摘要：Effects of ascorbic acid and mixing time on protein-carbohydrate interactions in dough were investigated by using SDS -PAGE with different staining methods for proteins and glycoproteins . Lyophilized optimum mixed and over mixed doughs were prepared from the flours of two cultivars ( Bezostaya and Kıraç ) with ascorbic acid, which was added to the flours at levels of 50, 150 ppm. There were intense bands at the HMW region (116-94 kDa ) of the SDS -PAGE gels of both cultivars when stained for glycoproteins . However, the bands appeared between 67-45 kDa at protein staining were not visible when the gels were stained for glycoproteins . In Bezostaya cultivar, the relative band intensities of all ascorbic acid supplemented optimum mixed doughs were more intense than those of the optimum mixed control dough. The relative band intensities of protein and glycoprotein stained gels in over mixed dough samples were generally lower than those in the optimum mixed dough samples. The protein and glycoprotein staining results of 50 PI fractions indicated that there might be close interactions between proteins and carbohydrates.
