Table 1. Changes to the composition (on dry mass basis), degree of hydrolysis and pH of pea protein-enriched flour fermented by Lactobacillus plantarum over an 11-hour time course.
| t/h | w(crude protein)/% | w(crude ash)/% | w(crude lipid)/% | w(crude CHO)/% | DH/% | pH |
|---|---|---|---|---|---|---|
| 0 | (40.1±1.2)a | (4.2±1.2)a | (2.5±0.1)a | 53.2 | - | (7.5±0.0)a |
| 1 | (42.9±1.3)a | (5.9±0.9)ab | (2.9±0.4)ab | 48.3 | (6.1±0.2)a | (7.2±0.0)b |
| 5 | (46.6±0.7)b | (5.9±0.7)ab | (2.6±0.0)a | 44.9 | (9.7±0.5)b | (6.3±0.0)c |
| 9 | (46.4±0.1)b | (8.4±1.4)bc | (3.4±0.0)b | 41.8 | (10.6±0.8)c | (4.4±0.1)d |
| 11 | (48.1±0.4)b | (11.0±0.4)c | (3.5±0.0)b | 37.4 | (13.5±0.0)d | (4.3±0.0)e |
DH=degree of hydrolysis, CHO=carbohydrates determined based on the percentage difference between 100% and the mean values of protein, ash, and lipid mass fractions. Data represent the mean value±standard deviation (N=3). Data with different superscript letters in the same column are significantly different (p<0.05)