
TY  - JOUR
A1  - Stew Art, PR 
A1  - Mauritzen, CM 
T1  - The Inoorporation of [35s]Oysteine into the Proteins of Dough by Disulphide-Sulphydryl Interohange
JF  - Australian Journal of Biological Sciences
JO  - Aust. Jnl. Of Bio. Sci.
Y1  - 1966
VL  - 19
IS  - 6
SP  - 1125
EP  - 1138
KW  - 
UR  - https://doi.org/10.1071/BI9661125 
N2  - [35S]Cysteine was added, during mixing, to doughs made from wheat flour, in amounts which did not significantly affect the level of endogenous diffusible sulphydryl compounds in flour and which produced no change in the rheological properties of the dough. The doughs were fractionated by ultracentrifugation and analysis of the distribution of the isotope in the dough fractions demonstrated that [S6S]cysteine was bound to both soluble and gluten proteins by disulphide bonds. [14C]Leucine did not become bound to the fractions of dough under the same conditions. 
ER  -

