ENZYME EXTRACTION FROM GLABROUS CANARY SEED (CDC MARIA) AND ITS POTENTIAL USE AS FOOD ADDITIVE IN A GLUTEN FREE PRODUCT

DIOS SANZ, EUGENIA; SANMARTINO, TANIA; GONZALES, ULISES; RODRIGUEZ FURLAN, LAURA TERESA

Congreso; XXXVII Reunión Científica Anual Sociedad de Biología de Cuyo; 2019

The development of gluten-free products represents a challenge for food industry, since the lack of gluten impact negatively on its structural and sensory quality. Bakery industry use different additives, like enzymes, for mimetic the gluten properties. In previous studies was demonstrated that Glabrous canary seed (CDC María) have a high protein content with catalytic activity and presents an absence of gluten proteins. Therefore, we perform its extraction, characterization and then its application as food additive. For that, in a first instant a crude extract (EC) was obtained using a specific buffer solution for proteins. The EC was conserved through a lyophilization process, and then was used in the elaboration of gluten-free bread. The influence of lioprotective agent addition (inulin and maltodextrin) to the EC and its influence on the baked product final properties was studied. Lyophilized EC was added in different concentrations: 0.25% (w/w), 0.5% (w/w) and 0.75% (w/w). The results were compared against a control sample without the addition of enzymes. The lamella thickness was determined from the analysis of images captured using an electron microscope. Texture profile was studied with a TMS-TOUCH (Food Technology Corporation, DASTEC) texture analyzer during a period of three days. Shelf life time and hardening speed of bread was calculated. In the first day of storage the control sample showed a firmness of 30.2N and a hardening speed of 8.34 ± 0.48 N/day. The addition of lyophilized EC without aggregate of lioprotective agents, at the different concentrations studied, allowed statistically reduce the hardening speed and the firmness of the samples throughout the storage period with respect to the control (P