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Effect of Pentosanase and Oxidases on the Characteristics of Doughs and the Glutenin Macropolymer (GMP)

Primo-Martín, C., Valera, R., Martínez-Anaya, M.A.
Journal of agricultural and food chemistry 2003 v.51 no.16 pp. 4673-4679
dough, enzymes, extensibility, gluten, glutenins, modulus of elasticity, pentosans, polymerization, protein content
Rheological characteristics of dough and glutenin macropolymer (GMP) extracted thereof were investigated. Three single enzymes, pentosanase (PP), glucoseoxidase (GLZ), and laccase (LAC), and their combinations were used. GLZ gave the least extensible and most resistant dough, and pentosanase/glucoseoxidase (PPGLZ) resulted in dough with improved extensibility. The enzymes improved gluten quality. The glutenin macropolymer (GMP) was characterized in terms of wet weight, protein content, pentosan association, and dynamic rheological properties. Enzymatic addition decreased the wet weight of GMP but increased the protein content. PP decreased the content of pentosans on the GMP, but single oxidases increased the content of pentosans associated with GMP. PP did not modify the elastic modulus (G‘) of the GMP, whereas GLZ increased G‘ by increasing the polymerization of proteins and LAC diminished G‘. The combination PPGLZ produced a synergic increase of G‘.