Vpliv fermentacije na prehransko vrednost mlevskih frakcij grahove moke

Šaula, Tina (author), Cigić, Blaž (mentor), Jamnik, Polona (comentor)

V zadnjem času se je močno povečalo povpraševanje po rastlinskih mokah z visoko vsebnostjo beljakovin, kot surovina za njihovo pripravo pa se največkrat uporabijo stročnice. Te so hranilno bogate, vendar vsebujejo tudi različne antinutritivne spojine, ki lahko zmanjšajo prehransko vrednost. Primer je fitinska kislina, ki pa jo lahko z različnimi fizikalnimi, kemijskimi in biološkimi pristopi transformiramo in s tem izboljšamo prehransko vrednost končnih proizvodov. Eden takšnih pristopov je fermentacija, med katero se transformirajo tudi druge komponente moke, npr. škrob in beljakovine, pri čemer se tvorijo mlečna kislina, peptidi in aminokisline, biogeni amini in gama-aminobutanojska kislina (GABA). V okviru magistrskega dela smo izvedli 24-urne in 48-urne spontane in vodene fermentacije (L. plantarum IM 527) različnih mlevskih frakcij grahove moke, ki so se razlikovale v vsebnosti beljakovin, poliaminov, mineralov in fitinske kisline. Ugotovili smo, da se s fermentacijo poveča koncentracija mlečne kisline, GABA in stopnja hidrolize beljakovin. V nekaterih primerih se tudi zmanjša vsebnost fitinske kisline in histamina. Z uporabo starter kulture lahko postopek fermentacije standardiziramo in tako izboljšamo prehransko kakovost končnih proizvodov.

• Language: Slovenian
• Keywords: stročnice, grah, grahova moka, fermentacija, mlečna kislina, stopnja proteolize, biogeni amini, fitinska kislina
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [T. Šaula]
• Year: 2023
• PID: 20.500.12556/RUL-149606
• UDC: 664.641.2:635.656:664.654:641.1
• COBISS.SI-ID: 163843075
• Publication date in RUL: 08.09.2023

ŠAULA, Tina, 2023, Vpliv fermentacije na prehransko vrednost mlevskih frakcij grahove moke [online]. Master’s thesis. T. Šaula. [Accessed 18 May 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=149606

Secondary language

• Language: English
• Title: The influence of fermentation on the nutritional value of milling fractions of pea flour

Abstract

Recently, there has been a significant increase in demand for high protein flours. Legumes are the most commonly used raw material for their production, as they are highly nutritious. However, they also contain anti-nutrients, such as phytic acid (PA), which can reduce the nutritional value of the final product. There are several physical, chemical, and biological methods to reduce the content of PA and thus increase the nutritional value of legume flour. One such approach is fermentation, during which some other components are also transformed, e.g. starch and proteins into lactic acid, peptides and amino acids, biogenic amines and gamma-aminobutyric acid (GABA). In this master's thesis, we performed 24-h and 48-h spontaneous and guided fermentations (L. plantarum IM 527) of milling fractions of pea flour that differed in protein, polyamine, mineral, and phytic acid content. We found that fermentation results in accumulation of lactic acid and GABA and in proteolysis. Some fermentations also resulted in the reduced content of phytic acid and histamine. By using starter cultures with known metabolic properties, we can standardise the fermentation process to achieve better nutritional value of the final product.

• Keywords: legumes, pea, pea flour, fermentation, lactic acid, proteolysis rate, biogenic amines, phytic acid