García Arteaga Verónica, Leffler Sophia, Muranyi Isabel, Eisner Peter, Schweiggert-Weisz Ute
Fraunhofer Institute for Process Engineering and Packaging IVV, Germany.
Center of Life and Food Sciences Weihenstephan, Technical University of Munich, Germany.
Curr Res Food Sci. 2020 Dec 13;4:1-10. doi: 10.1016/j.crfs.2020.12.001. eCollection 2021.
Pea protein isolate (PPI, from L.) was fermented with six different lactic acid bacteria strains for 24 h and 48 h. The fermented samples were analyzed regarding their retronasal aroma and taste, their protein solubility, emulsifying and foaming capacity. Changes in the molecular weight distribution were analyzed to monitor potential effects of fermentation on the main allergenic protein fractions of PPI. After 24-h fermentation, PPI's characteristic aroma attributes and bitter taste decreased for all fermented PPI. However, after 48-h fermentation, cheesy aroma, and acid and salty tastes were increased. The PPI fermented with showed the most neutral taste and the panel's highest preference; instead, fermentation with led to a fecal aroma and was the least preferred. The protein solubility and emulsifying capacity decreased after PPI fermentation, while foaming capacity remained constant in comparison to the untreated PPI. The electrophoretic results showed a reduction in the intensity of the allergenic protein fractions; however, these changes might be attributed to the reduced protein solubility rather than to a high proteolytic effect of the strains. Fermentation of PPI for 24 h and 48 h might not be a suitable method for the production of highly functional pea proteins. Further modification methods have to be investigated in the future.
豌豆分离蛋白（PPI，来源于 ）与六种不同的乳酸菌菌株发酵24小时和48小时。对发酵后的样品进行了鼻后香气和味道、蛋白质溶解度、乳化和起泡能力的分析。分析了分子量分布的变化，以监测发酵对PPI主要过敏原蛋白组分的潜在影响。发酵24小时后，所有发酵PPI的特征香气属性和苦味均降低。然而，发酵48小时后，奶酪香气以及酸味和咸味增加。用 发酵的PPI味道最中性，且小组的偏好度最高；相反，用 发酵产生粪便气味，是最不受欢迎的。PPI发酵后蛋白质溶解度和乳化能力降低，而与未处理的PPI相比，起泡能力保持不变。电泳结果显示过敏原蛋白组分的强度降低；然而，这些变化可能归因于蛋白质溶解度的降低，而不是菌株的高蛋白水解作用。PPI发酵24小时和48小时可能不是生产高功能豌豆蛋白的合适方法。未来必须研究进一步的改性方法。
