The effects of fungal bioprocessing on air-classified pea protein concentrates

Abstract

Yellow peas are a high-protein pulse crop with many potential food applications. Air-classified protein products are gaining popularity for their conserved native functionality and environmental benefits. However, air-classification of yellow peas has a few challenges preventing products from entering food markets, including fiber contamination and off-flavors/smells. A commonly recognized source of these off-flavor is due to the presence of saponins, compounds produced as secondary metabolites as a response to pathogens or environmental stress. Fungal fermentation has the potential to improve quality and broaden the applications of air-classified pea proteins in food markets. This study included a 120 h fermentation of air classified pea proteins (0.52 g/g protein) using 6 fungal organisms. Fermented material was analyzed for total phenolic content (TPC), saponin profile, mass balance, soluble and insoluble dietary fibers, and crude protein. Results indicate that fermentation can alter functional characteristics of air classified pea proteins. These alterations include potential increases in TPC, protein content, protein solubility, saponin content, and fiber fractions. Overall, these results demonstrate potential benefits of microbial fermentation processes for new and improved plant protein sources, specifically in underutilized crops like yellow peas.