Art

J-GLOBAL ID：201602221074724160   Reference number：16A0135746

Influence of Disulfide Bond Formation Via Recombinant PDI-Ero 1 Processing of Proteins and Baking Quality

小麦リコンビナントPDI-ERO1によるジスルフィド結合形成の解析および製パン性に及ぼす影響

Author (6)： NOGUCHI Tomohiro (Tokyo Univ. Agriculture, Tokyo, JPN) ,  NISHIBORI Fumiya (Tokyo Univ. Agriculture, Tokyo, JPN) ,  SHIONO Koji (Tokyo Univ. Agriculture, Tokyo, JPN) ,  OKA Daiki (Tokyo Univ. Agriculture, Tokyo, JPN) ,  NOGUCHI Haruko (Tokyo Univ. Agriculture, Tokyo, JPN) ,  TAKANO Katsumi (Tokyo Univ. Agriculture, Tokyo, JPN)
Material： 日本食品保蔵科学会誌  (Food Preservation Science)
Volume： 41  Issue： 6  Page： 267-272  Publication year： Nov. 30, 2015 
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 ,...
Semi thesaurus term： *bread dough ,...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=16A0135746&from=J-GLOBAL&jstjournalNo=Z0775A") }}

JST classification (3)： Flour products  (FJ04030P) ,  Food additives  (FJ10020H) ,  Applications of enzymes  (EB09100B)

Substance index (1)： FAD

Reference (11)：

• NICOLAS, J., and DRAPRON, R.: Lipoxygenase and some related enzymes in breadmaking., Lipids in Cereal Tech. (BARNES, P. J., ed.) (Academic Press : London), pp.213-235 (1983)
• VAN, O. M. : Oxidases in baking, International Food Ingredients. October, IFI 4, 42-44, 47 (1996)
• FRAZIER, P. J., BRIMBLECOMBE, F. A., DANIELS, N. W. R. and RUSSEL, E. P. W. : The effect of lipoxygenase action on the mechanical development of doughs from fat - extracted and reconstituted wheat flours, J. Sci. Food Agric., 28, 247-254 (1977)
• FAUBION, J. M. and HOSENEY, R. C.: Lipoxygenase : Its biochemistry and role in breadmaking., Cereal Chem., 58, 175-180 (1981)
• 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)

Terms in the title (5)： 小麦 ,  Ero1 ,  ジスルフィド結合 ,  解析 ,  製パン性