Harnessing Fermentation Technology to Overcome Functionality Challenges in Pulse Protein Ingredients for Food Applications

Abstract:
The growing demand for sustainable, plant-based protein ingredients requires innovative approaches to overcome the functional limitations of pulse proteins. This study explores the bioprocessing of pea flour protein using fungal submerged fermentation with Neurospora crassa in a bioreactor. The primary objective was to improve the solubility and functionality of pea proteins through fermentation.

Fermentation was conducted for five days under controlled conditions (pH 6.5, 30°C), and samples were analyzed for changes in protein distribution between the soluble supernatant fraction and the insoluble pellet fraction. Results indicated a significant shift in protein solubility: the protein content in the pellet fraction decreased, while the protein concentration in the supernatant increased gradually over the five days. Despite this redistribution, the total protein content in the overall system, that is, the total biomass, exhibited negligible change, indicating successful protein solubilization without much protein loss.
These findings suggest that bioprocesses like fermentation can selectively hydrolyze larger protein aggregates in pulse proteins, enhancing solubility and improving functionality while retaining overall protein levels.

This research contributes to the broader goal of developing advanced fermentation methodologies to address pulse proteins' functionality, nutritional value, and sensory challenges. By providing a preliminary framework for fungal-mediated protein enhancement, it offers a promising pathway for integrating pulse ingredients into diverse food systems, thereby supporting the transition to more sustainable food production. Future studies will focus on optimizing fermentation conditions and media compositions, specifically characterizing the molecular changes underlying this and further improvements