Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat-flour dough

被引：44

作者：

Takasaki, S

Kato, Y

Murata, M

Homma, S

Kawakishi, S

机构：

[1] Tokyo Metropolitan Coll, Dept Food Sci & Human Nutr, Akishima, Tokyo 1968540, Japan

[2] Univ Hyogo, Sch Human Sci & Environm, Himeji, Hyogo 6700092, Japan

[3] Ochanomizu Univ, Dept Nutr & Food Sci, Bunkyo Ku, Tokyo 1128610, Japan

[4] Tokyo Univ Agr, Dept Biosci, Setagaya Ku, Tokyo 1568502, Japan

[5] Nagoya Univ, Chikusa Ku, Nagoya, Aichi 4648601, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2005年 / 69卷 / 09期

关键词：

wheat-flour dough; dityrosine; peroxidase; hydrogen peroxide; mixing characteristics;

D O I：

10.1271/bbb.69.1686

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effects of adding hydrogen peroxide and peroxidase to wheat-flour dough on dityrosine formation and mixing characteristics were investigated. Dityrosine in wheat-flour dough was identified by HPLC with a fluorescence detector and by LC/MS/MS. Formation of dityrosine increased with the addition of hydrogen peroxide, and hydrogen peroxide plus peroxidase, to wheat-flour dough, while the addition of peroxidase had no effect. on the amount of dityrosine formed. The mixing curve obtained by a doughgraph changed with the addition of hydrogen peroxide, and hydrogen peroxide plus peroxidase; the peak time was significantly delayed and the dough development time was extended. We found that dityrosine cross-links in wheat-flour dough increased with the addition of peroxidase plus hydrogen peroxide. It is thought that these crosslinks can lead to polymerization of the proteins in wheat-flour dough.

引用

页码：1686 / 1692

页数：7

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