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AuthorMohammad, Alrosan
AuthorMadi Almajwal, Ali
AuthorAl-Qaisi, Ali
AuthorGammoh, Sana
AuthorAlu'datt, Muhammad H.
AuthorAl Qudsi, Farah R.
AuthorTan, Thuan-Chew
AuthorRazzak Mahmood, Ammar A.
AuthorBani-Melhem, Khalid
Available date2024-05-13T07:51:24Z
Publication Date2024-02-27
Publication NameFood Chemistry
Identifierhttp://dx.doi.org/10.1016/j.foodchem.2024.138882
CitationAlrosan, M., Almajwal, A. M., Al-Qaisi, A., Gammoh, S., Alu'datt, M. H., Al Qudsi, F. R., ... & Bani-Melhem, K. (2024). Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility. Food Chemistry, 138882.
ISSN0308-8146
URIhttps://www.sciencedirect.com/science/article/pii/S0308814624005314
URIhttp://hdl.handle.net/10576/54886
AbstractThe 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 < 0.05). Using these two non-thermal techniques, the water solubility and digestibility of T-CPs increased significantly (P < 0.05) by 85 to 89 % and 80 to 85 %, respectively. The results of this study suggested that these non-thermal techniques could enhance the surface and protein structure properties, improving water solubility and digestibility.
SponsorThe research was funded by the Researchers Supporting Project number (RSP2024R502), King Saud University, Riyadh, Saudi Arabia.
Languageen
PublisherElsevier
SubjectCasein proteins
Lentil proteins
Water solubility
Digestibility
Protein structure
Trehalose
TitleTrehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility
TypeArticle
Volume Number447
ESSN1873-7072
dc.accessType Full Text


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