Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan.
J Agric Food Chem. 2010 Dec 22;58(24):12970-5. doi: 10.1021/jf103347p. Epub 2010 Nov 18.
The effects of endogenous protein disulfide isomerase (PDI) family proteins on the properties of gluten proteins in dough during breadmaking were determined using bacitracin, an inhibitor of PDI. Bread loaf volume in the presence of bacitracin was increased to 118% of that in the absence of bacitracin. The addition of bacitracin caused a decrease in the extension tolerance of the dough. The amount of sodium dodecyl sulfate (SDS)-insoluble glutenin macropolymer (GMP) in dough decreased to approximately 70% of that in flour during the 20 min of mixing for doughmaking. The addition of bacitracin to dough caused a dramatic GMP decrease, corresponding to ∼20-30% of that in flour during the 20 min of mixing. The decrease in GMP was compensated by an increase in SDS-soluble glutenin polymer. Taken together, these results suggest that the endogenous PDI family proteins in flour suppress the depolymerization of GMP during dough mixing.
采用 bacitracin（一种蛋白二硫键异构酶（PDI）家族蛋白的抑制剂）来确定内源 PDI 家族蛋白在面团制作过程中对面团中谷蛋白特性的影响。有 bacitracin 存在时，面包体积增加到无 bacitracin 时的 118%。添加 bacitracin 会降低面团的拉伸耐受性。在面团制作的 20 分钟混合过程中，SDS 不溶性谷蛋白大聚合体（GMP）在面团中的量减少到面粉中量的约 70%。向面团中添加 bacitracin 会导致 GMP 急剧下降，在 20 分钟的混合过程中，其含量约为面粉中的 20-30%。GMP 的减少通过 SDS 可溶性谷蛋白聚合物的增加得到补偿。综上所述，这些结果表明面粉中的内源性 PDI 家族蛋白在面团混合过程中抑制 GMP 的解聚。
