Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation

Jia, Jinsheng; Ji, Bing; Tian, Liangjie; Li, Mei; Lü, Mei; Ding, Long; Liu, Xuebo; Duan, Xiang

doi:10.1016/j.foodhyd.2020.106218

Cited by 58 publications

(20 citation statements)

References 58 publications

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“…e release of amino acid and NH 4 + due to protein degradation can impact the decrease of pH during fermentation [15]. e decrease in the pH during the fermentation process could also be a result of the deposition of lactic acid produced by microbial activity [16][17][18]. Similar trends were reported in related studies suggesting that Lactobacillus spp.…”

Section: Effects Of Wks Fermentation On Ph and Tss Of Lpssupporting

confidence: 69%

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Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Alrosan

Tan

Easa

et al. 2021

Journal of Food Quality

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Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α -helices and random coils. In addition, the reduction in α -helix: β -sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation.

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Section: Effects Of Wks Fermentation On Ph and Tss Of Lpssupporting

confidence: 69%

“…Similar trends were reported in related studies suggesting that Lactobacillus spp. led to the reduction in the pH of protein after fermentation by water kefir seed [18,19]. For the first 3 days, there was a drop in TSS, and a slow decrease was immediately followed until levelling off within 4 days.…”

Section: Effects Of Wks Fermentation On Ph and Tss Of Lpsmentioning

confidence: 99%

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Alrosan

Tan

Easa

et al. 2021

Journal of Food Quality

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“…The foaming properties, viz., foaming capacity (FC) and foaming stability (FS), were observed with minor modifications to the method followed by Jia et al (2021). Sample (3 g) and distilled water (50 mL) were mixed, and the dispersion was homogenized for 3-5 min.…”

Section: Foaming Propertiesmentioning

confidence: 99%

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

et al. 2021

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There has been a growing demand for the production of gluten-free products due to increased occurrence of celiac disease. Thus, different research groups have been investigating the use of various available materials for the development of these functional products to fulfill customer’s needs. Horse Chestnut (Aesculus indica) seeds are underutilized, low-cost, and gluten-free, found in hilly areas of the Himalayan region of Kashmir valley, India. To determine their potential as an alternative to conventional food grains, an investigation was conducted to determine the physicochemical, functional, pasting, and thermal properties of Horse Chestnut (HCN) flour and its compatibility for the development of gluten-free pasta. HCN flour comprised 73.34% carbohydrate, 11.36% protein, 6.34% crude fiber, 3.27% fat, 3.16% ash, 3.15g/g oil absorption capacity, and 4.65% water absorption index. HCN flour showed 505 cp peak, 354 cp trough, 151 cp breakdown, 472 cp final viscosity, and 66.05°C pasting temperature. Transition temperatures (onset, peak, and conclusion) and enthalpy change (ΔH) were 60.12°C, 69.90°C, 81.53°C, and 10.56 J/g, respectively. Pasta prepared from HCN flour using guar gum (0, 0.5, and 1%) was analyzed for color, cooking qualities, and textural and sensory analysis. The present results showed that HCN flour possesses good nutritional quality and has properties comparable to conventional wheat flour. Therefore, HCN-flour-based pasta can act as a nutritious alternative to conventional gluten-free pasta and add variety to the diet of people suffering from celiac disease.

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“…The change of free thiol groups' content reflects the alteration in the formation and cleavage of intra- and intermolecular disulfide bond, which is a covalent bond formed between thiol groups. 37 Having specificity for thiol groups, DNTB is a useful reagent for the determination of free –SH groups. Besides, the addition of urea breaks hydrogen bonds, so that the change of free thiol group content can be ascribed to covalent bonds.…”

Section: Resultsmentioning

confidence: 99%

Effects of trypsin-induced limited hydrolysis on the structural, functional, and bioactive properties of sericin

et al. 2021

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Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation

Cited by 58 publications

References 58 publications

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

Effects of trypsin-induced limited hydrolysis on the structural, functional, and bioactive properties of sericin

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