EFFECT OF SOURDOUGH AND CHEMICAL ACIDIFICATION ON ELECTROPHORETIC PATTERN OF POLYMERIC PROTEINS OF WHEAT GLUTEN

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PEIGHAMBARDOUST S.H.; POURAMINI M.; GOLSHAN TAFTI A.; VALIZADEH M.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:3 Page(s): 453-462

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Title

EFFECT OF SOURDOUGH AND CHEMICAL ACIDIFICATION ON ELECTROPHORETIC PATTERN OF POLYMERIC PROTEINS OF WHEAT GLUTEN

Author(s)

PEIGHAMBARDOUST S.H. | POURAMINI M. | GOLSHAN TAFTI A. | VALIZADEH M. | Issue Writer Certificate

Keywords

ELECTROPHORESISQ2

SOURDOUGHQ2

CHEMICAL ACIDIFICATIONQ2

WHEAT GLUTEN PROTEINQ2

Abstract

Proteolysis of WHEAT GLUTEN PROTEINs during fermentation of dough by SOURDOUGH lactic acid bacteria strongly affects the quality of the corresponding bread. In this study, effect of biological as well as CHEMICAL ACIDIFICATION on electrophoretic pattern of WHEAT GLUTEN PROTEIN was investigated. Low and high extraction rate wheat flours were used to prepare SOURDOUGHs. SOURDOUGH samples were prepared with active culture of L. plantarum and L. reuteri containing 107 cfu/g and added at a level of 20% (w/w) to the dough. CHEMICAL ACIDIFICATION was obtained with adding a mixture of acetic and lactic acids. Glutenin fractions were analysed by sodium dodecyl sulfate (SDS) polyacrylamide gel ELECTROPHORESIS (SDS-PAGE) technique. The electrophoretic results indicated that the degradation of gluten proteins were higher in the SOURDOUGHs originated from a high extraction rate flour. SOURDOUGH addition led to the hydrolysis of high molecular weight (HMW) glutenin subunits due to the higher proteolytic activity of the high extraction rate flour. The lactobacilli (especially L. plantarum) had an important role in glutenin hydrolysis due to the production of organic acids and also creation of optimum conditions for the activation of flour proteases. CHEMICAL ACIDIFICATION caused the hydrolysis of HMW glutenin subunits in the doughs from both low and high extraction rate flours.

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APA: Copy

PEIGHAMBARDOUST, S.H., POURAMINI, M., GOLSHAN TAFTI, A., & VALIZADEH, M.. (2014). EFFECT OF SOURDOUGH AND CHEMICAL ACIDIFICATION ON ELECTROPHORETIC PATTERN OF POLYMERIC PROTEINS OF WHEAT GLUTEN. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(3), 453-462. SID. https://sid.ir/paper/148624/en

Vancouver: Copy

PEIGHAMBARDOUST S.H., POURAMINI M., GOLSHAN TAFTI A., VALIZADEH M.. EFFECT OF SOURDOUGH AND CHEMICAL ACIDIFICATION ON ELECTROPHORETIC PATTERN OF POLYMERIC PROTEINS OF WHEAT GLUTEN. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(3):453-462. Available from: https://sid.ir/paper/148624/en

IEEE: Copy

S.H. PEIGHAMBARDOUST, M. POURAMINI, A. GOLSHAN TAFTI, and M. VALIZADEH, “EFFECT OF SOURDOUGH AND CHEMICAL ACIDIFICATION ON ELECTROPHORETIC PATTERN OF POLYMERIC PROTEINS OF WHEAT GLUTEN,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 3, pp. 453–462, 2014, [Online]. Available: https://sid.ir/paper/148624/en

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