The Effect of Fermentation by Lactobacilli on the Functional–Technological Properties of Pea Protein Isolates

Abstract

The effect of fermentation with three bacterial preparations, BK-Uglich-K, BK-Uglich-AV, and BK-Uglich-P (Russia), on solubility, emulsifying activity, emulsion stability, foaming, and foam stability of isolates from two pea varieties was studied. The fermentation with bacterial cultures was shown to increase the solubility of isolates by 4 to 17.5 times at pH 3, over 3 times at pH 4, by 23 to 80% at pH 5, by 27 to 43% at pH 6, and by 18 to 27% at pH 7. The fermentation increased the index of emulsifying activity of the isolates at pH 5 by 37% (in one of the varieties). The stability index of the emulsion grew by 19 to 28% at pH 3, by 17 at pH 4, by 18% (in one of the varieties) at pH 5, and by 16 to 35% at pH 6. The fermentation increased the foaming of isolates at pH 3 by 2.2 times, at pH 4 by 1.4 to 2.4 times, at pH 5 and 6 by 1.8 to 4 times, and at pH 7 by 2.1 to 2.4 times. At the same time, the stability of the foam of isolates grew at by 11 to 22% pH 4, by 11 to 13% at pH 5, by 15% (in one of the varieties) at pH 6, and by 28% (in one of the varieties) at pH 7. The results made it possible to select bacterial preparations to improve the parameters of the pea protein isolates intended for the manufacture of various food products, particularly, pea cola (BK-Uglich-P), analogues of fermented milk products and analogues of milk (BK-Uglich-AV).