Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour

Preparation of immobilized glucose oxidase (GO) on chitosan (CS)-sodium tripolyphosphate (TPP) and its application in improving breadmaking quality of commercial wheat flour were investigated. The optimum conditions for GO immobilization were: viscosity of CS: 700 cP, ratio of CS to TPP (w/w): 5 to 1, and GO concentration 100 U/mL. The obtained CSTPP-GO was 5 μm-diameter particle with a pseudo-spherical shape. By addition of CSTPP-GO (400 U/kg flour) and fungal α-amylase (62.5 U/kg flour), bread springiness slightly increased from 0.923 to 0.940, specific volume of crumb increased by 13.48% and hardness decreased by 19.22%, compared to addition of KBrO3 (60 mg/kg flour). It could be concluded that CSTPP-GO combined with fungal α-amylase had potential application in improving breadmaking quality of commercial wheat flour.