Effect of mixing conditions on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs

The effect of mixing has been tested on the extractable activities of lipoxygenase, peroxidase, and catalase from dough after 2, 5, and 20 min of mixing, and 30 min of rest period after 20 min of mixing. Different mixing conditions have been studied including temperature, atmosphere, speed, amount o...

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Bibliographic Details
Published in:Cereal chemistry 1998-01, Vol.75 (1), p.85-93
Main Authors: Delcros, J.F. (Conservatoire National des Arts et Metiers, Paris, France.), Rakotozafy, L, Boussard, A, Davidou, S, Porte, C, Potus, J, Nicolas, J
Format: Article
Language:English
Subjects:
ACIDE ASCORBIQUE
ACIDE LINOLEIQUE
ACIDO ASCORBICO
ACIDO LINOLEICO
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
ADDITIF ALIMENTAIRE
ADITIVOS ALIMENTARIOS
AGUA
ASCORBIC ACID
ATMOSFERA
ATMOSPHERE
Biological and medical sciences
CARACTERISTICAS DE LA MAQUINARIA
CARACTERISTIQUE DU MATERIEL
CATALASA
CATALASE
Cereal and baking product industries
CHLORURE DE SODIUM
CISTEINA
CLORURO SODICO
COMPOSE PHENOLIQUE
COMPUESTOS FENOLICOS
CYSTEINE
DENATURATION
DESNATURALIZACION
DOUGHS
DURACION
DURATION
DUREE
EAU
ENZYMIC ACTIVITY
EQUIPMENT CHARACTERISTICS
FARINE DE BLE
FOOD ADDITIVES
Food industries
Fundamental and applied biological sciences. Psychology
GUAIACOL
HARINA DE TRIGO
HYDROGEN PEROXIDE
LETARGO
LEVADURA
LEVURE
LINOLEIC ACID
LIPOXIGENASA
LIPOXYGENASE
MASA DE PANADERIA
MELANGE
MEZCLADO
MIXING
PATE DE CUISSON
PEROXIDASAS
PEROXIDASES
PEROXIDO DE HIDROGENO
PEROXYDASE
PEROXYDE D'HYDROGENE
PHENOLIC COMPOUNDS
REPOS
REST
ROTATIONAL SPEED
SODIUM CHLORIDE
TEMPERATURA
TEMPERATURE
WATER
WHEAT FLOUR
YEASTS
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Summary:The effect of mixing has been tested on the extractable activities of lipoxygenase, peroxidase, and catalase from dough after 2, 5, and 20 min of mixing, and 30 min of rest period after 20 min of mixing. Different mixing conditions have been studied including temperature, atmosphere, speed, amount of water added to the dough, buffer solutions between pH 3.6 and 7.5 added to the dough, and different additives (linoleic acid, guaiacol, hydrogen peroxide, ascorbic acid, cysteine, yeast, and sodium chloride). In all the mixing conditions tested, the dough peroxidase activity remains equivalent to the initial flour activity, whereas loss es in lipoxygenase and catalase activities largely varied according to mixing conditions. The results show that a self-destruction mechanism as well as physicohemical denaturation are responsible for these losses. Lipoxygenase losses seem mainly associated with the former mechanism, whereas catalase losses are highly increased in acidic conditions (physicochemical denaturation). Therefore, there lative impact of the three oxidoreducing enzymes may be largely modulated by mixing conditions
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.1998.75.1.85