Effect of Fermentation by Lactobacilli on the Organoleptic Properties of Pea Protein Isolate

The work investigated the effect of fermentation with three bacterial preparations (BK-Uglich-K, BK-Uglich-AV and BK-Uglich-P) on the smell and taste of pea protein isolate, as well as on the content of 1-hexanal, phytates and phenolic compounds in the isolate. It was shown that fermentation improves the odor characteristics of the isolate. It was possible to significantly reduce the severity of the bean smell and grassy smell, as well as reduce the content of 1-hexanal. At the same time, fermentation also improved the taste of the isolate: it was possible to significantly reduce the severity of such interfering flavors as bean, tart, bitter and grassy; at the same time, the content of phytates and phenolic compounds in the isolate decreased. The obtained results made it possible to select a bacterial preparation (BK-Uglich-AV) to improve the organoleptic parameters of pea protein isolates intended for the production of analogues of meat and dairy products.