title: Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616.
abstract: 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.
authors.affiliation: College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China.
authors.forename: Yanli
authors.initials: Y
authors.lastname: Yin
authors.forename: Jinshui
authors.initials: J
authors.lastname: Wang
authors.forename: Sen
authors.initials: S
authors.lastname: Yang
authors.forename: Jingli
authors.initials: J
authors.lastname: Feng
authors.forename: Feng
authors.initials: F
authors.lastname: Jia
authors.forename: Changfu
authors.initials: C
authors.lastname: Zhang
mesh_terms: D001939:Bread / Q000382:microbiology*; D002245:Carbon Dioxide / Q000378:metabolism; D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D048191:Lactiplantibacillus plantarum / Q000254:growth & development / Q000378:metabolism*; D014674:Plant Proteins, Dietary / Q000378:metabolism*; D059748:Proteolysis; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism; D013997:Time Factors; D014908:Triticum / Q000201:enzymology / Q000382:microbiology*
chemical_list: D014674:Plant Proteins, Dietary; D002245:Carbon Dioxide