Gluten Hydrolysis and Depolymerization during Sourdough Fermentation

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1307-1314

  Thiele, Claudia ^a   Grassl, Simone ^a   Gänzle, Michael ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Depolymerization; Gluten macropolymer; Lactobacillus pontis; Lactobacillus sanfranciscensis; Proteolysis; Wheat sourdough

Indexed keywords

ENZYME; GLUTEN; GLUTENIN; NITROGEN; POLYMER;

ARTICLE; CELL COUNT; CEREAL; DEPOLYMERIZATION; DOUGH; ELECTROPHORESIS; FERMENTATION; HYDROLYSIS; MICROBIAL GROWTH; MICROBIAL METABOLISM; PH; PROTEIN DEGRADATION; PROTEIN LOCALIZATION; SOLUBILIZATION;

LACTOBACILLUS; LACTOBACILLUS PONTIS; LACTOBACILLUS SANFRANCISCENSIS; TRITICUM AESTIVUM;

EID: 1542317114     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034470z     Document Type: Article

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