Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins
<p dir="ltr">This research study investigates the relationship between the structural characteristics, water solubility, and protein digestibility of quinoa proteins (QPs) during <i>Lactiplantibacillus plantarum</i> fermentation. The fermentation process induces structura...
محفوظ في:
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | , , , , , , , , , |
| منشور في: |
2025
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إضافة وسم
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| الملخص: | <p dir="ltr">This research study investigates the relationship between the structural characteristics, water solubility, and protein digestibility of quinoa proteins (QPs) during <i>Lactiplantibacillus plantarum</i> fermentation. The fermentation process induces structural modifications in QPs, thereby enhancing their surface properties and functional attributes. Using advanced analytical techniques, such as ultraviolet, fluorescence, and FT-IR spectra, it has been demonstrated that fermented QPs exhibit significant structural changes (P < 0.05) compared to unfermented QPs. Notably, fermentation significantly increases the digestibility of QPs from 78.13 to 85.24%, thereby enhancing their nutritional value. Furthermore, surface properties undergo modifications, with a decrease in surface charge from −32.82 to −39.63 and a reduction in surface hydrophobicity from 580 to 382 a.u. These findings underscore the transformative impact of <i>L. plantarum</i> fermentation on QPs, resulting in improved digestibility, modifications in protein structure, and enhanced nutritional benefits. Further research on water kefir-based fermentation is needed to optimize its quality.</p><h2>Other Information</h2><p dir="ltr">Published in: Food Science and Biotechnology<br>License: <a href="https://creativecommons.org/licenses/by/4.0" target="_blank">https://creativecommons.org/licenses/by/4.0</a><br>See article on publisher's website: <a href="https://dx.doi.org/10.1007/s10068-025-01930-y" target="_blank">https://dx.doi.org/10.1007/s10068-025-01930-y</a></p> |
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