Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough

Liu, Liya; Yang, Wei; Cui, Steve W.; Jiang, Zhijian; Chen, Qiang; Qian, Haifeng; Wang, Li; Zhou, Sumei

doi:10.1016/j.foodhyd.2018.06.034

Cited by 36 publications

(40 citation statements)

References 37 publications

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“…Additionally, the results of the treatment with GOX are what we most want to see. Studies have shown that the reduction of the ‐SH content in flour has a certain correlation with the activity and concentration of GOX and is also affected by external conditions (Liu et al , ). The mechanism of action was briefly described in the previous section.…”

Section: Resultsmentioning

confidence: 99%

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Wang

Zheng

et al. 2019

Int J of Food Sci Tech

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The effects of flour treatment methods, including with glucose oxidase (GOX), lipoxygenase (LOX), xylanase and heating for 1 h at 37°C (HEAT), on protein aggregation during the flour maturation were investigated. GOX has strong oxidising effects; LOX not only oxidises, but also may affect unsaturated fatty acids; xylanase degrades sugar molecules; HEAT can accelerate the thermal motion of molecules. Data analysis after treatment with GOX, LOX, xylanase and HEAT revealed that the glutenin macropolymer content increased by 0.43%, 0.87%, 0.39% and 0.62%, and the median size of the sample (D 50 ) increased by 1.56, 1.64, 0.52 and 0.74 lm, respectively. In addition, the proportion of a random coil and b-sheet increased and that of a-helix and b-turns decreased, while the polymeric protein content increased. This study contributes to our understanding of the protein changes during flour maturation and helps to predict the quality of wheat flour.

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Section: Resultsmentioning

confidence: 99%

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Wang

Zheng

et al. 2019

Int J of Food Sci Tech

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“…Use of more than one enzyme can be beneficial in hydrolyzing cell walls (Liu et al., 2018). This has been shown for enzymes acting on different substrates, for example, cellulose and arabinoxylans, (Park et al., 2019) as well as for enzymes acting on the same substrate but at different positions (Xue et al., 2020).…”

Section: Combined Use Of Improversmentioning

confidence: 99%

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

Dai

Tyl

2021

Journal of Food Science

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Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, the expectations for ingredients have changed over the past few years, and reformulations have taken place to provide "clean label" options. However, the effects and mechanisms of blended dough conditioners suitable for such baked products have not been systematically summarized. In this review, dough and bread properties as affected by different improver combinations are examined, with a focus on additive or synergistic interactions between enzymes or between enzymes and ascorbic acid. The combination of enzymes that hydrolyze starch and cell wall polysaccharides has been shown to reduce textural hardness in fresh and stored bakes goods such as breads. Enzymes that hydrolyze arabinoxylans, the main nonstarch polysaccharide in wheat, have synergistic effects with enzymes that result in cross-linking of wheat flour biopolymers. In some studies, the effects of bread improvers varied for wheat flours of different strength. Overall, bread products in which wheat is used in whole grain form or in a blend with other flours especially benefit from multiple improvers that target different flour constituents in doughs.

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“…Therefore, this conversion is known to improve gluten formation in baked products (Yang et al., 2017); 2) The pentosan–protein network will be weakened during the conversion of water‐unextractable arabinoxylans to their water‐extractable form. The cleavage of pentosan–protein bonds would release water, which is necessary for gluten development (Liu et al., 2018; Verjans et al., 2010); 3) Pentosanase would produce pentosans with smaller size which cause a redistribution of free water and reduce the steric hindrance of insoluble pentosans, thereby elevating the interaction between proteins (Steffolani et al., 2010); 4) Interaction among glutenin and water soluble pentosans lead to increase in SH content and dough softening according to SEM analysis (Figure 4C; Steffolani et al., 2010); 5) the enzyme enhanced gluten coagulation through reducing the steric impediment of the pentosans related to gluten and counteracting the gluten chemical aggregation (Steffolani et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

Pourmohammadi

Abedi

2021

Food Science & Nutrition

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Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds) which prone to alteration by various treatments. Enzyme modification has the ability to alter certain properties of gluten and compensate the deficiencies in gluten network. By hydrolyzing mechanisms and softening effects, hydrolytic enzymes affect gluten directly and indirectly and improve dough quality. The present review investigates the effects of some hydrolytic enzymes (protease and peptidase, alcalase, xylanase, pentosanase, and cellulase) on the rheological, functional, conformational, and nutritional features of gluten and dough. Overall, protease, peptidase, and alcalase directly affect peptide bonds in gluten. In contrast, arabinoxylan, pentosan, and cellulose are affected, respectively, by xylanase, pentosanase, and cellulase which indirectly affect gluten proteins. The changes in gluten structure by enzyme treatment allow gluten for being used in variety of purposes in the food and nonfood industry.

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Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough

Cited by 36 publications

References 37 publications

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

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