MODIFICATION OF PEA FLOUR PROTEINS USING A NEW STRAIN OF LACTIC ACID BACTERIA

DZQNIP

Abstract

To expand the range of protein products from peas with high biological value and functional and technological properties, research in the field of lactofermentation of plant materials is promising. The aim of the work is to study changes in the functional and technological properties and biological value of proteins in pea flour fermented with a new strain of lactic acid bacteria Lacticaseibacillus rhamnosus KM-1. After modification of flour for 24 and 48 hours, an increase in ash elements by 61.1–72.5% was found, which is explained by the accumulation of sodium lactate during the fermentation process. Fermented flour was digested in vitro better than the control by 10.77–11.66%, with increased water-binding (by 16.3–22.2%), foaming (by 2.15–2.22 times), fat-binding (by 2.87–3.43 times) capacities, acid-soluble (by 28.57–96.55%), alcohol-soluble (by 12.2–15.8 times) and salt-soluble (by 8.09–18.00 times) fractions of proteins, content of aromatic amino acids – phenylalanine (by 16.7–22.3%) and tyrosine (by 53.0–56.8%), as well as biological value of protein (by 11.66–12.04%). It was noted that in pea flour fermented for 48 hours, compared to one-day modification, the content of lysine, arginine, salt- and alcohol-soluble fractions of proteins decreased, and the indices of functional and technological properties, digestibility and biological value of proteins practically did not change, which indicates the inexpediency of increasing the duration of fermentation by lactobacilli for more than one day. Samples of fermented flour had a taste and smell characteristic of lactic acid bacteria with a slight pea flavor, and a dark cream color formed as a result of heat treatment of pea extract during the preparation of the nutrient medium before sowing lactobacilli. Given the high amount of protein, increased indices of binding water and fat and forming foam, fermented pea flour obtained using the new strain of lactic acid bacteria, it is advisable to recommend for use as a protein additive in the manufacture of "vegetable meat" type products and confectionery.