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Characteristics of lacto-fermented whey, milk, hemp and lupine proteins

2024-06-01Journal article Open access
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dc.contributor.authorBartkiene, Elena
dc.contributor.authorKlupsaite, Dovile
dc.contributor.authorStarkute, Vytaute
dc.contributor.authorMockus, Ernestas
dc.contributor.authorBartkevics, Vadims
dc.contributor.authorRuibys, Romas
dc.contributor.authorBatkeviciute, Gabija
dc.contributor.authorÖzogul, Fatih
dc.contributor.authorKhalid, Muhammad Usman
dc.contributor.authorRocha, João Miguel
dc.date.accessioned2024-06-05T15:07:51Z
dc.date.available2024-06-05T15:07:51Z
dc.date.issued2024-06-01
dc.description.abstractLacto-fermentation of proteins not only improves their biological and functional value but also causes nutritional and biochemical alteration as well as the formation of undesirable compounds, which needs to be monitored. The aim of this study was to evaluate the changes in whey, milk, hemp and lupine protein characteristics (acidity, microbiological parameters, color characteristics, free amino acid (AA) profile, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations) during lacto-fermentation with Pediococcus acidilactici LUHS29 and Pediococcus pentosaceus LUHS183 strains. Greater lactic acid bacteria growth and drop in pH was found in fermented plant proteins than in the animal ones. The contents of free essential and non-essential AAs were increased in all proteins fermented with the LUHS29 strain. This strain also possessed a greater GABA-producing ability in all fermented proteins. Compared to plant proteins, fermented animal proteins exhibited less GABA and total BA contents. Fermented hemp proteins had the highest BA content (on average, 215.8 mg/kg), while milk proteins fermented with LUHS183 for 48 h had the lowest value. P. acidilactici LUHS29 strain could be beneficial for a notable enhancement of AA and GABA in proteins, while the monitoring of BA synthesis in fermented hemp proteins needs specific attention.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.lwt.2024.116259pt_PT
dc.identifier.eid85194198690
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/45401
dc.identifier.wos001247033000001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBiogenic aminept_PT
dc.subjectFree amino acidpt_PT
dc.subjectGamma-aminobutyric acidpt_PT
dc.subjectLacto-fermentationpt_PT
dc.subjectProtein powderpt_PT
dc.titleCharacteristics of lacto-fermented whey, milk, hemp and lupine proteinspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleLWTpt_PT
oaire.citation.volume201pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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