- PII
- S3034574XS0555109925030091-1
- DOI
- 10.7868/S3034574X25030091
- Publication type
- Article
- Status
- Published
- Authors
- Volume/ Edition
- Volume 61 / Issue number 3
- Pages
- 312-322
- Abstract
- 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).
- Keywords
- изолят белка гороха лактобактерии функционально-технологические свойства
- Date of publication
- 05.07.2024
- Year of publication
- 2024
- Number of purchasers
- 0
- Views
- 28
References
- 1. Meinlschmidt P., Ueberham E., Lehmann J., Schweiggert-Weisz U., Eisner P. // Food Chem. 2016. V. 205. P. 229–238. https://doi.org/10.1016/j.foodchem.2016.03.016
- 2. Schlegel K., Leidigkeit A., Eisner P., Schweiggert-Weisz U. // Foods. 2019. V. 8. P. 678. https://doi.org/10.3390/foods8120678
- 3. Lampart-Szczapa E., Konteczny P., Nogala-Katucka M., Walczak S., Kosowska J., Malinowska M. // Food Chem. 2006. V. 96. P. 290–296. https://doi.org/10.1016/j.foodchem.2005.02.0315
- 4. Liu Y., Zhu S., Li Y., Sun F., Huang D., Chen X. // Food Res. Int. 2023. V. 165. P. 112453. https://doi.org/10.1016/j.foodres.2022.112453
- 5. Schlegel K., Lidzba N., Ueberham E., Eisner P., Schweiggert-Weisz U. // Foods. 2021. V. 10. № 2. P. 281. https://doi.org/10.3390/foods10020281
- 6. Biscola V., de Olmos A. R., Choiset Y., Rabesona H., Garro M. S., Mozzi F., et al. // Beneficial Microbes. 2017. V. 8. № 4. P. 635–643. https://doi.org/10.3920/BM2016.0171
- 7. El Mecherfi K.-E., Lupi R., Cherkaoui M., Albuquerque M. A., Todorov S. D., Tranquet O. et al. // Probiotics and Antimicrobial Proteins. 2022. V. 14. № 5. P. 779-791. https://doi.org/10.1007/s12602-021-09808-1
- 8. Lu Q., Zuo L., Wu Z., Li X., Tong P., Wu Y. et al. // Food Chemistry. 2022. V. 366 P.130569. https://doi.org/10.1016/j.foodchem.2021.130569
- 9. Nordström E.A., Teixeira C., Montelius C., Jeppsson B., Larsson N. // Benef. Microbes. 2021. V. 12. № 5. P. 441–465. https://doi.org/10.3920/BM2020.019
- 10. Muñoz R., Rivas B.L., Rodríguez H., Esteban-Torres M., Reverón I. et al. // Int. J. Food Microbiol. 2024. V. 412. P. 110555. https://doi.org/10.1016/j.ijfoodmicro.2023.110555
- 11. García Arteaga V., Leffler S., Muranyi I., Eisner P., Schweiggert-Weisz U. // Curr. Res. Food Sci. 2020. V. 4. P. 1–10. https://doi.org/10.1016/j.crfs.2020.12.001
- 12. Vazquez-Munoz R., Dongari-Bagtzoglou A. // Front Oral Health. 2021. V. 2. P. 689382. https://doi.org/10.3389/froh.2021.689382
- 13. Функ Н.А., Иркинова А.Н. // Acta Biologica Sibirica. 2015. T. 1 . №1–2. C. 85–93. https://doi.org/10.14258/abs.v1i1-2.844
- 14. Стоянова Л.Г., Дбар С.Д., Полянская И.С. // Биотехнология. 2022. Т. 38. № 1. C. 3–12. https://doi.org/10.56304/S0234275822010070
- 15. Shiomo N., do Satto G.E.V., Daniel N., Jan G., Gagnaire V. // Food Res Int. 2023. V. 166. P. 112557. https://doi.org/10.1016/j.foodres.2023.112557
- 16. Higgins T.J., Chandler P.M., Randall P.J., Spencer D., Beach L.R., Blagrove R.J. et al. // J. Biol. Chem. 1986. V. 261. P. 11124–11130. https://doi.org/10.1016/S0021-9258 (18)67357-0
- 17. Stone A.K., Karalash A., Tyler R.T., Warkentin T.D., Nickerson N.T. // Food Research International. 2015. V. 76. P. 31–38. https://doi.org/10.1016/j.foodres.2015.01.017
- 18. Asen N.D., Aluko R.E. // Front Nutr. 2022. V. 9. P. 852225. https://doi.org/10.3389/fnut.2022.852225
- 19. Ivanova P., Kalaydzhiev H., Dessev T.T., Silva C.L.M., Rustad T., Chalova V.I.J. // Food Sci. Technol. 2018. V. 55. № 9. P. 3792–3798. https://doi.org/10.1007/s13197-018-3311-y
- 20. Kravchenko I.V., Furalyov V.A., Kostyleva E.V., Sereda A.S., Kurbatova E.I., Tsurikova N.V. et al. // Appl. Biochem. Microbiol. 2024. V. 60. № 1. P. 106–117. https://doi.org/10.1134/S0003683824010083
