Keywords

Sourdough Fermentation Protein Peptide Sourdough Fermentation Protein Peptide

Abstract

This article uses wheat flour, yeast and plant lactic acid bacteria M616 (Lactobacillus plantarum M616) as raw materials to prepare sourdough, yeast fermented dough and lactic acid bacteria fermented dough. The decomposition of proteins and the formation of peptides during the fermentation process of sour dough are studied. SDS-PAGE is used to analyze the acidity. The changes in protein composition during dough fermentation were analyzed using the Bradford method, and the changes in the content of polypeptides formed by degradation of protein components were studied by HPLC. The results show that yeast has almost no degradation effect on the protein in the dough, and the plant lactobacillus M616 has a strong degradation effect on the dough protein during the dough fermentation process. The protein content gradually decreases with the fermentation time, and between 4 and 10 The most significant changes occur between h. Among them, the degradation of soluble protein and medium molecular weight glutenin was the most obvious, and the content of gliadin gradually increased between 0 and 10 h and then gradually decreased. Analysis of changes in polypeptide content before and after fermentation found that plant lactic acid bacteria can significantly promote the formation and increase of polypeptide content in dough. Sourdough, yeast-fermented dough, and Lactobacillus-fermented dough were prepared with wheat flour, yeast, and Lactobacillus plantarum M616 and the protein degradation and the peptide formation patterns were studied via by SDS-PAGE, the changes in protein content were analyzed by Bradford method, and the formed peptide content was measured using HPLC. The results showed that yeast had almost no effect on the degradation of proteins in the dough. Lactobacillus plantarum M616 played a relatively important role in protein degraded during fermentation, demonstrated by the gradual decrease in the content of proteins during fermentation, which was the most obvious at 4~10 h. Additionally, the degradation of soluble proteins and of those with medium molecular weight was the most obvious. The content of gliadins increased first and then decreased at 0-10 h. The analysis of the content of peptides before and after fermentation indicted that L. plantarum M616 could promote the formation and accumulation of peptides in the dough.

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Original research done by Wang Jinshui

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