Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 3, 2007, Pages 978-984

  Loponen, Jussi ^a   Sontag Strohm, Tuula ^a   Venäläinen, Jarkko ^b   Salovaara, Hannu ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Germination; Gluten sensitivity; Hydrolysis; Prolamin; Proteases; Proteolysis; Sourdough; Wheat

Indexed keywords

HORDEUM; SECALE CEREALE; TRITICUM AESTIVUM;

CYSTEINE PROTEINASE; PROLAMIN PROTEIN, PLANT; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; BREAD; CHEMISTRY; ENZYMOLOGY; FERMENTATION; FOOD HANDLING; HYDROLYSIS; METABOLISM; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; WHEAT;

BREAD; CYSTEINE ENDOPEPTIDASES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD HANDLING; HYDROLYSIS; PLANT PROTEINS; TRITICUM;

EID: 34247893978     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062755g     Document Type: Article

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