Effect of Lactobacillus plantarum fermentation on the physicochemical properties and flavor of rice protein/carboxymethylcellulose complexes.

The study corroborates that fermentation can detrimentally influence product stability while concurrently improving its flavor profile. By establishing a mix ratio of 10:1 for rice protein (RP) and CMC and forming a relatively stable system through electrostatic interaction at a pH of 5.4, a flavorful rice protein beverage can be derived post a 3h-fermentation process. These findings offer insights into the impact of varying fermentation durations on the stability and flavor of polysaccharide-based rice protein beverages. This article is protected by copyright. All rights reserved.