Thiol oxidase and disulfide reductase activities of wheatTriticum aestivum L. caryopsis and its technological quality

Autor:	Permiakov Av, Kazartseva At, Kichatinova Sv, Trufanov Va
Rok vydání:	2000
Předmět:	chemistry.chemical_classification biology Chemistry food and beverages Protein-disulfide reductase (glutathione) Reductase Applied Microbiology and Biotechnology Biochemistry Caryopsis Enzyme Oxidoreductase Thiol oxidase Botany biology.protein Thiol Cultivar Food science
Zdroj:	Applied Biochemistry and Microbiology. 36:76-79
ISSN:	1608-3024 0003-6838
DOI:	10.1007/bf02738140
Popis:	Activities of oxygen-dependent thiol: O2 oxidoreductase (EC 1.8.3.2) and glutathione-dependent thiol: protein-disulfide oxidoreductase (EC 1.8.4.2) as well as technological value of seven soft spring wheat cultivars grown on different soil under contrasting climatic conditions (Krasnodar krai and Irkutsk oblast) were studied. It was found that the ratio of these enzymatic activities correlated positively with dough physical properties and flour bread-baking quality.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f4c2f6e69285494d793888a35530bc5f https://doi.org/10.1007/bf02738140 Zobrazit plný text záznamu Full text from SpringerLink