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Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough.

Revanappa, S. B. and Salimath, P. V. and Prasada Rao, U. J. S. (2014) Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough. International Journal of Food Properties, 17 (10). pp. 2131-2141.

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Abstract

Effect of peroxidase on arabinoxylans (pentosans) isolated from whole wheat flour and instrumental textural parameters of whole wheat flour dough were studied. Significant increase in dough hardness and decrease in adhesiveness was observed on treatment of dough with peroxidase. Arabinoxylans isolated from peroxidase treated dough had higher molecular weight, viscosity, arabinose to xylose ratio, ferulic acid, and protein contents as compared to that of untreated dough. Arabinoxylans isolated from treated dough had higher absorption at 280 and 320 nm indicating the association of proteins and ferulic acid with arabinoxylans. Thus, the treatment of dough with peroxidase may catalyze the formation of cross-linking between arabinoxylans as well as protein-arabinoxylan that could be responsible for the alteration of the whole wheat flour dough characteristics.

Item Type: Article
Uncontrolled Keywords: Wheat, Peroxidase, Textural profile, Arabinoxylans, Ferulic acid
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Mar 2015 07:04
Last Modified: 13 Mar 2015 07:04
URI: http://ir.cftri.com/id/eprint/11744

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