The proteases which were secreted by microorganisms during their growth and fermentation process can decomposed the macromolecular proteins in broad bean (Vicia faba L.) into small absorbable molecular compounds, thereby affecting the nutritional value and functional characteristics of the broad bean proteins. In this experiment, the defatted broad bean powder was fermented with three microorganisms, including Lactobacillus plantarum, Aspergillus niger, Bacillus subtilis. The crude protein content, acid-soluble protein content, protease activity, amino acid content, water holding capacity, oil holding capacity and foamability before and after fermentation were selected as the indicators to comprehensively evaluate the nutritional values and functional characteristics of broad bean powder after liquid fermentation with three microorganisms. The results showed that the polypeptide yield, acid-soluble protein content and the amino acid content of broad bean powder increased significantly after liquid fermentation with different microorganisms. In terms of the fermentation with Lactobacillus plantarum, the yield of the polypeptide reached 1.46%, which was increased by 71.65% compared with the untreated broad bean powder, indicating that the effect of fermentation was extremely obvious. Furthermore, the antioxidant activity of broad bean powder was greatly improved after fermentation. When the protein concentration achieved 168 μg/mL, the scavenging rate of DPPH free radicals after fermented with Lactobacillus plantarum was 85.46%, while the scavenging rate of Aspergillus niger towards ABTS free radicals was up to 87.89%. After the microbial liquid fermentation, the nutritional value of broad bean has been significantly promoted. The liquid fermentation of all three strains can improve the functional properties of the broad bean protein, and the effect of Lactobacillus plantarum is superior.
LIU Huiju
,
HAN Lijuan
,
QIAO Yangbo
,
WANG Shulin
,
JIAO Yingchun
,
YE Ying
. Effect of different microorganisms on the nutritional value and functional characteristics of broad bean protein by liquid fermentation[J]. Food and Fermentation Industries, 2020
, 46(4)
: 65
-71
.
DOI: 10.13995/j.cnki.11-1802/ts.021946
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