Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

Frontiers in Sustainable Food Systems

Sustainable Food Systems

Ali Al-Qaisi¹  Ali Madi Almajwal²  Sofyan Maghaydah³  Farah R. Al Qudsi³  Muhammad H. Alu'datt³  Sana Gammoh³  Azhar Mat Easa⁴  Mohammad Alrosan⁵  Thuan-Chew Tan⁶  Mahmood S. Jameel⁷  Carole C. Tranchant⁸  Mohammed Ali Dheyab⁹ 

[1] Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie, Tulkarm, Palestine;Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia;Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan;Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia;Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia;Applied Science Research Center, Applied Science Private University, Amman, Jordan;Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia;Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia;Pharmaceutical Design and Simulation Laboratory, School of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, Malaysia;School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, NB, Canada;School of Physics, Universiti Sains Malaysia, Penang, Malaysia;Department of Physics, College of Science, University of Anbar, Ramadi, Iraq;

关键词: lentil protein;    quinoa protein;    protein digestibility;    water kefir fermentation;    phenolic compounds;   

DOI  :  10.3389/fsufs.2023.1174597

 received in 2023-02-26, accepted in 2023-07-03,  发布年份 2023

来源: Frontiers

【 摘 要 】

IntroductionIndustrial applications of lentil (LP) and quinoa (QP) proteins are limited due to their relatively poor water solubility. In this study, a combination of protein-protein interaction (PPI) and fermentation was used to improve the functionality and nutritional value of LP by conjugating them with QP. The reaction conditions between LP and QP for producing these conjugates were established.MethodsThe ratio of LP to QP was equal (50:50), and complexation was carried out at 25°C for 60 min. Fermentation of the solubilized LP-QP complexes (1%, w/v) for 5 days at 25°C with water kefir (5%, v/v) was carried out to enhance the protein quality and functionality of the LP-QP complexes.ResultsThe combined technique significantly enhanced protein digestibility, decreased the proportion of α-helices in the protein structure in favor of random coil components, and improved the phenolic content of the LP-QP complexes. Digestibility increased to 87%, up from 76% for unfermented LP-QP. Moreover, the LP-QP complexes produced using the combined technique generated a highly nutritional protein with a reduced saponin content.ConclusionThis research revealed that a combination of PPI and water kefir fermentation significantly enhances the nutritional and functional quality of LP, creating new opportunities for leveraging the growing popularity of plant-based proteins into high-value industrial applications.

【 授权许可】

Unknown   
Copyright © 2023 Alrosan, Tan, Mat Easa, Gammoh, Alu'datt, Tranchant, Almajwal, Maghaydah, Dheyab, Jameel, Al-Qaisi and Al Qudsi.