Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation

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–functional...

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Published inFermentation (Basel) Vol. 9; no. 2; p. 194
Main Authors Alrosan, Mohammad, Tan, Thuan-Chew, Easa, Azhar Mat, Alu’datt, Muhammad H., Tranchant, Carole C., Almajwal, Ali Madi, Gammoh, Sana, Maghaydah, Sofyan, Dheyab, Mohammed Ali, Jameel, Mahmood S., Al-Qaisi, Ali
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.02.2023
Subjects
Amino acids
Aqueous solutions
Bacteria
Calibration
Casein
casein proteins
Control
Digestibility
Fermentation
Food industry
Hydrogen bonds
Investigations
Kefir
lentil proteins
Lentils
Micronutrients
Nitrogen
Plant proteins
protein quality
Proteins
Solubility
Spectrum analysis
structural interaction
Structure
Surface charge
water kefir-assisted fermentation
Malaysia
United States > US
China
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Summary: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–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–casein protein complexes (LCPC). Meanwhile, the surface charge increases to over −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.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9020194