Improving Lentil Proteins with Trehalose
Author Information
Author(s): 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
Primary Institution: King Saud University
Hypothesis
Can trehalose conjugation enhance the functionality and nutritional value of lentil proteins?
Conclusion
Combining lentil proteins with trehalose improves their solubility, digestibility, and thermal stability.
Supporting Evidence
- Trehalose conjugation significantly altered the surface charge and hydrophobicity of lentil proteins.
- The digestibility of trehalose-conjugated lentil proteins increased from 75% to 81.8%.
- Water solubility of lentil proteins improved from 60% to 66% after trehalose conjugation.
- Structural changes in lentil proteins were confirmed through Fourier-transform infrared spectroscopy.
- Trehalose acts as a stabilizer, enhancing the thermal stability of lentil proteins.
Takeaway
This study shows that mixing lentil proteins with trehalose makes them easier to digest and use in food, which is good for people who want plant-based diets.
Methodology
Lentil proteins were conjugated with trehalose at various concentrations, and their digestibility, solubility, and structural properties were analyzed using spectroscopic techniques.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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