パン釀焙に關する研究(第11報) : 電流滴定によるGlutenのSH基の定量

概要

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(1) SH radical of gluten dispersed in 0.1 N acetic acid was determined by amperometric titration. The apparatus used is shown in Fig. 1.The composition of electrolyte is : - [table](2) The titration curve (Fig. 2) shows that a distinct end point can be found in this titration, and polarogram at rotating Pt electrode in this electrolyte (Fig. 3) shows that voltage of Pt electrode to normal caromel electrode is necessary to be 0.3 volt and that urea exerts no inhibitory effect on this titration. From the view point of electrode stability, it is preferable to carry out the titration rapidly at 5℃.(3) Titration value to residual SH radical is decreased to zero, when electrolyte is treated with an increasing amount of P.C.M.B. (p-chlomercuribenzoate) which is a specific reagent for SH radical. From these results, it is apparent that the titration values in this experiment are due to the SH radical in gluten.
公益社団法人日本生物工学会の論文
1955-05-15