Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal  | Zendy

Issoufou Amadou | Zendy; Tidjani Amza | Zendy; Mohamed Beva Kelfala Foh | Zendy; MinhQuyen Le | Zendy

Open Access

Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal <br><br><br><br>

Author(s) -

Issoufou Amadou,

Tidjani Amza,

Mohamed Beva Kelfala Foh,

MinhQuyen Le

Publication year - 2010

Publication title -

emirates journal of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.304

H-Index - 28

eISSN - 2079-0538

pISSN - 2079-052X

DOI - 10.9755/ejfa.v22i6.4663

Subject(s) - soybean meal , lactobacillus plantarum , food science , fermentation , chemistry , protease , differential scanning calorimetry , biochemistry , lactic acid , biology , enzyme , bacteria , organic chemistry , raw material , genetics , physics , thermodynamics

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.

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