Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system
文献类型： 外文期刊
第一作者： Yang, Mei
作者： Yang, Mei;Yue, Ying;Liu, Liya;Tong, Litao;Wang, Lili;Ashraf, Jawad;Li, Nana;Zhou, Xianrong;Zhou, Sumei
作者机构：
关键词： Whole wheat dough; Arabinoxylan; Xylanase; Glucose oxidase; Buns
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2021 年 135 卷
页码：
收录情况： SCI
摘要： The combined effects of xylanase (XYL) and glucose oxidase (GOX) during whole wheat buns making was investigated based on the reconstituted model dough system including starch, gluten, and water-unextractable solids (WUS). The results showed that the combinations of GOX and XYL significantly (P < 0.05) increased free sulfhydryl (SH) contents (14.93-70.18%) and glutenin macropolymer (GMP) content (2.82%-6.15%) compared with the individual GOX. The XYL-GOX modified dough significantly (P < 0.05) increased glutenin (5.71%-13.04%) and gliadin solubility (3.57%-6.01%), leading to a decrease in the dough viscoelasticity and a more open gluten matrix structure. Additionally, XYL800GOX80 modified dough exhibited the highest alpha-helix (40.22%) and beta-sheet (43.78%) contents among all the samples. However, when the level of XYL increased from 800 mu g/g to 2400 mu g/g, the alpha-helix and beta-sheet in the XYL2400GOX40 and XYL2400GOX80 showed a significant downward trend (alpha-helix: 3.87-7.81%; beta-sheet: 11.38-19.90%; P < 0.05). Therefore, the study indicated that the synergistic effects of XYL and GOX on the whole wheat dough were quite dependent on the hydrolysis degrees of WUS.
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