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Glutathione changes physical properties of rice batter without increasing its allergenicity
https://doi.org/10.24514/00002961
https://doi.org/10.24514/000029611f5314e4-9b12-4da4-9b70-a0757a127495
| 名前 / ファイル | ライセンス | アクション |
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nfri_report_No80p23-28p.pdf (821.1 kB)
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| Item type | 紀要論文01 / Departmental Bulletin Original Article(1) | |||||||||||
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| 公開日 | 2019-12-20 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Glutathione changes physical properties of rice batter without increasing its allergenicity | |||||||||||
| タイトル | ||||||||||||
| タイトル | Glutathione changes physical properties of rice batter without increasing its allergenicity | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | eng | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Glutathione | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Gluten-free | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Rice | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Sorghum | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Wheat allergy | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.24514/00002961 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
矢野, 裕之
× 矢野, 裕之
WEKO
295
× 福井, 明子 |
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | In our previous studies, glutathione, a biologically ubiquitous tripeptide, has been shown to improve swelling of glutenfree rice bread. To further characterize the effects of glutathione, we studied structural changes in batter protein in relation to gas retention properties of the batter. Glutathione (just as dithiothreitol and cysteine) cleaved the glutelin polymers into monomers, and concurrently improved gas retention capacity of the rice batter. Moreover, glutathione apparently did not promote formation of disulfide bonds among proteins. This was in contrast to wheat dough where extensive intermolecular disulfide bonds among proteins formed during kneading. Besides, an allergenicity test involving serum samples from dogs with wheat allergy suggested that the use of glutathione did not increase allergenicity of gluten-free rice bread. Our results suggest that glutathione modestly changes the structure of food protein while improving the physical properties of food without increasing its allergenicity. Our findings show usefulness of glutathione for research into the development of new foods. | |||||||||||
| 書誌情報 |
食品総合研究所研究報告 en : Report of National Food Research Institute 巻 80, p. 23-28, 発行日 2016-03-10 |
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| 出版者 | ||||||||||||
| 出版者 | 農業・食品産業技術総合研究機構 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 0301-9780 | |||||||||||
| DOI | ||||||||||||
| 関連タイプ | isIdenticalTo | |||||||||||
| 識別子タイプ | DOI | |||||||||||
| 関連識別子 | 10.24514/00002961 | |||||||||||
| 著者版フラグ | ||||||||||||
| 出版タイプ | VoR | |||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||
