GSH-dependent proteindisulphide oxidoreductase of wheat grain: Activity in maturing wheat kernels, and relationship with rheological properties of dough

Osipova, S. and Permyakov, A. and Mitrofanova, T. and Trufanov, V. and Ermakova, M. and Chistyakova, A. and Pshenichnikova, T. (2007) GSH-dependent proteindisulphide oxidoreductase of wheat grain: Activity in maturing wheat kernels, and relationship with rheological properties of dough. Cereal Research Communications, 35 (3). pp. 1477-1486. ISSN 0133-3720

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Abstract

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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