Azita Khorsandi, Dai Shi, Andrea K. Stone, Aarti Bhagwat, Yuping Lu, Caishuang Xu, Prem Prakash Das, Brittany Polley, Leonid Akhov, Jessica Gerein, Xiumei Han, Pankaj Bhowmik, L. Irina Zaharia, James D. House, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R. Korber, Michael T. Nickerson
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The goal of this research was to assess the use of solid-state fermentation (SSF) by <i>Aspergillus oryzae</i> on pea (pea protein isolate [PPI]) and navy bean protein isolates (NBPI) for different time periods (0–48 or 0−72 h, respectively) and its impact on their nutrition and volatile profile.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The SSF process resulted in higher total phenolic content and lower protein digestibility, and consequently, the protein quality was reduced for both pulses. 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引用次数: 0
摘要
背景和目的 发酵作为一种 "清洁 "加工技术，已越来越多地被用来改变蛋白质。本研究的目的是评估在不同时间段（分别为 0-48 小时或 0-72 小时）内用黑曲霉对豌豆（豌豆蛋白分离物 [PPI]）和藏青豆蛋白分离物（NBPI）进行固态发酵（SSF）的情况及其对营养和挥发性成分的影响。 研究结果 SSF 工艺导致总酚含量升高，蛋白质消化率降低，从而降低了两种豆类的蛋白质质量。样品中最初存在的挥发性化合物的数量在 SSF 之后没有发生重大变化；然而，在发酵的 PPI 中发现了许多新化合物，据报道这些化合物具有令人愉悦的感官特性。 结论 A. oryzae SSF 没有改善 PPI 或 NBPI 的蛋白质质量；不过，研究结果表明，使用 SSF 有可能积极改变 PPI 的挥发性特征。 意义和新颖性 本研究的结果加强了我们对使用分离蛋白和海军豆发酵豆类配料的认识，缩小了发酵应用于高蛋白基质的有限差距。
Effect of solid-state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates
Background and Objectives
Fermentation has been increasingly used as a “clean” processing technique to modify proteins. The goal of this research was to assess the use of solid-state fermentation (SSF) by Aspergillus oryzae on pea (pea protein isolate [PPI]) and navy bean protein isolates (NBPI) for different time periods (0–48 or 0−72 h, respectively) and its impact on their nutrition and volatile profile.
Findings
The SSF process resulted in higher total phenolic content and lower protein digestibility, and consequently, the protein quality was reduced for both pulses. The quantity of the volatile compounds initially present in the samples did not change substantially after SSF; however, many new compounds were identified in fermented PPI, which have been reported to have pleasant sensory properties.
Conclusions
The protein quality of PPI or NBPI was not improved by A. oryzae SSF; however, the results suggest the potential for using SSF to positively modify the volatile profile of PPI.
Significance and Novelty
The findings of this research strengthened our knowledge base of fermented pulse ingredients with the use of protein isolates and navy beans, narrowing the somewhat limited gap for fermentation application to high protein substrates.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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