| 摘要 |
It has been discovered that the formation of tyrosine bonds (and especially dityrosine bonds) has a fundamental and heretofore unrecognized effect upon wheat, wheat flour, wheat doughs and wheat-based end products, i.e., the level of such tyrosine bonds profoundly effects wheat dough properties and product quality. This insight allows effective genetic manipulation of wheat and other grains in order to control tyrosine bond levels in the grain protein, and also leads to methods for monitoring and/or altering tyrosine bond levels during plant growth, flour manufacture and dough formation and processing. In addition, novel polymeric structures made up of polymers (either biopolymers such as proteins or synthetic polymers) can be developed wherein the polymers are crosslinked using tyrosine-containing peptides. The bond-forming peptides typically contain a peptide-bonded tyrosine pair (YY). |
