Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal

Abstract

Soybean protein meal was subjected to solid state fermentation with Lactobacillus plantarum Lp6 either in the presence or absence of a protease. Soybean meals were investigated for functional properties including nitrogen solubility, emulsifying activity, foaming capacity, foaming stability, differential scanning calorimetry and in vitro protein digestibility. The data showed significant (P<0.05) variations among the soybean meal samples. The fermented soybean protein meal (FSPM) with added protease (FSPMe) showed higher denaturing temperature (103.77°C) compared to 61.67°C exhibited by unfermented soybean protein meal (SPM). The functional properties of soybean protein meals prepared from the two conditions (L. plantarum Lp6 plus or without added protease) showed insignificant changes when compared with the unfermented SPM.