Oxido-reductases and lipases as dough-bleaching agents

Cereal Chemistry

Volumn 75, Issue 6, 1998, Pages 810-814

  Gelinas P ^a   Poitras, E ^a   McKinnon, C M ^a   Morin, A ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BENZOYL PEROXIDE; BETA CAROTENE; BUFFER; CATALASE; CITRIC ACID; GLUCOSE OXIDASE; LACCASE; LINOLEIC ACID; LIPOXYGENASE; OXIDOREDUCTASE; PEROXIDASE; PH; PHOSPHATE; TRIACYLGLYCEROL LIPASE;

BLEACHING; CLEANING; FOOD PRODUCTS; LINOLEIC ACID; PEROXIDES;

BLEACHING AGENTS; BREAD DOUGH; LACCASES; LIPOXYGENASES; LIQUID MEDIA; LIQUID SYSTEM; OXIDO-REDUCTASES; PHOSPHATE BUFFERS;

LIPASES;

BENZOYL PEROXIDE; BETA CAROTENE; BLEACHING AGENT; CATALASE; GLUCOSE OXIDASE; OXIDOREDUCTASE; PEROXIDASE; REACTIVE OXYGEN METABOLITE;

ARTICLE; CATALYSIS; ENZYME ACTIVATION; ENZYME ACTIVITY; ENZYME ANALYSIS; FLAVOR; PROTEIN ANALYSIS; PROTEIN DEGRADATION;

EID: 0032447868     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.6.810     Document Type: Article

References (5)

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2. Ben-Aziz, A., Grossman, S., Ascarelli, I., and Budowski, P. 1971. Carotene-bleaching activities of lipoxygenase and heme proteins as studied by a direct spectrophotometric method. Phytochemistry 10:1445-1452.
3. van Ruth, S. M., Roozen, J. P., and Moest, R. A. F. J. 1992. Effect of storage of a soya-containing bread-improver on lipoxygenase activity, bleaching action and composition of volatiles in bread. Lebensm.-Wiss. Technol. 25:1-5.
4. Wolf, W. J. 1975. Lipoxygenase and flavor of soybean protein products. J. Agric. Food Chem. 23:136-141.
5. Yang, B., Harper, W. J., Parkin, K. L., and Chen, J. 1994. Screening of commercial upases for production of mono- and diacylglycerols from butteroil by enzymatic glycerolysis. Int. Dairy J. 4:1-13.