Effect of fermentation by lactobacilli on the functional–technological properties of pea protein isolates

Мұқаба

Дәйексөз келтіру

Толық мәтін

Ашық рұқсат Ашық рұқсат
Рұқсат жабық Рұқсат берілді
Рұқсат жабық Тек жазылушылар үшін

Аннотация

The effect of fermentation with three bacterial preparations: BK-Uglich-K, BK-Uglich-AB and BK-Uglich-P (Russia) on solubility, emulsifying activity, emulsion stability, foaming and foam stability of isolates preparated from two varieties of peas was studied. It has been shown that fermentation with bacterial cultures can increase the solubility of isolates at pH 3 by 4 to 17.5 times, at pH 4 — more than 3 times, at pH 5 — by 23% to 80%, at pH 6 — by 27% to 43%, at pH 7 — by 18% to 27%. Fermentation increased the index of emulsifying activity of isolates at pH 5 by 37% (in one of the varieties), the stability index of the emulsion at pH 3 by 19% to 28%, at pH 4 — by 17%, at pH 5 — by 18% (in one of the varieties), at pH 6 — by 16% to 35%. Fermentation increased the foaming of isolates at pH 3 by 2.2 times, at pH 4 by 1.4 to 2.4 times, at pH 5 and 6 by 1.8 to 4 times, at pH 7 by 2.1 to 2.4 times; at the same time, the stability of the foam of isolates at pH 4 increased by 11% to 22%, at pH 5 — by 11% to 13%, at pH 6 — by 15% (in one of the varieties), at pH 7 — 28% (in one of the varieties). The results obtained made it possible to select bacterial preparations to improve the parameters of pea protein isolates intended for the manufacture of various food products: pea cola (BK-Uglich-P), analogues of fermented milk products and analogues of milk (BK-Uglich-AB).

Авторлар туралы

I. 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. Furalyov

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

Moscow, 119071 Russia

E. Pshennikova

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

Moscow, 119071 Russia

A. Fedorov

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

Moscow, 119071 Russia

V. Popov

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

Moscow, 119071 Russia

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