Physicochemical and functional properties of fermented pea and navy bean protein isolates
Azita Khorsandi,
Andrea K. Stone,
Dai Shi
et al.
Abstract:Background and ObjectivesThere has been a significant increase in the use of fermentation for protein modification by the food industry. This research aimed to investigate the use of solid‐state fermentation (SSF) by Aspergillus oryzae NRRL 5590 on pea and navy bean protein isolates (PPI and NBPI, respectively) to enhance their physicochemical and functional properties.FindingsThe impact of fermentation was more profound on PPI than NBPI with a higher degree of hydrolysis achieved for the former (9.3% vs. 4.4%… Show more
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