Functional Characteristics of Egg White Proteins within Wheat, Rye, and Germinated-Rye Sourdoughs

Erem F., Sontag-Strohm T., CERTEL M., Salovaara H., Loponen J.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.58, sa.2, ss.1263-1269, 2010 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 2
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1021/jf903228x
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1263-1269
  • Anahtar Kelimeler: Egg white, sourdough, proteolysis, ovalbumin, cysteine endopeptidases, foaming, gluten-free, PROLAMIN HYDROLYSIS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Egg white (EW) proteins are functional proteins, which possess certain biological activities (antimicrobial, antigenic, and peptidase-inhibitory) that may influence the food processing or vice versa can be affected by processing. This study investigated the behavior of EW proteins within sourdough systems with respect to proteolysis and fermentation parameters, and the ability of EW to build foam structures with sourdoughs, Of the EW proteins, ovotransferrin was hydrolyzed in all sourdoughs (wheat, rye, and germinated-rye), whereas the breakdown of ovalbumin was specific for germinated-rye sourdoughs, with the cysteine endopeptidases being responsible for the hydrolysis. The presence of EW in sourdough fermentations had no influence on the prolamin hydrolysis or the growth of starter culture, indicating that the peptidase-inhibitory and antimicrobial properties of EW play no important role in sourdoughs. EW foams, however, appeared as potential structure builders in sourdough applications and could serve as alternative structural agents in the production of baked goods with low gluten content.