Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi-level structure and functional characteristics

This study aimed to improve lentil proteins' (LPs) functionality and nutritional value, specifically addressing their lower water solubility and digestibility. A unique combination of LP-disaccharide interactions was employed. Spectroscopic technologies, which include fluorescence spectra, ultr...

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Bibliographic Details
Published in:Journal of food science 2024-10
Main Authors: Alrosan, Mohammad, Maghaydah, Sofyan, Al-Qaisi, Ali, Almajwal, Ali Madi, Alu'datt, Muhammad H, Qudsi, Farah R Al, Tan, Thuan-Chew, Mahmood, Ammar A Razzak
Format: Article
Language:English
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Summary:This study aimed to improve lentil proteins' (LPs) functionality and nutritional value, specifically addressing their lower water solubility and digestibility. A unique combination of LP-disaccharide interactions was employed. Spectroscopic technologies, which include fluorescence spectra, ultraviolet spectra, and Fourier-transform infrared, investigated the structure of LPs at various concentrations of trehalose. The results indicate that the LP structures and conformation were considerably modified (p 
ISSN:0022-1147
1750-3841
1750-3841
DOI:10.1111/1750-3841.17465