ESTIMATION OF RHEOLOGICALLY IMPORTANT THIOL AND DISULFIDE GROUPS IN DOUGH

被引：36

作者：

JONES, IK ^{[1
]}

PHILLIPS, JW ^{[1
]}

HIRD, FJR ^{[1
]}

机构：

[1] UNIV MELBOURNE,BIOCHEM DEPT,PARKVILLE 3052,VICTORIA,AUSTRALIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1974年 / 25卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740250102

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1 / 10

页数：10

共 21 条

[1] RELATIONSHIP BETWEEN FREE GLUTATHIONE CONTENT AND QUALITY ASSESSMENT PARAMETERS OF WHEAT CULTIVARS (TRITICUM-AESTIVUM L) [J].

ARCHER, MJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (04) :485-&

[2]

BELDEROK B, 1967, GETREIDE MEHL, V17, P20

[3]

BLOKSMA AH, 1972, CEREAL CHEM, V49, P104

[4] TOTAL GLUTATHIONE CONTENT OF FLOUR AND ITS RELATION TO RHEOLOGICAL PROPERTIES OF DOUGH [J].

COVENTRY, DR ;

CARNEGIE, PR ;

JONES, IK .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (05) :587-&

[5] REACTIVITY OF DISULPHIDE BONDS OF PURFIED PROTEINS IN RELATIONSHIP TO PRIMARY STRUCTURE [J].

DAVIDSON, BE ;

HIRD, FJR .

BIOCHEMICAL JOURNAL, 1967, 104 (02) :473-&

[6] MODIFIED HYPOTHESIS FOR STRUCTURE AND RHEOLOGY OF GLUTELINS [J].

EWART, JAD .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (06) :687-&

[7] ROLE OF DISULPHIDE EXCHANGE REACTIONS IN RELAXATION OF STRAINS INTRODUCED IN DOUGH [J].

FRATER, R ;

MOSS, HJ ;

HIRD, FJR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (04) :269-&

[8] REACTION OF GLUTATHIONE WITH SERUM ALBUMIN, GLUTEN AND FLOUR PROTEINS [J].

FRATER, R ;

HIRD, FJR .

BIOCHEMICAL JOURNAL, 1963, 88 (01) :100-&

[9] ROLE FOR THIOL AND DISULPHIDE GROUPS IN DETERMINING THE RHEOLOGICAL PROPERTIES OF DOUGH MADE FROM WHEATEN FLOUR [J].

FRATER, R ;

HIRD, FJR ;

MOSS, HJ ;

YATES, JR .

NATURE, 1960, 186 (4723) :451-454

[10] INDIRECT POLAROGRAPHIC METHOD FOR ESTIMATION OF THIOL GROUPS AND DISULPHIDE BONDS [J].

FRATER, R ;

HIRD, FJR .

BIOCHEMICAL JOURNAL, 1965, 96 (03) :895-&

← 1 2 3 →