Effect of fermentation by Lactobacilli on the organoleptic properties of pea protein isolate

封面

如何引用文章

全文:

开放存取 开放存取
受限制的访问 ##reader.subscriptionAccessGranted##
受限制的访问 订阅存取

详细

The work investigated the effect of fermentation with three bacterial preparations (BK-Uglich-K, BK-Uglich- AV and BK-Uglich-P) on the smell and taste of pea protein isolate, as well as on the content of 1-hexanal, phytates and phenolic compounds in the isolate. It was shown that fermentation improves the odor characteristics of the isolate. It was possible to significantly reduce the severity of the bean smell and grassy smell, as well as reduce the content of 1-hexanal. At the same time, fermentation also improved the taste of the isolate: it was possible to significantly reduce the severity of such interfering flavors as bean, tart, bitter and grassy; at the same time, the content of phytates and phenolic compounds in the isolate decreased. The obtained results made it possible to select a bacterial preparation (BK-Uglich-AV) to improve the organoleptic parameters of pea protein isolates intended for the production of analogues of meat and dairy products.

全文:

受限制的访问

作者简介

I. Kravchenko

Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

编辑信件的主要联系方式.
Email: ink71@yandex.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

V. Furalyov

Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Email: ink71@yandex.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

E. Pshennikova

Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Email: ink71@yandex.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

A. Fedorov

Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Email: ink71@yandex.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

V. Popov

Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Email: ink71@yandex.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

参考

  1. Asen N.D., Aluko R.E., Martynenko A., Utioh A., Bhowmik P. // Foods. 2023. V. 12. № 21. 3978. https://doi.org/10.3390/foods12213978
  2. Pei M., Zhao Z., Chen S., Reshetnik E.I., Gribanova S.L., Li C. et al. // Food Sience. 2022. V. 46. 101590. https://doi.org/10.1016/j.fbio.2022.101590
  3. Li C., Chen X., Jin Z., Gu Z., Rao J., Chen B. // Food Funct. 2021. V. 12. № 15. P. 6950–6963. https://doi.org/10.1039/d1fo00608h
  4. García Arteaga V, Leffler S, Muranyi I, Eisner P, Schweiggert-Weisz U.// Curr. Res. Food Sci. 2020. V. 4. P.1–10. https://doi.org/10.1016/j.crfs.2020.12.001
  5. Ben-Harb S., Saint-Eve A., Panouillé M., Souchon I., Bonnarme P., Dugat-Bony E. et al. // Int. J. Food Microbiol. 2019. V. 293. P. 124–136. https://doi.org/10.1016/j.ijfoodmicro.2019.01.012
  6. Shi Y., Singh A., Kitts D.D., Pratap-Singh A. // LWT. 2021. V. 150. 111927. https://doi.org/10.1016/j.lwt.2021.111927
  7. Masiá C., Fernández-Varela R., Jensen P.E., Yazdi S.R. //Future Foods. 2023. V. 8. 100250. https://doi.org/10.1016/j.fufo.2023.100250
  8. Vazquez-Munoz R., Dongari-Bagtzoglou A. // Front Oral Health. 2021. V. 2. Р. 689382. https://doi.org/10.3389/froh.2021.689382
  9. Illikoud N, do Carmo FLR, Daniel N, Jan G, Gagnaire V. // Food Res Int. 2023. V. 166. 112557. https://doi.org/10.1016/j.foodres.2023.112557
  10. Higgins T. J., Chandler P. M., Randall P. J., Spencer D., Beach L. R., Blagrove R. J. et al. // J. Biol. Chem. 1986. V. 261. P. 11124–11130. https://doi.org/10.1016/S0021-9258(18)67357-0
  11. Gao Y., Shang C., Saghai Maroof M. A., Biyashev R. M., Grabau E. A., Kwanyuen P. et al. // Crop Science. 2007. V. 47. P. 1797–1803. https://doi.org/10.2135/cropsci2007.03.0122
  12. Malka M., Du Laing G., Kurešová G., Hegedüsová A., Bohn T. // Front Nutr. 2023. V. 10. 1083253. https://doi.org/10.3389/fnut.2023.1083253
  13. Mannoubi IEl. // J. Umm Al-Qura Univ. Appll. Sci. 2023. V. 9. P 176–184. https://doi.org/10.1007/s43994-023-00031-y
  14. García Arteaga V., Demand V., Kern K., Strube A., Szardenings M., Muranyi I. et al. // Foods. 2022. V. 11. № 1. Р. 118. https://doi.org/10.3390/foods11010118
  15. Onyeoziri I.O., Kinnear M., de Kock H.L. // J. Sci. Food Agric. 2018. V. 98. № 6. P. 2231–2242. https://doi.org/10.1002/jsfa.8710
  16. Rubio L.A., Pérez A., Ruiz R., Guzmán M.Á., Aranda-Olmedo I. // J. Sci. Food Agric. 2014. V. 94. № 2. P. 280–287. https://doi.org/10.1002/jsfa.6250
  17. Murat C., Bard M.-H., Dhalleine C., Cayot N. // Food Res. Int. 2013. V. 53. P. 31–41. https://doi.org/10.1016/j.foodres.2013.03.049
  18. Castro-Alba V., Lazarte C.E., Perez-Rea D., Sandberg A.S., Carlsson N.G., Almgren A. et al. // Food Sci. Nutr. 2019. V. 7. № 12. P. 3902–3911. https://doi.org/10.1002/fsn3.1247
  19. Cosson A., Meudec E., Ginies C., Danel A., Lieben P., Descamps N. et al. // Food Chem. 2022. V. 385. Р. 132615. https://doi.org/10.1016/j.foodchem.2022.132615
  20. Roland W.S.U., Pouvreau L., Curran J., van de Velde F., de Kok P.M.T. // Cereal Chem. 2017. V. 94. № 1. P. 58–65. https://doi.org/10.1094/CCHEM-06-16-0161-FI
  21. Emkani M., Gourrat K., Oliete B., Saurel R. // J. Food Sci. 2024. V. 89. № 7. P. 4229–4249. https://doi.org/10.1111/1750-3841.17145
  22. Kravchenko I.V., Furalyov V.A., Pshennikova E.S., Fedorov A.N., Popov V.O. // Appl. Biochem. Microbiol. 2024. V. 60. № 6. in press. https://doi.org/10.1134/S0003683824605493
  23. Kravchenko I.V., Furalyov V.A., Pshennikova E.S., Kostyleva E.V., Sereda A.S., Kurbatova E.I. et al. // Appl. Biochem Microbiol. 2024. V. 60. № 4. P. 656–662. https://doi.org/10.1134/S0003683824604335

补充文件

附件文件
动作
1. JATS XML
下载
2. Fig. 1. Laemmli electrophoresis of protein isolates obtained from Fokor peas fermented with bacterial concentrates: 1 — untreated peas; 2 — peas fermented with BK-Uglich-AV; 3 — peas fermented with BK-Uglich-P; 4 — peas fermented with BK-Uglich-K, M — molecular weight markers.

下载 (124KB)
索引源数据

版权所有 © Russian Academy of Sciences, 2025