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Proteolysis in model sourdough fermentations.

Teresa Zotta1, Paolo Piraino, Annamaria Ricciardi

  • 1Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus di Macchia Romana, 85100 Potenza, Italy. fs543agr@unibas.it

Journal of Agricultural and Food Chemistry
|March 30, 2006
PubMed
Summary

Lactic acid bacteria (LAB) and yeast impact wheat dough protein breakdown during sourdough fermentation. LAB specifically altered gluten proteins, creating new fragments and degrading high molecular weight glutenin subunits.

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Area of Science:

  • Food Science
  • Microbiology
  • Biochemistry

Background:

  • Sourdough fermentation relies on lactic acid bacteria (LAB) and yeasts for dough development and flavor.
  • Understanding proteolysis (protein breakdown) by these microorganisms is crucial for optimizing bread quality.
  • Wheat proteins, including albumins, globulins, gliadins, and glutenins, are substrates for microbial enzymes.

Purpose of the Study:

  • To investigate the effects of different lactic acid bacteria (LAB) strains, with and without baker's yeast, on proteolysis in model wheat doughs.
  • To analyze changes in protein fractions (salt-soluble, propanol-soluble, and insoluble) during sourdough fermentation.
  • To identify specific protein modifications induced by LAB and yeast activity.

Main Methods:

  • Model wheat doughs were fermented using six LAB strains, with or without commercial baker's yeast.

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  • Measurements included microbial cell counts, pH, and free amino acid concentrations.
  • Proteins were sequentially extracted and analyzed using RP-HPLC and SDS-PAGE.
  • Multivariate statistical methods were employed for data analysis.

    • Main Results:

    • The presence of both yeasts and LAB significantly altered the salt-soluble protein fraction (albumins and globulins) patterns.
    • Specific changes in gluten proteins (gliadins and glutenins) were observed due to LAB activity.
    • New protein fragments (20 and 27 kDa) appeared in the gliadin fraction.
    • Degradation of high molecular weight glutenin subunits was detected.

    Conclusions:

    • LAB and yeast exert complex effects on wheat dough proteolysis, particularly impacting salt-soluble proteins.
    • LAB play a distinct role in modifying gluten proteins, leading to fragmentation and degradation.
    • These findings provide insights into the biochemical mechanisms underlying sourdough bread making.