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Glutathione wheat flour

Kuninori, T., and H. Matsumoto Glutathione in wheat and wheat flour. Cereal Chem. 40, 252 (1964). [Pg.275]

Table 15.22. Activity of glutathione dehydrogenase (GSH-DH) in wheat flour... Table 15.22. Activity of glutathione dehydrogenase (GSH-DH) in wheat flour...
The content of reduced glutathione in wheat flour is 10-15mg/kg. In the absence of ascorbic acid (dehydroascorbic acid, respectively), G-SH reacts with components of gluten (P) that are linked by disulfide bridges (P-S-S-P) to form mixed disulfides, which show negative effects on the baking properties of flour... [Pg.404]

Fig. 15.16. Influence of reduced (GSH) and oxidized glutathione (GSSG) on the rheological properties of wheat dough (according to Hahn and Grosch, 1998). Tensile tests with dough made of 10 g of DNS flour (0.76% ash, 15.5% protein, 124 nmol/g GSH), water, 2% NaCl and the following additives (nnol/1 flour) GSH (100 o-o), GSSG (50 - ), control without additive (—). F force, L distance... Fig. 15.16. Influence of reduced (GSH) and oxidized glutathione (GSSG) on the rheological properties of wheat dough (according to Hahn and Grosch, 1998). Tensile tests with dough made of 10 g of DNS flour (0.76% ash, 15.5% protein, 124 nmol/g GSH), water, 2% NaCl and the following additives (nnol/1 flour) GSH (100 o-o), GSSG (50 - ), control without additive (—). F force, L distance...
See other pages where Glutathione wheat flour is mentioned: [Pg.41]    [Pg.41]    [Pg.300]    [Pg.305]    [Pg.455]    [Pg.38]    [Pg.716]    [Pg.74]    [Pg.404]   
See also in sourсe #XX -- [ Pg.699 , Pg.699 , Pg.700 , Pg.717 ]



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