Journal
FOODS
Volume 11, Issue 1, Pages -Publisher
MDPI
DOI: 10.3390/foods11010118
Keywords
pea protein isolate; lactic fermentation; Lactobacillus plantarum; enzymatic hydrolysis; functional properties; protein solubility; pea allergens; sensory properties; bitterness
Categories
Funding
- Fraunhofer Future Foundation, Germany [113]
Ask authors/readers for more resources
This study examined the effects of enzymatic hydrolysis and lactic fermentation on pea protein isolate (PPI) to alter its allergenic potential, functional properties, and sensory profile. The order of treatments significantly affected the changes in PPI properties, with the combination of fermentation followed by enzymatic hydrolysis showing the highest changes. The treated PPI samples exhibited increased protein solubility, foaming capacity, and reduced off-flavors, along with decreased immunogenicity. These results suggest that the combination of enzymatic hydrolysis and lactic fermentation is a promising method to produce PPI with improved functionality and neutral taste in the food industry.
Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase(R), trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of pea protein isolate (PPI). The order in which the treatments were performed had a major impact on the changes in the properties of the pea protein isolate; the highest changes were seen with the combination of fermentation followed by enzymatic hydrolysis. SDS-PAGE, gel filtration, and ELISA results showed changes in the protein molecular weight and a reduced immunogenicity of treated samples. Treated samples showed significantly increased protein solubility at pH 4.5 (31.19-66.55%) and at pH 7.0 (47.37-74.95%), compared to the untreated PPI (6.98% and 40.26%, respectively). The foaming capacity was significantly increased (1190-2575%) compared to the untreated PPI (840%). The treated PPI showed reduced pea characteristic off-flavors, where only the treatment with Esperase(R) significantly increased the bitterness. The results from this study suggest that the combination of enzymatic hydrolysis and lactic fermentation is a promising method to be used in the food industry to produce pea protein ingredients with higher functionality and a highly neutral taste. A reduced detection signal of polyclonal rabbit anti-pea-antibodies against the processed protein preparations in ELISA furthermore might indicate a decreased immunological reaction after consumption.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available