PROTAX - enzymatically induced protein-AX networks in gluten-free food systems

The development of gluten-free (GF) doughs and breads remains a significant technological challenge, as GF flours lack the ability to form viscoelastic doughs when mixed with water. Despite extensive research and the use of various additives to improve the quality of GF bread, the overall product quality remains suboptimal, with limited acceptance among consumers. Recent studies have shown that arabinoxylans (AX) can partially mimic the gluten network due to their ability to cross-link through ferulic acid residues. However, carbohydrate-based systems alone cannot fully replicate the exceptional properties of gluten. A promising approach involves enzymatically induced cross-linking of proteins with AX, utilizing ferulic acid and tyrosine residues. This method offers the potential to enhance GF dough systems significantly. Oat, maize, and rice have been identified as ideal raw materials for this purpose, as they are rich in high-quality AX and tyrosine-containing proteins. The objective of this project is to use these raw materials and cross-linking enzymes to create a protein-AX network that enhances the structure of GF starch-based systems. The novel protein-AX network aims to replicate the properties of gluten, thereby achieving significant improvements in GF dough quality. Additionally, the project seeks to provide new insights into the structure of cereal polymers and their contribution to baking quality.