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Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616

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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.

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Acknowledgments

The authors thank the financial support of National Natural Science Foundation of China (No. 31071496), Zhengzhou Science and Technology Innovation Team Program (No. 121PCXTD518) and the Education Department of Henan Province, the Natural Science Project (No. 15A180033). The authors are grateful to Dr. F. MacRitchie for editorial assistance with the manuscript.

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Authors and Affiliations

  1. College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China

    Yanli Yin, Jinshui Wang, Sen Yang, Jingli Feng, Feng Jia & Changfu Zhang

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  1. Yanli Yin
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  2. Jinshui Wang
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  3. Sen Yang
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  4. Jingli Feng
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  5. Feng Jia
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  6. Changfu Zhang
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Correspondence to Jinshui Wang.

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Yin, Y., Wang, J., Yang, S. et al. Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616. Interdiscip Sci Comput Life Sci 7, 205–210 (2015). https://doi.org/10.1007/s12539-015-0262-0

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  • DOI: https://doi.org/10.1007/s12539-015-0262-0

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