【作者】 贾英民； 田益玲； 李慧静； 于宏伟； 韩璞；

【Author】 Jia Yingming Tian Yiling Li Huijing Yu Hongwei Han Pu (College of Food Science and technology,Agricultural University of Hebei,Baoding 071001)

【机构】 河北农业大学食品科技学院；

【摘要】 为研究葡萄糖氧化酶氧化面粉中的巯基生成二硫键,从而改善面团流变性质的作用机理, 采用 GB/T14614-93方法测定面粉试验仪的性质；用重铬酸钾氧化法检测不同葡萄糖氧化酶作用条件下巯基的含量,结果表明：面粉中巯基减少量与葡萄糖氧化酶酶活力和浓度相关,但并不是简单的正向变化,还受到外界条件的影响,说明葡萄糖氧化酶氧化面粉中的巯基生成二硫键是一个复杂的过程。更多还原

【Abstract】 In order to study the action mechanism that glucose oxidase improves dough’s rheological properties significantly due sulfhdryl groups being oxidized to disulfide groups.Farinographic properties was determined by GB/T14614-93 and Potassium dichromate oxidative assay was used to observe the content of sulfhydryl groups when glucose oxidase has been in different environment. Results showed that the decrease of sulfhydryl group in flour was altered with glucose oxidase activity and content,and the environmental factors effect the change.It was indicated that sulfhydryl groups in flour oxidated by glucose oxidase was a complicated process.更多还原