EFFECT OF FERMENTATION BYLACTOBACILLI ON THE ORGANOLEPTIC PROPERTIES OF PEA PROTEIN ISOLATE

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Abstract

The work investigated the effect of fermentation with three bacterial preparations (BK-Uglich-K, BK-Uglich- AV and BK-Uglich-P) on the smell and taste of pea protein isolate, as well as on the content of 1-hexanal, phytates and phenolic compounds in the isolate. It was shown that fermentation improves the odor characteristics of the isolate. It was possible to significantly reduce the severity of the bean smell and grassy smell, as well as reduce the content of 1-hexanal. At the same time, fermentation also improved the taste of the isolate: it was possible to significantly reduce the severity of such interfering flavors as bean, tart, bitter and grassy; at the same time, the content of phytates and phenolic compounds in the isolate decreased. The obtained results made it possible to select a bacterial preparation (BK-Uglich-AV) to improve the organoleptic parameters of pea protein isolates intended for the production of analogues of meat and dairy products.

About the authors

I. V. Kravchenko

Bach Institute of Biochemistry, Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Email: ink71@yandex.ru
Moscow, 119071 Russia

V. A. Furalyov

Bach Institute of Biochemistry, Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Email: ink71@yandex.ru
Moscow, 119071 Russia

E. S. Pshennikova

Bach Institute of Biochemistry, Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Email: ink71@yandex.ru
Moscow, 119071 Russia

A. N. Fedorov

Bach Institute of Biochemistry, Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Email: ink71@yandex.ru
Moscow, 119071 Russia

V. O. Popov

Bach Institute of Biochemistry, Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Author for correspondence.
Email: ink71@yandex.ru
Moscow, 119071 Russia

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