Production of laccase enzyme via solid-state fermentation and its application in white and whole meal wheat bread

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dc.authorid0000-0001-6179-2871
dc.authorid0000-0002-5037-3193
dc.contributor.authorAltinel, Burak
dc.contributor.authorCetintas, Berker
dc.contributor.authorTuluk, Kuebra
dc.contributor.authorAkgun, Ismail Hakki
dc.contributor.authorSargin, Sait
dc.date.accessioned2026-02-08T15:15:07Z
dc.date.available2026-02-08T15:15:07Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractIn this study, we investigated the effects of laccase on both the rheological properties of dough and the quality characteristics of bread prepared from wheat white and whole meal flour. Laccase was produced via solid-state fermentation using pine needles as the main substrate in a tray-type bioreactor. 0.018 U/mL laccase activity was achieved after optimizations. Supplementation with malt sprouts and gallic acid increased the laccase production, and 0.5 U/mL laccase activity was obtained after downstream processes. The enzyme was added in wheat flour and whole meal wheat, respectively, at 1, 2, 3, 4, 5, 6, 7, and 8 U/100 g flour. The increasing activity of laccase reduced the water absorption and did not cause a gradual change in the extensographic properties. Three-6 U of laccase increased the specific volume of wheat bread and decreased the crumb hardness, whereas 1 and 2 U of laccase increased the specific volume of whole meal bread.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [120O859]
dc.description.sponsorshipThis study was supported by the Scientific and Technological Research Council of Turkiye (TUBITAK) (Project Number: 120O859). The authors would like to extend a special thanks to Polen Un ve Katki Maddeleri San. ve Tic. A.S., Istanbul, Turkiye, for performing the farinograph and extensograph tests together with Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentation for their support in editing and proofreading service of this study.
dc.identifier.doi10.1007/s42976-024-00594-4
dc.identifier.endpage992
dc.identifier.issn0133-3720
dc.identifier.issn1788-9170
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85209903207
dc.identifier.scopusqualityQ2
dc.identifier.startpage979
dc.identifier.urihttps://doi.org/10.1007/s42976-024-00594-4
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5609
dc.identifier.volume53
dc.identifier.wosWOS:001361427600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Heidelberg
dc.relation.ispartofCereal Research Communications
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWOS_KA_20260207
dc.subjectLaccase
dc.subjectSolid-state fermentation
dc.subjectDough rheology
dc.subjectBread making
dc.titleProduction of laccase enzyme via solid-state fermentation and its application in white and whole meal wheat bread
dc.typeArticle

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