Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread

Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread

Disulfide exchange reactions in wheat dough impact the polymerization of gluten and the volume of bread. In wheat sourdoughs fermented with Lactobacillus sanfranciscensis, glutathione reductase activity accumulates thiols. This study investigated the role of glutathione reductase and NADH oxidase of...

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Veröffentlicht in:Journal of agricultural and food chemistry 2018-09, Vol.66 (37), p.9770-9776
Hauptverfasser: Xu, Dan, Tang, Kaixing, Hu, Ying, Xu, Xueming, Gänzle, Michael G
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container_end_page 9776
container_issue 37
container_start_page 9770
container_title Journal of agricultural and food chemistry
container_volume 66
creator Xu, Dan
Tang, Kaixing
Hu, Ying
Xu, Xueming
Gänzle, Michael G
description Disulfide exchange reactions in wheat dough impact the polymerization of gluten and the volume of bread. In wheat sourdoughs fermented with Lactobacillus sanfranciscensis, glutathione reductase activity accumulates thiols. This study investigated the role of glutathione reductase and NADH oxidase of L. sanfranciscensis on disulfide exchange reactions, peroxide levels, and gluten polymerization in type I wheat sourdoughs. Fermentation with L. sanfranciscensis DSM20451 ΔgshR lacking glutathione reductase activity reduced the thiol levels in dough when compared to the wild type strain L. sanfranciscensis DSM20451. Fermentation with any strain reduced peroxides in wheat doughs when compared to a chemically acidified control. The impact of baker’s yeast on thiol and peroxide levels was greater than the impact of lactobacilli. The depolymerization of gluten proteins was dependent on the free thiol content and dough acidification. Bread produced with the glutathione reductase deficient mutant strain had the highest specific volume compared with all the other groups.
doi_str_mv 10.1021/acs.jafc.8b03298
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title Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread
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