Cereal Research Communications
Volume/Issue:
Volume 35: Issue 3
GSH-dependent proteindisulphide oxidoreductase of wheat grain: Activity in maturing wheat kernels, and relationship with rheological properties of dough
Authors: S. Osipova 1 , A. Permyakov 1 , T. Mitrofanova 1 , V. Trufanov 1 , M. Ermakova 2 , A. Chistyakova 2 and T. Pshenichnikova 2
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  • 1 SB RAS Siberian Institute of Plant Physiology and Biochemistry P.O. Box 317 664033 Irkutsk Russia
  • 2 SB RAS Institute of Cytology and Genetics Lavrentiev Ave., 10 630090 Novosibirsk Russia
DOI:
https://doi.org/10.1556/crc.35.2007.3.12
Page Count:
1477–1486
Publication Date:
01 Sep 2007
Online Publication Date:
07 Aug 2007
Article Category:
Research Article
Restricted access

For six wheat varieties with different quality it was shown that GSH-dependent protein-disulphide oxidoreductase (TPDO) increases the activity to the third week after anthesis, a period of maximum synthesis of storage proteins in wheat kernels. The study revealed a correlation between TPDO activity in maturing kernels and dough stiffness. The addition of exogenous TPDO to flour significantly increased dough extensibility (from 17 to 49% for cultivars with different quality), which implies the ability of the enzyme to disrupt SS bonds in high-molecular weight gluten polymers.

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Cover Cereal Research Communications
Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company
Print ISSN:
0133-3720
Online ISSN:
1788-9170
Keywords:
Triticum aestivum L.; thiol-proteindisulphide oxidoreductase; dough rheology

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