Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR
作者: Jinshui WangYuanyuan YueTiantian LiuBin ZhangZhenlei WangChangfu Zhang
作者单位: 1Henan University of Technology
刊名: Interdisciplinary Sciences: Computational Life Sciences, 2017, Vol.9 (2), pp.247-253
来源数据库: Springer Nature Journal
DOI: 10.1007/s12539-016-0206-3
关键词: SourdoughFermentationGlutenin macropolymerFourier transform infrared spectroscopy (FTIR)Secondary structure
英文摘要: Wheat sourdough was prepared by fermentation with Lactobacillus plantarum M616 and yeast in the present study. The change in secondary structure of glutenin macropolymer (GMP) in wheat sourdough fermentation for 4 and 12 h was determined using Fourier transform infrared spectroscopy, and then the resultant spectra were Fourier self-deconvoluted of the amide I band in the region from 1600 to 1700 cm−1. Significant different spectra especially in the amide I band for GMP from sourdough fermented with L. plantarum M616 (SL) and with L. plantarum M616 and yeast (SLY) were found in respect of control dough (CK), dough with acids (SA), and sourdough fermented with yeast (SY) at 4 and 12 h of fermentation. The loss of α-helix structure in SL, SLY, and SA samples was noticed during...
原始语种摘要: Wheat sourdough was prepared by fermentation with Lactobacillus plantarum M616 and yeast in the present study. The change in secondary structure of glutenin macropolymer (GMP) in wheat sourdough fermentation for 4 and 12 h was determined using Fourier transform infrared spectroscopy, and then the resultant spectra were Fourier self-deconvoluted of the amide I band in the region from 1600 to 1700 cm−1. Significant different spectra especially in the amide I band for GMP from sourdough fermented with L. plantarum M616 (SL) and with L. plantarum M616 and yeast (SLY) were found in respect of control dough (CK), dough with acids (SA), and sourdough fermented with yeast (SY) at 4 and 12 h of fermentation. The loss of α-helix structure in SL, SLY, and SA samples was noticed during...
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关键词翻译
关键词翻译
  • fermented 发了酵的
  • Fermentation 发酵
  • fermentation 发酵
  • secondary 二次的
  • amide 酰胺
  • GMP 鸟苷[一磷]酸
  • yeast 酵母
  • FTIR Flight Test Instrumentation Requirements
  • cereal 谷物
  • degradation 减嚣夷酌