Primary Study on Glucose Oxidase and Potassium Bromate on Denaturing Wheat Flour Protein

Abstract

Abstract: The influence of the glucose oxidase (GOD) and potassium bromate on the -SH in wheat flour protein was studied. The variation of the extract content of albumin, globulin, gliadin, glutenin in wheat flour and the composition change of the amino acid in gluten protein was aslo investigated. The results indicated that compared with potassium bromate, GOD has a strong effect on denaturing the wheat flour protein and in addition, excessive GOD might result in overoxidation.

Key words: GOD, potassium bromate, wheat flour protein, denaturing

WANG Xue-Dong, LI Qing-Long, ZHANG Sheng-Hua, XIA Wen-Shui, CHENG Han-Ying, NIU Zai-Xing. Primary Study on Glucose Oxidase and Potassium Bromate on Denaturing Wheat Flour Protein[J]. FOOD SCIENCE, 2006, 27(1): 86-89.

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Primary Study on Glucose Oxidase and Potassium Bromate on Denaturing Wheat Flour Protein

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