Table 3.
Protein solubility (%) of unfermented pea protein isolate (PPI) and PPI fermented for 24 h and 48 h with different microorganism strains.
| Protein Solubility (%) |
|||||||
|---|---|---|---|---|---|---|---|
| Time |
pH |
||||||
| (h) | 3.0 | 4.5 | 5.0 | 6.0 | 7.0 | 8.0 | |
| PPI | 0 | 36.3 ± 3.3 | 7.9 ± 1.6 | 7.1 ± 0.3 | 12.3 ± 1.0 | 43.4 ± 4.0 | 48.3 ± 2.8 |
| L. plantarum | 24 | 12.7 ± 1.6∗ | 10.6 ± 1.2 | 11.9 ± 0.4∗ | 14.7 ± 1.8 | 17.8 ± 1.5∗ | 17.0 ± 2.4∗ |
| L. perolens | 10.8 ± 2.6∗ | 10.1 ± 1.2 | 10.6 ± 0.7∗ | 14.4 ± 1.8 | 14.8 ± 2.5∗ | 13.5 ± 2.4∗ | |
| L. fermentum | 12.4 ± 1.0∗ | 10.4 ± 2.0 | 11.4 ± 1.2∗ | 15.3 ± 2.1 | 16.8 ± 3.3∗ | 16.1 ± 1.1∗ | |
| L. casei | 12.8 ± 1.9∗ | 8.8 ± 1.1 | 11.6 ± 1.9∗ | 12.8 ± 1.9 | 14.0 ± 2.0∗ | 15.6 ± 1.2∗ | |
| Lc. cremoris | 13.4 ± 1.0∗ | 11.5 ± 1.6∗ | 12.7 ± 2.0∗ | 15.3 ± 2.1 | 16.9 ± 1.9∗ | 18.4 ± 1.7∗ | |
| P. pentosaceus | 11.2 ± 0.7∗ | 11.3 ± 2.0∗ | 11.5 ± 1.3∗ | 13.6 ± 1.6 | 15.1 ± 1.4∗ | 15.7 ± 1.5∗ | |
| L. plantarum | 48 | 12.6 ± 1.4∗ | 10.8 ± 1.0 | 11.3 ± 1.4∗ | 14.9 ± 0.8 | 15.0 ± 1.5∗ | 16.8 ± 0.9∗ |
| L. perolens | 11.4 ± 1.1∗ | 9.8 ± 0.7 | 12.7 ± 0.9∗ | 14.1 ± 2.0 | 15.4 ± 2.6∗ | 14.8 ± 2.1∗ | |
| L. fermentum | 13.7 ± 0.6∗ | 11.9 ± 0.7∗ | 13.4 ± 1.2∗ | 17.4 ± 3.3∗ | 17.2 ± 2.4∗ | 16.0 ± 1.0∗ | |
| L. casei | 11.4 ± 1.5∗ | 11.8 ± 1.7∗ | 11.9 ± 1.6∗ | 13.0 ± 1.7 | 14.9 ± 1.8∗ | 14.1 ± 1.7∗ | |
| Lc. cremoris | 12.3 ± 0.5∗ | 10.9 ± 0.9 | 11.2 ± 1.2∗ | 13.5 ± 1.3 | 14.9 ± 0.5∗ | 16.7 ± 2.2∗ | |
| P. pentosaceus | 12.5 ± 0.2∗ | 10.5 ± 0.7 | 12.0 ± 0.5∗ | 11.3 ± 2.7 | 16.8 ± 2.2∗ | 17.5 ± 2.6∗ | |
Results are expressed as means ± standard deviation (n = 4). Means marked with an asterisk (∗) indicate significant differences between the individual sample and the unfermented pea protein isolate (PPI) (Tukey, P < 0.05).