Effect of glucose oxidase and mixing time on soluble and insoluble wheat flour protein fractions: Changes on SH groups and H2O2 consumption

Juan C. Pescador-Piedra, Reynold R. Farrera-Rebollo, Georgina Calderón- Domínguez

                                                                       

Abstract

Glucose oxidase (GOX) has been recognized as an alternative to substitute chemical oxidants in bread making, however the action exerted on wheat flour proteins by the H₂O₂ produced is still unclear. Looking for a better understanding of the role of GOX and H₂O₂ in the bread making process, the effect of varying GOX levels and mixing time on soluble and insoluble wheat flour protein fractions was studied. Results showed that GOX promoted a decrement in free SH groups in both proteins, being the most evident effect on the soluble fraction at the beginning of the mixing process, remaining almost constant afterwards. H₂O₂ was continuously produced during mixing, showing its largest consumption during the first 6 min without significant SH changes afterwards. Results suggest that H₂O₂ must be involved in other reactions as it remains in the sample; this also suggests that oxygen is not a limiting factor in this reaction.

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Keywords :glucose oxidase,sulfhydryl group,hydrogen peroxide,bread making,wheat flour protein fraction.