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January 1, 2025Прикладная биохимия и микробиология / Applied Biochemistry and MicrobiologyOpen Access

Effect of Fermentation by Lactobacilli on the Functional — Technological Properties of Pea Protein Isolates

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Authors

IKI.V. Kravchenko

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Overview

Fermentation improves solubility and functional properties of pea protein isolates, indicating potential food applications.

Key Points

  • To investigate how fermentation by specific Lactobacilli affects the functional and technological properties of pea protein isolates.
  • Used three bacterial preparations: BK-Uglich-K, BK-Uglich-AB, BK-Uglich-P
  • Analyzed solubility, emulsifying activity, emulsion stability, foaming, and foam stability of pea protein isolates
  • Conducted measurements at various pH levels (3 to 7)
  • Increased solubility of isolates at pH 3 by 4 to 17.5 times; pH 4 by more than 3 times; pH 5 by 23% to 80%
  • Enhanced emulsifying activity index at pH 5 by 37% in one variety
  • Improved emulsion stability at pH 3 by 19% to 28%; at pH 4 by 17%; at pH 5 by 18% in one variety
  • Foaming increased at pH 3 by 2.2 times; pH 4 by 1.4 to 2.4 times; pH 5 and 6 by 1.8 to 4 times

Cite This Study

I.V. Kravchenko (2025) studied this question.

synapsesocial.com/papers/69255737c0ce034ddc35aea5https://doi.org/10.7868/s3034574x25030091
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of Fermentation by Lactobacilli on the Organoleptic Properties of Pea Protein Isolate2025
  2. 2Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts2024 · 27 citations
  3. 3Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality2025
  4. 4Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 802024 · 8 citations
  5. 5Combined Effect of Ultrasound Pretreatment and Removal of Insoluble Solids on Fermentation with Lactobacillus gasseri and Pea Protein Rheology2026