Polymerisation of gliadin mediated by mushroom tyrosinase

LWT

Volumn 34, Issue 8, 2001, Pages 507-512

  Takasaki, S ^a   Kawakishi, S ^b   Murata, M ^c   Homma, S ^c  

^a Tokyo Metropolitan Coll   (Japan)

^b SUGIYAMA JOGAKUEN UNIVERSITY   (Japan)

^c OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

4 di hydroxyphenylalanine (5 S cysteinyldopa); 5 S cysteinyl 3; Mushroom tyrosinase; Polymerisation; Wheat gliadin

Indexed keywords

BASIDIOMYCOTA; TRITICUM AESTIVUM;

EID: 0035527709     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0800     Document Type: Article

References (22)

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3. Cross-linking in adhesive quinoproteins: Studies with model decapeptides
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17. Participation of radicals in polymerization by ascorbic acid of crude actomyosin from frozen surimi of Alaska pollack during a 400°C incubation
18. Effects of ascorbic acid on the formation process for a heat-induced gel of fish meat (kamaboko)
19. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. 1. Dissolution of total proteins in the absence of reducing agents
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21. Formation of protein-bound 3,4-dihydroxyphenylalanine and 5-S-cysteinyl-3, 4-dihydroxyphenylalanine as new cross-linkers in gluten
22. Effects of polyphenol oxidase activity in wheat flour on protein-bound 5-S-cysteinyldopa formation in gluten