  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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A new explanation for the synergy between pentosanase and glucose oxidase. Cristina Primo Martin (1), Wim J. Lichtendonk (2), JOHAN J. PLIJTER (2), and Rob J. Hamer (2,3). (1) IATA, Valencia, Spain; (2) TNO Nutrition and Food Research, Zeist, the Netherlands; (3) Centre for Protein Technology, Wageningen, the Netherlands.
Glucoseoxidase (GOX) is often used in a synergistic combination with pentosanase. We studied the involvement of pentosans (soluble:WSP and insoluble: WUS) in order to explain this synergy. The following studies were performed. First, the effect of adding WSP and WUS together with glucose oxidase. In both cases the extensibility of the dough was further decreased. Then, modified WSP was added. NaOH modified WSP(OH) (low in Ferulic acid, FA) significantly counteracted the effect of GOX. Pentosanase modified WSP(XYL) further diminished the effect of GOX, improving dough elasticity. FA addition by itself completely counteracted GOX. However, FA also decreased the quantity of GMP (Glutenin macropolymer). This was not the case when using modified WSP indicating that the quality of the network was effected and not the amount. We therefore propose that the combination of pentosanase and GOX limits GOX action at the later stages of resting due to pentosan fragments generated by the pentosanase.
Copyright 2001
The American Association of Cereal Chemists