Disulphide—Sulphydryl Exchange in Dough

Disulphide interchange in dough proteins

“…The most prominent new peak at 870 cm-1 was consistent with an oxygen atom attached to a tertiary carbon atom. 12 The new peak at 990 cm-1 corresponded with the absorption band of a 4-membered ring containing oxygen, and the two further new peaks at 1030 and 1070 cm-1 corresponded with the absorption bands of 5-membered rings containing 0xygen.1~ Nuclear magnetic resonance spectrometry showed that the methano bridge across the nonchlorinated ring in dieldrin14 was no longer present as such in the irradiation product. It has been shown that the irradiation product has the same molecular weight and mass spectrum as dieldrin.…”

Chemie und Biochemie Des Disulfidaustausches

“…Mercaptane hemmen den sauer katalysierten Disulfidaustausch, weil sie Sulfeniumkationen als Disulfide abfangen : (111) haben gezeigt, dass dieser Vorgang auf einer Reaktion von Thiolgruppen mit den Disulfidbindungen der Weizenproteine beruht. Weitere Beispiele fur den Disulfidaustausch inder angewandten Proteincheniie wurden an der Wolle entdeckt (112)(113)(114).…”

Integration of Rapid Derivatization and Gradient Elution Techniques for Enhanced High‐Performance Liquid Chromatography Analysis of Key Amino Acids in Wheat Flour

“…T he protein composition in mature wheat (Triticum aestivum L.) has been reported to play a critical role in governing wheat flour properties and uses (He and Hoseney 1991;Delwiche and others 1998;Wrigley and Bekes 2001;Daniel and Triboi 2002;Thiele and others 2002). For many decades, research efforts have been focused on gliadin and glutenin contents, both known to affect the functional properties of gluten (Frater and others 1960;Mauritzen and Stewart 1963;Singh and others 1987;Graveland and Henderson 1990;Uthayakumaran and others 2000). On the basis of the interchange of disulfide bonds during dough mixing (Ewart 1968), the linear concatenation model of glutenin subunits has long been the basis for understanding elasticity, viscous flow and relaxation, dough breakdown on over-mixing, and the action of oxidants (Ewart 1972(Ewart , 1979Shewry and Tatham 1997).…”