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Glucose oxidase effects on gluten and water solubles

Vemulapalli, V., Hoseney, R.C.
Cereal chemistry 1998 v.75 no.6 pp. 859-862
wheat gluten, wheat flour, water, solubility, hydrogen peroxide, glucose oxidase, viscosity, protein content, sulfhydryl groups, breadmaking, baking quality, fermentation, fermented foods, dough
Hydrogen peroxide was responsible for the improving the effect of glucose oxidase in breadmaking. The mechanism by which H2O2 has its effect is not known. The objective of this study was to determine whether the H2O2 produced by glucose oxidase affected the gluten proteins or the water-soluble fraction of flour. Glucose oxidase had no effect on gluten protein as measured by protein solubility or the relative viscosity of soluble protein (solubilized using 1.5% w/v SDS). However, glucose oxidase did affect the water-soluble fraction. The sulfhydryl content of the water-soluble fraction extracted from flour or dough decreased in the presence of glucose oxidase. Glucose oxidase also caused oxidative gelation of the water-soluble fraction extracted from flour. However, the viscosity of the water-soluble fraction extracted from fermented doughs containing glucose oxidase decreased when higher levels of glucose oxidase were used (greater than or equal to 5.0 units of glucose oxidase). Glucose oxidase appeared to have the same oxidizing action independent of whether the water-soluble fraction was boiled or not.