Gluten hydrolysis and depolymerization during sourdough fermentation.

@article{Thiele2004GlutenHA,
  title={Gluten hydrolysis and depolymerization during sourdough fermentation.},
  author={Claudia Thiele and Simone Grassl and Michael G G{\"a}nzle},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 5},
  pages={1307-14}
}
Hydrolysis and depolymerization of gluten proteins during sourdough fermentation were determined. Neutral and acidified doughs in which microbial growth and metabolism were inhibited were used as controls to take into account the proteolytic activity of cereal enzymes. Doughs were characterized with respect to cell counts, pH, and amino nitrogen concentrations as well as the quantity and size distribution of SDS-soluble proteins. Furthermore, sequential extractions of proteins and analysis by… CONTINUE READING

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