Title of article
Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal
Author/Authors
Amadou, Issoufou Jiangnan University - School of Food Science and Technology - State Key Laboratory of Food Science and Technology, China , Amza, Tidjani Jiangnan University - State Key Laboratory of Food Science and Technology, China , Foh, M. B. K. Jiangnan University - State Key Laboratory of Food Science and Technology, China , Kamara, M. T. Jiangnan University - State Key Laboratory of Food Science and Technology, China , Le, Guo-Wei Jiangnan University - School of Food Science and Technology - State Key Laboratory of Food Science and Technology, China
From page
456
To page
465
Abstract
Soybean protein meal was subjected to solid state fermentation with Lactobacillus plantarum Lp6 either in the presence or absence of a protease. Soybean meals were investigated for functional properties including nitrogen solubility, emulsifying activity, foaming capacity, foaming stability, differential scanning calorimetry and in vitro protein digestibility. The data showed significant (P 0.05) variations among the soybean meal samples. The fermented soybean protein meal (FSPM) with added protease (FSPMe) showed higher denaturing temperature (103.77^oC) compared to 61.67^oC exhibited by unfermented soybean protein meal (SPM). The functional properties of soybean protein meals prepared from the two conditions (L. plantarum Lp6 plus or without added protease) showed insignificant changes when compared with the unfermented SPM.
Keywords
Fermentation , L. plantarum Lp6 , Soybean protein meal , Functional properties
Journal title
Emirates Journal of Food and Agriculture
Journal title
Emirates Journal of Food and Agriculture
Record number
2554277
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