Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates

Mohammad Alrosan and Thuan-Chew Tan and Wee Yin Koh and Azhar Mat Easa and Sana Gammoh and Muhammad H. Alu’datt (2022) Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates. Critical Reviews in Food Science and Nutrition. pp. 1-16.

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URL: https://www.tandfonline.com/doi/full/10.1080/10408...

Abstract

Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins.

Item Type:	Article
Keyword:	Digestibility ; Fermentation ; Non-nutritive compounds ; Plant-based proteins ; Protein quality
Subjects:	Q Science > QH Natural history > QH301-705.5 Biology (General) > QH573-671 Cytology Q Science > QR Microbiology > QR1-502 Microbiology > QR1-74.5 General
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	06 Sep 2023 15:29
Last Modified:	06 Sep 2023 15:29
URI:	https://eprints.ums.edu.my/id/eprint/36632

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