| Abstract [eng] |
Proteins of leguminous plants are not only an important part of any balanced diet, but also a functional additive to other food systems, these properties are very influential industry and consumer demand. This master’s thesis serves to compare soy protein isolate and pea protein isolate, their antioxidant and sensory properties before and after biotechnical modification under strict laboratory conditions, examine and evaluate the influence of different starter culture on the solubility, water retention and oil retention of pea and soy isolates, the formation of emulsions, foams, gels and their respective stability and antioxidant activity. A sensory appraisal was carried out by way of a tasting session of the fermented pea and soy proteins, according to the results, the most suitable sample for customer consumption was determined. After a full assessment of the functional, antioxidant and sensory properties of the legume proteins, the recommended hardware and production process was selcected along with the most suitable fermentation method. In summary, pea protein is an excellent source of amino acids and antioxidants that will soon replace soy protein through biotechnical modification and the selection of suitable microorganisms for their processing. |
