase Protease |
| title | Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread |
| title_full | Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread |
| title_fullStr | Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread |
| title_full_unstemmed | Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread |
| title_short | Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread |
| title_sort | control of amylase and protease activities in a phytase preparation by ampholyte free preparative isoelectric focusing for unrefined cereal containing bread |
| topic | Myo-inositol hexaphosphate Phytase Brown rice Bread Amylase Protease |
| url | http://www.sciencedirect.com/science/article/pii/S1756464612000369 |
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