Cargando…

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect o...

Descripción completa

Detalles Bibliográficos
Autores principales:	Emkani, Mehrsa, Oliete, Bonastre, Saurel, Rémi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001262/ https://www.ncbi.nlm.nih.gov/pubmed/33800873 http://dx.doi.org/10.3390/foods10030549

Ejemplares similares

Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation
por: Emkani, Mehrsa, et al.
Publicado: (2023)

Thermal Behavior of Pea and Egg White Protein Mixtures †
por: Kuang, Jian, et al.
Publicado: (2023)

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate
por: García Arteaga, Verónica, et al.
Publicado: (2020)

Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas
por: Skalickova, Sylvie, et al.
Publicado: (2022)

Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile
por: García Arteaga, Verónica, et al.
Publicado: (2022)

Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
por: Çabuk, Burcu, et al.
Publicado: (2018)

Effect of a combination of pea protein, grape seed extract and lactic acid in an in vivo model of bacterial vaginosis
por: Lanza, Marika, et al.
Publicado: (2023)

Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles
por: Strauch, Renee Cilliers, et al.
Publicado: (2021)

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs
por: Kaleda, Aleksei, et al.
Publicado: (2020)

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese
por: Masiá, Carmen, et al.
Publicado: (2022)

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
por: Othman, Majdiah, et al.
Publicado: (2017)

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
por: Barac, Miroljub, et al.
Publicado: (2010)

Antioxidative Properties of Plant-Based Protein Isolates: NUTRALYS® Pea Protein
por: Lefranc-Millot, Catherine, et al.
Publicado: (2022)

On the Emulsifying Properties of Self-Assembled Pea Protein Particles
por: Sridharan, Simha, et al.
Publicado: (2020)

A New Approach for the Treatment of Recurrent Vulvovaginal Candidiasis with a Combination of Pea Protein, Grape Seed Extract, and Lactic Acid Assessed In Vivo
por: Paterniti, Irene, et al.
Publicado: (2022)

Enhancing Solubility and Reducing Thermal Aggregation in Pea Proteins through Protein Glutaminase-Mediated Deamidation
por: Luo, Lijuan, et al.
Publicado: (2023)

Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction
por: Wang, Ning, et al.
Publicado: (2022)

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro
por: Yang, Jie, et al.
Publicado: (2022)

Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations
por: Engels, Wim, et al.
Publicado: (2022)

The Therapy of the Lactic Ferments
Publicado: (1908)

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels
por: Yang, Xiaoyu, et al.
Publicado: (2021)

Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)
por: Utz, Florian, et al.
Publicado: (2022)

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts
por: El Youssef, Cynthia, et al.
Publicado: (2020)

Influence of Pea Protein Aggregates on the Structure and Stability of Pea Protein/Soybean Polysaccharide Complex Emulsions
por: Yin, Baoru, et al.
Publicado: (2015)

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia
por: Ben-Harb, Salma, et al.
Publicado: (2022)

Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate
por: Das, Prem Prakash, et al.
Publicado: (2023)

Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties
por: Korcari, Dea, et al.
Publicado: (2023)

Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions
por: Oliveira, Isabelle Carolina, et al.
Publicado: (2022)

Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein
por: Shuai, Xixiang, et al.
Publicado: (2022)

The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus sativus L.)
por: Arshad, Nimra, et al.
Publicado: (2023)

Chitin extraction from Allopetrolisthes punctatus crab using lactic fermentation
por: Castro, Rebeca, et al.
Publicado: (2018)

The Therapeutic Utility of Lactic Ferments
Publicado: (1909)

Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties
por: Meijers, Maud G. J., et al.
Publicado: (2023)

Structure-Function Guided Extraction and Scale-Up of Pea Protein Isolate Production
por: Hansen, Lucy, et al.
Publicado: (2022)

Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties
por: OSHIRO, Mugihito, et al.
Publicado: (2020)

Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium
por: Cichońska, Patrycja, et al.
Publicado: (2022)

PROTEIN SYNTHESIS BY ISOLATED PEA NUCLEOLI
por: Birnstiel, Max L., et al.
Publicado: (1963)

Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
por: Cho, Young-Hee, et al.
Publicado: (2015)

Changes in Composition and Diversity of Epiphytic Microorganisms on Field Pea Seeds, Partial Crop Peas, and Whole Crop Peas during Maturation and Ensiling with or without Lactic Acid Bacteria Inoculant
por: Bachmann, Martin, et al.
Publicado: (2022)

Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin
por: Tolpeznikaite, Ernesta, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_smkm2o9qvqdh36a03i0082m4e9