Sulfhydryl analysis

I. Determination of free sulfhydryls in wheat-flour doughs

D.C. Andrews, R.A. Caldwell, Kenneth Quail

Research output: Contribution to journalArticle

Abstract

Methodology was developed for the determination of free sulfhydryls in wheat flours and doughs using NBD-Cl (7-chloro-4-nitrobenzo-2-oxa-1,3-diazole). The solubilization of protein by sonication in sodium dodecyl sulfate (SDS) was compared to proteolysis with Proteinase K in SDS. Oxidation during proteolysis and disulfide cleavage during sonication are the likely reasons for observed differences between the two solubilization methods. The sulfhydryl determination and both extraction procedures work effectively on model doughs and full bread formula.

Original languageEnglish
Pages (from-to)326-329
Number of pages4
JournalCereal Chemistry
Volume72
Issue number3
Publication statusPublished - 1995
Externally publishedYes

Keywords

  • CHROMATOGRAPHY
  • PROTEINS

Cite this

Andrews, D. C., Caldwell, R. A., & Quail, K. (1995). Sulfhydryl analysis: I. Determination of free sulfhydryls in wheat-flour doughs. Cereal Chemistry, 72(3), 326-329.