基于豌豆蛋白的成分由于其营养益处和多功能性而在食品工业中受到关注,但他们的苦涩,收敛,绿色,和beany异味带来挑战。这项研究使用微生物培养物进行发酵,以增强基于豌豆蛋白的饮料的感官品质。使用UHPLC-TOF-MS分析以及感官概况比较,微生物物种,如发酵Limosilactobacillus,乳酸乳球菌,约翰森氏乳杆菌,鼠李糖乳杆菌,和长双歧杆菌从整个培养物集合中预先选择,发现通过减少苦味和增强香气来有效改善整体风味印象。值得注意的是,约翰逊乳杆菌NCC533和发酵乳杆菌NCC660在发酵48小时后表现出受控的蛋白水解活性,富含味觉活性氨基酸的基质,核苷酸,和肽,改善鲜味和咸味,同时减轻苦味。这项研究扩展了传统的挥发性分析,包括非挥发性代谢组学,蛋白质组学,和感官分析,并提供了豌豆蛋白食品中发酵诱导的生物转化的详细视图。结果强调了结合综合筛选方法和感官蛋白质组学技术在开发更美味和更可口的基于植物的蛋白质产品中的重要性。
Pea-protein-based ingredients are gaining attention in the food industry due to their nutritional benefits and versatility, but their bitter, astringent, green, and beany off-flavors pose challenges. This study applied fermentation using microbial cultures to enhance the sensory qualities of pea-protein-based beverages. Using UHPLC-TOF-MS analyses along with sensory profile comparisons, microbial species such as Limosilactobacillus fermentum, Lactococcus lactis, Lactobacillus johnsonii, Lacticaseibacillus rhamnosus, and Bifidobacterium longum were preselected from an entire culture collection and found to be effective in improving the overall flavor impression by reducing bitter off-notes and enhancing aroma profiles. Notably, L. johnsonii NCC533 and L. fermentum NCC660 exhibited controlled proteolytic activities after 48 h of fermentation, enriching the matrix with taste-active amino acids, nucleotides, and peptides and improving umami and salty flavors while mitigating bitterness. This study has extended traditional volatile analyses, including nonvolatile metabolomic, proteomic, and sensory analyses and offering a detailed view of fermentation-induced biotransformations in pea-protein-based food. The results highlight the importance of combining comprehensive screening approaches and sensoproteomic techniques in developing tastier and more palatable plant-based protein products.