Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages

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dc.contributor.authorHurtado-Murillo, John
dc.contributor.authorFranco, Wendy
dc.contributor.authorContardo, Ingrid
dc.date.accessioned2025-01-20T16:04:22Z
dc.date.available2025-01-20T16:04:22Z
dc.date.issued2025
dc.description.abstractIn this study, three beverages formulated with quinoa and chickpea flour blends were fermented using Lactobacillus acidophilus LA-5 to assess the effect of lactic acid fermentation on the degree of hydrolysis of plant-based proteins. Additionally, the impact of quinoa and chickpea blends on the protein content and protein solubility in the beverages was evaluated. Fermentation was completed within 10 h, resulting in a decrease in the pH (<4.3) and an increase in titratable acidity and lactic acid (>0.37 % and > 1.7 g/L), respectively. SDS-PAGE and the Ophthalaldehyde method revealed hydrolysis of quinoa and chickpea proteins. A quinoa-to-chickpea ratio of 50 % exhibited the highest protein content (>2 %), solubility (43.6 %), and hydrolysis (35.9 %) after fermentation, indicating that an increase in chickpea improved these parameters in the prepared PBBs. Overall, fermentation using Lactobacillus acidophilus increased plant protein hydrolysis, and legume addition improved the protein content and the nutritional value of plant-based beverages.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2024.141110
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.141110
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/89729
dc.identifier.wosidWOS:001311599100001
dc.language.isoen
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectFermentation
dc.subjectLactobacillus
dc.subjectProtein
dc.subjectPseudocereal
dc.subjectLegume
dc.subjectProtein hydrolysis
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleImpact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages
dc.typeartículo
dc.volumen463
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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