Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages

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dc.coverageDOI: 10.1016/j.foodchem.2024.141110
dc.creatorHurtado-Murillo, John
dc.creatorFranco, Wendy
dc.creatorContardo, Ingrid
dc.date2025
dc.date.accessioned05-01-2026 18:06
dc.date.available05-01-2026 18:06
dc.description<p>In this study, three beverages formulated with quinoa and chickpea flour blends were fermented using Lactobacillus acidophilus LA-5 to assess the effect of lactic acid fermentation on the degree of hydrolysis of plant-based proteins. Additionally, the impact of quinoa and chickpea blends on the protein content and protein solubility in the beverages was evaluated. Fermentation was completed within 10 h, resulting in a decrease in the pH (&lt;4.3) and an increase in titratable acidity and lactic acid (&gt;0.37 % and &gt; 1.7 g/L), respectively. SDS-PAGE and the O-phthalaldehyde method revealed hydrolysis of quinoa and chickpea proteins. A quinoa-to-chickpea ratio of 50 % exhibited the highest protein content (&gt;2 %), solubility (43.6 %), and hydrolysis (35.9 %) after fermentation, indicating that an increase in chickpea improved these parameters in the prepared PBBs. Overall, fermentation using Lactobacillus acidophilus increased plant protein hydrolysis, and legume addition improved the protein content and the nutritional value of plant-based beverages.</p>eng
dc.identifierhttps://investigadores.uandes.cl/en/publications/ff08f26e-167d-4752-8c0f-a713c65bdd94
dc.languageeng
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourcevol.463 (2025) date: 2025-01-15
dc.subjectFermentation
dc.subjectLactobacillus
dc.subjectLegume
dc.subjectProtein
dc.subjectProtein hydrolysis
dc.subjectPseudocereal
dc.titleImpact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverageseng
dc.typeArticleeng
dc.typeArtículospa
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