Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation
Mohammad Alrosan,
Thuan-Chew Tan,
Azhar Mat Easa,
Muhammad H. Alu’datt,
Carole C. Tranchant,
Ali Madi Almajwal,
Sana Gammoh,
Sofyan Maghaydah,
Mohammed Ali Dheyab,
Mahmood S. Jameel,
Ali Al-Qaisi
Affiliations
Mohammad Alrosan
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM 11800, Penang, Malaysia
Thuan-Chew Tan
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM 11800, Penang, Malaysia
Azhar Mat Easa
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM 11800, Penang, Malaysia
Muhammad H. Alu’datt
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
Carole C. Tranchant
School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, NB E1A 3E9, Canada
Ali Madi Almajwal
Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia
Sana Gammoh
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
Sofyan Maghaydah
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
Mohammed Ali Dheyab
School of Physics, Universiti Sains Malaysia, USM 11800, Penang, Malaysia
Mahmood S. Jameel
School of Physics, Universiti Sains Malaysia, USM 11800, Penang, Malaysia
Ali Al-Qaisi
Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie (PTUK), Jaffa Street, Tulkarm P.O. Box 7, Palestine
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.
