Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique

Soluble trehalose-conjugated quinoa proteins (T-QPs) were effectively prepared using the pH-shifting mechanism. The structural properties of the T-QPs were evaluated using a comparative evaluation, which included analyzing the amide I, surface charge and hydrophobicity, protein conformation, thermal...

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Bibliographic Details
Published in:Food Chemistry: X 2024-06, Vol.22, p.101397-101397, Article 101397
Main Authors: Alrosan, Mohammad, Almajwal, Ali Madi, Al-Qaisi, Ali, Gammoh, Sana, Alu'datt, Muhammad H., Al Qudsi, Farah R., Tan, Thuan-Chew, Razzak Mahmood, Ammar A., Maghaydah, Sofyan, Al-Massad, Motasem
Format: Article
Language:English
Subjects:
Protein digestibility
Structure properties
Trehalose
Water solubility
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Summary:Soluble trehalose-conjugated quinoa proteins (T-QPs) were effectively prepared using the pH-shifting mechanism. The structural properties of the T-QPs were evaluated using a comparative evaluation, which included analyzing the amide I, surface charge and hydrophobicity, protein conformation, thermal stability, and protein structures. The results suggested that the development of the T-QPs was influenced mainly by no-covalent bonds. These interactions significantly influenced (P 
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2024.101397