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

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Relation http://ir.cftri.com/11744/
http://dx.doi.org/10.1080/10942912.2013.784331
 
Title Effect of Peroxidase on Textural Quality of
Dough and Arabinoxylan Characteristics
Isolated from Whole Wheat Flour Dough.
 
Creator Revanappa, S. B.
Salimath, P. V.
Prasada Rao, U. J. S.
 
Subject 05 Texture
05 Enzymes
04 Wheat
 
Description 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.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11744/1/International%20Journal%20of%20Food%20PropertiesVolume%2017%2C%20Issue%2010%2C%20November%202014%2C%20pages%202131-2141.pdf
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.