Improving the solubility and digestibility of pea proteins by structural modifications using Lactiplantibacillus plantarum fermentation

Food Quality and Safety 2026 Open access

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Authors: Muayyad Bani Hani, Sofyan Maghaydah, Mai Khanfar, Hiba Bawadi, Muhammad H Alu’datt, Thuan‐Chew Tan, Ali Madi Almajwal, Isaac Duah Boateng, Eng Keng Seow, Farah R. Al Qudsi, Reem Khalid Alanazi, Mohammad Alrosan
DOI: 10.1093/fqsafe/fyag005
Cited by: 2
References: 45

Abstract

Abstract Pea proteins (PPs) have limited application in the food industry due to their unfavorable solubility and poor digestibility. This study aimed to improve the quality of PPs through physical modifications followed by 24 h of fermentation using Lactiplantibacillus plantarum ATCC 8014. The conformational, secondary, and tertiary structures of both fermented and unfermented PPs were analyzed using ultraviolet, fluorescence, and Fourier-transform infrared spectroscopy. The results showed substantial modifications to the protein structure during fermentation. Specifically, water solubility increased (P

Fields of Study & Subjects

Proteins in Food Systems Probiotics and Fermented Foods Food composition and properties

Publication details

Journal / source
Food Quality and Safety
Publisher
Oxford University Press (OUP)
Volume
10
Publication date
1 January 2026
Language
EN