Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility

Alrosan, Mohammad; Madi Almajwal, Ali; Al-Qaisi, Ali; Gammoh, Sana; Alu'datt, Muhammad H.; Al Qudsi, Farah R.; Tan, Thuan-Chew; Razzak Mahmood, Ammar A.; Bani-Melhem, Khalid

doi:10.1016/j.foodchem.2024.138882

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.138882

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Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility

Mohammad Alrosan,

Ali Madi Almajwal,

Ali Al-Qaisi

et al.

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2024

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Cited by 2 publications

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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

Alrosan,

Tan,

Easa

et al. 2024

Food Sci Biotechnol

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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 microorganisms in the water kefir influenced the quality of protein structures and enhanced the nutritional values, including increasing the total phenolic compounds and improving the flavor of fermented LP-WP complexes. The protein digestibility, pH values, microbial growth, total soluble solids, and total saponin and phenolic contents were hydrolyzed for 5 days at 25 °C. The FTIR spectrophotometer scans indicated significant (P < 0.05) changes to the secondary protein structure components (random coil and α-helix). This study showed that combining pH-shifting with fermentation treatment improves lentil and whey proteins’ structure, protein quality, and nutritional benefits.

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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

Alrosan,

Tan,

Easa

et al. 2024

Food Sci Biotechnol

View full text Add to dashboard Cite

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Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes

Alrosan,

Almajwal,

Al-Qaisi

et al. 2024

International Journal of Food Properties

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Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility

Cited by 2 publications

References 28 publications

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

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

Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes

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