Technological evaluation of structurally distinct enzymatically synthesized α-glucans as functional additives in breadmaking

Creative Commons License

Cankurtaran-Kömürcü T., Song Y., Yoo S., ÇETİN B., Lee B., Tunçil Y. E.

Journal of Food Science and Technology, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1007/s13197-026-06773-x
  • Dergi Adı: Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, BIOSIS, Compendex, Food Science & Technology Abstracts, INSPEC, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
  • Anahtar Kelimeler: Glucan, Amylosucrase, Glycogen branching ratio, Bread, Dough, Texture
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Atatürk Üniversitesi Adresli: Evet

Özet

Enzymatically synthesized α-glucans have attracted attention due to their limited digestibility; however, their technological potential in food systems remains underexplored. This study investigated the effects of two structurally distinct α-glucans (RoGBE 0.001X and RoGBE 0.1X), synthesized using amylosucrase from Neisseria polysaccharea and glycogen branching enzyme from Rhodothermus obamensis, on dough and bread quality. Structural characterization revealed that RoGBE 0.001X had a molecular size of 2.6 × 10⁴ Da and a branching ratio of 0.81%, while RoGBE 0.1X had a larger size (> 8 × 10⁵ Da) and higher branching ratio (4.46%). Both glucans were thermally stable (> 172 °C). When incorporated at 0–5% into dough, RoGBE 0.1X significantly increased hardness, gumminess, and relaxation time, whereas RoGBE 0.001X improved cohesiveness and elasticity. Both α-glucans decreased crust and crumb lightness (L*) and crust yellowness (b*) in bread. All glucan-containing breads exhibited higher hardness compared to the control, with RoGBE 0.1X resulting in firmer textures, suggesting that α-glucan structure plays a key role in dough and bread textural properties. Overall, these results show that enzymatically synthesized α-glucans have potential to be utilized in breadmaking and possibly other bakery products as a functional ingredient to increase nutritional value of final products without adversely impacting their technological quality.