The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds
| Autor: | Małgorzata Kasprowicz-Potocka, Paulina Borowczyk, Anita Zaworska, Włodzimierz Nowak, Andrzej Frankiewicz, Piotr Gulewicz |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Food Technology and Biotechnology, Vol 54, Iss 3, Pp 360-366 (2016) |
| Druh dokumentu: | article |
| ISSN: | 1330-9862 1334-2606 |
| DOI: | 10.17113/ftb.54.03.16.4459 |
| Popis: | The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the Chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain. |
| Databáze: | Directory of Open Access Journals |
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