Relationship between Endogenous Protein Disulfide Isomerase Family Proteins and Glutenin Macropolymer
Relationship between Endogenous Protein Disulfide Isomerase Family Proteins and Glutenin Macropolymer
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DOI：
10.1021/jf103347p
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发表时间：
2010-12-22
影响因子：
6.1
通讯作者：
Urade, Reiko
中科院分区：
文献类型：
--
作者：
Koh, Akie;Nishimura, Kimio;Urade, Reiko
利用杆菌肽（PDI抑制剂）研究了内源性蛋白二硫异构酶（PDI）家族蛋白对面包制作过程中面筋蛋白性质的影响。添加杆菌肽后的面包体积增加到不添加杆菌肽时的118%。杆菌肽的加入使面团的拉伸耐受性降低。面团中十二烷基硫酸钠(SDS)-不溶性谷蛋白大聚合物（GMP）的含量在搅拌20分钟后下降到面粉的70%左右。在面团中加入杆菌肽后，在搅拌的20 min内，其GMP降低幅度为面粉的2 -30%。GMP的减少被sds可溶性谷蛋白聚合物的增加所补偿。综上所述，这些结果表明面粉中的内源性PDI家族蛋白抑制了面团混合过程中GMP的解聚。
The effects of endogenous protein disulfide isomerase (PDI) family proteins on the properties of gluten proteins in dough during breadmaking were determined using bacitracin, an inhibitor of PDI. Bread loaf volume in the presence of bacitracin was increased to 118% of that in the absence of bacitracin. The addition of bacitracin caused a decrease in the extension tolerance of the dough. The amount of sodium dodecyl sulfate (SDS)-insoluble glutenin macropolymer (GMP) in dough decreased to approximately 70% of that in flour during the 20 min of mixing for doughmaking. The addition of bacitracin to dough caused a dramatic GMP decrease, corresponding to 2 similar to 0-30% of that in flour during the 20 min of mixing. The decrease in GMP was compensated by an increase in SDS-soluble glutenin polymer. Taken together, these results suggest that the endogenous PDI family proteins in flour suppress the depolymerization of GMP during dough mixing.