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Involvement of redox reactions during post harvest storage of wheat. G. MANN (1), P. Greenwell (2),
S. S. J. Bollecker (1), A. A. Tsiami (1), and J. D. Schofield (1). (1) The University of Reading, Department
of Food Science and Technology, PO Box 226, Whiteknights, Reading RG6 6AP, UK; (2) Campden and
Chorleywood Food Research Association, Chipping Campden, Gloucestershire GL55 6LD, UK.
Glutathione (reduced, oxidised and protein bound) and free sulphydryl
levels were measured in flour of the UK wheat variety cv Consort (biscuit making quality), during
post harvest maturation of wheat grain and during the maturation of flour after milling. Significant
reductions were observed in reduced, oxidised and protein bound glutathione levels and in the levels of free
sulphydryl groups during post harvest grain and flour storage. There was a significant correlation between
the glutathione and free sulphydryl group levels and small (frequency sweep and creep recovery) and large
deformation (Kieffer extension test) measurements of gluten rheological properties. All the tests indicated a
steady increase in the elastic component of the cv Consort gluten proteins. The levels of free
sulphydryl groups and the reduced, oxidised and protein bound glutathione are being investigated during the
grain development.
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