模拟酸面团发酵中的蛋白水解作用。

Proteolysis in model sourdough fermentations.

作者信息

Zotta Teresa, Piraino Paolo, Ricciardi Annamaria, McSweeney Paul L H, Parente Eugenio

机构信息

Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus di Macchia Romana, 85100 Potenza, Italy.

出版信息

J Agric Food Chem. 2006 Apr 5;54(7):2567-74. doi: 10.1021/jf052504s.

DOI:10.1021/jf052504s

PMID:16569045

Abstract

Model wheat doughs started with six different lactic acid bacteria (LAB), with or without a commercial baker's yeast culture, were used to study proteolysis in sourdough fermentations. Cell counts, pH, and free amino acid concentration were measured. Sequential extraction of dough samples was performed to separate wheat proteins. The salt-soluble protein fraction (albumins and globulins) was analyzed by RP-HPLC and SDS-PAGE, whereas propanol-soluble (gliadins) and insoluble (glutenins) protein fractions were analyzed by SDS-PAGE only. Multivariate statistical methods were used for the analysis of results. The presence of yeasts and LAB affected RP-HPLC and SDS-PAGE patterns of the salt-soluble fraction in a complex way. The only changes in the gluten proteins that could be related to the presence of LAB were the appearance of new protein fragments (20 and 27 kDa) from gliadins and the degradation of high molecular weight glutenin subunits.

摘要

使用含有六种不同乳酸菌（LAB）、添加或不添加商业面包酵母培养物的模拟小麦面团，来研究酸面团发酵过程中的蛋白水解作用。测定了细胞计数、pH值和游离氨基酸浓度。对面团样品进行连续提取以分离小麦蛋白。盐溶性蛋白组分（清蛋白和球蛋白）通过反相高效液相色谱（RP-HPLC）和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）进行分析，而丙醇溶性（醇溶蛋白）和不溶性（谷蛋白）蛋白组分仅通过SDS-PAGE进行分析。采用多元统计方法对结果进行分析。酵母和乳酸菌的存在以复杂的方式影响盐溶性组分的RP-HPLC和SDS-PAGE图谱。与乳酸菌存在相关的面筋蛋白的唯一变化是醇溶蛋白中出现了新的蛋白片段（20 kDa和27 kDa）以及高分子量谷蛋白亚基的降解。