Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

Abstract

The effect of laccase from Trametes maxima CU1 on physicochemical quality of bread was evaluated. Laccase treatment was 0.05% lower than the control in height, 0.33% higher in weight loss and reduced 17.71% the hardness of bread. In color, treatment with laccase was 18.72, 8.51 and 0.61% higher in L*, h, and C*, respectively. Chemical parameters of laccase treatment 12.00, 14.10 and 41.62% were higher than control in soluble arabinoxylans, protein and total phenols content, respectively. Based on the results obtained in the present study, laccase from T. maxima CU1 can be considered a good option for extraction and application as improver of the physicochemical quality of bread at industrial level.