Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten

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The effects of polyphenol oxidase (PPO) activity in wheat flour on the formation of protein-bound 5-<I>S</I>-cysteinyl-3, 4-di-hydroxyphenylalanine (5-<I>S</I>-cysteinyldopa) in gluten have been studied. The wheat was milled on a test mill. PPO activity of fractionated flour was determined by measuring the O<SUB>2</SUB> consumption of aqueous suspension after addition of catechol, dopa or tyrosine as substrate. PPO activity of whole wheat toward tyrosine was lower than that toward catechol or dopa. Glutens prepared with whole wheat or short bran contain higher levels of protein-bound 5-<I>S</I>-cysteinyldopa than those prepared with white flour. PPO activity in wheat flour was related with formation amounts of protein-bound 5-<I>S</I>-cysteinyldopa in gluten. Heat treatment of whole wheat flour inhibited the formation of protein-bound 5-<I>S</I>-cysteinyldopa in gluten. When crude enzyme extracts prepared from wheat bran were added to dough, formation amounts of protein-bound 5-<I>S</I>-cysteinyldopa markedly increased. By the addition of enzyme-inhibitor, formation of protein-bound 5-<I>S</I>-cysteinyldopa in gluten was markedly decreased. It is believed that dough prepared with flour containing a high level of PPO activity has a network of protein-bound 5-<I>S</I>-cysteinyldopa formed from tyrosine and cysteinyl residue of protein.

収録刊行物

  • Food science and technology research

    Food science and technology research 6(1), 40-43, 2000-02-01

    公益社団法人 日本食品科学工学会

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各種コード

  • NII論文ID(NAID)
    10013007814
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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