这项研究的重点是评估豌豆粉自然发酵改善抗氧化剂化合物释放的潜力。在不同条件下(24和48小时,30和37°C)。最后,在生物反应器中在两种条件下获得发酵粉(FFs):1:36.4%w/w,24h,30°C(FF1);2:14.3%w/w,24h,37°C(FF2)。pH值降至4.4-4.7,其中以乳酸菌为主。就像试管中的发酵一样,蛋白水解程度的增加(TNBS方法)(FF2更大),多肽聚集和它们的溶解度降低,<2kDa肽的增加,并且证明了发酵后PBS可溶性级分的氧自由基吸收能力(ORAC)效力的增加。此外,发酵增加了模拟胃肠消化后的蛋白水解程度(SGID,成本最大)相对于非发酵面粉消化物,不同消化物的分子组成存在一定差异。在所有情况下,ORAC和羟自由基转换能力(HORAC)的效力均增加。FF2(FF2D)的摘要显示了更大的ORAC值,具有更高的活性>4kDa,以及对于在2-0.3kDa和<0.10kDa范围内的一些级分。发酵还增加了60%-乙醇提取的酚类化合物,主要是类黄酮,以及ORAC活动。在SGID之后,黄烷-3-醇消失了,但是一些酚酸相对于面粉增加。在条件2中的发酵被认为是最适合获得功能性抗氧化剂成分的。
This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 °C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 °C (FF1); 2: 14.3% w/w, 24 h, 37 °C (FF2). The pH values decreased to 4.4-4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a decrease in their solubility, an increase in <2 kDa peptides, and an increase in the Oxygen Radical Absorption Capacity (ORAC) potency of PBS-soluble fractions after fermentation were demonstrated. Also, fermentation increased the proteolysis degree after simulated gastrointestinal digestion (SGID, COST-INFOGEST) with respect to the non-fermented flour digests, with some differences in the molecular composition of the different digests. ORAC and Hydroxyl Radical Averting Capacity (HORAC) potencies increased in all cases. The digest of FF2 (FF2D) presented the greater ORAC value, with higher activities for >4 kDa, as well as for some fractions in the ranges 2-0.3 kDa and <0.10 kDa. Fermentation also increased the 60%-ethanol-extracted phenolic compounds, mainly flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared, but some phenolic acids increased with respect to the flour. Fermentation in condition 2 was considered the most appropriate to obtain a functional antioxidant ingredient.