CHANGES IN GLUTATHIONE CONTENT (REDUCED AND OXIDIZED FORM) AND THE EFFECT OF ASCORBIC-ACID AND POTASSIUM BROMATE ON GLUTATHIONE OXIDATION DURING DOUGH MIXING

被引：28

作者：

MAIR, G ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCHE FORSCHUNGSANSTALT LEBENSMITTELCHEM,D-8046 GARCHING MUNICH,FED REP GER

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1979年 / 30卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740300914

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

During dough mixing, reduced glutathione (GSH) is rapidly oxidised to the disulphide without change in the total glutathione content. The flour improvers potassium bromate and dehydroascorbic acid enhance the oxidation rate of GSH. The intensity of the acceleration caused by various diastereomeric ascorbic acids parallels the improvement of loaf volume, found by Maltha in baking experiments. The data support the assumption that oxidation of GSH by the improvers competes with a SH/SS‐interchange reaction of GSH with the gluten proteins. Copyright © 1979 John Wiley & Sons, Ltd

引用

页码：914 / 920

页数：7

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