Publication no. C-1998-1006-02R |  VIEW ARTICLE

Oxido-Reductases and Lipases as Dough-Bleaching Agents.

P. Gélinas (1,2), E. Poitras (3), C. M. McKinnon (1), and A. Morin (1). (1) Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, St. Hyacinthe, Quebec, Canada J2S 8E3. (2) Corresponding author. Phone: 450/773-1105; Fax: 450/773-8461; E-mail: <gelinasp@em.agr.ca> (3) The Governor's Foundation, Food Research and Development Centre, St. Hyacinthe, Quebec, Canada. Cereal Chem. 75(6):810-814. Accepted July 13, 1998. Copyright 1998 Department of Agriculture and Agri-Food, Government of Canada.

To replace benzoyl peroxide as a bread dough-bleaching agent, pure and commercial oxido-reductases (peroxidases, catalases, glucose oxidases, lipoxygenase, and laccase) were screened based on degradation of beta-carotene in a liquid system (5 µg of beta-carotene/mL of 0.1M citrate phosphate buffer at pH 5.5 or 6.5) or dough. Peroxidases had the best bleaching activity; some catalases also showed bleaching potential in a liquid system but not in bread dough, suggesting that screening enzymes in liquid media has limited application for dough. In 100 g of flour, combinations of peroxidase (3,000 U), lipase (815-1,630 U), and linoleic acid (0-300 mg) completely bleached bread dough.