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Heat Denaturation of Durum Wheat Semolina β‐Amylase Effects of Chemical Factors and Pasta Processing Conditions
Author(s) -
SAMSON MARIEFRANCOISE,
MOREL MARIEHÉLÈNE
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb04581.x
Subject(s) - maltose , amylase , chemistry , food science , starch , denaturation (fissile materials) , aqueous solution , enzyme , biochemistry , sucrose , organic chemistry , nuclear chemistry
The susceptibility to heat denaturation of durum wheat β‐amylase was studied in aqueous solution at 50 to 65°C. The activation energy of the reaction of denatnration was 439 kJ/mole between 56 and 65°C. Additives were tested to determine their protective effects on enzyme activity (at 65°C) in aqueous solution. Maltose, resulting from degradation of starch by β‐amylase, appeared to be the most protective. The β‐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.