The effect of enzyme use on the formation of carbonyls and structural properties of cakes
Er, Ayşe Ege, author.

The effect of enzyme use on the formation of carbonyls and structural properties of cakes

Er, Ayşe Ege, author.

Yazar Ek Girişi
Er, Ayşe Ege, author.

Fiziksel Tanımlama
ix, 54 leaves: charts;+ 1 computer laser optical disc.

Enzymes are used as additives to improve the quality parameters of cakes. However, high temperature conditions produce carbonyl-containing compounds as precursors of toxic maillard reaction products. In this study three food grade enzymes were used as agents to decrease the formation of carbonyl-containig compounds while preserving the cake quality factors. For this purpose transglutaminase, lipase and amylase enzymes were used. All of the three enzymes lowered the amounts of carbonyls with the largest decrease by lipase of 31.83% (p<0.05) with respect to the control cake. Transglutaminase and lipase addition changed the carbonyl profile of cakes. Both transglutaminase and lipase caused important changes in protein secondary structures with large increases in alpha helix, turns and anti-parallel beta structures, however, amylase did not cause such large changes. The three enzymes used caused the lipid/protein ratio to decrease. The level of lipid unsaturation did not change for transglutaminase and lipase, however, the level unsaturation decreased in the case of amylase indicating the formation of dicarbonyls was via Maillard reaction not due to lipid peroxidation. However, the GC-MS analysis results indicated that there was no change in the formation of neither the Maillard reaction products nor the lipid oxidation products in the head space analysis. The amorphous structure of the starch in cake samples increased depending on the enzyme concentration used.

Konu Başlığı
Food -- Biotechnology

Yazar Ek Girişi
Ceylan, Çağatay,
Şanlı Mohamed, Gülşah,

Tüzel Kişi Ek Girişi
İzmir Institute of Technology. Biotechnology.

Tek Biçim Eser Adı
Thesis (Master)--İzmir Institute of Technology: Biotechnology.
İzmir Institute of Technology: Biotechnology--Thesis (Master).

Elektronik Erişim
Access to Electronic Versiyon.

LibraryMateryal TürüDemirbaş NumarasıYer NumarasıDurumu/İade Tarihi
IYTE LibraryTezT002425TP248.65.F66 E651 2021Tez Koleksiyonu