Superoxide involvement in the reduction of disulfide bonds of wheat gel proteins

The sodium dodecyl sulfate (SDS) insoluble gel proteins of wheat flour are converted under the influence of mixing energy and air or oxygen into SDS soluble proteins, which during the resting period after mixing reassociate into SDS insoluble gel proteins. These processes take place via cleavage and...

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Veröffentlicht in:	Biochemical and biophysical research communications 1980-04, Vol.93 (4), p.1189-1195
Hauptverfasser:	Graveland, A., Bosveld, P., Lichtendonk, W.J., Moonen, J.H.E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Copper Disulfides Free Radicals Manganese Oxidation-Reduction Oxygen Plant Proteins Superoxides Triticum
Online-Zugang:	Volltext
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