Most of the recent studies investigating the effects of sourdough on baked goods have highlighted its role in improving different nutritional features. Some of the nutritional changes caused by sourdough fermentation seem to be strictly related to the proteolytic activity of the lactic acid bacteria. Indeed, it has been demonstrated that endogenous enzymes, activated by biological acidification, together with lactic acid bacteria peptidases, are responsible for the hydrolysis of the native flour proteins in peptides and free amino acids, thus leading to the increase of the protein bio-availability. Several methods, summarized in this chapter, have been set up and optimized in order to quantify in vitro and on simulated in vivo conditions the nutritional effects of sourdough fermentation on the protein fraction.
In Vitro Determination of Protein Nutritional Indexes
Erica Pontonio;
2024-01-01
Abstract
Most of the recent studies investigating the effects of sourdough on baked goods have highlighted its role in improving different nutritional features. Some of the nutritional changes caused by sourdough fermentation seem to be strictly related to the proteolytic activity of the lactic acid bacteria. Indeed, it has been demonstrated that endogenous enzymes, activated by biological acidification, together with lactic acid bacteria peptidases, are responsible for the hydrolysis of the native flour proteins in peptides and free amino acids, thus leading to the increase of the protein bio-availability. Several methods, summarized in this chapter, have been set up and optimized in order to quantify in vitro and on simulated in vivo conditions the nutritional effects of sourdough fermentation on the protein fraction.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
