パン釀焙に關する研究 (第12報) : Glutenに對するNaHSO_3の作用機構について

概要

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1) The amperometric titration method is applied to the dispersion of gluten in HAC after treatment with NaHSO_3 at the same condition as reported previously.2) Polarogram of this electrolyte shows that NaHSO_3 exerts no inhibitory action on this titration.3) It is found that the titration value is considerably increased by the addition of NaHSO_3 and that this effect is produced even when proteinase is inactivated by heat treatment.4) From the experimental results obtained by the addition of parachloromercuribenzoate which is specific reagent for SH radical, it is confirmed that the titration value is due to SH radical. From these results it is assumed that the remarkable effect of NaHSO_3 on gluten or dough may be caused by its action of splitting disulfide linkage in gluten molecule into two sulfhydryl radicals.
1955-06-15