Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat-flour dough

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 9, 2005, Pages 1686-1692

  Takasaki, Sadako ^a   Kato, Yoji ^b   Murata, Masatsune ^c   Homma, Seiichi ^d   Kawakishi, Shunro ^e  

^a Tokyo Metropolitan Coll   (Japan)

^b UNIVERSITY OF HYOGO   (Japan)

^c OCHANOMIZU UNIVERSITY   (Japan)

^d TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^e NAGOYA UNIVERSITY   (Japan)

Author keywords

Dityrosine; Hydrogen peroxide; Mixing characteristics; Peroxidase; Wheat flour dough

Indexed keywords

CROPS; CROSSLINKING; FLUORESCENCE; HYDROGEN PEROXIDE; POLYMERIZATION;

DITYROSINE; DOUGHGRAPHS; MIXING CHARACTERISTICS; WHEAT-FLOUR DOUGH;

PROTEINS;

CROSS LINKING REAGENT; DITYROSINE; DRUG DERIVATIVE; HYDROGEN PEROXIDE; PEROXIDASE; TYROSINE;

ARTICLE; BREAD; CHEMISTRY; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; CROSS-LINKING REAGENTS; FLOUR; HYDROGEN PEROXIDE; MASS SPECTROMETRY; PEROXIDASE; TYROSINE;

FLUORESCENCE; HYDROGEN PEROXIDE; PEROXIDASE; POLYMERIZATION; PROTEINS; WHEAT;

TRITICUM AESTIVUM;

EID: 25844490986     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.69.1686     Document Type: Article

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