Scholarly record

THE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF CARBOXYL ESTERASE ON PASTA PRODUCTS

Prof. Ioan David, Prof. Ariana Velciov, Lect. Alexandru Rinovetz, Lect. Gabriel Bujanca, Prof. Corina Misca

Abstract

This study presents an analysis over the action of carboxyl esterase, enzyme used on dough for pasta and noodles. By using carboxyl esterase polar lipids are formed, acting as emulsifiers and interacting with the gluten as well free unsaturated fatty acids are released, which can be converted by lipoxygenase (contained in flour naturally) resulting in the formation of hydroperoxides, which can act as oxidants and lead to protein strengthening and bleaching (oxidation of pigments). Enyzmatic improvement of pasta and also noodles is challenging due to low water activity and lack of dough rest/fermentation. The consistograph method is used in this study to show the rheological characteristics such as the dough consistency, the dough tolerance, the water absorption capacity of flour and observing changes in the process of kneading dough. Enzyme preparation that contains carboxyl esterase is used to obtain products with improved color and gloss, is also used to reduce drying time of noodles, improve surface appearance and mechanical stability of noodles and pasta, and reduce costs raw material. This positively affects the quality finished products by increasing tolerance to prolonged boiling, the cooked pasta firmness and helps reduce oil absorption of fried instant pasta.

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