Change in sulfhydryl-disulfide status of wheat proteins during conditioning and milling.
1996
Gobin P. | Duviau M.P. | Wong J.H. | Buchanan B.B. | Kobrehel K.
The sulfhydryl-disulfide status of wheat kernel proteins underwent modifications during the conditioning process performed before milling. Wheat conditioned 12 hr to a moisture content of 16% at room temperature resulted in a significant increase of available sulfhydryls in the proteins of all parts of the kernel: endosperm, embryo, and bran, including both metabolic and storage proteins of the endosperm. The sulfhydryl groups generated during conditioning remained reduced even after lengthy storage of the flour at 4 degrees C. The results imply that the technological quality of wheat flour may be considerably influenced by the conditioning process used before milling, as well as by subsequent storage conditions.
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