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Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione oxidation during dough mixing
Author(s) -
Mair Gerhard,
Grosch Werner
Publication year - 1979
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.2740300914
Subject(s) - potassium bromate , chemistry , glutathione , ascorbic acid , dehydroascorbic acid , potassium , biochemistry , food science , inorganic chemistry , chromatography , organic chemistry , catalysis , enzyme
During dough mixing, reduced glutathione (GSH) is rapidly oxidised to the disulphide without change in the total glutathione content. The flour improvers potassium bromate and dehydroascorbic acid enhance the oxidation rate of GSH. The intensity of the acceleration caused by various diastereomeric ascorbic acids parallels the improvement of loaf volume, found by Maltha in baking experiments. The data support the assumption that oxidation of GSH by the improvers competes with a SH/SS‐interchange reaction of GSH with the gluten proteins.