Glucose oxidase effects on gluten and water solubles

Cereal Chemistry

Volumn 75, Issue 6, 1998, Pages 859-862

  Hoseney, R C ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRACTION; GELATION; GLUCOSE OXIDASE; GLUCOSE SENSORS; VISCOSITY;

GLUTEN PROTEIN; PROTEIN SOLUBILITY; RELATIVE VISCOSITY; SOLUBLE PROTEINS; SULFHYDRYL CONTENT; WATER SOLUBLE FRACTION;

GLUCOSE;

GLUCOSE OXIDASE; GLUTEN; WATER;

ARTICLE; ENZYME ACTIVATION; ENZYME ACTIVITY; SOLUBILITY; STATISTICAL ANALYSIS; VISCOSITY; WATER TEMPERATURE;

EID: 20644440389     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/cchem.1998.75.6.859     Document Type: Article

References (4)

1. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 10-10B approved November 1995; and Method 46-13 approved October 1976, revised October 1986, reviewed October 1994;. The Association: St. Paul, MN.
2. Beveridge, T., Toma, S. J., and Nakai, S. 1974. Determination of SH- and SS- groups in some food proteins using Ellman's reagent. J. Food Sci. 39: 49-51.
3. Crowe, N. L., and Rasper, V. F. 1988. The ability of chlorine and chlorine-related oxidants to induce oxidative gelation in wheat flour pentosans. J. Cereal Sci. 7:283-294.
4. Durham, R. K. 1925. Effect of hydrogen peroxide on relative viscosity measurements of wheat and flour suspensions. Cereal Chem. 2:297-305.