Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein.
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概要
- 論文の詳細を見る
L-Ascorbic acid (AsA) plays an important role in the rheological properties of bread dough. Protein was extracted from the wheat flour or dough using sodium dodecyl sulfate buffer with sonication, and was separated by size-exclusion high-performance liquid chromatography into 5 fractions on the basis of molecular weight. When the dough was prepared from flour by mixing with water, the relative area of fractions 1 and 2 (molecular weights were more than 130,000) increased, while that of fractions 3 and 4 (molecular weights were 20,000-130,000) decreased. Furthermore, the relative area of fractions 1 and 2 extracted from AsA added dough, and from the dough with the superoxide anion radical (O<SUB>2</SUB><SUP>-</SUP>) generation system increased. Thus, it was suggested that the O<SUB>2</SUB><SUP>-</SUP> produced during the autoxidation of AsA affect the polymerization of flour protein in dough.
- 社団法人 日本食品科学工学会の論文
著者
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Nakamura Mikako
Yamazaki Baking Co. Ltd.
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KURATA Tadao
Institute of Environmental Science for Human Life
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NAKAMURA Mikako
Yamazaki Baking Co., Ltd.
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- Formation Mechanism of Monodehydro-L-ascorbic Acid and Superoxide Anion in the Autoxidation of L-Ascorbic Acid
- Interconversion between Dehydro-L-Ascorbic Acid and L-Ascorbic Acid
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- Activities of D and L-Xyloascorbic Acid and D and L-Araboascorbic Acid as a Cofactor for Dopamine β-Hydroxylase Reaction
- The Behavior of L-Ascorbic Acid in the Healing Process of Dorsal Wounds in Guinea Pigs.
- Comparison of Absorption of Erythorbic Acid and Ascorbic Acid in Guinea Pig Small Intestine.
- Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein.
- Structure and Chemical Characteristics of Dehydro-L-Ascorbic Acid in Solutions.