Proteases of Maitake (Grifola frondosa) Responsible for Breakdown of Wheat Flour Dough and Their Reaction with Gluten Proteins(Food & Nutrition Science)
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概要
- 論文の詳細を見る
Two proteases capable of decreasing dough strength when added to wheat flour were purified from Maitake and these were both thought to be peptidyl-Lys metal-loendopeptidase. The major purified protease SP-3-A hydrolyzed high-molecular-weight glutenin subunits preferably to the other glutenin subunits. SP-3-A cleaved peptide bonds adjacent to the N-terminal of lysine in the high-molecular-weight glutenin subunit.
- 社団法人日本農芸化学会の論文
- 2003-09-23
著者
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Abe Makoto
Department Of Internal Medicine Ii University Of Yamanashi
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Seguchi M
Laboratory Of Food Technology Faculty Of Home Economics Kobe Women's University
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SEGUCHI Masaharu
Laboratory of Food Technology, Faculty of Home Economics, Kobe Women's University
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Abe Makoto
Department Of Japanese Studies Faculty Of Intercultural Studies Gakushuin Women's College
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Abe Makoto
Department Of Breast Oncology Cancer Institute Hospital
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Seguchi Masaharu
Laboratory of Food Technology, Faculty of Home Economics, Kobe Women's University
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ABE Makoto
Department of Agricultural Chemistry, The University of Tokyo
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