Effect of ascorbic acid in dough: Reaction of oxidized glutathione with reactive thiol groups of wheat glutelin

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 17, 2003, Pages 4954-4959

  Koehler, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Ascorbic acid; Gluten; Localization; Oxidized glutathione; Reactive thiol groups; Thiol disulfide interchange; Wheat

Indexed keywords

ASCORBIC ACID; GLUTATHIONE; GLUTENIN; PEPTIDE; THERMOLYSIN; THIOL;

AMINO ACID SEQUENCE; ARTICLE; CHEMICAL ANALYSIS; DOUGH; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; OXIDATION; PROTEIN ANALYSIS; RADIOACTIVITY; REACTION ANALYSIS; SEQUENCE ANALYSIS; WHEAT;

AMINO ACID SEQUENCE; ASCORBIC ACID; BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GLUTATHIONE; GLUTEN; HYDROLYSIS; MOLECULAR SEQUENCE DATA; OXIDATION-REDUCTION; SULFHYDRYL COMPOUNDS; TRITICUM;

TRITICUM AESTIVUM;

EID: 0043062811     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026061t     Document Type: Article

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