パン釀焙に關する研究 : (第9報)Gluten dispersionに對する酸化の作用

概要

論文の詳細を見る
The influences of KBrO_3 and H_2O_2 on the viscosity of gluten dispersion in 0.1N acetic acid or 10% Na-salicylate were studied. The results were as follows.1) The decrease rate of the viscosity of gluten dispersion in 0.1 N acetic acid is reduced by KBrO_3 and H_2O_2.2) The viscosity of heated gluten dispersion in 0.1 N acetic acid or unheated dispersion in 10% Na-salicylate is increased by KB_1C_3 and H_2O_2 which is especially remarkable in the latter one.3) The action of oxidizing agent to increase the viscosity is inhibited by the addition of parachloro-mercuribenzoate. From these results and amperometric titration values for SH radical, it is inferred that the oxidizing action on gluten dispersion is related to SH radical of gluten molecule.
公益社団法人日本生物工学会の論文
1954-12-15