Enhanced functionality of fermented whey protein using water kefir
This research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins. We determined the protein digestibility, non-nutritive compounds (including phenolic comp...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2225799 |
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| author | Mohammad Alrosan Thuan-Chew Tan Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt Stan Kubow Ali Madi Almajwal Ali Al-Qaisi |
| author_facet | Mohammad Alrosan Thuan-Chew Tan Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt Stan Kubow Ali Madi Almajwal Ali Al-Qaisi |
| author_sort | Mohammad Alrosan |
| collection | DOAJ |
| description | This research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins. We determined the protein digestibility, non-nutritive compounds (including phenolic compounds and saponins), and microbiological quality of water kefir-fermented whey proteins. Due to the water kefir-induced fermentation of whey proteins, the protein digestibility improved from 88.48 to 94.33%. The protein quality of fermented whey proteins has been modified after the water kefir fermentation, as observed with the changes in the secondary protein structure components, especially α-helices (decreased from 10.58 to 8.52%) and random coil (increased from 12.25 to 17.33%). In addition, their water solubility, surface hydrophobicity, and surface charge changed significantly (P < .05) during the fermentation time; 88.44 to 94.11%, 387.23 to 272.7 a.u. and −30.06 to −34.93 mV, respectively. Furthermore, water kefir is an excellent source of fermenting microorganisms, including lactic and acetic acid bacteria and yeast. Thus, the water kefir fermentation approach could be an effective, practical, non-thermal approach for altering whey proteins. |
| format | Article |
| id | doaj-art-46b1230aefbf4ba0ad1f3db2d3f0d2c5 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-46b1230aefbf4ba0ad1f3db2d3f0d2c52025-01-02T10:41:35ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012611663167710.1080/10942912.2023.2225799Enhanced functionality of fermented whey protein using water kefirMohammad Alrosan0Thuan-Chew Tan1Azhar Mat Easa2Sana Gammoh3Muhammad H. Alu’datt4Stan Kubow5Ali Madi Almajwal6Ali Al-Qaisi7Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, MalaysiaDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, JordanDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, JordanSchool of Human Nutrition, Macdonald Campus, McGill University, Ste-Anne-De-Bellevue QC, CanadaDepartment of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi ArabiaDepartment of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie (PTUK), Tulkarm, PalestineThis research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins. We determined the protein digestibility, non-nutritive compounds (including phenolic compounds and saponins), and microbiological quality of water kefir-fermented whey proteins. Due to the water kefir-induced fermentation of whey proteins, the protein digestibility improved from 88.48 to 94.33%. The protein quality of fermented whey proteins has been modified after the water kefir fermentation, as observed with the changes in the secondary protein structure components, especially α-helices (decreased from 10.58 to 8.52%) and random coil (increased from 12.25 to 17.33%). In addition, their water solubility, surface hydrophobicity, and surface charge changed significantly (P < .05) during the fermentation time; 88.44 to 94.11%, 387.23 to 272.7 a.u. and −30.06 to −34.93 mV, respectively. Furthermore, water kefir is an excellent source of fermenting microorganisms, including lactic and acetic acid bacteria and yeast. Thus, the water kefir fermentation approach could be an effective, practical, non-thermal approach for altering whey proteins.https://www.tandfonline.com/doi/10.1080/10942912.2023.2225799Fermentationprotein digestibilityprotein qualitywater kefirwhey proteins |
| spellingShingle | Mohammad Alrosan Thuan-Chew Tan Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt Stan Kubow Ali Madi Almajwal Ali Al-Qaisi Enhanced functionality of fermented whey protein using water kefir International Journal of Food Properties Fermentation protein digestibility protein quality water kefir whey proteins |
| title | Enhanced functionality of fermented whey protein using water kefir |
| title_full | Enhanced functionality of fermented whey protein using water kefir |
| title_fullStr | Enhanced functionality of fermented whey protein using water kefir |
| title_full_unstemmed | Enhanced functionality of fermented whey protein using water kefir |
| title_short | Enhanced functionality of fermented whey protein using water kefir |
| title_sort | enhanced functionality of fermented whey protein using water kefir |
| topic | Fermentation protein digestibility protein quality water kefir whey proteins |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2225799 |
| work_keys_str_mv | AT mohammadalrosan enhancedfunctionalityoffermentedwheyproteinusingwaterkefir AT thuanchewtan enhancedfunctionalityoffermentedwheyproteinusingwaterkefir AT azharmateasa enhancedfunctionalityoffermentedwheyproteinusingwaterkefir AT sanagammoh enhancedfunctionalityoffermentedwheyproteinusingwaterkefir AT muhammadhaludatt enhancedfunctionalityoffermentedwheyproteinusingwaterkefir AT stankubow enhancedfunctionalityoffermentedwheyproteinusingwaterkefir AT alimadialmajwal enhancedfunctionalityoffermentedwheyproteinusingwaterkefir AT alialqaisi enhancedfunctionalityoffermentedwheyproteinusingwaterkefir |