Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

Yan Xu, Rossana Coda, Ulla Holopainen-Mantila, Arja Laitila, Kati Katina, Maija Tenkanen

    Research output: Contribution to journalArticleResearchpeer-review

    Abstract

    The aim of this study was to investigate the impact of in situ produced exopolysaccharides (EPS) on the rheological and textural properties of fava bean protein concentrate (FPC). EPS (dextrans) were produced from sucrose by two lactic acid bacteria (LAB). The acidification, rheology, and texture of FPC pastes fermented with Leuconostoc pseudomesenteroides DSM 20193 and Weissella confusa VTT E-143403 (E3403) were compared. A clear improvement in rheological and textural parameters was observed in sucrose-added pastes after fermentation, especially with W. confusa VTT E3403. Only moderate proteolysis of fava bean protein during fermentation was observed. The microstructure of the protein in FPC pastes, as observed by confocal laser scanning microscopy, revealed a less continuous and denser structure in EPS-abundant pastes. The beneficial structure formed during EPS-producing fermentation could not be mimicked by simply mixing FPC, isolated dextran, lactic acid, and acetic acid with water. These results emphasize the benefits of in situ produced EPS in connection with the LAB fermentation of legume protein-rich foods. Fermentation with EPS-producing LAB is a cost-effective and clean-labeled technology to obtain tailored textures, and it can further enhance the usability of legumes in novel foods.

    LanguageEnglish
    Pages191-199
    Number of pages9
    JournalFood Research International
    Volume115
    DOIs
    Publication statusPublished - 1 Jan 2019
    MoE publication typeNot Eligible

    Fingerprint

    Vicia faba
    protein concentrates
    Rheology
    exopolysaccharides
    rheology
    faba beans
    texture
    Fermentation
    fermentation
    Ointments
    Weissella confusa
    Lactic Acid
    lactic acid bacteria
    Proteins
    dextran
    Dextrans
    Bacteria
    Fabaceae
    Leuconostoc pseudomesenteroides
    Sucrose

    Keywords

    • Dextran
    • Exopolysaccharides
    • Fava bean protein
    • Fermentation
    • Lactic acid bacteria
    • Rheology
    • Texture

    OKM Publication Types

    • A1 Refereed journal article

    OKM Open Access Status

    • 3 Hybrid publication

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Xu, Yan ; Coda, Rossana ; Holopainen-Mantila, Ulla ; Laitila, Arja ; Katina, Kati ; Tenkanen, Maija. / Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate. In: Food Research International. 2019 ; Vol. 115. pp. 191-199.
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    abstract = "The aim of this study was to investigate the impact of in situ produced exopolysaccharides (EPS) on the rheological and textural properties of fava bean protein concentrate (FPC). EPS (dextrans) were produced from sucrose by two lactic acid bacteria (LAB). The acidification, rheology, and texture of FPC pastes fermented with Leuconostoc pseudomesenteroides DSM 20193 and Weissella confusa VTT E-143403 (E3403) were compared. A clear improvement in rheological and textural parameters was observed in sucrose-added pastes after fermentation, especially with W. confusa VTT E3403. Only moderate proteolysis of fava bean protein during fermentation was observed. The microstructure of the protein in FPC pastes, as observed by confocal laser scanning microscopy, revealed a less continuous and denser structure in EPS-abundant pastes. The beneficial structure formed during EPS-producing fermentation could not be mimicked by simply mixing FPC, isolated dextran, lactic acid, and acetic acid with water. These results emphasize the benefits of in situ produced EPS in connection with the LAB fermentation of legume protein-rich foods. Fermentation with EPS-producing LAB is a cost-effective and clean-labeled technology to obtain tailored textures, and it can further enhance the usability of legumes in novel foods.",
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    Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate. / Xu, Yan; Coda, Rossana; Holopainen-Mantila, Ulla; Laitila, Arja; Katina, Kati; Tenkanen, Maija.

    In: Food Research International, Vol. 115, 01.01.2019, p. 191-199.

    Research output: Contribution to journalArticleResearchpeer-review

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    AU - Coda, Rossana

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    AU - Katina, Kati

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