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The reaction of wheat proteins with sulphite. II.—The accessibility of disulphide and thiol groups in flour
Author(s) -
Stevens D. J.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170503
Subject(s) - thiol , urea , chemistry , wheat flour , food science , yield (engineering) , organic chemistry , materials science , metallurgy
The disulphide groups of flour which are accessible for reaction with sulphite, have been measured at different concentrations (0–8 M) of urea. The content of thiol groups has also been determined over the same range of urea concentrations. Results are given for two flours which yield doughs of widely different rheological properties. The accessibility of disulphide groups in the stronger flour showed a greater response to increasing urea concentration, and reached a maximum at a lower urea concentration than did the weaker flour. The results are discussed in relation to current theories of the mechanism of dough formation, involving protein thiol‐disulphide interchange reactions.