Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods

Jussi Loponen, Päivi Kanerva, Chonggang Zhang, Tuula Sontag-Strohm, Hannu Salovaara, Michael G Gänzle

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The assortment and quality of bakery products designed for celiac patients may be improved by designing whole grain ingredients with low residual prolamin contents. The main objective of this study was to evaluate the extent of prolamin hydrolysis and pentosan solubilization in germinatedrye sourdoughs (GRSDs). Size-exclusion chromatography analyses, the fate of fluorescent prolamin, and immunological analyses determined the extent of prolamin hydrolysis and pentosan solubilization. Hydrolysis of rye prolamins was extensive in GRSDs, and according to enzyme-linked immunosorbent assay analyses, more than 99.5% of the prolamins were hydrolyzed. Pentosan solubilization occurred in native-rye sourdoughs, whereas in GRSDs, pentosans were partially hydrolyzed to monosaccharides. Test baking showed that the use of GRSD improved the overall quality of oat bread and that an estimated daily gluten intake from 100 g of bread would be less than 10 mg. However, the clinical safety must be assured before making any recommendations for celiac patients to use such products.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Issue number2
Pages (from-to)746-753
Number of pages8
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 514 Sociology
  • 414 Agricultural biotechnology
  • 411 Agriculture and forestry

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