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Disulphide interchange in dough proteins
Author(s) -
Redman D. G.,
Ewart J. A. D.
Publication year - 1967
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.2740180105
Subject(s) - cystamine , cysteamine , chemistry , glutenin , food science , biochemistry , combinatorial chemistry , gene , protein subunit
Appreciable disulphide interchange has been found between wheat proteins and cystamine when the latter was incorporated into doughs. If the extent of the protein‐protein reaction is of the same order it has been calculated that interchange of this magnitude would be enough to cross‐link the glutenin into a continuous structure. Cysteamine was more reactive than cystamine in the disulphide interchange reaction.