Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough

Figures & data

Table 1  Effect of peroxidase on textural profile analysis of wheat dough

Treatments	Hardness (N)	Adhesiveness (N)	Cohesiveness (dimensionless)
Control	4.59^a ± 0.08	0.68^a ± 0.05	0.40^a ± 0.02
0.05% H2O2	5.34^b ± 0.26	0.54^b ± 0.04	0.44^a ± 0.01
0.1mg peroxidase + 0.05% H2O2	5.57^b ± 0.28	0.57^b ± 0.04	0.46^a ± 0.01
0.5 mg peroxidase + 0.05% H2O2	6.02^c ± 0.07	0.54^b ± 0.02	0.43^a ± 0.01
1mg peroxidase + 0.05 H2O2	7.16^d ± 0.28	0.52^b ± 0.02	0.48^a ± 0.03
2 mg peroxidase + 0.05 H2O2	5.38^b ± 0.29	0.48^b ± 0.04	0.47^a ± 0.02

^a,b,c,dMeans in the same column followed by different superscripts differ significantly (P < 0.05).

Figure 1  Properties of arabinoxylans isolated from control and peroxidase treated doughs. (a) Elution profile of the purified pentosans; (b) relative viscosity of purified pentosans; (c) UV spectra of purified arabinopxylans. T1- Control; T2- 0.05% H₂O₂; T3- 1 mg peroxidase; T4- 1 mg peroxidase + 0.05 H₂O₂; T5- 2 mg peroxidase + 0.05 H₂O₂.

Table 2  Chemical composition of purified arabinoxylans from control and enzyme treated doughs

Treatments	Yield^# (%)	Protein^# (%)	FA^# (μg/g)	UA^# (%)	Total sugar* (%)	Ara* (%)	Xyl* (%)	Glc* (%)	Ara/Xyl*Ratio
Control	1.2 ± 0.06^a	4.5 ± 0.08^a	424.6 ± 8.5^a	2.4 ± 0.05^b	82.5	41.3	52.7	6.0	0.82
0.05% H2O2	1.6 ± 0.08^c	4.8 ± 0.07^b	470.2 ± 10.2^b	2.0 ± 0.08^a	87.6	43.4	50.4	6.2	0.86
1 mg peroxidase	1.4 ± 0.05^b	5.2 ± 0.09^c	464.6 ± 12.4^b	2.3 ± 0.1^b	83.8	46.2	50.2	3.6	0.92
1 mg peroxidase + 0.05% H2O2	1.8 ± 0.06^d	7.3 ± 0.26^d	534.5 ± 12.6^c	2.8 ± 0.07^c	86.7	48.5	46.8	4.7	1.03
2 mg peroxidase + 0.05% H2O2	1.7 ± 0.09^d	6.9 ± 0.14^d	480.4 ± 10.4^c	2.5 ± 0.08^b	84.3	44.5	52.3	3.2	0.85

^#Values shown are average three experiments; ^a,b,c,dMeans in the same column followed by different superscripts differ significantly (P < 0.05); *average of two experiments; FA: Ferulic acid, UA: Uronic acid, Ara: Arabinose, Xyl: Xylose, Glc: Glucose.