New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough. / Navrot, Nicolas; Holstborg, Rikke Buhl; Hagglund, Per; Povlsen, Inge Lise; Svensson, Birte.
I: Antioxidants, Bind 7, Nr. 12, 190 , 12.2018.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough
AU - Navrot, Nicolas
AU - Holstborg, Rikke Buhl
AU - Hagglund, Per
AU - Povlsen, Inge Lise
AU - Svensson, Birte
PY - 2018/12
Y1 - 2018/12
N2 - Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough. Furthermore, functional wheat Trx that is present in the dough can be recruited by the addition of recombinant barley NTR, resulting in dough weakening. These results confirm the potential of NTS, especially NTR, as a useful tool in baking for weakening strong doughs, or in flat product baking.
AB - Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough. Furthermore, functional wheat Trx that is present in the dough can be recruited by the addition of recombinant barley NTR, resulting in dough weakening. These results confirm the potential of NTS, especially NTR, as a useful tool in baking for weakening strong doughs, or in flat product baking.
KW - wheat
KW - thioredoxin
KW - thioredoxin reductase
KW - baking
KW - redox
KW - dough rheology
U2 - 10.3390/antiox7120190
DO - 10.3390/antiox7120190
M3 - Journal article
VL - 7
JO - Antioxidants
JF - Antioxidants
SN - 2076-3921
IS - 12
M1 - 190
ER -
ID: 211905147