GSH-dependent proteindisulphide oxidoreductase of wheat grain: Activity in maturing wheat kernels, and relationship with rheological properties of dough

For six wheat varieties with different quality it was shown that GSH-dependent protein-disulphide oxidoreductase (TPDO) increases the activity to the third week after anthesis, a period of maximum synthesis of storage proteins in wheat kernels. The study revealed a correlation between TPDO activity in maturing kernels and dough stiffness. The addition of exogenous TPDO to flour significantly increased dough extensibility (from 17 to 49% for cultivars with different quality), which implies the ability of the enzyme to disrupt SS bonds in high-molecular weight gluten polymers.