Wheat protein disulfide isomerase improves bread properties via different mechanisms.
Wheat protein disulfide isomerase improves bread properties via different mechanisms.
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小麦蛋白二硫键异构酶通过不同的机制改善面包的特性。
DOI：
10.1016/j.foodchem.2020.126242
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发表时间：
2020-01
期刊：
影响因子：
8.8
通讯作者：
Yang Dong
中科院分区：
文献类型：
--
作者：
Zhao Chunfei;Luo Ziyue;Li Mingze;Gao Jihui;Liang Zhongxin;Sun Siyuan;Wang Xi;Yang Dong
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.
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