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Award details
Glutathione: its importance in flour and baking technology
Reference
AFQ07450
Principal Investigator / Supervisor
Professor John Schofield
Co-Investigators /
Co-Supervisors
Institution
University of Reading
Department
Food and Nutritional Sciences
Funding type
Research
Value (£)
96,199
Status
Completed
Type
Research Grant
Start date
01/04/1998
End date
30/09/2001
Duration
42 months
Abstract
The proposed research will examine the importance of glutathione and its reactions with gluten proteins to wheat flour quality for bread, biscuit and cracker making. Genetic and/or environmental/agronomic influences on glutathione levels and their relation to quality will be assessed by analysing the peptide in samples of different wheat varieties grown at different locations and conditions. The mechanism by which glutathione affects baking performance will be investigated by determining the effects of the peptide on gluten protein polymer properties and their de- and re- polymerisation. Research will also be done to determine the involvement of glutathione in the reactions of redox compounds used as additives to improve baking performance and how the action of these compounds might be simulated by use of oxidoreductase enzymes as alternatives.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
LINK: Agro-food quality (AFQ) [1993-1997]
Funding Scheme
X – not Funded via a specific Funding Scheme
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