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Effect of Lactobacillus pentosus fermentation on molecular structure and gel quality of peanut protein

Peanut protein was fermented by Lactobacillus pentosus, to study the effects of different protein composition of peanut protein isolate, arachin and concomitant arachin on their molecular structure and thermal properties during fermentation, the composite gel was prepared by compounding peanut prote...

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Principais autores: Wenjun Li, Yexia Guan, Shumin Chen, Xiaoxuan Du, Beibei Yan, Zixu Wang, Runze Ma, Yunxin Zhang, Huang Huang, Deyuan Li, Wei Li
Format: Artigo
Sprog:Inglês
Udgivet: KeAi Communications Co. Ltd. 2025-05-01
Serier:Journal of Future Foods
Fag:
Lactobacillus pentosus
Peanut protein
Molecular structure
Rheological properties
Gel properties
Online adgang:http://www.sciencedirect.com/science/article/pii/S2772566924000399
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