Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate

In order to determine the impact of fermentation on protein quality, pea protein concentrate (PPC) was fermented with Lactobacillus plantarum for 11 h and total phenol and tannin contents, protease inhibitor activity, amino acid composition and in vitro protein digestibility were analyzed. Phenol le...

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Bibliographic Details
Published in:	Food Technology and Biotechnology
Main Authors:	Burcu Çabuk, Matthew G. Nosworthy, Andrea K. Stone, Darren R. Korber, Takuji Tanaka, James D. House, Michael T. Nickerson
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2018-01-01
Subjects:	pea protein concentrate fermentation non-nutritive compounds protein digestibility protein quality
Online Access:	https://hrcak.srce.hr/file/299540

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