Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour

Abstract

AbstractBackground and ObjectivesModification of plant proteins is often required to make them suitable substitutes for animal proteins in food applications. The effects of fermentation on the quality and functional properties of pea protein‐enriched flour (PPEF) were evaluated in this study. PPEF was fermented by Aspergillus oryzae, Rhizopus oryzae, Rhizopus oligosporus, Lactobacillus plantarum, and Bacillus subtilis strains using solid‐state and submerged fermentation (SSF and SmF, respectively).FindingsProtein contents significantly increased following fermentation for all samples, while lipid contents significantly decreased in SSF and increased in SmF samples. Surface properties were modified: enhanced zeta potential and decreased surface hydrophobicity were observed. At pH 7, emulsification activities and stabilities increased in A. oryzae and R. oligosporus samples, and emulsion stability increased for all fermented samples. Water and oil holding capacities increased after fermentation. SmF‐PPEF showed generally more significant changes in these properties.ConclusionsFermentation improved the functional properties of PPEF to varying degrees, depending on the mode of fermentation, pH conditions, and fermenting strains.Significance and NoveltyThis research demonstrates that fermentation can be efficient in modifying various functional properties of legume proteins, thus, helping increase their values.