ArticleFood chemistry: X2025
Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effects of ultrasonic pretreatment on the molecular conformation, gel texture, and rheological properties of oat-whey dual-protein gel induced by lactic acid bacteria fermentation.Food chemistry: X · 2026Article
- Effect of a Se-enrichedFood chemistry: X · 2026Article
- Development and characterization of polysaccharide-protein composite gels for dysphagia-friendly applications.NPJ science of food · 2026Article
- Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.International journal of food science · 2026Article
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Authors and funding
7 authors.
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Abstract
The gelation properties of milk protein (MPI) and legume proteins fermented by common starter cultures was compared in this study. The characterization of fermented soy protein (SPI) showed cross-linked protein gel chains, which is different from the cluster structure of fermented MPI. The large molecular weight and high content β-strand may be two factors that make the structure of fermented SPI gel more compact. Kefir starter cultures (KSC) take longer to ferment, and the continuous hydrolysis by diverse strains promoted the hydrolysis of legume proteins and the exposure of internal hydrophobic groups, which was reflected in the weakening of the 11S subunits. In addition, KSC fermentation increased the β-sheet/β-turn content to 48.88 % in SPI and 48.34 % in chickpea protein isolate (CPI), respectively, which significantly improved the viscoelasticity of SPI and CPI. The correlation mechanism between protein structure and gelation properties can contribute to the development of legume protein-based yogurt.
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