INFLUENCE OF LACTOBACILLUS PLANTARUM LP6 FERMENTATION ON THE FUNCTIONAL PROPERTIES OF SOYBEAN PROTEIN MEAL

Issoufou Amadou; Tidjani Amza; M. B. K. Foh; M. T. Kamara; Guo-Wei Le

doi:10.9755/ejfa.v22i6.4663

Authors

Issoufou Amadou State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, P. R. China
Tidjani Amza State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, P. R. China
M. B. K. Foh State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, P. R. China
M. T. Kamara State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, P. R. China
Guo-Wei Le State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, P. R. China

DOI:

https://doi.org/10.9755/ejfa.v22i6.4663

Keywords:

Fermentation, L. plantarum Lp6, Soybean protein meal, Functional properties

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 (103.77oC) compared to 61.67oC 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 insigni?cant changes when compared with the unfermented SPM.