20.500.12556/RUL-167373 Enrichment of the nutritional value of pea flour milling fractions through fermentation In this work, pea flour and two milling fractions obtained by industrial-scale air classification were characterized and fermented by Lactiplantibacillus plantarum to increase their nutritional value. Scanning electron microscopy and chemical analysis revealed major differences in the morphology and composition of the flours. Protein-rich (43.7 %) fraction exhibits a few-fold higher mineral, spermidine (290 μg/g), but also a higher phytate (20.4 mg/g) content compared to starch-rich fraction. Flour type and inoculum majorly influenced the composition of the fermented product. In spontaneously fermented flours, biogenic amines accumulated up to 6.6 mg/g, which was the main drawback besides the large variations between batches, as confirmed by metagenomic analysis. Higher contents of lactic acid, free amino groups formed by proteolysis and gamma-aminobutyric acid were determined in inoculated fermentations of protein rich fraction, whereas a higher relative bioavailability of minerals was found in the inoculated starch-rich fraction, as the phytate content was reduced by 42 %. pulses air classification protein minerals phytic acid fermentation stročnice zračna frakcionacija beljakovine minerali fitinska kislina fermentacija true false true Angleški jezik Slovenski jezik Članek v reviji 2025-02-18 14:34:45 2025-02-18 14:34:47 2025-03-14 09:03:35 0000-00-00 00:00:00 2025 0 0 11 str. art. 143303 Vol. 476 Jun. 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664:663:577.115:543.2/.9 0308-8146 10.1016/j.foodchem.2025.143303 226551043 Šaula_et_al_FOODCHEM_1-s2.0-S0308814625005540-main_(002).pdf Šaula_et_al_FOODCHEM_1-s2.0-S0308814625005540-main_(002).pdf 1 7F8C60D2BA86EED25DD2129DD9ADE4DB fd53a1c530da35bf198976a56af33de0f225e907887ac11994ef7b434ea17daa 09b2deda-edfd-11ef-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=199753 https://www.sciencedirect.com/science/article/pii/S0308814625005540 1 3af6da79-edfc-11ef-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=199752 Biotehniška fakulteta Fakulteta za kemijo in kemijsko tehnologijo 0 0 0