Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-05 DOI:10.1007/s10068-025-01930-y

Mohammad Alrosan, Motasem Al-Massad, Hadeel J. Obeidat, Sofyan Maghaydah, Muhammad H. Alu’datt, Thuan-Chew Tan, Zhengrui Liao, Omar Alboqai, Mohammad Ebqa’ai, Mohammed Ali Dheyab, Ali Madi Almajwal

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Abstract

This research study investigates the relationship between the structural characteristics, water solubility, and protein digestibility of quinoa proteins (QPs) during Lactiplantibacillus plantarum fermentation. The fermentation process induces structural modifications in QPs, thereby enhancing their surface properties and functional attributes. Using advanced analytical techniques, such as ultraviolet, fluorescence, and FT-IR spectra, it has been demonstrated that fermented QPs exhibit significant structural changes (P < 0.05) compared to unfermented QPs. Notably, fermentation significantly increases the digestibility of QPs from 78.13 to 85.24%, thereby enhancing their nutritional value. Furthermore, surface properties undergo modifications, with a decrease in surface charge from −32.82 to −39.63 and a reduction in surface hydrophobicity from 580 to 382 a.u. These findings underscore the transformative impact of L. plantarum fermentation on QPs, resulting in improved digestibility, modifications in protein structure, and enhanced nutritional benefits. Further research on water kefir-based fermentation is needed to optimize its quality.

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发酵诱导的对藜麦蛋白结构、表面和功能特性的修饰

本研究探讨了植物乳杆菌发酵过程中藜麦蛋白（QPs）的结构特征、水溶性和蛋白质消化率之间的关系。发酵过程诱导了QPs的结构修饰，从而增强了它们的表面性质和功能属性。利用先进的分析技术，如紫外、荧光和FT-IR光谱，已经证明，与未发酵的QPs相比，发酵后的QPs表现出显著的结构变化（P < 0.05）。发酵显著提高了QPs的消化率，从78.13%提高到85.24%，从而提高了QPs的营养价值。此外，表面性质发生了改变，表面电荷从- 32.82下降到- 39.63，表面疏水性从580下降到382 a.u。这些发现强调了植物乳杆菌发酵对QPs的变异性影响，导致消化率提高，蛋白质结构改变，营养价值增加。需要进一步研究水开菲尔发酵工艺，以优化其品质。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.