Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough

Greta Faccio; Laura Flander; Johanna Buchert; Markku Saloheimo; Emilia Nordlund

doi:10.1016/j.jcs.2011.10.002

Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough

Greta Faccio (Corresponding Author), Laura Flander, Johanna Buchert, Markku Saloheimo, Emilia Nordlund

Research output: Contribution to journal › Article › Scientific › peer-review

13 Citations (Scopus)

Abstract

Various enzyme families such as sulfhydryl oxidase have been successfully applied to bread production although their mechanism of action has not been fully described yet. In this study, we investigated the effects of the recently characterized fungal sulfhydryl oxidase AoSOX1 in fresh and frozen dough alone and in combination with ascorbic acid. The addition of AoSOX1 to an additive-free dough resulted in a weaker and more extensible dough while opposite effects were detected in the presence of ascorbic acid. The hardening of the doughs registered upon the combined use of AoSOX1 and ascorbic acid was dependent on the amount of enzyme used and not on the amount of ascorbic acid. The ability of the sulfhydryl oxidase to enhance the effects of the ascorbic acid system suggests their combined use as a valuable tool to stabilize the structure of fresh and frozen dough.

Original language	English
Pages (from-to)	37-43
Number of pages	7
Journal	Journal of Cereal Science
Volume	55
Issue number	1
DOIs	https://doi.org/10.1016/j.jcs.2011.10.002
Publication status	Published - 2012
MoE publication type	A1 Journal article-refereed

Fingerprint

Keywords

Ascorbic acid
Aspergillus oryzae
Glutathione
Sulfhydryl oxidase

Cite this

Faccio, G., Flander, L., Buchert, J., Saloheimo, M., & Nordlund, E. (2012). Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough. Journal of Cereal Science, 55(1), 37-43. https://doi.org/10.1016/j.jcs.2011.10.002

@article{de605226b9ad4cfcb43aa1fa3ba6de52,

title = "Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough",

abstract = "Various enzyme families such as sulfhydryl oxidase have been successfully applied to bread production although their mechanism of action has not been fully described yet. In this study, we investigated the effects of the recently characterized fungal sulfhydryl oxidase AoSOX1 in fresh and frozen dough alone and in combination with ascorbic acid. The addition of AoSOX1 to an additive-free dough resulted in a weaker and more extensible dough while opposite effects were detected in the presence of ascorbic acid. The hardening of the doughs registered upon the combined use of AoSOX1 and ascorbic acid was dependent on the amount of enzyme used and not on the amount of ascorbic acid. The ability of the sulfhydryl oxidase to enhance the effects of the ascorbic acid system suggests their combined use as a valuable tool to stabilize the structure of fresh and frozen dough.",

keywords = "Ascorbic acid, Aspergillus oryzae, Glutathione, Sulfhydryl oxidase",

author = "Greta Faccio and Laura Flander and Johanna Buchert and Markku Saloheimo and Emilia Nordlund",

year = "2012",

doi = "10.1016/j.jcs.2011.10.002",

language = "English",

volume = "55",

pages = "37--43",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough

AU - Faccio, Greta

AU - Flander, Laura

AU - Buchert, Johanna

AU - Saloheimo, Markku

AU - Nordlund, Emilia

PY - 2012

Y1 - 2012

N2 - Various enzyme families such as sulfhydryl oxidase have been successfully applied to bread production although their mechanism of action has not been fully described yet. In this study, we investigated the effects of the recently characterized fungal sulfhydryl oxidase AoSOX1 in fresh and frozen dough alone and in combination with ascorbic acid. The addition of AoSOX1 to an additive-free dough resulted in a weaker and more extensible dough while opposite effects were detected in the presence of ascorbic acid. The hardening of the doughs registered upon the combined use of AoSOX1 and ascorbic acid was dependent on the amount of enzyme used and not on the amount of ascorbic acid. The ability of the sulfhydryl oxidase to enhance the effects of the ascorbic acid system suggests their combined use as a valuable tool to stabilize the structure of fresh and frozen dough.

AB - Various enzyme families such as sulfhydryl oxidase have been successfully applied to bread production although their mechanism of action has not been fully described yet. In this study, we investigated the effects of the recently characterized fungal sulfhydryl oxidase AoSOX1 in fresh and frozen dough alone and in combination with ascorbic acid. The addition of AoSOX1 to an additive-free dough resulted in a weaker and more extensible dough while opposite effects were detected in the presence of ascorbic acid. The hardening of the doughs registered upon the combined use of AoSOX1 and ascorbic acid was dependent on the amount of enzyme used and not on the amount of ascorbic acid. The ability of the sulfhydryl oxidase to enhance the effects of the ascorbic acid system suggests their combined use as a valuable tool to stabilize the structure of fresh and frozen dough.

KW - Ascorbic acid

KW - Aspergillus oryzae

KW - Glutathione

KW - Sulfhydryl oxidase

U2 - 10.1016/j.jcs.2011.10.002

DO - 10.1016/j.jcs.2011.10.002

M3 - Article

VL - 55

SP - 37

EP - 43

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -

Access to Document

10.1016/j.jcs.2011.10.002