Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate.

ABSTRACT: Pea (Pisum sativum) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea proteins have poor techno-functional properties compared to proteins from animal sources, limiting their use in certain food applications. Bioprocessing techniques like solid-state fermentation (SSF) and enzymatic processing have been explored to improve the nutrient profile and functionality of pea proteins. However, there is a lack of information about proteomic changes in the food matrix during fermentation of the pea substrate. In this research, samples during SSF of pea protein isolate with Aspergillus oryzae were used f

SUBMITTER: Das PP 

PROVIDER: S-EPMC10011735 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature