title: Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield.
abstract: Three lipases with different hydrolysis specificities were tested in a laboratory-scale dough-batter wheat flour separation process in two concentrations. Lipolase specifically hydrolyzed nonpolar flour lipids. At the highest concentration tested, it significantly improved gluten agglomeration and yield, also when combined with a xylanase with hydrolysis specificity toward water-extractable arabinoxylan. We hypothesize that its action is due to the release of adequate levels of free fatty acids, which, because at least a part of them is dissociated, act as anionic surfactants. Lipolase at the lowest concentration, Lecitase Ultra, hydrolyzing both nonpolar and polar lipids, and YieldMAX, which specifically hydrolyzed phospholipids, had no or a negative impact on gluten agglomeration and yield. In conclusion, this study demonstrated that lipases with hydrolysis specificity toward nonpolar lipids can be used as processing aids in wheat flour separation in the absence or presence of added xylanases to maximize gluten agglomeration and yield.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium.
authors.forename: Sara
authors.identifier: http://orcid.org/0000-0002-3735-1731
authors.initials: S
authors.lastname: Melis
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium.
authors.forename: Anneleen
authors.initials: A
authors.lastname: Pauly
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium.
authors.forename: Lien R
authors.initials: LR
authors.lastname: Gerits
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium.
authors.forename: Bram
authors.initials: B
authors.lastname: Pareyt
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2486, B-3001 Leuven, Belgium.
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
mesh_terms: D055162:Biocatalysis; D005433:Flour / Q000032:analysis; D005983:Glutens / Q000737:chemistry*; D008049:Lipase / Q000737:chemistry*; D008055:Lipids / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013379:Substrate Specificity; D014908:Triticum / Q000737:chemistry*
chemical_list: D008055:Lipids; D005983:Glutens; D013213:Starch; D008049:Lipase
keywords: Lipolase; gluten-starch separation; lipid binding; lipolytic enzymes; wheat flour lipids