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 …

… Functional Characteristics of Egg White Proteins within Wheat, Rye, and Germinated-Rye
Sourdoughs … Konu Başlıkları Egg white,sourdough,proteolysis,ovalbumin,cysteine
endopeptidases,foaming,gluten-free … (dc.subject) Egg white,sourdough,proteolysis,ovalbumin,cysteine
endopeptidases,foaming,gluten-free …