title: Activity of carbohydrate oxidases as influenced by wheat flour dough components.
abstract: The carbohydrate oxidase (COXMn) from Microdochium nivale may well have desired functionalities as a dough and bread improver, similarly to Aspergillus niger glucose oxidase (GOX). COXMn catalyses the oxidation of various monosaccharides as well as maltooligosaccharides for which the best activity is obtained towards the maltooligosaccharides of polymerisation degrees 3 and 4. For the same activity towards glucose under air saturation, we show that COXMn exhibits a similar efficiency towards maltose as GOX towards glucose whatever the oxygen supply. Assays with COXMn show that no competition exists between carbohydrates naturally present in the wheat flour. We show that reaction products (d-glucono-δ-lactone and hydrogen peroxide) and the wheat flour dough component, ferulic acid, have no noticeable specific effect on the COXMn activity. The demonstrated differences in kinetics between COXMn and GOX allow predicting of differences in the functional behaviours of those enzymes during wheat flour dough formation.
authors: CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France; AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France. Electronic address: laure.bertrand@cnam.fr.
authors: L
authors: L
authors: Degrand
authors: CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France; AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France.
authors: L
authors: L
authors: Rakotozafy
authors: CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France; AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France.
authors: J
authors: J
authors: Nicolas
mesh_terms: D001234:Aspergillus niger / Q000201:enzymology; D001939:Bread; D002241:Carbohydrates / Q000737:chemistry*; D003373:Coumaric Acids / Q000737:chemistry; D005433:Flour / Q000032:analysis*; D005942:Gluconates / Q000737:chemistry; D005949:Glucose Oxidase / Q000737:chemistry*; D006861:Hydrogen Peroxide / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007783:Lactones / Q000737:chemistry; D009005:Monosaccharides / Q000737:chemistry; D009844:Oligosaccharides / Q000737:chemistry; D010088:Oxidoreductases / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry; D014908:Triticum / Q000737:chemistry*; D013098:Xylariales / Q000201:enzymology*
chemical_list: D002241:Carbohydrates; D003373:Coumaric Acids; D005942:Gluconates; D007783:Lactones; D009005:Monosaccharides; D009844:Oligosaccharides; C021705:maltooligosaccharides; D012965:Sodium Chloride; C004999:ferulic acid; D006861:Hydrogen Peroxide; D010088:Oxidoreductases; D005949:Glucose Oxidase; C010730:beta-glucono-1,5-lactone
keywords: Bread making; Carbohydrate oxidase; Glucose oxidase; Microdochium nivale; Wheat flour