Premium
Protein quality of a probiotic beverage enriched with pea and rice protein
Author(s) -
Manus Johanne,
Millette Mathieu,
Dridi Chaima,
Salmieri Stéphane,
Aguilar Uscanga Blanca R.,
Lacroix Monique
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15838
Subject(s) - fermentation , pea protein , food science , probiotic , rice protein , protein quality , casein , protein digestibility , protein efficiency ratio , chemistry , lactic acid , biology , bacteria , feed conversion ratio , body weight , genetics , endocrinology
The aim of this study was to evaluate the effect of the fermentation of a probiotic beverage enriched with pea and rice proteins (PRF) on its protein quality. The protein quality was determined as the protein efficiency ratio (PER), net protein ratio (NPR), and the apparent (AD) and the true digestibility (TD) evaluated in vivo. The probiotic beverage was incorporated to a rat diet at a final concentration of 10% protein, for the evaluation of the PER, the NPR, the AD, and the TD. The protein digestibility amino acid score was also calculated. Results showed that the fermentation of beverage enriched with PRF had no effect on the TD but significantly increased the PER and the NPR ( P ≤ 0.05) from 1.88 to 2.32 and from 1.66 to 2.30, respectively. Thus, the fermentation increased the protein quality of the PRF probiotic beverage. In addition, to determine if the beverage constitute in a good carrier matrix for the probiotics, the level of alive probiotics in the feces was evaluated and showed a concentration of 7.4 log CFU/g. Practical Application Plant proteins are often of lower quality compared to animal proteins. Lactic acid fermentation of pea and rice protein has allowed to reach the same protein quality as casein. A plant‐based fermented beverage with high protein quality and enriched with probiotics was developed.