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Technological evaluation of structurally distinct enzymatically synthesized α-glucans as functional additives in breadmaking
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DOI：10.1007/s13197-026-06773-x.png)
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Abstract
En 中文
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.
Keywords:
Glucan
Amylosucrase
Glycogen branching ratio
Bread
Dough
Texture
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