Tyrosine cross-links: molecular basis of gluten structure and function.
作者： Katherine A. Tilley , Rachel E. Benjamin , Katherine E. Bagorogoza , B. Moses Okot-Kotber , Om Prakash
DOI: 10.1021/JF010113H
关键词:
摘要: The formation of the large protein structure known as "gluten" during dough-mixing and bread-making processes is extremely complex. It has been established that a specific subset proteins comprising gluten, glutenin subunits, directly affects dough breadmaking quality. Glutenin subunits have no definitive structural differences can be correlated to their ability form gluten affect or Many studies, well mixing baking postulated disulfide bonds are present in contribute process through disulfide-sulfhydryl exchange. Evidence presented here indicates tyrosine wheat doughs baking, contributing network. relative contributions disulfide--sulfhydryl interchange discussed.
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