The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

Klupšaitė, Dovilė; Juodeikienė, Gražina; Žadeikė, Daiva; Bartkienė, Elena; Maknickienė, Zita; Liutkute, Greta

doi:10.1016/j.lwt.2016.08.058

Cited by 42 publications

(48 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, after 48 h fermentation the pH of fermented papaya juice with L. acidophilus (FPJA) decreased from 5.36 to 3.60, and the pH of fermented papaya juice with L. plantarum (FPJP) decreased from 5.34 to 3.55. Klupsaite et al [41] reported that the fermentation of narrow-leaved lupine resulted in similar changes in pH values. Changes in reducing sugar content of the fermented papaya juices are shown in Figure 1, and the content of reducing sugar of both FPJA and FPJP decreased significantly during fermentation ( < 0.05).…”

Section: Fermentation Characteristics Of the Papaya Juice During The mentioning

confidence: 98%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

show abstract

Section: Fermentation Characteristics Of the Papaya Juice During The mentioning

confidence: 98%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Literature reports various effects of fermentation on proteins in other food matrices. Several studies (Çabuk et al, 2018; Ojokoh, Fayemi, Ocloo, & Nwokolo, 2015) observed an increase in pea and acha rice flour, respectively, while others (Klupsaite et al, 2017; Omowaye-Taiwo et al, 2015) reported a decrease in crude protein content during fermentation of lupine and a melon type, respectively. An increase in crude protein content may be attributed to loss of dry matter (mainly carbohydrates).…”

Section: Resultsmentioning

confidence: 99%

“…A decrease, on the other hand, can be caused by degradation of proteins by microorganisms, thereby releasing peptides and amino acids (Nkhata et al, 2018). As these components are necessary for microbial growth and organic acids production by Lactic Acid Bacteria (Klupsaite et al, 2017), it is possible that the starters use the generated peptides and amino acids, thereby lowering the protein content of the fermented powders. Defatting of the mealworm powders (resulting in the powders d-Control, d-FLC and d-Far) contributed to a significant (p < 0.05) increase in the crude protein content of respectively 18.21%, 19.34% and 17.31%.…”

Section: Resultsmentioning

confidence: 99%

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Borremans

Bußler

et al. 2020

Preprint

View full text Add to dashboard Cite

25The aim of this study was to determine the effect of fermentation of mealworms (Tenebrio 26 molitor) with commercial meat starters cultures on the functional properties of powders 27 produced from the larvae. Full fat and defatted powder samples were prepared from non-28 fermented and fermented mealworm pastes. Then the crude protein, crude fat and dry matter 29 contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and 30 stability, emulsion capacity and stability, protein solubility, quantity of free amino groups and 31 protein composition of the powders were evaluated. Regardless of the starter culture used, 32 fermentation significantly (p < 0.05) reduced the crude and soluble protein content of the non-33 defatted mealworm powders and in general impaired their water and oil binding, foaming-and 34 emulsifying properties. Defatting of the powders improved most functional properties studied, 35 except the protein solubility, water binding capacity, foaming capacity and emulsion stability. 36The o-phthaldialdehyd assay revealed that the amount of free amino groups increased during 37 fermentation, which may be attributed to proteolysis of mealworm proteins by the starters. 38Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble 39 proteins of fermented powders were composed of molecules of lower molecular mass compared 40 to non-fermented powders. As the molecular sizes of the soluble proteins decreased, it is clear 41 that also the protein structure was modified by the fermentation process, which in turn led to 42 changes in functional properties. It was concluded that fermentation of mealworms in general 43 does not contribute to the functional properties studied in this work. Nevertheless, the results 44 confirmed that the properties of non-fermented powders are comparable to other food protein 45 sources.46 Key words 47 In particular, mealworms (Tenebrio molitor) are gaining attention as alternative protein source 51 due their high protein level, good amino acid profiles and high levels of unsaturated fatty acids, 52 vitamins and minerals (Van Huis, 2016). Various technologies are used for the stabilisation of 53 mealworms and processing them into foods, most of which are based on heat application (oven 54 drying and boiling). It can be interesting, both cost-wise and protein property-wise, to apply 55 processes that do not involve heat. Fermentation is a non-thermal process in which a food matrix 56 is subjected to the action of microorganisms or enzymes so that desirable biochemical changes 57 cause modification to the product (Campbell-Platt, 1987). These modifications may result in 58 modified sensory qualities, improved nutritional value, enhanced preservation and/or increased 59 economic value. Fermentation of mealworm paste has been reported to be feasible with lactic 60 acid starter cultures, as indicated by a rapid pH reduction (De Smet et al., 2019; Borremans et 61 al., 2019). During fermentation, some of the starter cultures tes...

show abstract

“…The lactic acid fermentation of soy protein isolate doubled the foaming activity but reduced the emulsifying capacity by 50% (Meinlschmidt et al, 2016). However, the lactic acid fermentation of lupine proteins improved significantly both, the emulsifying and foaming capacities (Klupsaite et al, 2017). Both studies concluded that the hydrolysis of proteins during lactic acid fermentation decreased the protein molecular weight to smaller protein and oligopeptides.…”

Section: Introductionmentioning

confidence: 95%

“…Further, only few studies have been made of applying lactic acid fermentation in the process of producing isolated protein from plant material. In recent studies by Meinlschmidt, Ueberham, Lehman, Schweiggert-Weisz and Eisner (2016) and Klupsaite, Juodeikiene, Zadeike, Bartkiene, Maknickiene and Liutkute (2017) lactic acid fermentation was used to increase the protein solubility in soy protein isolate and lupine protein isolate, respectively. The lactic acid fermentation of soy protein isolate doubled the foaming activity but reduced the emulsifying capacity by 50% (Meinlschmidt et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

et al. 2019

View full text Add to dashboard Cite

The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

Cited by 42 publications

References 26 publications

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Contact Info

Product

Resources

About