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

[Display omitted] •Prepare soluble protein composite based on casein and lentil proteins (CPs).•Trehalose-conjugated PCs based on pH shifting.•CP-trehalose conjugates have a high solubility and digestibility. The two limiting factors for lentil protein utilization are water solubility and digestibil...

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Published in:Food chemistry 2024-07, Vol.447, p.138882-138882, Article 138882
Main Authors: 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
Format: Article
Language:English
Subjects:
Casein proteins
Digestibility
Lentil proteins
Protein structure
Trehalose
Water solubility
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Summary:[Display omitted] •Prepare soluble protein composite based on casein and lentil proteins (CPs).•Trehalose-conjugated PCs based on pH shifting.•CP-trehalose conjugates have a high solubility and digestibility. The two limiting factors for lentil protein utilization are water solubility and digestibility. In this study, we utilized two non-thermal techniques: (1) protein complexation of lentil and casein proteins using the pH-shifting method and (2) protein conjugation with trehalose to produce trehalose-conjugated lentil-casein protein complexes (T-CPs) with enhanced water solubility and digestibility. The protein structure of the T-CPs was analyzed for secondary protein structure, conformation protein, and tertiary protein structure using Fourier-transform infrared, UV, and fluorescence spectroscopies, respectively. The surface hydrophobicity and surface charge of T-CPs solution at pH 7.0 changed significantly (P 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.138882