INTECIN   20395
INSTITUTO DE TECNOLOGIAS Y CIENCIAS DE LA INGENIERIA "HILARIO FERNANDEZ LONG"
Unidad Ejecutora - UE
artículos
Título:
Microstructural and conformational changes of gluten proteins in wheat-rye sourdough
Autor/es:
NUTTER JULIA; IURLINA MIRIAM OFELIA; SAIZ AMELIA IVONE
Revista:
JOURNAL OF CEREAL SCIENCE (PRINT)
Editorial:
ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD
Referencias:
Lugar: Amsterdam; Año: 2019 vol. 87 p. 91 - 97
ISSN:
0733-5210
Resumen:
Changes in the microstructure and secondary structure of sourdough gluten proteins were studied. Four strains of lactic acid bacteria (LAB) were used in fermentations, Lactobacillus delbrueckii subsp. bulgaricus (LB), Lactobacillus fermentum (LF), Lactobacillus plantarum (LP), and Pediococcus pentosaceus (PP). LAB fermentative profiles were performed by potenciometric measurements, microstructural analyses by scanning electron microscopy (SEM), and conformational changes by Raman spectroscopy. Gluten proteins experienced different degree ofdepolymerisation into definedmicrostructures, as fibrilnetworks and laminar-likestructures, andtheir occurrence was associated to an increase in β-sheets structures. These changes were dependent upon the distinctive acidifying kinetics of each strain. Gluten proteins of LF and LP sourdough were preferably arranged into laminarstructures,and,inbothcases,parallelβ-sheetwasthepredominantconformation.MeanwhileforLBand PP sourdough, the development of three-dimensional fibril networks prevailed and it was accompanied by an increase of antiparallel β-sheets. LAB fermentative activity also lead to modifications in disulphide bonds and in the microenvironment concerning aromatic amino acids.