Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616
作者: Yanli YinJinshui WangSen YangJingli FengFeng JiaChangfu Zhang
作者单位: 1Henan University of Technology
刊名: Interdisciplinary Sciences: Computational Life Sciences, 2015, Vol.7 (2), pp.205-210
来源数据库: Springer Nature Journal
DOI: 10.1007/s12539-015-0262-0
关键词: SourdoughLactobacillus plantarumProteinsHydrolysis
英文摘要: Abstract(#br)Hydrolysis of wheat proteins during sourdough fermentation was determined in the present study. Sourdoughs were characterized with respect to cell counts, pH, TTA, and proteolytic activity as well as the quantity of total proteins and water-soluble proteins. Moreover, composition analysis of total proteins and water-soluble proteins using SDS-PAGE was carried out. Sourdough fermentation using Lactobacillus plantarum showed a decrease in pH and increase in TTA during fermentation. Fermentation resulted in hydrolysis and solubilization of wheat proteins. It demonstrated that protein hydrolysis in sourdough was mainly caused by pH-dependent activation of cereal enzymes according to change in proteolytic activity.
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