Pepe O, Villani F, Oliviero D, Greco T, Coppola S
Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, I-80055 Portici, Italy.
Int J Food Microbiol. 2003 Aug 1;84(3):319-26. doi: 10.1016/s0168-1605(02)00473-7.
Lactic acid bacteria (LAB) and yeasts were selected on the basis of in vitro proteolytic activity against wheat gluten protein and then assayed as leavening agents for pizza dough. Trials were carried out to compare a proteolytic starter (Prt(+)), consisting of Lactobacillus sakei T56, Weissella paramesenteroides A51 and Candida krusei G271, and a non-proteolytic starter (Prt(-)), consisting of Lb. sakei T58, W. paramesenteroides A58 and Saccharomyces cerevisiae T22. The proteolytic activity of the starter cultures was monitored immediately after mixing of the dough and throughout the fermentation process. The proteolytic activity was assessed by analysing the salt-soluble protein (SSP) and the dioxane-soluble protein (DSP) fractions of the pizza dough by discontinuous SDS-PAGE. Only the Prt(+) starter exhibited considerable qualitative and quantitative changes in the electrophoretic patterns of the protein fractions extracted. After the fermentation, the Prt(+) and Prt(-) doughs were tested to evaluate the influence of the proteolytic activity on the mechanical properties of the dough before and after baking. Indications emerged suggesting an influence of the proteolytic activity on the viscoelasticity of pizza dough. The pizza dough with Prt(+) strains showed an increase in viscous properties during the fermentation as compared with the Prt(-) dough. Moreover, an increase in the firmness of the crumb was observed in Prt(+) baked pizza dough.
根据乳酸菌（LAB）和酵母对小麦面筋蛋白的体外蛋白水解活性进行筛选，然后将其作为披萨面团的膨松剂进行测定。进行试验以比较由清酒乳杆菌T56、副干酪魏斯氏菌A51和克鲁斯假丝酵母G271组成的蛋白水解发酵剂（Prt(+)）和由清酒乳杆菌T58、副干酪魏斯氏菌A58和酿酒酵母T22组成的非蛋白水解发酵剂（Prt(-)）。在面团混合后立即以及整个发酵过程中监测发酵剂培养物的蛋白水解活性。通过不连续SDS-PAGE分析披萨面团的盐溶性蛋白（SSP）和二恶烷溶性蛋白（DSP）组分来评估蛋白水解活性。只有Prt(+)发酵剂在提取的蛋白质组分的电泳图谱中表现出相当大的定性和定量变化。发酵后，对Prt(+)和Prt(-)面团进行测试，以评估蛋白水解活性对烘焙前后面团机械性能的影响。结果表明蛋白水解活性对披萨面团的粘弹性有影响。与Prt(-)面团相比，含有Prt(+)菌株的披萨面团在发酵过程中粘性特性增加。此外，在Prt(+)烘焙的披萨面团中观察到面包心硬度增加。
