title: Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation.
abstract: The impact of pyranose oxidase (P₂O), glucose oxidase (GO) and H₂O₂ on gluten agglomeration during wheat flour gluten-starch separation was studied. Analysis of gluten aggregate sizes in batter formed from wheat flour dough revealed that increasing levels of oxidising agents gradually decreased the tendency of gluten proteins to form large gluten aggregates. Low enzyme levels increased arabinoxylan (AX) and starch retention on the sieves, due to physical incorporation of AX and starch in the gluten aggregates. Higher enzyme levels increased retention of starch and AX on the smaller and larger sieves, respectively. Extensive oxidation leads to physical incorporation of AX and starch granules in the small gluten aggregates. AX is also crosslinked and hence more easily retained on the top sieves. Our results confirm that the size of gluten aggregates and the level of AX crosslinking and AX and starch incorporation in gluten proteins depend on the concentration of H₂O₂.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Heverlee, Belgium. Electronic address: decampsk@gmail.com.
authors.forename: Karolien
authors.initials: K
authors.lastname: Decamps
authors.forename: Glenn
authors.initials: G
authors.lastname: Gryp
authors.forename: Iris J
authors.initials: IJ
authors.lastname: Joye
authors.forename: Christophe M
authors.initials: CM
authors.lastname: Courtin
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
mesh_terms: D001234:Aspergillus niger / Q000201:enzymology; D002237:Carbohydrate Dehydrogenases / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005656:Fungal Proteins / Q000737:chemistry*; D005949:Glucose Oxidase / Q000737:chemistry*; D005983:Glutens / Q000737:chemistry* / Q000302:isolation & purification; D006861:Hydrogen Peroxide / Q000737:chemistry; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification; D055454:Trametes / Q000201:enzymology; D014908:Triticum / Q000737:chemistry*
chemical_list: D005656:Fungal Proteins; D005983:Glutens; D013213:Starch; D006861:Hydrogen Peroxide; D002237:Carbohydrate Dehydrogenases; C022489:pyranose oxidase; D005949:Glucose Oxidase
keywords: AX; Dough-batter process; GO; GPI; GPR; Oxidising agents; P(2)O; Protein crosslinking; WE-AX; arabinoxylan; db; dry matter base; glucose oxidase; gluten protein agglomeration index; gluten protein recovery; nanokatal; nkat; pyranose oxidase; water extractable AX