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original articleIssue 14 (2) 2015 pp. 125-132

Anna Starzyńska-Janiszewska, Bożena Stodolak, Agnieszka Wikiera

Department of Food Biotechnology, University of Agriculture in Krakow, Poland

Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds

Abstract

Background. Tempeh is a food product obtained from legumes by means of solid-state fermentation with Rhizopus sp. Our previous research proved that mixed-culture inoculum may also be successfully applied. The objective of present research was to study the proteolytic activity of R. microsporus var. chinensis and A. oryzae during tempeh-type fermentation of grass pea seeds, and the effect of inoculum composition on the protein level and in vitro protein bioavailability in products.
Material and methods. Fermentation substrate were soaked and cooked grass pea seeds. Material was mixed with single- or mixed-culture inoculum, and incubated in perforated plastic bags at 30°C for 32 hrs. In the products, the proteolytic activity (pH 3, 5 and 7), glucosamine, total protein and free amino acids levels, as well as protein in vitro bioavailability and degree of protein hydrolysis were obtained.
Results. The significant correlation was found between glucosamine content and proteolytic activity in grass pea seeds fermented with Rhizopus or Aspergillus. The activities of Rhizopus proteases were higher than Aspergillus ones, which corresponded with the degree of seed protein hydrolysis. Both strains showed the highest activity of protease at pH 3. Tempeh made with pure culture of Rhizopus had 37% protein of 69% in-vitro bioavailability. Mixed-culture fermentation improved nutritional parameters of products only when the dose of Aspergillus spores in the inoculum was equal and lower than that of Rhizopus. This process resulted in higher in-vitro bioavailability of protein, slightly more efficient protein hydrolysis and higher level of free amino acids, as compared to standard tempeh.
Conclusions. The activity of A. oryzae in tempeh-type fermentation is beneficial as long as it does not dominate the activity and/or growth of Rhizopus strain.

Keywords: Aspergillus oryzae, Rhizopus microsporus var. chinensis, tempeh, protease activity, proteolysis
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/4_2_2015.pdf

http://dx.doi.org/10.17306/J.AFS.2015.2.14

For citation:

MLA Starzyńska-Janiszewska, Anna, et al. "Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds." Acta Sci.Pol. Technol. Aliment. 14.2 (2015): 125-132. http://dx.doi.org/10.17306/J.AFS.2015.2.14
APA Starzyńska-Janiszewska A., Stodolak B., Wikiera A. (2015). Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds. Acta Sci.Pol. Technol. Aliment. 14 (2), 125-132 http://dx.doi.org/10.17306/J.AFS.2015.2.14
ISO 690 STARZYńSKA-JANISZEWSKA, Anna, STODOLAK, Bożena, WIKIERA, Agnieszka. Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds. Acta Sci.Pol. Technol. Aliment., 2015, 14.2: 125-132. http://dx.doi.org/10.17306/J.AFS.2015.2.14