Recombinant Rice Quiescin Sulfhydryl Oxidase Strengthens the Gluten Structure through Thiol/Disulfide Exchange and Hydrogen Peroxide Oxidation-Reference-Cited by-同舟云学术

Recombinant Rice Quiescin Sulfhydryl Oxidase Strengthens the Gluten Structure through Thiol/Disulfide Exchange and Hydrogen Peroxide Oxidation

Published:2022-06-23 Issue:29 Volume:70 Page:9106-9116
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Guang¹^ORCID,Wang Zhi-ming¹²,Du Nian¹,Zhang Yan¹,Wei ZhenCheng¹,Tang Xiao-Jun¹,Zhao Lei³^ORCID,Li Chao⁴^ORCID,Deng Yuan-Yuan¹,Zhang Ming-Wei¹^ORCID

Affiliation:

1. Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China

2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

3. College of Food Science, South China Agricultural University, Guangzhou 510642, China

4. School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China

Funder

Guangdong Province Introduction of Innovative R&D Team

National Natural Science Foundation of China

Guangdong Special Support Program

Innovative Research Team Construction Project for Modern Agricultural Industry Common Key Technologies of Guangdong Province

Agricultural competitive industry discipline team building project of Guangdong Academy of Agricultural Sciences

Special Fund for Scientific Innovation Strategy-Construction of High Level Academy of Agriculture Science

Guangdong Provincial Scientific and Technological Research Program

Innovative Research and Promotion Project for Modern Agricultural Industry Technology System of Guangdong Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c01652

Reference39 articles.

1. A review on biotechnological potential of multifarious enzymes in bread making

2. Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

3. Modification of plant proteins for improved functionality: A review

4. Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality

5. Popper, L. Method for Manufacturing a Laminated Dough Comprising Sulfhydryl Oxidase Enzyme. EP2103220B12009.

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