The Disulphide and Sulphydryl Content of Fractions Prepared by the Ultracentrifugation of Doughs Made from Wheat Flour

Open Access
Publisher Website
Google Scholar
Abstract
Doughs made from Australian wheat flours were fractionated by ultracentrifugation. The disulphide and sulphydryl contents of the fractions were determined polarographically. A low molecular weight, sulphydryl-containing fraction was found in doughs made from poor quality flours. Up to 26% of the sulphydryl groups originally present in the flours disappeared during dough formation. Doughs mixed in the presence of air or iodate showed a rapid initial, and subsequent more gradual loss of sulphydryl groups as mixing progressed, or as the concentration of iodate increased. The sulphydryl groups of the soluble components of dough were more labile during overmixing, and in the presence of iodate and N-ethyl maleimide than were the sulphydryl groups of the gluten complex.

This publication has 1 reference indexed in Scilit: