Role of endogenous wheat enzymes on gluten cross-linking and dough and bread properties: a review

Abstract

The quality of wheat-based products is significantly influenced by the structure and properties of gluten, and these are affected by various endogenous enzymes. However, the specific mechanisms of these enzymes, such as sulfhydryl oxidase, protein disulfide isomerase, ascorbate oxidase, and dehydroascorbate reductase have not been well studied. The role of these enzymes in enhancing gluten network formation and dough properties is not yet fully understood. This review examines the types, structures, and mechanisms of these key enzymes, with a focus on their roles in promoting disulfide bond formation and improving dough rheology and bread quality. By elucidating the mechanisms through which these enzymes directly or indirectly influence the structure, function, and physicochemical properties of gluten proteins, this review provides critical insights that advance understanding of gluten cross-linking and lay the groundwork for practical strategies to enhance the quality and safety of wheat-based products in food processing.

Keywords

Gluten / Endogenous enzymes / Wheat-based products / Physicochemical properties / Rheological properties

Author contributions

The authors confirm their contributions to the paper as follows: study conception and design, analysis and interpretation of results: Wang J, Liang Y, Zheng C; writing - original draft: Liang Y, Zheng C; writing - review & editing: Zheng C, Zhang P; data collection: Zhang Y, Liu H. All authors reviewed the results and approved the final version of the manuscript.

Data availability

All data generated or analyzed during this study are included in this published article.

Acknowledgments

This work was supported by the Joint Fund of Science and Technology Research and Development Plan of Henan Province in 2022 (225200810110); Scientific and Collaborative Innovation Special Project of Zhengzhou, Henan Province (21ZZXTCX03); Youth teachers in colleges and universities of Henan province fund (2023GGJS061); Special Funds to Subsidize Scientific Research Projects in Zhengzhou R&D (22ZZRDZX34); and the open project program of the National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology (NL2022016).

Conflict of interest

The authors declare that they have no conflict of interest.

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