Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
Mohammad Alrosan,
Thuan-Chew Tan,
Azhar Mat Easa
et al.
Abstract:In recent years, there has been a growing interest in developing a distinguished alternative to human consumption of animal-based proteins. The application of lentil proteins in the food industry is typically limited due to their poor solubility and digestibility. An innovative method of balancing lentil-whey protein (LP-WP) complexes with higher-quality protein properties was established to address this issue, which coupled a pH-shifting approach with fermentation treatment. The results showed that microorgan… Show more
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