Enzymatic modifications of gluten protein: Oxidative enzymes
K Pourmohammadi, E Abedi - Food Chemistry, 2021 - Elsevier
Oxidative enzymes treat weak flours in order to restore the gluten network of damaged
wheat flour and reduce the economic and technological losses. The present review …
wheat flour and reduce the economic and technological losses. The present review …
Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment
A Bonet, CM Rosell, I Pérez‐Munuera… - Journal of the …, 2007 - Wiley Online Library
The disrupted gluten structure of infested wheat flours leads to low‐quality doughs unusable
in bread‐making processes. Enzymes are replacing chemical treatments in the food industry …
in bread‐making processes. Enzymes are replacing chemical treatments in the food industry …
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking–A review
During breadmaking, a continuous protein network is formed which confers visco-elasticity
to dough. The properties of this protein network are highly dependent on the characteristics …
to dough. The properties of this protein network are highly dependent on the characteristics …
Endogenous redox agents and enzymes that affect protein network formation during breadmaking–A review
During breadmaking, wheat gluten proteins form a continuous network which is stabilized by
disulfide bonds and modified by thiol/disulfide interchange reactions. This gluten network …
disulfide bonds and modified by thiol/disulfide interchange reactions. This gluten network …
Reduction and reoxidation of wheat glutenin
AC Beckwith, JS Wall - Biochimica et Biophysica Acta (BBA)-General …, 1966 - Elsevier
The nature of disulfide bonds in wheat glutenin and the factors that influence their formation
were investigated by reducing and reoxidizing them under various conditions. The presence …
were investigated by reducing and reoxidizing them under various conditions. The presence …
The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review
E Abedi, K Pourmohammadi - Food Science & Nutrition, 2020 - Wiley Online Library
Gluten protein as one of the plant resources is affected by redox agent. Chemical
modifications by redox agent have myriad advantages mainly short reaction times, no …
modifications by redox agent have myriad advantages mainly short reaction times, no …
Glucose oxidase effect on dough rheology and bread quality: a study from macroscopic to molecular level
Enzymes are used in baking to improve dough handling properties and the quality of baked
products. Glucose oxidase (GO) is an enzyme with oxidizing effect due to the hydrogen …
products. Glucose oxidase (GO) is an enzyme with oxidizing effect due to the hydrogen …
Wheat flour proteins as affected by transglutaminase and glucose oxidase
Enzymes are good tool to modify wheat proteins by creating new bonds between the protein
chains. In this study, the effect of the addition of glucose oxidase (GO) and transglutaminase …
chains. In this study, the effect of the addition of glucose oxidase (GO) and transglutaminase …
Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment
ELFE Babiker, N Fujisawa, N Matsudomi… - Journal of Agricultural …, 1996 - ACS Publications
Insoluble gluten was solubilized by proteases (chymotrypsin, papain, Pronase, and pepsin)
or mild acid (0.05 N HCl) treatments. The digests and hydrolysate are turbid, but after …
or mild acid (0.05 N HCl) treatments. The digests and hydrolysate are turbid, but after …
Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review
K Pourmohammadi, E Abedi - Food Science & Nutrition, 2021 - Wiley Online Library
Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its
applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds …
applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds …