A study was made on the molecular and structural changes occurring in the protein and starch components of sorghum flour when fermented to prepare typical non-malted Sudanese foods. Protein solubility and SDS-PAGE studies indicated that water-soluble proteins are the main target of hydrolysis during fermentation. Proteolysis products are taken up for bacterial growth. Kafirins are among the proteins left intact by proteolytic events in the fermentation step. Upon cooking in boiling water kafirins are converted into protein aggregates almost insoluble even in the presence of 8M urea and of disulphide-reducing agents. Viscoamylographic and microstructural studies indicate that fermentation leads to the release of starch granules from very compact structures in the original sorghum flour, in which proteolysis- sensitive, water-soluble proteins form an essential part of the outermost shell of large structures, where starch granules are embedded into a kafirin-rich protein matrix that is not affected by proteolytic events during fermentation.
|Titolo:||Fermentation modifies protein/protein and protein/starch interactions in sorghum dough|
|Autori interni:||BONOMI, FRANCESCO|
IAMETTI, STEFANIA (Ultimo)
PAGANI, MARIA AMBROGINA
ZARDI, MARTA (Penultimo)
|Parole Chiave:||Fermentation; Protein interaction; Sorghum; Starch; Thiol groups|
|Settore Scientifico Disciplinare:||Settore BIO/10 - Biochimica|
Settore AGR/15 - Scienze e Tecnologie Alimentari
|Data di pubblicazione:||mar-2006|
|Digital Object Identifier (DOI):||10.1007/s00217-005-0124-9|
|Appare nelle tipologie:||01 - Articolo su periodico|
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