Vira Putri Yarlina, Mohamad Djali, Robi Andoyo, Parlan, Siti Nurmilah, Mohd Nizam Lani, Adi bin Md Sikin
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引用次数: 0
Abstract
Tempeh, a traditional plant-based fermented food, is prone to nutrient degradation during storage, particularly protein loss, which affects its digestibility and bioavailability. While fermentation and hydrolysis can enhance protein absorption, practical strategies to maintain the structural integrity of tempeh protein hydrolysates are still underexplored. This study investigated the impact of spray-drying (SD) and freeze-drying (FD) on encapsulating koro bean (Canavalia ensiformis) tempeh (KBT) protein hydrolysates using maltodextrin (MD), gum Arabic (GA), whey protein concentrate (WPC), and their combinations. The GA-FD treatment yielded the highest protein content (11.15% dry basis), exceptional in-vitro digestibility (99.15%), and encapsulation efficiency (95.79%). Analyses such as Fourier-transform infrared spectroscopy (FTIR) and SDS-PAGE confirmed the preservation of vital amide bonds and peptides, indicating minimal denaturation and improved enzymatic accessibility, which enhances protein bioavailability. GA’s ability to form a stable, hydrophilic matrix during freeze-drying was key in maintaining protein solubility and integrity. These findings highlight the importance of selecting suitable encapsulants and low-temperature drying methods to create high-quality, protein-rich ingredients. This research paves the way for innovative applications in nutrient-fortified food formulations, enhancing dietary options and health outcomes.
期刊介绍:
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.