Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08

作     者：Mengqi Pei Zifu Zhao Song Chen E.I.Reshetnik S.L.Gribanova Chun Li Guofang Zhang Libo Liu Lin Zhao 

作者机构：Key Laboratory of Dairy SciencesMinistry of EducationCollege of Food SciencesNortheast Agricultural UniversityHarbin150030China Inner Mongolia Yili Group Co.LtdHohhot010080China Far Eastern State Agrarian UniversityBlagoveshchensk675005Russia Heilongjiang Green Food Research InstituteHarbin150028China Quality&Safety Institute of Agricultural ProductsHeilongjiang Academy of Agricultural SciencesHarbin150086China 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第46卷第2期

页      面：793-800页

核心收录：

学科分类：0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学] 

基　　金：This study was supported by the Distinguished Young Foundation of Heilongjiang Province of China(JQ2020C006) Natural Science Foundation of Heilongjiang Province of China(Grant No.C2018022) Academic Backbone Plan of Northeast Agricultural University(Grant No.18XG27) “Characteristic Probiotics and New Fermented Food”Team in Northeast Agricultural University 

主　　题：Pea flour Lactic acid bacteria Fermentation Flavor component Physicochemical properties 

摘      要：Pea(Pisum sativum L.)is an important source of plant ***,the use of pea flour as a food ingredient is greatly limited due to its strong beany *** this work,we investigated the effects of Lactobacillus rhamnosus L08(*** L08)fermentation on the physicochemical characteristics,amino acids composition and volatile flavor compounds of pea *** found that *** L08 had the probiotic potential of utilizing pea flour as fermentation *** L08 fermentation significantly increased the content of most amino acids,and total amino acid content increased from 222.18 mg/g at 0 h to 262.35 mg/g at 6 h.A total of 44 volatile compounds were identified in pea *** L08 fermentation increased the variety of acids and esters,while reduced the unpleasant flavor such as nonanal,decanal,octanal,1-hexanol and *** emulsifying stability and foam stability of pea flour were slightly enhanced during *** results illustrate that lactic acid bacteria fermentation is a promising approach to eliminate undesirable aroma of pea ***,this study provides theoretical support for the application of peas as high-quality protein source.