Proteins in Flour, Review of Physical Characteristics of Gluten and Reactive Groups Involved in Change in Oxidation. Garvan Medal Address

Nutrients in Wheat Products, Review of Proteins of Wheat Flour

“…Measurement of possible sulfhydryl groups in gluten is especially difficult because of the problem of keeping the protein in solution during the determination. A detailed treatment of these and related problems was presented in 1954 by Sullivan (40).…”

“…General knowledge of flour proteins has been ably summarized in a number of reviews (7,4,21,29,40), the most recent of which was presented before the American Chemical Society in 1954 by Betty Sullivan in her Garvan Medal address (40). The present paper is consequently confined to more specific aspects that supplement and enlarge upon the prior discussions, particularly with respect to the soluble proteins.…”

Protein quality and quantity: A rheological assessment of their relative importance in breadmaking

“…Bungenburg de Jong & Klaar (1952) considered that perhaps the physical properties of gluten could be represented by a simple mixture of gliadin and glutenin-a view which Fleurent proposed as early as 1896. Sullivan (1954), however, considered that the difference between these two protein fractions was too small to explain adequately the observed variations in the physical properties of gluten while Bungenburg de Jong and Klaar found that outside a definite pH region, the law of additive properties was obeyed; but within the pH region, a complex system involving interactions between the two fractions was observed. A further view on gluten properties has been proposed more recently by Kaminski & Halton (1964) who from results obtained using an Extensometer on glutenstarch doughs suggested that glutens differed in their state of oxidation rather than in intrinsic strength.…”

Thiol Amino Acids in Quality Control and Nutritive Value of Fishery Products

“…TAA and functional properties of foods. It has been postulated that a continuous reaction between intermolecular disulfides and thiols is desirable in dough making [Sullivan, 1954], thereby (1) strengthening the gluten ofwhe_ at flour,…”