Studies on the effect of glucose oxidase in bread making

Journal of the Science of Food and Agriculture

Volumn 86, Issue 11, 2006, Pages 1699-1704

  Hanft, Franziska ^a   Koehler, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Dityrosine; Ferulic acid; Glucose oxidase; Oxidative gelation; Thiol; Wheat dough

Indexed keywords

EID: 33747318294     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2455     Document Type: Conference Paper

References (22)

1. Müller D, Studies on the new enzyme glucoseoxidase. I. Biochem Z 199:136-170 (1928).
2. Tsuge H, Natsuaki O and Ohashi K, Purification, properties, and molecular features of glucose oxidase from Aspergillus niger. J Biochem 78:835-843 (1975).
3. Swoboda BEP and Massey V, Purification and properties of the glucose oxidase from Aspergillus niger. J Biol Chem 240:2209-2215 (1965).
4. Pazur JH and Kleppe K, The oxidation of glucose and related compounds by glucose oxidase from Aspergillus niger. Biochem 35:578-583 (1964).
5. Gibson QH, Swoboda BEP and Massey V, Kinetics and mechanism of action of glucose oxidase. J Biol Chem 239:3927-3934 (1964).
6. Miller KA and Hoseney RC, Effect of oxidation on the dynamic rheological properties of wheat flour-water doughs. Cereal Chem 76:100-104 (1999).
7. Vemulapalli V, Miller KA and Hoseney RC, Glucose oxidase in breadmaking systems. Cereal Chem 75:439-442 (1998).
8. Wikström K and Eliasson AC, Effects of enzymes and oxidizing agents on shear stress relaxation of wheat flour dough: additions of protease, glucose oxidase, ascorbic acid, and potassium bromate. Cereal Chem 75:331-337 (1998).
9. Vemulapalli V and Hoseney RC, Glucose oxidase effects on gluten and water solubles. Cereal Chem 75:859-862 (1998).
10. Poulsen C and Bak Høstrup P, Purification and characterization of a hexose oxidase with excellent strengthening effects in bread. Cereal Chem 75:51-57 (1998).
11. Tilley KA, Benjamin RE, Bagorogoza KE, Okot-Kotber BM, Prakash O and Kwen H, Tyrosine cross-links: molecular basis of gluten structure and function. J Agric Food Chem 49:2627-2632 (2001).
12. Garcia R, Rakotozafy L, Telef N, Potus J and Nicolas J, Oxidation of ferulic acid or arabinose-esterified ferulic acid by wheat germ peroxidase. J Agric Food Chem 50:3290-3298 (2002).
13. Hanft F and Koehler P, Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry. J Agric Food Chem 53:2418-2423 (2005).
14. International Association for Cereal Science and Technology. Method 104/1, in ICCs Standards (7th Suppl. ed. 2004, approval 1960, revision 1990). Verlag Moritz Schaefer, Detmold, Germany (2004).
15. International Association for Cereal Science and Technology. Method 110/1, in ICCs Standards (7th Suppl. ed. 2004, approval 1960, revision 1976). Verlag Moritz Schaefer, Detmold, Germany (2004).
16. Bak P, Nielsen IL, Thogersen HC and Poulsen CH, A method for testing the strengthening effect of oxidative enzymes in dough, in Special Publication: Royal Society of Chemistry, Vol. 212, Wheat Structure, Biochemistry and Functionality, pp. 361-367 (2000).
17. Piber M and Koehler P, Identification of dehydro-ferulic acid in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins. J Agric Food Chem 53:5276-5284 (2005).
18. Koehler P and Grosch W, Study of the effect of DATEM.1: influence of fatty acid chain length on rheology and baking. J Agric Food Chem 47:1863-1869 (1999).
19. Dupuis B, The chemistry and toxicology of potassium bromate. Cereal Foods World 42:171-183 (1997).
20. Koehler P, Concentrations of low and high molecular weight thiols in wheat dough as affected by different concentrations of ascorbic acid. J Agric Food Chem 51:4948-4953 (2003).
21. Fry SC, Oxidative coupling of tyrosine and ferulic acid residues: intra- and extra-protoplasmic occurrence, predominance of trimers and larger products, and possible role in interpolymeric cross-linking. Phytochem Rev 3:97-111 (2004).
22. Vinkx CJA, van Nieuwenhove CG and Delcour JA, Physicochemical and functional properties of rye nonstarch polysaccharides. III. Oxidative gelation of a fraction containing water-soluble pentosans and proteins C. Cereal Chem 68:617-622 (1991).