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Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - -

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Presentation on theme: "Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - -"— Presentation transcript:

1 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Prof. Cristina M. Rosell Enzymes in gluten-free bread making Enzymes in gluten-free bread making by Cristina M. Rosell is licensed under a Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License.Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License

2 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - OUTLINE: 1.Role of enzymes in bakery 2.Gluten free products 3.Enzymes with structuring action 4.Enzymes with degrading activity 5.Enzymes for nutritionally improving gluten free breads 6.Concluding remarks 7.Acknowledgments

3 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Rosell & Dura (2014). Enzymes in baking industries. In: Enzymes in Food and Beverage. Ed E. Chandrasekeran. CRC Press 1.Role of enzymes in bakery

4 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Rosell & Dura (2014). Enzymes in baking industries. In: Enzymes in Food and Beverage. Ed E. Chandrasekeran. CRC Press

5 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - H D  Gluten forms a viscoelastic matrix necessary for holding the CO 2 released during the fermentation  1 st Challenge: Design gluten free products 2. Gluten free products VS

6 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - -  Building an internal network: Hydrocolloids Proteins Enzymes: GO, Laccase, PFO, TG 2. Gluten free products Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher.

7 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - β-D-glucose + O 2 Gluconic Acid + H 2 O 2 Mechanism of GO Mechanism of TG Acyl – transfer reaction Crosslinking reaction Deamidation Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher. 3.Enzymes with structuring action

8 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Glucose Oxidase // Rice bread Gujral and Rosell (2004) Food Res Technol 37, Rosell (2009). Enzymatic manipulation of gluten-free bread. In: Gluten-free Food Science and Technology. Ed E. Gallagher 3.Enzymes with structuring action

9 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Glucose Oxidase // Corn bread 3.Enzymes with structuring action

10 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Transglutaminase // Rice bread Gujral, Haros, Rosell (2004) J Cereal Sci 39, Enzymes with structuring action

11 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Proteins: pea, soybean, albumen, casein Marco and Rosell (2008) J Food Eng 84, Enzymes with structuring action

12 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Marco, Pérez, León, Rosell (2008) Cereal Chem 85, Marco, Rosell (2008) Eur Food Research Technol. 227, Enzymes with structuring action Rice-Soybean -TG +TG

13 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Storck et al. (2013). LWT - Food Science and Technology. 53/ 1 (2013) 346– Enzymes with structuring action

14 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) Enzymes with degrading activity PROTEASE (Neutrase 1.5 MG, Novozymes; PR) buckwheat (BW) sorghum (SG) corn (CR) Renzetti and Arendt. Journal of Cereal Science 50, (2009): 22-28

15 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) Enzymes with degrading activity PROTEASES: -protease A and M from Aspergillus oryzae -protease P from Aspergillus melleus -thermoase PC10F from Bacillus stearothermophilus) from Amano Enzyme Inc. (Nagoya, Japan). -Thermolysin from Bacillus thermoproteolyticus rokko (Type X) from Sigma Aldrich Kawamura-Konishi et al. Journal of Cereal Science 58, no. 1 (2013): RICE BREAD

16 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) Enzymes with degrading activity PROTEASES: -Alcalase (subtilisine) from Bacillus licheniformis -iZyme (whey protease) from Novozyme (Denmark) -Flavourzyme (aminopeptidase) from Novozyme CORN BREAD

17 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) Enzymes with degrading activity PROTEASES: -iZyme (whey protease) from Novozyme (Denmark) CORN BREAD

18 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) Enzymes with degrading activity AMYLASES: -Fungamyl from Novozyme (Denmark) -Powerfresh (Dupont) RICE BREAD CONTROL GFB AM

19 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - Enzymes for nutritionally improving gluten free breads

20 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) Enzymes for nutritionally improving gluten free breads SOURDOUGHS: -Acidification -production of exopolysaccharides, -activation of enzymes like proteases, amylases and phytases -production of antimicrobial substances like propionate  Detoxification of the gluten containing cereals  Reducing antinutrients  Improving quality Moroni, Dal Bello, Arendt. Food microbiology. 2009;26(7):

21 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) Enzymes for nutritionally improving gluten free breads -GERMINATION: -Activation of enzyme activities -amaranth, buckwheat, maize, millet, rice, sorghum and quinoa  Reduce anti-nutrients content  Reduce eGI Omary, Fong, Rothschild, Finney. Cereal Chemistry. 2012; 89(1):1-14 Cornejo & Rosell (2014) Unpublished results.

22 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) Enzymes for nutritionally improving gluten free breads PROLYL ENDOPEPTIDASES from different sources. Produce gluten-free foods from gluten-containing raw materials Produce an oral therapy for CD Wieser, Koehler. Journal of Aoac International. 2012, 95(2):

23 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - -

24 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - -  Enzymes are useful processing aids in gluten free bread making.  Enzymes’ action is largely dependent on raw material, thus enzyme type and level must be optimized for each gluten free recipe.  Innovation: re-defining role of enzymes from “processing aids” to “healthy aids”.

25 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - ACKNOWLEDGEMENTS: -Hardeep Singh Gujral (Guru Nanak University, India) -Cristina Marco (IATA-CSIC) -Mª Estela Matos (IATA-CSIC) -Marcia Arocha Gularte (Universidad de Pelotas, Brasil) -Fabiola Cornejo (ESPOL, Ecuador) Funding sources : Proyect UE. CRAFT Proyect (QLK ), Proyect (AGL C04-01/ALI) by Spanish Ministry of Economy and Sustainability and CSIC. Award from Coelic Association of Madrid in 2009 Proyect (AGL ALI, AGL ) by Spanish Ministry of Economy and Sustainability and CSIC.

26 Cristina M. Rosell (IATA-CSIC) - - M. Rosell (IATA-CSIC) - - For more information: Web site: Webpage: Research ID: Enzymes in gluten-free bread making by Cristina M. Rosell is licensed under a Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License.Creative Commons Reconocimiento-CompartirIgual 4.0 Internacional License


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