Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread
Niño-Medina, Guillermo | Gutiérrez-Soto, Guadalupe | Urías-Orona, Vania | Hernández-Luna, Carlos Eduardo | Yildiz, Fatih
The effect of laccase from Trametes maxima CU1 on physicochemical quality of bread was evaluated. Laccase treatment was 0.05% lower than the control in height, 0.33% higher in weight loss and reduced 17.71% the hardness of bread. In color, treatment with laccase was 18.72, 8.51 and 0.61% higher in L*, h, and C*, respectively. Chemical parameters of laccase treatment 12.00, 14.10 and 41.62% were higher than control in soluble arabinoxylans, protein and total phenols content, respectively. Based on the results obtained in the present study, laccase from T. maxima CU1 can be considered a good option for extraction and application as improver of the physicochemical quality of bread at industrial level.
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