PDF(Pubmed)
Abstract：
Peas (Pisum sativum L.) serve as a significant source of plant-based protein, garnering consumer attention due to their high nutritional value and non-GMO modified nature; however, the beany flavor limits its applicability. In this study, the effects of Bifidobacterium animalis subsp. Lactis 80 (Bla80) fermentation on the physicochemical characteristics, particle size distribution, rheological properties, and volatile flavor compounds of pea milk was investigated. After fermentation by Bla80, the pH of pea milk decreased from 6.64 ± 0.01 to 5.14 ± 0.01, and the (D4,3) distribution decreased from 142.4 ± 0.47 μm to 122.7 ± 0.55 μm. In addition, Lactic acid bacteria (LAB) fermentation significantly reduced the particle size distribution of pea milk, which was conducive to improving the taste of pea milk and also indicated that Bla80 had the probiotic potential of utilizing pea milk as a fermentation substrate. According to GC-MS analysis, 64 volatile compounds were identified in fermented pea milk and included aldehydes, alcohols, esters, ketones, acids, and furans. Specifically, aldehydes in treated samples decreased by 27.36% compared to untreated samples, while esters, ketones, and alcohols increased by 11.07%, 10.96%, and 5.19%, respectively. These results demonstrated that Bla80 fermentation can significantly decrease the unpleasant beany flavor, such as aldehydes and furans, and increase fruity or floral aromas in treated pea milk. Therefore, Bla80 fermentation provides a new method to improve physicochemical properties and consumer acceptance of fermented pea milk, eliminating undesirable aromas for the application of pea lactic acid bacteria beverage.
摘要：
豌豆（PisumsativumL.）是植物性蛋白质的重要来源，由于其高营养价值和非转基因改性性质而引起消费者关注；然而，beany的味道限制了它的适用性。在这项研究中,动物双歧杆菌亚种的作用。Lactis80（Bla80）发酵的理化特性，粒度分布，流变性能,并对豌豆乳的挥发性风味物质进行了研究。经Bla80发酵后，豌豆乳的pH值从6.64±0.01降至5.14±0.01，(D4,3)分布从142.4±0.47μm降至122.7±0.55μm。此外,乳酸菌(LAB)发酵显著降低了豌豆乳的粒度分布,这有利于改善豌豆乳的味道，也表明Bla80具有利用豌豆乳作为发酵底物的益生菌潜力。根据GC-MS分析,在发酵豌豆乳中鉴定出64种挥发性化合物，包括醛，酒精,酯类,酮,酸，还有呋喃.具体来说,与未处理样品相比，处理样品中的醛减少了27.36%，而酯类，酮,酒精增加了11.07%，10.96%，5.19%，分别。这些结果表明，Bla80发酵可以显着降低令人不快的豆制品风味，如醛和呋喃，并增加经过处理的豌豆奶中的果味或花香。因此,Bla80发酵提供了一种改善发酵豌豆乳理化性质和消费者接受度的新方法，消除豌豆乳酸菌饮料的应用不良香气。
