THE INFLUENCE OF A CELLULASE BEARING ENZYME COMPLEX FROM ANAEROBIC FUNGI ON BREAD STALING

Date

2012-01-01

Author

YURDUGÜL, SEYHUN
Pancevska, Natalija-Atanasova
YILDIZ, GÜLGEZ GÖKÇE
Bozoglu, Faruk

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The digestive system of the ruminants possesses anaerobic fungi, which are responsible for the degradation of cellulose and cell wall structures by their enzyme systems. An enzyme complex, bearing cellulase activity from Neocallimastix spp. which belongs to anaerobic rumen fungi, was partially isolated and its effect at various concentrations on bread quality was tested. The addition of enzyme complex into bread dough resulted in a decrease of hardness, gumminess and chewiness, providing a softer crumb, indicating the retardation of the staling in bread, mostly due to the degradation of cell wall components. A professional sensory analysis, carried out by trained panellists indicated that 0.3 mL cellulase containing enzyme solution added was preferred.

Subject Keywords

Anaerobic rumen fungi, Enzyme complex, Bread, Bread texture

URI

https://hdl.handle.net/11511/67423

Journal

ROMANIAN AGRICULTURAL RESEARCH

Collections

Department of Food Engineering, Article

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Citation Formats

S. YURDUGÜL, N.-A. Pancevska, G. G. YILDIZ, and F. Bozoglu, “THE INFLUENCE OF A CELLULASE BEARING ENZYME COMPLEX FROM ANAEROBIC FUNGI ON BREAD STALING,” ROMANIAN AGRICULTURAL RESEARCH, pp. 271–279, 2012, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67423.