ON THE MECHANISM OF ACTION OF PEROXIDASE IN WHEAT DOUGH

摘要

In bread, addition of peroxidase in combination with xylanase has been shown to have a beneficial effect on dough handling properties and on the quality of the final baked product (Van Oort, 1996). It has been suggested (van Oort, 1996) that peroxidases cross-link the arabinoxylans that are liberated by xylanase, via ferulic acid moieties to other arabinoxylans. In vitro studies have shown that peroxidase-catalyzed coupling via ferulic acids is feasible (Geissman and Neukom, 1973), as well as the formation of tyrosine dimers (Gross and Sizer, 1959). It has also been suggested that peroxidases can cross-link arabinoxylans to proteins (Neukom, 1976, Matheis and Whitaker, 1984, 1987), but attempt to achieve this in vitro have failed (Figueroa and Rouau, 1998).