Effect of Trametes maxima CU1 supernatants on the bread physical properties
DOI:
https://doi.org/10.29105/agricolis.v1i1.4Keywords:
amylase, cellulases, laccase, Pycnoporus sanguineus CS2, xylanasesAbstract
Enzymes are of great interest to the food industry because of their economic benefits in process optimization and the advantages in functional and rheological properties that positively influence foods. Therefore, in the present work, we evaluated the effect of Trametes maxima CU1 supernatants on the physical parameters of bread. For this, the supernatants of the 18-day cultures were recovered in a mineral medium supplemented with CuSO4, orange peel, or peanut in combination with wheat straw, in addition to the presence of a co-culture with Pycnoporus sanguineus CS2. The titers of laccase, amylases, cellulases, and xylanases were quantified prior to their addition to the bread dough. Once the loaves were obtained, height, hardness, weight loss (%), pores per mm2, and color analysis were determined. The results of the enzyme titers showed a statistically significant difference (p ≤ 0.05) between the treatments, with the medium with 350 mM CuSO4 highlighting the production of laccase, while the medium supplemented with 5% orange peel presented the four types of activities. In general, the breads showed differences (p ≤ 0.05) in the parameters evaluated. It should be noted that the bread treated with the supernatant with orange peel had the highest height and color, like the control, in addition to presenting the lowest hardness among the enzymatic treatments. Therefore, these results demonstrate the effect of the culture medium on the enzymatic profiles of the same fungus and its potential application in the baking industry
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