Modification of dityrosine formation using enzymes and free radical scavengers

摘要

The present application affords control over tyrosine bonding in a variety of applications through the use of peroxidase enzymes, preferably wheat peroxidase 1, free radical scavengers, polyhydric alcohols, and protease. Methods of the present invention find utility in the bonding of polymers and proteins and are especially useful in the baking industry wherein the present invention will assist in consistently producing products of optimum quality.