Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

被引：247
|
作者：
Gaenzle, Michael G. [1 ]
Loponen, Jussi [1 ,2 ]
Gobbetti, Marco [3 ]
机构：
[1] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada
[2] Univ Helsinki, Dept Food Technol, Helsinki, Finland
[3] Univ Bari, Dept Plant Protect & Appl Microbiol, Bari, Italy
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2008年 / 19卷 / 10期
关键词：
D O I：
10.1016/j.tifs.2008.04.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The degradation of the cereal proteins in wheat and rye sourdough fermentations strongly affects the quality of bread. Acidification and the reduction of disulfide bonds of gluten by heterofermentative lactobacilli increase the activity of cereal proteases and substrate accessibility; amino acids are accumulated by strain-specific intracellular peptidases of lactobacilli. Germinated cereals or other proteases enable an extensive degradation of proteins in sourdoughs in fermentation protocols that may be used to develop new products for individuals with gluten intolerance. The increased knowledge on proteolysis in sourdoughs enables a directed optimization of fermentation to improve bread quality.
引用
收藏
页码：513 / 521
页数：9
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