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<p>This study investigated the possibility of producing a pea protein isolate (PPI) enriched, lactose-free hybrid kefir through simultaneous lactose hydrolysis and fermentation. Four kefir variants were produced: lactose-containing control (C15L), lactose-free control (C15), and corresponding PPI-fortified samples with 30% higher total protein content (K15PL and K15P). Physicochemical, antioxidant, rheological, microbiological, mineral composition, SDS-PAGE, and induced syneresis analyses were performed, along with sensory evaluation including quality rating and descriptive analysis. Results demonstrated that simultaneous hydrolysis at 25&#xa0;°C effectively reduced residual lactose to below 0.01&#xa0;g/100&#xa0;g, meeting lactose-free standards. PPI fortification significantly enhanced the mineral profile, particularly increasing iron content more than threefold, and improved the antioxidant capacity (DPPH and ABTS) during 21&#xa0;days of storage. Low ethanol levels (0.015–0.03%) were consistent with the physiological profile of&#xa0;<i>Debaryomyces hansenii</i>, from the starter culture. Relatively high&#xa0;CO<sub>2</sub> levels (~ 3000&#xa0;mg/L) could be related to the heterofermentative activity of&#xa0;<i>Leuconostoc</i>&#xa0;sp. Rheological analysis showed that PPI addition in this level maintained a stable protein matrix during shear rates range evaluated (0–200&#xa0;s⁻<sup>1</sup>), with viscosity values comparable to traditional kefir, and even improved viscosity when lactose-free samples are compared. Sensory evaluation indicated high overall acceptability, but descriptive analysis still showed that PPI addition increased the intensities of sandiness, beany flavor and mouth coating sensation, highlighting sensory aspects that possibly require further optimization. This research confirms that simultaneous hydrolysis and fermentation is a viable, time-efficient approach for developing functional hybrid kefir beverage with enhanced nutritional value and satisfactory sensory properties.</p> Graphical abstract <p></p>

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Production and characterization of pea protein–enriched lactose-free kefir produced by simultaneous lactose hydrolysis and fermentation

  • 期刊论文

  • 发表日期：

    2026年7月11日

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  • Marina Hovjecki,
  • Mira Radovanovic,
  • Ana Satric,
  • Tanja Keskic,
  • Nikola Bajcetic,
  • Milica Mirkovic,
  • Nikola Tomic,
  • Jelena Miocinovic

摘要

This study investigated the possibility of producing a pea protein isolate (PPI) enriched, lactose-free hybrid kefir through simultaneous lactose hydrolysis and fermentation. Four kefir variants were produced: lactose-containing control (C15L), lactose-free control (C15), and corresponding PPI-fortified samples with 30% higher total protein content (K15PL and K15P). Physicochemical, antioxidant, rheological, microbiological, mineral composition, SDS-PAGE, and induced syneresis analyses were performed, along with sensory evaluation including quality rating and descriptive analysis. Results demonstrated that simultaneous hydrolysis at 25 °C effectively reduced residual lactose to below 0.01 g/100 g, meeting lactose-free standards. PPI fortification significantly enhanced the mineral profile, particularly increasing iron content more than threefold, and improved the antioxidant capacity (DPPH and ABTS) during 21 days of storage. Low ethanol levels (0.015–0.03%) were consistent with the physiological profile of Debaryomyces hansenii, from the starter culture. Relatively high CO2 levels (~ 3000 mg/L) could be related to the heterofermentative activity of Leuconostoc sp. Rheological analysis showed that PPI addition in this level maintained a stable protein matrix during shear rates range evaluated (0–200 s⁻1), with viscosity values comparable to traditional kefir, and even improved viscosity when lactose-free samples are compared. Sensory evaluation indicated high overall acceptability, but descriptive analysis still showed that PPI addition increased the intensities of sandiness, beany flavor and mouth coating sensation, highlighting sensory aspects that possibly require further optimization. This research confirms that simultaneous hydrolysis and fermentation is a viable, time-efficient approach for developing functional hybrid kefir beverage with enhanced nutritional value and satisfactory sensory properties.

Graphical abstract