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Glutathione and related thiol compounds II: the importance of protein bound glutathione and related protein-bound compounds in gluten proteins

Li, W., Tsiami, A.A., Bollecker, S.S. and Schofield, J.D. (2004) Glutathione and related thiol compounds II: the importance of protein bound glutathione and related protein-bound compounds in gluten proteins. Journal of Cereal Science, 39 (2). pp. 213-224. ISSN 0733-5210

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To link to this item DOI: 10.1016/j.jcs.2003.08.003

Abstract/Summary

Protein-bound glutathione (PSSG) and protein-bound related thiol compounds, i.e. cysteine (PSSCys), glutamyl-cysteine (PSSGlu-Cys) and cysteinyl-glycine (PSSCys-Gly), were analysed in proteins of Osborne fractions, i.e. gliadin, glutenin and gliadin-, glutenin-subfractions separated by gel filtration chromatography, gel protein and the total gluten proteins separated from wheat varieties with varying breadmaking performances. The results showed that PSSG and some protein-bound related thiol compounds were found in monomeric gliadins, indicating that glutathione and some related thiol compounds are able to form disulphide bonds (SS) with sulphydryl group (SH) of those proteins and the formation of those disulphide bonds may prevent those monomeric proteins from binding to other proteins. It was also observed that a larger amount of PSSG in glutenin proteins was negatively correlated with the molecular weight (M-w) distribution of glutenin polymers, suggesting that PSSG and protein-bound related thiol compounds may play an important role in controlling polymerisation of glutenin. Furthermore, it was found that the level of PSSG in gel protein from flours with poor breadmaking performances was constantly higher and significantly different (p < 0.05) from that of flours with good breadmaking performance. The same trend was observed with gluten samples from breadmaking and biscuitmaking flours. (C) 2003 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13205
Uncontrolled Keywords:protein-bound glutathione, protein fraction, baking performance, WHEAT GLUTENIN, SUBUNIT COMPOSITION, ASCORBIC-ACID, QUALITY, FLOUR, DOUGH

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