Sustained release of glucose oxidase-encapsulated W1/O/W2 emulsion enhanced extensional properties of dough by regulating sulfhydryl group during resting

While glucose oxidase (GOX) is a sustainable alternative for wheat flour fortification, its rapid oxidative activity often triggers nonselective cross-linking. This premature reaction inhibits the formation of structured glutenin macropolymers during dough resting, thereby limiting its functional efficacy. This study developed a water-in-oil-in-water (W 1 /O/W 2 ) double emulsion as a delivery vehicle for GOX to evaluate its impact on medium- and high-gluten dough systems. Comprehensive analyses—including farinograph properties, free thiol content, protein fractionation, and extensibility—revealed that free GOX acted primarily during the kneading stage, which improved dough stability but hindered subsequent network development. In contrast, the emulsion-encapsulated GOX facilitated a sustained release, promoting targeted disulfide cross-linking during the resting period (as evidenced by reduced -SH levels, albumin and globulin fractions). This mechanism enhanced the gluten network in a dose- and time-dependent manner. Specifically, dough treated with the W 1 /O/W 2 emulsion exhibited superior extensibility and tensile strength compared to the free enzyme after a resting period exceeding 90 min. Furthermore, the emulsion showed a more pronounced synergistic effect on high-gluten flour due to its higher protein and gluten content. These findings suggest that GOX-loaded emulsions can upgrade medium-gluten flour to high-gluten quality standards, offering a promising strategy for precision texture control in the food industry. • Emulsion-promoted gluten crosslinking depended on GOX dose and dough resting time. • Emulsified GOX enhanced dough extensibility and tensile strength after 90-min rest. • High-gluten flour showed better synergistic effects with the emulsion system.