Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat-flour dough.
The effects of adding hydrogen peroxide and peroxidase to wheat-flour dough on dityrosine formation and mixing characteristics were investigated. Dityrosine in wheat-flour dough was identified by HPLC with a fluorescence detector and by LC/MS/MS. Formation of dityrosine increased with the addition of hydrogen peroxide, and hydrogen peroxide plus peroxidase, to wheat-flour dough, while the addition of peroxidase had no effect on the amount of dityrosine formed. The mixing curve obtained by a doughgraph changed with the addition of hydrogen peroxide, and hydrogen peroxide plus peroxidase; the peak time was significantly delayed and the dough development time was extended. We found that dityrosine cross-links in wheat-flour dough increased with the addition of peroxidase plus hydrogen peroxide. It is thought that these cross-links can lead to polymerization of the proteins in wheat-flour dough.
Takasaki
Sadako
S
Department of Food Science and Human Nutrition, Tokyo Metropolitan College, Akishima Tokyo 196-8540, Japan. takasaki@tmca.ac.jp
Kato
Yoji
Y
Murata
Masatsune
M
Homma
Seiichi
S
Kawakishi
Shunro
S
D001939:Bread / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid; D003432:Cross-Linking Reagents; D005433:Flour / Q000032:analysis*; D006861:Hydrogen Peroxide / Q000737:chemistry*; D013058:Mass Spectrometry; D009195:Peroxidase / Q000737:chemistry*; D014443:Tyrosine / Q000031:analogs & derivatives* / Q000032:analysis
D003432:Cross-Linking Reagents; D014443:Tyrosine; D006861:Hydrogen Peroxide; C007543:dityrosine; D009195:Peroxidase