Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 9, 2008, Pages 3357-3362

  Loponen, Jussi ^a,b   König, Katja ^a   Wu, Jianping ^a   Gänzle, Michael G ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Aspartic proteinases; Egg white; Lactobacilli; Ovotransferrin; Proteolysis; Thiol metabolism; Wheat sourdough

Indexed keywords

ASPARTIC PROTEINASE; EGG PROTEIN; OVOTRANSFERRIN; THIOL DERIVATIVE;

ARTICLE; BREAD; ENZYMOLOGY; FLOUR; GROWTH, DEVELOPMENT AND AGING; HYDROLYSIS; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; WHEAT;

ASPARTIC ENDOPEPTIDASES; BREAD; CONALBUMIN; EGG PROTEINS; FLOUR; HYDROLYSIS; LACTOBACILLUS; SULFHYDRYL COMPOUNDS; TRITICUM;

LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; TRITICUM AESTIVUM;

EID: 44349137604     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703600t     Document Type: Article

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