ISOLATION AND CHARACTERISATION OF DISULPHIDE PEPTIDES FROM WHEAT FLOUR

被引：18
作者：
JONES, IK
CARNEGIE, PR
机构：
[1] Russell Grimwade School of Biochemistry, University of Melbourne, Parkville, Victoria
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 01期
关键词：
D O I：
10.1002/jsfa.2740200114
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
A method has been devised for the isolation and fractionation of disulphide peptides from flour. Oxidised glutathione is only a minor member of a family of disulphide peptides, the rest of which are basic and of molecular weight about 2000. The basic disulphide peptides could not be fractionated into individual components, but they contained some disulphide groups that were very reactive towards glutathione at pH 5.8, which is approximately the pH of dough. Copyright © 1969 John Wiley & Sons, Ltd
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页码：54 / &
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