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Rice is one of the major staple crops in many developing countries, so commercializing rice-based processed foods should help boost their economy. We have recently reported that the addition of glutathione, a natural ubiquitous tri-peptide, to rice batter allows it to retain the carbon dioxide gas in fermentation, whereupon subsequent baking swells the rice bread without the need for added gluten. Although we have just detected this phenomenon, further mechanical and qualitative investigation should accelerate studies for its practical application. We speculate that the swelling is due to the “barrier theory”. In short, disulfide-linked protein polymers hinder the adsorption of water by the starch granules. Glutathione may cleave or hinder the formation of the disulfide bonds of the polymers, which boosts starch hydration, resulting in increased viscosity and continuity of the rice batter. In this paper, we have obtained evidence that glutathione modifies the sulfhydryl groups of the barrier proteins (glutathionylation) and increases their solubility, thus fraying the barrier. Although further studies are needed to reveal the complete swelling mechanism, these observations support and extend the hypothesized barrier-linked swelling mechanism of glutathione bread. Moreover, from a bread quality perspective, the fine/coarse property of crumbs is found to be controllable, and the sensory assessment demonstrated that the bread smell is unimpaired by glutathione. All these data will accelerate the practical use of the glutathione bread.

jarq/jarq. japan agricultural research quarterly

Further Studies on the Protein Chemistry and Property of Glutathione-Added Rice Bread : Evidence of Glutathionylation of Batter Protein as well as Crumb Structure/Sensory Evaluation