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Effect of Maitake (Grifola frondosa) protease on breadmaking properties. M. SEGUCHI (1),
Y. Yoshino (2), N. Morimoto (3), and M. Abe (4). (1) Kobe Women's University, Kobe; (2) Kyoto
Women's University, Kyoto; (3) Kobe Women's Junior College, Kobe; (4) Gakushuin Women's
University, Tokyo, Japan.
Maitake (Grifola frondosa) drastically decreases the dough
strength in B. farinography, and is also effective in deteriorating breadmaking properties (bread height
(mm) and specific volume (cm3/g)). These effects of Maitake on farinograph and breadmaking properties
were lost by boiling Maitake / water suspension or by addition of EDTA, suggesting that the deteriorative
effects by Maitake may be caused by an iron protease. The addition of Maitake was increased from 0.017%
to 0.14% of wheat flour, and breadmaking was performed. The deteriorative effects on the breadmaking
properties gradually increased with an increase of Maitake. Flour dough that contained Maitake was treated
with 1% SDS, and extracted proteins were subjected to SE-HPLC and SDS-PAGE. The range of HMW
protein in those profiles gradually decreased with an increase of Maitake, and the correlation coefficients (r)
between HMW protein / total protein and bread height, and between HMW protein / total protein and SV
were +0.9734 and +0.7258, respectively.
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