Thiol oxidase and disulfide reductase activities of wheatTriticum aestivum L. caryopsis and its technological quality

Activities of oxygen-dependent thiol: O2 oxidoreductase (EC 1.8.3.2) and glutathione-dependent thiol: protein-disulfide oxidoreductase (EC 1.8.4.2) as well as technological value of seven soft spring wheat cultivars grown on different soil under contrasting climatic conditions (Krasnodar krai and Ir...

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Bibliographic Details
Published in:Applied biochemistry and microbiology 2000-01, Vol.36 (1), p.76-79
Main Authors: Trufanov, V A, Kichatinova, S V, Kazartseva, A T, Permyakov, A V
Format: Article
Language:English
Subjects:
Baking
Climatic conditions
Cultivars
Dough
Enzymatic activity
Enzymes
Glutathione
Oxidoreductase
Physical properties
Protein disulfide reductase (glutathione)
Reductases
Soil conditions
Spring wheat
Thiol oxidase
Triticum aestivum
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Summary:Activities of oxygen-dependent thiol: O2 oxidoreductase (EC 1.8.3.2) and glutathione-dependent thiol: protein-disulfide oxidoreductase (EC 1.8.4.2) as well as technological value of seven soft spring wheat cultivars grown on different soil under contrasting climatic conditions (Krasnodar krai and Irkutsk oblast) were studied. It was found that the ratio of these enzymatic activities correlated positively with dough physical properties and flour bread-baking quality.
ISSN:0003-6838
1608-3024
DOI:10.1007/BF02738140