FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Changes in the content and anti-oxidative activity of polyphenols and albumins in pea during its fermentation in an SSSR bioreactor


The objective of the work was to determine changes in the contents of polyphenols and albumins contained in Pisum sativum pea, and of their free radical scavenging activity while fermenting in the presence of a Rhizopus oligosporus strain in an SSSR bioreactor with forced aeration and mixing. The total content of polyphenolics in pea fermented under the optimal mixing and aeration conditions continued to increase throughout the whole process, and, after a period of 72 hrs, it was three times higher (in water extracts) and two times higher (in acetone extracts) compared with the initial amount. The Rhizopus oligosporus strain used in the study effectively synthesized ß-glukosidase (0.0068 J/mg), α-glukosidase (0.77 J/mg), and ß-glucuronidase (0. 021 J/mg) during 24 hrs, and α-amylase (8.69 J/mg) during 48 hrs. As the result of fermentation process, the following rise in the antioxidative activity of polyphenols towards the DPPHand ABTSradicals was achieved: as for water-soluble polyphenols, their anti-oxidative activity was 2 times higher, and as for acetone-soluble polyphenols – 4 times higher. The preparations of albumins and their degraded forms, produced from the pea fermented in a bio-reactor, were characterized by a higher free radical scavenging activity; their activity was twice as high as the activity of the raw material, nine times as high as the activity of ovo-albumin, and three times as high as the activity of BSA. At the same time, the free radical scavenging activity obtained was two times lower if compared with the activity of the BHT synthetic antioxidant. The pea fermentation product appeared to be a source of a good quality albumin containing exogenic amino acids; the quantity of those amino acids was the same or higher if compared with the content of exogenic amino acids contained in pork meat.


polyphenols, albumins, free radical scavenging properties, DPPH•, ABTS+, OH radicals