Abstract:
AIMS:This work aimed at using a pool of selected enterococci and fungal proteases to hydrolyse wheat gluten during long-time fermentation. METHODS AND RESULTS:A liquid dough made with wheat flour (20% w/w) was fermented with three Enterococcus strains (dough A) or with the combination of enterococci and Rhizopus oryzae proteases (dough B). After 48 h of fermentation, dough A and B had a concentration of water-soluble peptides approximately threefold higher than the chemically acidified dough (CAD), used as the control. The same was found for the concentration of free amino acids, being higher in dough B with respect to dough A. SDS-PAGE analysis showed that albumin and glutenin fractions were partially hydrolysed, while gliadins almost disappeared in dough A and B, as confirmed by two-dimensional electrophoresis, RP-HPLC and R5-ELISA analyses. CONCLUSIONS:The combined use of enterococci and fungal proteases showed a decrease of the gluten concentration of more than 98% during long-time fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY:The use of the mixture of selected enterococci and R. oryzae proteases should be considered as a potential tool to decrease gluten concentration in foods.
journal_name
J Appl Microbioljournal_title
Journal of applied microbiologyauthors
M'hir S,Rizzello CG,Di Cagno R,Cassone A,Hamdi Mdoi
10.1111/j.1365-2672.2008.04008.xsubject
Has Abstractpub_date
2009-02-01 00:00:00pages
421-31issue
2eissn
1364-5072issn
1365-2672pii
JAM4008journal_volume
106pub_type
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