CONCENTRATION OF GLUTATHIONE AND CYSTEINE IN WHEAT FLOUR AS AFFECTED BY SULFUR FERTILIZATION

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：lovelevin

【摘要】

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【作者】

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Peter Koehler Julia Reinbold

【机构】

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German Research Center for Food Chemistry and Hans-Dieter-Belitz-Institute for Cereal Grain Research

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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　　Introduction:Low molecular weight thiols such as glutathione (GSH) and cysteine (Cys) have a strong influence on the rheological and baking characteristics of dough.Previous studies revealed that sulfur-(S) deficiency leads to a decreasing concentration of S-rich proteins (α-,γ-gliadins).This leads to poorer dough quality and baking performance.The aim of the present study was to investigate the correlation between poor technological properties caused by S-deficiency and the concentration of low molecular weight thiols.

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CONCENTRATION OF GLUTATHIONE AND CYSTEINE IN WHEAT FLOUR AS AFFECTED BY SULFUR FERTILIZATION

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