Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties

Abstract

The effects of soy flour from LOX null mutant isolines and purified LOX isozymes on the rheological and breadmaking properties of a commercial hard wheat flour were investigated. Wheat flours were fortified with either 3% soy mutant flours alone, or in the presence of 0.2% and 1% linoleic acid. Purified LOX 2 isozyme had the greatest effect among LOX isozymes on dough extensibility and strength. Linoleic acid substrate addition reduced dough extensibility and strength. The L2L3 null isoline mutant for L1 resulted in the largest increase in bread volume. A reduction in bread firmness occurred after 5 day storage for all three single null mutant-containing samples in the presence of 1.0% linoleic acid substrate.

Enzymes in Bakery: Current and Future Trends

“…Lipoxygenases are also employed to improve mixing tolerance and dough handling properties [115]. In this case, the effect of these enzymes may be explained by oxidation of thiol groups of gluten proteins which can lead to rearrangement of intra-or inter-chain disulfide bonds [21] and also to formation of tyrosine cross-links [116], with consequent strengthening of the gluten network.…”

Applications of Microbial Enzymes in Food Industry

“…Lipoxygenases are also employed to improve tolerance to mixing and different handling properties of dough (78). This effect is due to the oxidation of thiol group in gluten, which may lead to redistribution of different disulphide bonds, tyrosine cross-linking and subsequent strengthening of the gluten.…”

“…The LOX-catalyzed reaction produces different precursors for the production of different volatile and aroma-producing chemical substances in plants. LOXs are used in aroma generation in food industry and also in bread making (78). Soya bean lipoxygenases (LOX) is the most studied lipoxygenase enzyme.…”

Role of lipid reactions in quality of oat products

“…The most significant result of lipid reactions is their effect on sensory and rheological properties of cereal products (Cumbee et al 1997, Jacobsen 1999. A loss of nutritive value (Andersen et al 1986) and even cytotoxicity (Esterbauer 1993) has also been associated with extensive oxidation of unsaturated fatty acids (Fig.…”