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Softening of gluten by wheat proteases
Author(s) -
Redman D. G.
Publication year - 1971
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.2740220208
Subject(s) - proteases , softening , gluten , chemistry , peptide bond , proteolytic enzymes , protease , peptide , peptide hydrolases , germination , proteolysis , enzyme , food science , hydrolysis , wheat gluten , biochemistry , materials science , biology , agronomy , composite material
Experimental evidence has been obtained to support the hypothesis that gluten softening is a result of peptide bond scission catalysed by proteolytic enzymes. Extensive softening of gluten is observed even though very few peptide bonds are broken. These effects will probably be more noticeable if the wheat from which the flour is milled has begun to germinate. It is suggested that endogenous bacterial and mould proteases will not usually play a significant part in modem breadmaking processes.