Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli

Journal of Applied Microbiology

Volumn 99, Issue 6, 2005, Pages 1495-1502

  Rollán, Graciela ^a   De Angelis, M ^b   Gobbetti, M ^c   De Valdez, G F ^a,d  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^c UNIVERSITY OF BARI   (Italy)

^d UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Gliadin; Lactobacillus; Proteolysis; Sourdough

Indexed keywords

AMINO ACIDS; BACILLI; ENZYME ACTIVITY; HYDROLYSIS; PEPTIDES; PROTEOLYSIS;

% REDUCTIONS; AMINO-ACIDS; GLIADIN; INTRACELLULAR PEPTIDES; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; METALLOENZYMES; PHENANTHROLINES; PROTEOLYTIC ACTIVITIES; SOURDOUGH;

HYDROLASES;

1,10 PHENANTHROLINE; AMINOPEPTIDASE; CARBOXYPEPTIDASE; COBALT; COPPER ION; DIPEPTIDASE; DIPEPTIDYL PEPTIDASE IV; EDETIC ACID; GLIADIN; METALLOPROTEINASE; PEPTIDE HYDROLASE; PROTEINASE; TRIPEPTIDASE; UNCLASSIFIED DRUG;

FOOD SCIENCE; MICROBIOLOGY;

ARTICLE; BREAD; CELIAC DISEASE; CELL VIABILITY; CONTROLLED STUDY; DOUGH; ENZYME ACTIVITY; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; NONHUMAN; PH; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; REDUCTION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOURDOUGH; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM;

EID: 28444470550     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02730.x     Document Type: Article

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