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Vorkommen von Lipoxygenase, Katalase und Peroxidase in Weizenmehlen mit unterschiedlichen Backeigenschaften

Occurrence of lipoxygenase, catalase and peroxidase in wheat flours with different baking performances

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Summary

The activities of the three enzymes were determined in one Canadian and ten German wheat varieties. The pH-profiles of the lipoxygenase and the catalase indicated that both enzymes are active at the usual pH value (pH 6.2) of a dough. No correlations were detectable between the concentrations of the three enzymes and the baking performance of the flours.

Zusammenfassung

In einem kanadischen Weizenmehl und in Mehlen aus zehn deutschen Weizensorten wurden die Aktivitäten der drei Enzyme gemessen. Die pH Profile der Lipoxygenase und der Katalase zeigten, daß beide Enzyme bei einem durchschnittlichen Teig-pH Wert von 6,2 aktiv sind. Zwischen den Backeigenschaften und den vorkommenden Enzymaktivitäten waren keine Beziehungen zu erkennen.

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Authors and Affiliations

  1. Kurt-Hess-Institut für Mehl- und Eiweißforschung, Deutsche Forschungsanstalt für Lebensmittelchemie und Institut für Lebensmittelchemie der Technischen Universität München, Lichtenbergstr.4, D-8046, Garching, Bundesrepublik Deutschland

    Rolf Kieffer, Günther Matheis, Hans-Dieter Belitz & Werner Grosch

Authors
  1. Rolf Kieffer
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  2. Günther Matheis
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  3. Hans-Dieter Belitz
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  4. Werner Grosch
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Additional information

Gefördert von der AIF über den Forschungskreis der Ernährungsindustrie

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Kieffer, R., Matheis, G., Belitz, HD. et al. Vorkommen von Lipoxygenase, Katalase und Peroxidase in Weizenmehlen mit unterschiedlichen Backeigenschaften. Z Lebensm Unters Forch 175, 5–7 (1982). https://doi.org/10.1007/BF01267820

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  • DOI: https://doi.org/10.1007/BF01267820

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