Production of yogurt analogs from peanut milk (extract) using microbial transglutaminase and two different starter cultures

Bulca, Selda; Büyükgümüş, Ece

doi:10.1016/j.lwt.2024.116546

LWT

2024

DOI: 10.1016/j.lwt.2024.116546

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Production of yogurt analogs from peanut milk (extract) using microbial transglutaminase and two different starter cultures

Selda Bulca,

Ece Büyükgümüş

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2024

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Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels

Liu,

Fei,

et al. 2024

Polymers

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Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 to 16 h) affected the physicochemical properties of the HPI gel. The results indicated that gel formation began after 8 h of fermentation, as demonstrated by a pH decrease, an increase in particle size, and the development of aggregation observed through fluorescence and scanning electron microscopy. The gel produced after 16 h of fermentation showed the highest viscosity, storage modulus, and gel strength, attributed to stronger molecular interactions, including non-covalent and covalent crosslinking. However, the gel produced after 12 h of fermentation showed the highest water-holding capacity, and extending the fermentation beyond 12 h caused a decrease in water-holding capacity. Additionally, the subunits tended to form polymers after fermentation, suggesting that gel formation was influenced by both acidification and specific covalent crosslinking. These findings propose that HPI could serve as a viable alternative for developing plant-based gel products.

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Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels

Liu,

Fei,

et al. 2024

Polymers

View full text Add to dashboard Cite

show abstract

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Production of yogurt analogs from peanut milk (extract) using microbial transglutaminase and two different starter cultures

Cited by 1 publication

References 66 publications

Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels

Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels

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