RESEARCH ARTICLE
Physicochemical and functional properties of fermented pea and navy bean protein isolates
Azita Khorsandi,
Andrea K. Stone,
Dai Shi,
Caishuang Xu,
Prem P. Das,
Yuping Lu,
Nandhakishore Rajagopalan,
Takuji Tanaka,
Darren R. Korber,
Michael T. Nickerson,
Azita Khorsandi
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorAndrea K. Stone
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorDai Shi
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorCaishuang Xu
National Research Council Canada, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorPrem P. Das
National Research Council Canada, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorYuping Lu
National Research Council Canada, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorNandhakishore Rajagopalan
National Research Council Canada, Saskatoon, Saskatchewan, Canada
Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorTakuji Tanaka
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorDarren R. Korber
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorCorresponding Author
Michael T. Nickerson
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Correspondence Michael T. Nickerson, Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada.
Email: [email protected]
Search for more papers by this authorAzita Khorsandi,
Andrea K. Stone,
Dai Shi,
Caishuang Xu,
Prem P. Das,
Yuping Lu,
Nandhakishore Rajagopalan,
Takuji Tanaka,
Darren R. Korber,
Michael T. Nickerson,
Azita Khorsandi
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorAndrea K. Stone
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorDai Shi
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorCaishuang Xu
National Research Council Canada, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorPrem P. Das
National Research Council Canada, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorYuping Lu
National Research Council Canada, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorNandhakishore Rajagopalan
National Research Council Canada, Saskatoon, Saskatchewan, Canada
Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorTakuji Tanaka
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorDarren R. Korber
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Search for more papers by this authorCorresponding Author
Michael T. Nickerson
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Correspondence Michael T. Nickerson, Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada.
Email: [email protected]
Search for more papers by this authorFirst published: 27 November 2023
Abstract
Background and Objectives
There has been a significant increase in the use of fermentation for protein modification by the food industry. This research aimed to investigate the use of solid-state fermentation (SSF) by Aspergillus oryzae NRRL 5590 on pea and navy bean protein isolates (PPI and NBPI, respectively) to enhance their physicochemical and functional properties.
Findings
The impact of fermentation was more profound on PPI than NBPI with a higher degree of hydrolysis achieved for the former (9.3% vs. 4.4%). Fermented PPI had significantly increased protein content, surface charge and hydrophobicity, solubility, and foaming properties, but decreased emulsion stability. For NBPI, modifications were only observed for surface hydrophobicity and water hydration capacity (WHC), which both increased after fermentation. Overall, navy bean proteins were less susceptible to protein hydrolysis than pea proteins upon fermentation, possibly due to the phaseolin protein in navy bean.
Conclusions
In summary, fermentation may be used to enhance the solubility and foaming properties of PPI and WHC of NBPI for their use as ingredients in applications where such higher functionalities are favorable.
Significance and Novelty
The results provide insights into pulse protein modification by bioprocessing, specifically fermentation, and opportunities for potential value-added applications for pea and navy bean proteins.
CONFLICT OF INTEREST STATEMENT
The authors declare no conflict of interest.
Supporting Information
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Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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