Autochthonous fermentation as a mean to improve the bioac-cesibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour.

CIPOLLONE, M.A.; ABRAHAM A; FONTANA A; TIRONI V

Foods

MDPI

Año: 2024 vol. 13

2304-8158

This study focused on evaluating the potential of natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4 % w/w flour dispersions were performed in tube under different conditions (24 and 48 h, 30 and 37°C). Finally, fermented flours (FF) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30°C (FF1); 2: 14.3% w/w, 24 h, 37°C (FF2). pH values decreased to 4.4-4.7, with a predominance of lactic acid bacteria. As in the fermentations in tube, an increment of the proteolysis degree (TNBS method) (greater for FF2), polypeptides aggregation and decrease of solubility, increase of 4 kDa, some in the range 2-0.3 kDa and