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

被引：13

作者：

Alrosan, Mohammad ^{[1
,2
]}

Tan, Thuan-Chew ^{[1
,3
]}

Easa, Azhar Mat ^{[1
]}

Gammoh, Sana ^{[2
]}

Alu'datt, Muhammad H. ^{[2
]}

Aleid, Ghada Mohamed ^{[5
]}

Alhamad, Mohammad N. ^{[4
]}

Maghaydah, Sofyan ^{[2
]}

机构：

[1] Univ Sains Malaysia, Sch Ind Technol, Food Technol Div, 11800 USM, George Town, Malaysia

[2] Jordan Univ Sci & Technol, Fac Agr, Dept Nutr & Food Technol, POB 3030, Irbid 22110, Jordan

[3] Univ Sains Malaysia, Sch Ind Technol, Renewable Biomass Transformat Cluster, 11800 USM, George Town, Malaysia

[4] Jordan Univ Sci & Technol, Fac Agr, Dept Nat Resources & Environm, POB 3030, Irbid 22110, Jordan

[5] Univ Hail, Preparatory Year Coll, B Sc Dept, Hail, Saudi Arabia

来源：

FOOD CHEMISTRY | 2023年 / 404卷

关键词：

Quinoa protein concentrates; Protein digestibility; Fermentation; Saponins; Phenolic compounds; SOLID-STATE FERMENTATION; CHENOPODIUM-QUINOA; ANTIOXIDANT PROPERTIES; FUNCTIONAL-PROPERTIES; NUTRITIONAL-VALUE; BOUND PHENOLICS; CEREALS; DIGESTIBILITY; ACIDS; EXTRACTION;

D O I：

10.1016/j.foodchem.2022.134614

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 degrees C. The protein quality of the fermented QPCs was enhanced, whereby the protein digestibility increased significantly (P < 0.05) from 78.54 to 87.67 % after 5 days of fermentation and significant (P < 0.05) changes to the secondary protein structure components (alpha-helix and random coil). Concurrently, saponins content and pH decreased significantly (P < 0.05). After 2 days of fermentation, the total phenolic content increased significantly (P < 0.05) from 314.5 to 528.8 mg of GAE/100 g. Various phenolic compounds were detected, with epicatechin being the most abundant in the fermented QPCs. WKG fermentation posed as a potential reliable method for enhancing the quality and protein structure of QPCs.

引用

页数：10

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