Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation

Al-Qaisi A 1 , Alrosan M 2 , Almajwal AM 3 , Gammoh S 4 , Alu'datt MH 4 , Kubow S 5 Show all authors , Tan TC 2 , Mahmood AAR 6 , Qudsi FRA 4

Affiliations 

  • 1 Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie (PTUK), Tulkarm, Palestine
  • 2 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, Malaysia
  • 3 Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
  • 4 Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
  • 5 School of Human Nutrition, Macdonald Campus, McGill University, Montreal, Canada
  • 6 Department of Pharmaceutical Chemistry, College of Pharmacy, University of Baghdad, Baghdad, Iraq
J Food Sci, 2024 Feb 05.
PMID: 38317408 DOI: 10.1111/1750-3841.16946

Abstract

The utilization of pea proteins (PPs) is limited due to their relatively low protein digestibility (∼81%) compared to animal-based proteins, such as whey. The present investigation involved the fermentation of PPs at a concentration of 1% (w/v) using 5% (w/v) water kefir for 60 h at 25°C to improve the functional properties of PPs. The results showed a significant (p 

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

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