Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates

Alrosan M 1 , Tan TC 2 , Easa AM 3 , Gammoh S 4 , Alu'datt MH 4 , Aleid GM 5 Show all authors , Alhamad MN 6 , Maghaydah S 4

Affiliations 

  • 1 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan. Electronic address: mohammad.alrosan@hotmail.com
  • 2 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia; Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia. Electronic address: thuanchew@usm.my
  • 3 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
  • 4 Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
  • 5 B. Sc. Department, Preparatory Year College, University of Ha'il, Hail, Saudi Arabia
  • 6 Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
Food Chem, 2023 Mar 15;404(Pt B):134614.
PMID: 36444092 DOI: 10.1016/j.foodchem.2022.134614

Abstract

The utilisation of quinoa protein concentrates (QPCs) is limited due to their poor protein digestibility (78.54 %). In this study, QPCs (1 % w/v) were fermented in 5 % (v/v) water kefir grains (WKG) for 5 days at 25 °C. The protein quality of the fermented QPCs was enhanced, whereby the protein digestibility increased significantly (P 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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