GLUCOSE-OXIDASE EFFECTS ON GLUTEN AND WATER SOLUBLES

Hydrogen peroxide was responsible for the improving the effect of gluc ose oxidase in breadmaking. The mechanism by which H2O2 has its effect is not known. The objective of this study was to determine whether th e H2O2 produced by glucose oxidase affected the gluten proteins or the water-soluble fraction of flour. Glucose oxidase had no effect on glu ten protein as measured by protein solubility or the relative viscosit y of soluble protein (solubilized using 1.5% w/v SDS). However, glucos e oxidase did affect the water-soluble fraction. The sulfhydryl conten t of the water soluble fraction extracted from flour or dough decrease d in the presence of glucose oxidase. Glucose oxidase also caused oxid ative gelation of the water-soluble fraction extracted from flour. How ever, the viscosity of the water-soluble fraction extracted from ferme nted doughs containing glucose oxidase decreased when higher levels of glucose oxidase were used (greater than or equal to 5.0 units of gluc ose oxidase). Glucose oxidase appeared to have the same oxidizing acti on independent of whether the water-soluble fraction was boiled or not .