Heat denaturation of durum wheat semolina beta-amylase effects of chemical factors and pasta processing conditions
Samson, M.F. | Morel, M.H.
The susceptibility to heat denaturation of durum wheat beta-amylase was studied in aqueous solution at 50 to 65 degrees C. The activation energy of the reaction of denaturation was 439 kJ/mole between 56 and 65 degrees C. Additives were tested to determine their protective effects on enzyme activity (at 65 degrees C) in aqueous solution. Maltose, resulting from degradation of starch by beta-amylase, appeared to be the most protective. The beta-amylase became more resistant to heat with higher concentrations of maltose, indicating an enzyme-maltose complex which was more stable to heat than the enzyme alone. The same mechanism occurred when durum wheat pasta was processed: maltose produced either during mixing and sheeting or during extrusion protected the enzyme. The degree of protection was proportional to the intensity of mechanical work imparted to the dough.
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