کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516589 1322363 2009 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review
چکیده انگلیسی

During breadmaking, wheat gluten proteins form a continuous network which is stabilized by disulfide bonds and modified by thiol/disulfide interchange reactions. This gluten network results in visco-elastic dough that holds together the other dough components and assists in retaining carbon dioxide. Wheat flour contains several components, enzyme co-factors and enzymes which can affect the formation and properties of the gluten network and, hence, the dough and bread characteristics. We present a brief overview of our current knowledge of the fate of gluten proteins during breadmaking, and how they are affected by endogenous wheat components (e.g. glutathione, cysteine and NAD(P)(H)) and enzyme systems (e.g. tyrosinase, peroxidase, the NADP-dependent thioredoxin and glutathione enzyme systems, protein disulfide isomerase, lipoxygenase, catalase and dehydrogenases).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 50, Issue 1, July 2009, Pages 1–10
نویسندگان
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