Art

J-GLOBAL ID：201602211590339847   Reference number：16A0311445

The Action of the SS Bond Formation Due to the PDI-ERO1 to Wheat Gliadin (Glia. A) on the Dough Formation and Baking Quality

小麦グリアジン(グリアA)の生地形成および製パン性に及ぼすPDI-ERO1によるS-S結合形成の作用

Author (5)： NOGUCHI Tomohiro (Tokyo Univ. Agriculture, Tokyo) ,  SHIONO Koji (Tokyo Univ. Agriculture, Tokyo) ,  OKA Daiki (Tokyo Univ. Agriculture, Tokyo) ,  NOGUCHI Haruko (Tokyo Univ. Agriculture, Tokyo) ,  TAKANO Katsumi (Tokyo Univ. Agriculture, Tokyo)
Material： 日本食品保蔵科学会誌  (Food Preservation Science)
Volume： 42  Issue： 1  Page： 9-14  Publication year： Jan. 30, 2016 
JST Material Number： Z0775A  ISSN： 1344-1213  CODEN： NSHKCW  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Triticum aestivum ,  *gliadin ,  *baking quality ,  dough, batter ,  disulfide bond ,  gluten ,  hydrophobic ,  protein disulfide-isomerase ,  bread
Semi thesaurus term： S-S bond ,  surface hydrophobicity

JST classification (2)： Flour products  (FJ04030P) ,  Protein  (FJ09020N)

Reference (12)：

• HIROSE, R., SATOH, T., ARAI, C., SHIBATA, T. and TANGE, M.: Development of bread making method using Japanese domestic wheat flour., Bulletin of Tokyo Food Tech. Res., 13, 1-7 (2004)
• NOGUCHI, T., ARAI, S., NOGUCHI, H., UCHINO, M. and TAKANO, K.: Purification of Protein Disulfide Isomerase from Wheat (Haruyutaka) grain., Food Preser.Sci., 37 (5), 245-248 (2011)
• NOGCHI, T., NISHIBORI, F., SHIONO, K., OKA, D., NOGUCHI, H. and TAKANO, K.: Influence of disulfide bond formation via recombinant PDI-Ero 1 processing of proteins and baking quality., Food Preser.Sci., 41 (6), Impress, (2015)
• ARAI, S., NOGUCHI, T., UCHINO, M. and TAKANO, K. : Purification and Characterization of Wheat Protein Disulfide Isomerase Expressed in Escherichia coli, Food Preser.Sci., 37 (4) , 173-183 (2011)
• NOGUCHI, T., TAMURA, R., ARAI, S. , OKA, D., NOGUCHI, H., UCHINO, M. and TAKANO, K. : Cloning and Expression of Wheat Erol, Food Preser.Sci., 37 (6), 283-287 (2011)

Terms in the title (7)： 小麦 ,  グリアジン ,  グリア ,  生地 ,  製パン性 ,  Ero1 ,  S-S結合