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Low molecular weight thiols and disulphides in flour
Author(s) -
Hird F. J. R.,
Croker I. W. D.,
Jones W. L.
Publication year - 1968
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.2740191010
Subject(s) - glutathione , chemistry , thiol , rheology , food science , polarography , organic chemistry , biochemistry , chromatography , enzyme , inorganic chemistry , materials science , composite material
The reduced glutathione and oxidised glutathione contents of two grades of flours have been determined by an enzymic method. The low molecular weight thiol and disulphide content of these flours have been estimated by polarography. It is concluded that the glutathione levels in flour are large enough to modify the rheological properties of dough. The low molecular weight compounds of flour are present in larger amounts and these may also be implicated in determining the normal rheological behaviour of dough.