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Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates
Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the ra...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963338/ https://www.ncbi.nlm.nih.gov/pubmed/31847102 http://dx.doi.org/10.3390/foods8120678 |
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author | Schlegel, Katharina Leidigkeit, Anika Eisner, Peter Schweiggert-Weisz, Ute |
author_facet | Schlegel, Katharina Leidigkeit, Anika Eisner, Peter Schweiggert-Weisz, Ute |
author_sort | Schlegel, Katharina |
collection | PubMed |
description | Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the range of 1646–1703% and the emulsifying capacity in the range of 347–595 mL of the fermented lupin protein isolates were similar to those of the unfermented ones. Protein solubility at pH 4 showed no significant changes compared to unfermented lupin protein isolate, whereas the solubility at pH 7 decreased significantly from 63.59% for lupin protein isolate to solubilities lower than 42.35% for fermented lupin protein isolate. Fermentation with all microorganisms showed the tendency to decrease bitterness from 2.3 for lupin protein isolate (LPI) to 1.0–2.0 for the fermented ones. The most promising microorganisms for the improvement of the sensory properties of lupin protein isolates were Lactobacillus brevis as it reduced the intensity of characteristic aroma impression (pea-like, green bell pepper-like) from 4.5 to 1.0. The SDS-PAGE results showed the fermentation treatment appeared not to be sufficiently effective to destruct the protein integrity and thus, deplete the allergen potential of lupin proteins. Fermentation allows the development of food ingredients with good functional properties in foam formation and emulsifying capacity, with a well-balanced aroma and taste profile. |
format | Online Article Text |
id | pubmed-6963338 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69633382020-02-26 Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates Schlegel, Katharina Leidigkeit, Anika Eisner, Peter Schweiggert-Weisz, Ute Foods Article Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the range of 1646–1703% and the emulsifying capacity in the range of 347–595 mL of the fermented lupin protein isolates were similar to those of the unfermented ones. Protein solubility at pH 4 showed no significant changes compared to unfermented lupin protein isolate, whereas the solubility at pH 7 decreased significantly from 63.59% for lupin protein isolate to solubilities lower than 42.35% for fermented lupin protein isolate. Fermentation with all microorganisms showed the tendency to decrease bitterness from 2.3 for lupin protein isolate (LPI) to 1.0–2.0 for the fermented ones. The most promising microorganisms for the improvement of the sensory properties of lupin protein isolates were Lactobacillus brevis as it reduced the intensity of characteristic aroma impression (pea-like, green bell pepper-like) from 4.5 to 1.0. The SDS-PAGE results showed the fermentation treatment appeared not to be sufficiently effective to destruct the protein integrity and thus, deplete the allergen potential of lupin proteins. Fermentation allows the development of food ingredients with good functional properties in foam formation and emulsifying capacity, with a well-balanced aroma and taste profile. MDPI 2019-12-13 /pmc/articles/PMC6963338/ /pubmed/31847102 http://dx.doi.org/10.3390/foods8120678 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Schlegel, Katharina Leidigkeit, Anika Eisner, Peter Schweiggert-Weisz, Ute Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates |
title | Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates |
title_full | Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates |
title_fullStr | Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates |
title_full_unstemmed | Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates |
title_short | Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates |
title_sort | technofunctional and sensory properties of fermented lupin protein isolates |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963338/ https://www.ncbi.nlm.nih.gov/pubmed/31847102 http://dx.doi.org/10.3390/foods8120678 |
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