Degradation of Secalins During Rye Sourdough Fermentation
作者： Kristiina Tuukkanen , Jussi Loponen , Markku Mikola , Tuula Sontag-Strohm , Hannu Salovaara
DOI: 10.1094/CC-82-0677
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摘要: ABSTRACT Rye sourdough (RSD) gives rye bread mildly acidic taste and desired flavor. Flavor precursors (amino acids small peptides) are generated in the proteolytic breakdown of proteins. Our aim was to study protein degradation during RSD fermentations. Two sourdoughs were prepared flours derived from two cultivars (Amilo Akusti). samples collected Three fractions obtained by sequential extraction these analyzed SDS-PAGE. Free amino nitrogen (FAN) measured with a ninhydrin method. In addition, incubations without starter microorganisms (with antibiotics) made at pH 3.6 6.1, proteinase profiles 4.3. SDS-PAGE analysis showed that fermentations, proteins, especially alcohol-soluble secalins, degraded. Secalins also evidently degraded incubation 3.6. Aspartic proteinases majo...
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