New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough
Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major redu...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-12-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/7/12/190 |
| _version_ | 1797758454934274048 |
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| author | Nicolas Navrot Rikke Buhl Holstborg Per Hägglund Inge Lise Povlsen Birte Svensson |
| author_facet | Nicolas Navrot Rikke Buhl Holstborg Per Hägglund Inge Lise Povlsen Birte Svensson |
| author_sort | Nicolas Navrot |
| collection | DOAJ |
| description | Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough. Furthermore, functional wheat Trx that is present in the dough can be recruited by the addition of recombinant barley NTR, resulting in dough weakening. These results confirm the potential of NTS, especially NTR, as a useful tool in baking for weakening strong doughs, or in flat product baking. |
| first_indexed | 2024-03-12T18:30:13Z |
| format | Article |
| id | doaj.art-ae3e159b8b6942f5b77021a62fd73d01 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T18:30:13Z |
| publishDate | 2018-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-ae3e159b8b6942f5b77021a62fd73d012023-08-02T08:19:42ZengMDPI AGAntioxidants2076-39212018-12-0171219010.3390/antiox7120190antiox7120190New Insights into the Potential of Endogenous Redox Systems in Wheat Bread DoughNicolas Navrot0Rikke Buhl Holstborg1Per Hägglund2Inge Lise Povlsen3Birte Svensson4Enzyme and Protein Chemistry (EPC), Department of Systems Biology, Technical University of Denmark, Building 224, DK-2800 Kgs Lyngby, DenmarkDuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, DK-8220 Brabrand, DenmarkEnzyme and Protein Chemistry (EPC), Department of Systems Biology, Technical University of Denmark, Building 224, DK-2800 Kgs Lyngby, DenmarkDuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, DK-8220 Brabrand, DenmarkEnzyme and Protein Chemistry (EPC), Department of Systems Biology, Technical University of Denmark, Building 224, DK-2800 Kgs Lyngby, DenmarkVarious redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough. Furthermore, functional wheat Trx that is present in the dough can be recruited by the addition of recombinant barley NTR, resulting in dough weakening. These results confirm the potential of NTS, especially NTR, as a useful tool in baking for weakening strong doughs, or in flat product baking.https://www.mdpi.com/2076-3921/7/12/190wheatthioredoxinthioredoxin reductasebakingredoxdough rheology |
| spellingShingle | Nicolas Navrot Rikke Buhl Holstborg Per Hägglund Inge Lise Povlsen Birte Svensson New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough Antioxidants wheat thioredoxin thioredoxin reductase baking redox dough rheology |
| title | New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough |
| title_full | New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough |
| title_fullStr | New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough |
| title_full_unstemmed | New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough |
| title_short | New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough |
| title_sort | new insights into the potential of endogenous redox systems in wheat bread dough |
| topic | wheat thioredoxin thioredoxin reductase baking redox dough rheology |
| url | https://www.mdpi.com/2076-3921/7/12/190 |
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