Lipoxygenase and Some Related Enzymes in Breadmaking

Nicolas, J.; Drapron, R.

doi:10.1016/b978-0-12-079020-3.50016-7

Cited by 23 publications

(22 citation statements)

References 77 publications

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“…The change of protein in Fraction IV during the suwari process was opposite to that in Fraction II. These results seem to suggest that the addition of AsA influenced the polymerization not by disulfide bonds, which has been considered to be strongly correlated with the effect of AsA,l1 18) but by noncovalent bonds, and cross-linking apart from disulfide bonds. It has been proposed that this cross-linking apart from disulfide bonds was responsible for the textural changes in fish gels.…”

Section: Effects Of Asa On the Change In Each Fraction During The Formentioning

confidence: 72%

“…Although details of the improvement mechanism are not known, it is generally accepted that AsA is rapidly oxidized to dehydroascorbic acid (DHA) in surimi or bread dough by oxidase or other factors. DHA then oxidizes sulfhydryl compounds to disulfides and forms intermolecular bonds,l1 18) so that a strong heat-induced gel or a good loaf volume can be obtained. There are, however, other explanations about the effects of AsA on foods.…”

mentioning

confidence: 99%

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Effects of Ascorbic Acid on the Formation Process for a Heat-induced Gel of Fish Meat (Kamaboko)

Nishimura

Ohishi

Tanaka

et al. 1992

Bioscience, Biotechnology, and Biochemistry

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Section: Effects Of Asa On the Change In Each Fraction During The Formentioning

confidence: 72%

mentioning

confidence: 99%

Effects of Ascorbic Acid on the Formation Process for a Heat-induced Gel of Fish Meat (Kamaboko)

Nishimura

Ohishi

Tanaka

et al. 1992

Bioscience, Biotechnology, and Biochemistry

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“…Adsorption of puroindolines at water-lipid interfaces could activate enzymes, e.g. lipases and LOX, that works at these interfaces and that are known for their impact on dough rheology [12,13] as it was suggested above for LTPs.…”

Section: Puroindolines and Interfacesmentioning

confidence: 92%

“…The coupled oxidation of cysteine containing storage proteins (free SH groups of gluten proteins) and polyunsaturated fatty acid by lipoxygenases (LOX) induce changes in the rheological properties of doughs and especially improve dough-mixing tolerance [12][13]. These effects increase with increasing work input on mixing and need the presence of the lipid substrates of LOX, monoacylated lipids, e.g.…”

Section: Wheat Lipids Oxidation Flavours and Dough Rheologymentioning

confidence: 99%

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Functionality of lipids and lipid-protein interactions in cereal-derived food products

Marion

Dubreil

Douliez

2003

OCL

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Résumé :Les lipides et en particulier les lipides des céréales jouent un rôle important dans la transformation et la qualité des produits céréaliers de cuisson (pains, biscuits) et des boissons (bière). La plupart des mécanismes physico-chimiques responsables de la fonctionnalité des lipides a été étudiée et récemment, le rôle particulier des protéines impliquées dans la fixation des lipides, les protéines de transfert de lipides et les puroindolines a été mis en évidence. L'état des recherches menées dans ce domaine est présenté dans cette revue et les informations acquises aujourd'hui montrent que de nouvelles perspectives sont envisageables pour la sélection et la transformation en vue d'améliorer la qualité des céréales et des produits céréaliers.Summary : Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer). Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of lipid-binding proteins, e.g. lipid transfer proteins and puroindolines, has been highlighted. The state of the researches performed in this field are briefly presented in this review and the data obtained until now show that new perspectives are opened in cereal breeding and processing for improving the quality of cereals and cereal products.

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Discrimination of wheat varieties by simultaneous measurements of oxygen consumption and consistency of flour dough during mixing

et al. 2006

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Using an instrumented mixing reactor, oxygen consumption and torque evolution were recorded during the mixing of wheat flour doughs from eight pure French wheat varieties harvested in 2002 and 2003. Wheat flours were also characterised by biochemical analyses including lipoxygenase (LOX) activity assay, free polyunsaturated fatty acid (PUFA) content, glutathione and ferulic acid contents, results of alveograph and farinograph tests and breadmaking performances. Some parameters defined from the obtained torque curves, equivalent to consistency curves, were correlated with alveograph and farinograph data. The importance of LOX activity levels and free PUFA content to explain the oxygen consumption during mixing is confirmed. In addition to the characteristics of the oxygen consumption curves, the extent to which the consistency curve parameters are able to differentiate among doughs made with flours from different wheat varieties is considered.

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Lipoxygenase and Some Related Enzymes in Breadmaking

Cited by 23 publications

References 77 publications

Effects of Ascorbic Acid on the Formation Process for a Heat-induced Gel of Fish Meat (Kamaboko)

Effects of Ascorbic Acid on the Formation Process for a Heat-induced Gel of Fish Meat (Kamaboko)

Functionality of lipids and lipid-protein interactions in cereal-derived food products

Discrimination of wheat varieties by simultaneous measurements of oxygen consumption and consistency of flour dough during mixing

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