Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
Nutritional and techno-functional properties of alternative protein sources are limiting factors for their use in food products. Here, we evaluated the effect of solid-state fermentation (SSF) with Pleurotus ostreatus on quinoa, chickpea, oat and Chlorella vulgaris with oat (Cv + O), exemplifying a...
| Authors: | , , , |
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| Format: | article |
| Publication Date: | 2025 |
| Country: | España |
| Institution: | Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| Repository: | IRTA Pubpro. Open Digital Archive |
| OAI Identifier: | oai:repositori.irta.cat:20.500.12327/4630 |
| Online Access: | http://hdl.handle.net/20.500.12327/4630 https://doi.org/10.1016/j.foodchem.2025.145090 |
| Access Level: | Open access |
| Keyword: | 663/664 |
| Summary: | Nutritional and techno-functional properties of alternative protein sources are limiting factors for their use in food products. Here, we evaluated the effect of solid-state fermentation (SSF) with Pleurotus ostreatus on quinoa, chickpea, oat and Chlorella vulgaris with oat (Cv + O), exemplifying a diverse range of plant-based sources. Results suggested protein metabolization led to a decrease in their content and changes in the amino acid profile, mostly an increase in valine, isoleucine, and threonine and a decrease in lysine and sulphur amino acids, depending on the ingredient used. Minor effects were observed in fat content and profile. Water-holding capacity improved mostly due to thermal pretreatment, while fermentation enhanced protein solubility of oat and Cv + O, the gelling and water absorption capacities of quinoa, the oil absorption capacity of chickpea and oat, and the emulsifying properties of chickpea. Thus, SSF with P. ostreatus effectively modifies plant-based ingredients, depending on the ingredient and desired functionality. |
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