Fermentation – Biophysical and Biochemical Properties of Protein

Chair(s)

• 

  Bishnu Karki, PhD

  Assistant Professor
  Dept. of Biology and Microbiology
  South Dakota State University
  Brookings, South Dakota, United States
• MR

  Mahfuzur Rahman

  Assistant Professor
  Technology Discovery & Development
  University of Arkansas
  Fayetteville, Arkansas, United States

Presentations:

• 10:35 AM – 10:55 AM PST

  Changes in peptide composition of lactic acid bacteria fermented chickpea flour and its functional implications
  

  Co-Author: Roya Afshari – CSIRO

  Co-Author: Marion Archaux – CSIRIO

  Co-Author: Netsanet Shiferaw Terefe – CSIRO

  Presenting Author: Amy S. Logan, PhD (she/her/hers) – CSIRO Agriculture and Food
• 10:55 AM – 11:15 AM PST

  Lactic acid bacteria fermentation as a method to improve off-flavor and enhance the quality of pulse protein.
  

  Presenting Author: Kavitha Lakshmipathy – University of Arkansas

  Co-Author: Nikitha Modupalli – University of Arkansas

  Co-Author: Mahfuzur Rahman – University of Arkansas
• 11:15 AM – 11:35 AM PST

  Neuroprotective effects of fermented soybeans (natto)-derived dipeptide Gln-Gln and its underlying mechanisms
  

  Presenting Author: Shigeru Katayama, PhD – Shinshu University
• 11:35 AM – 11:55 AM PST

  Sunflower (Helianthus annuus L.) protein isolates from size-fractionated and fungi fermented sunflower meal: Physico-chemical, molecular and functional properties
  

  Presenting Author: Santosh Thapa, PhD in Microbiology (he/him/his) – South Dakota State University

  Co-Author: Korey Brownstein – USDA

  Co-Author: robert McTaggart – South Dakota State University

  Co-Author: Bishnu Karki, PhD – South Dakota State University