| Project/Area Number |
26450182
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Tokyo University of Agriculture |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2016: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2015: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
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| Keywords | 製パン / PDI / ジスルフィド結合 / パン / アスコルビン酸 / ERO1 / SS結合 |
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| Outline of Final Research Achievements |
The PDI activity was different between super strong flour, strong flour and medium flour, and strong flour showed high activity. In addition, the PDI activity in the wheat flour reached a peak at 20 to 25 days after anthesis at the late stage of wheat grain ripening and then showed a tendency to decrease. It was inferred that the PDI expressed at this time remained in the wheat flour and was involved in S - S bond formation in the dough. Analysis of the S - S bond formation state in the wheat dough suggested that intermolecular S - S bonds were formed in the 30 - 40 kDa protein and the molecular weight was increased.
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