Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking

Show simple item record

dc.contributor.author Kajala, Ilkka
dc.contributor.author Shi, Qiao
dc.contributor.author Nyyssölä, Antti
dc.contributor.author Maina, Ndegwa
dc.contributor.author Hou, Yaxi
dc.contributor.author Katina, Kati
dc.contributor.author Tenkanen, Maija
dc.contributor.author Juvonen, Riikka
dc.date.accessioned 2016-03-01T11:13:01Z
dc.date.available 2016-03-01T11:13:01Z
dc.date.issued 2015
dc.identifier.citation Kajala , I , Shi , Q , Nyyssölä , A , Maina , N , Hou , Y , Katina , K , Tenkanen , M & Juvonen , R 2015 , ' Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking ' , PLoS One , vol. 10 , no. 1 , 0116418 . https://doi.org/10.1371/journal.pone.0116418
dc.identifier.other PURE: 45918827
dc.identifier.other PURE UUID: 126d0114-40b6-4d0c-b283-1fdff95d6827
dc.identifier.other WOS: 000348203500024
dc.identifier.other Scopus: 84927167355
dc.identifier.other ORCID: /0000-0003-2883-2717/work/29015468
dc.identifier.other ORCID: /0000-0001-8955-2458/work/39818055
dc.identifier.uri http://hdl.handle.net/10138/160328
dc.description.abstract Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using 14C-sucrose radioisotope and reducing value-based assays, the former yielding Km and Vmax values of 14.7 mM and 8.2 μmol/(mg∙min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking. en
dc.format.extent 19
dc.language.iso eng
dc.relation.ispartof PLoS One
dc.rights cc_by
dc.rights.uri info:eu-repo/semantics/openAccess
dc.subject 220 Industrial biotechnology
dc.subject 414 Agricultural biotechnology
dc.subject 416 Food Science
dc.title Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking en
dc.type Article
dc.contributor.organization Department of Food and Nutrition
dc.contributor.organization Carbohydrate Chemistry and Enzymology
dc.contributor.organization Grain Technology
dc.contributor.organization Food Sciences
dc.description.reviewstatus Peer reviewed
dc.relation.doi https://doi.org/10.1371/journal.pone.0116418
dc.relation.issn 1932-6203
dc.rights.accesslevel openAccess
dc.type.version publishedVersion
dc.identifier.url http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0116418

Files in this item

Total number of downloads: Loading...

Files Size Format View
journal.pone.0116418.PDF 611.0Kb PDF View/Open

This item appears in the following Collection(s)

Show simple item record