Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough
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概要
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The effects of adding hydrogen peroxide and peroxidase to wheat-flour dough on dityrosine formation and mixing characteristics were investigated. Dityrosine in wheat-flour dough was identified by HPLC with a fluorescence detector and by LC/MS/MS. Formation of dityrosine increased with the addition of hydrogen peroxide, and hydrogen peroxide plus peroxidase, to wheat-flour dough, while the addition of peroxidase had no effect on the amount of dityrosine formed. The mixing curve obtained by a doughgraph changed with the addition of hydrogen peroxide, and hydrogen peroxide plus peroxidase; the peak time was significantly delayed and the dough development time was extended. We found that dityrosine cross-links in wheat-flour dough increased with the addition of peroxidase plus hydrogen peroxide. It is thought that these cross-links can lead to polymerization of the proteins in wheat-flour dough.
- 社団法人 日本農芸化学会の論文
著者
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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KATO Yoji
School of Human Science and Environment, University of Hyogo
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HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
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Kato Yoji
School Of Human Science And Environment University Of Hyogo
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Homma Seiichi
Department Of Nutrition & Food Science Ochanomizu University
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TAKASAKI Sadako
Department of Food Science & Human Nutrition, Tokyo Metropolitan College
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KAWAKISHI Shunro
Nagoya University
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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