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Wheat protein disulfide isomerase improves bread properties via different mechanisms.
Food Chemistry ( IF 8.8 ) Pub Date : 2020-01-20 , DOI: 10.1016/j.foodchem.2020.126242
Chunfei Zhao 1 , Ziyue Luo 1 , Mingze Li 1 , Jihui Gao 1 , Zhongxin Liang 1 , Siyuan Sun 1 , Xi Wang 2 , Dong Yang 1
Affiliation  

Gluten network formation by the oxidation of glutenin sulfhydryl group majorly impacts the subsequent dough and bread properties, and an evolutionary list of chemical oxidants has been used as improvers in bread making. A systematic comparison between azodicarbonamide (ADA), Vc, wheat protein disulfide isomerase (wPDI) and disulfide bond formation protein C (DsbC) of their effects on the alveographic characters of dough and texture properties of subsequent bread was performed. Results show that wPDI improves dough alveographic characters and bread texture properties better in most aspects than other reagents. Free sulfhydryl analysis finds that addition of wPDI increased the free sulfhydryl content in both dough and bread. Compare with inorganic reagents and its bacterial homologue, improving the dough and bread properties with less oxidation of sulfhydryl lead to the proposal that wPDI acts by catalyzing the formation of rheologically active disulfide and reduction of inactive ones in a substrate specific manner.

中文翻译:

小麦蛋白二硫键异构酶通过不同的机制改善面包的性能。

由谷蛋白巯基氧化形成的面筋网络主要影响随后的面团和面包性能,并且化学氧化剂的进化清单已被用作面包制造的改进剂。系统比较了偶氮二甲酰胺(ADA),维生素C,小麦蛋白二硫键异构酶(wPDI)和二硫键形成蛋白C(DsbC)对面团的泡孔特征和随后面包的质地特性的影响。结果表明,wPDI在大多数方面都比其他试剂更好地改善了面团的航空影像特性和面包质地。游离巯基分析发现,添加wPDI会增加面团和面包中的游离巯基含量。与无机试剂及其细菌同源物进行比较,
更新日期:2020-01-21
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