| Budget Amount *help |
¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 2003: ¥400,000 (Direct Cost: ¥400,000)
Fiscal Year 2002: ¥800,000 (Direct Cost: ¥800,000)
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| Research Abstract |
There are some cross linkages involving the tyrosine residues, which are expected to be utilized in the rheological development of breadmaking. One is the combination of tyrosine and tyrosine residues, another is the combination of tyrosine and cysteine residues, and another is the combination of tyrosine residues and ferullic acid. The formation of dityrosine and the changes of rheological properties of wheat dough were investigated.
1 Dityrosine was identified in hydrolysates of gluten prepared from bread dough (flour : 250, salt : 5, yeast : 5, sugar : 12.5, water : 170) by HPLC and LC-MS. The amounts of dityrosine increased when hydrogen peroxide or peroxidase/hydrogen peroxide was added to the dough.
2 Doughaph was used to analyze the dough mixing characteristics. The mixing curve was changing with addition of hydrogen peroxide and peroxidase/hydrogen peroxide changed. The mixing curve, peak time, development time and softening time were extended. A remarkable change was not observed depending on addition of peroxidase.
3 Addition of hydrogen peroxide and peroxidase/hydrogen peroxide didn't affect the amount of total generation gas and internal gas of dough. The volumes of bread adding peroxidase/hydrogen peroxide became small compared with control.
Further study is necessary to elucidate the mechanisms and contribution of dityrosine and rheological properties.
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