Abstract
Aims: This work aimed at using a pool of selected enterococci and fungal proteases to hydrolyse wheat gluten during long‐time fermentation.
Methods and Results: A liquid dough made with wheat flour (20% w/w) was fermented with three Enterococcus strains (dough A) or with the combination of enterococci and Rhizopus oryzae proteases (dough B). After 48 h of fermentation, dough A and B had a concentration of water‐soluble peptides approximately threefold higher than the chemically acidified dough (CAD), used as the control. The same was found for the concentration of free amino acids, being higher in dough B with respect to dough A. SDS‐PAGE analysis showed that albumin and glutenin fractions were partially hydrolysed, while gliadins almost disappeared in dough A and B, as confirmed by two‐dimensional electrophoresis, RP‐HPLC and R5‐ELISA analyses.
Conclusions: The combined use of enterococci and fungal proteases showed a decrease of the gluten concentration of more than 98% during long‐time fermentation.
Significance and Impact of the Study: The use of the mixture of selected enterococci and R. oryzae proteases should be considered as a potential tool to decrease gluten concentration in foods.