Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation
2023
Mohammad Alrosan | Thuan-Chew Tan | Azhar Mat Easa | Muhammad H. Alu’datt | Carole C. Tranchant | Ali Madi Almajwal | Sana Gammoh | Sofyan Maghaydah | Mohammed Ali Dheyab | Mahmood S. Jameel | Ali Al-Qaisi
Highly nutritious lentil proteins (LP) have recently attracted interest in the food industry. However, due to their low solubility, extensive application of LP is severely limited. This study describes a new and successful method for overcoming this challenge by improving the nutritional&ndash:functional properties of LP, particularly their solubility and protein quality. By combining protein complexation with water kefir-assisted fermentation, the water solubility of native LP (~58%) increases to over 86% upon the formation of lentil&ndash:casein protein complexes (LCPC). Meanwhile, the surface charge increases to over &minus:40 mV, accompanied by alterations in secondary and tertiary structures, as shown by Fourier-transform infrared and UV-vis spectra, respectively. In addition, subjecting the novel LCPC to fermentation increases the protein digestibility from 76% to over 86%, due to the reduction in micronutrients that have some degree of restriction with respect to protein digestibility. This approach could be an effective and practical way of altering plant-based proteins.
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