Alrosan Mohammad, Madi Almajwal Ali, Al-Qaisi Ali, Gammoh Sana, H Alu'datt Muhammad, R Al Qudsi Farah, Tan Thuan-Chew, A Razzak Mahmood Ammar, Maghaydah Sofyan
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, USM, Penang, Malaysia.
Applied Science Research Center, Applied Science Private University, Al-Arab St. 21, Amman, 11931, Jordan.
Curr Res Struct Biol. 2024 Feb 23;7:100135. doi: 10.1016/j.crstbi.2024.100135. eCollection 2024.
Plant-based proteins are often associated with a range of health benefits. Most research primarily investigates pea and soy proteins, while lentil proteins received minimal attention. This study evaluates the effect of protein complexation (using the pH-shifting technique) coupled with trehalose conjugation on lentil and whey proteins. The protein structures after the modification were analysed using spectroscopic methods: Fourier-transform infrared, ultraviolet spectra, and fluorescence spectra. The amide group I, conformation protein, and tertiary structure of the trehalose-conjugated lentil-whey protein complexes (T-LWPs) showed significant changes ( 0.05). Moreover, the surface properties (surface hydrophobicity and charges) of T-LWPs were significantly modified ( 0.05), from 457 to 324 a.u and from 36 to -40 mV, respectively. Due to these modifications on the protein structures, the protein digestibility (80-86%) and water solubility (90-94.5%) of T-LWPs increased significantly ( < 0.05) with the increase in the trehalose concentration, from 0 (control) to 5% (w/w), respectively. This study suggested that coupling protein complexation and trehalose conjugation can enhance the overall properties of lentil-based protein complexes. With this enhancement, more opportunities in the utilisation of lentils are to be expected.
植物性蛋白质通常与一系列健康益处相关联。大多数研究主要调查豌豆和大豆蛋白，而扁豆蛋白受到的关注极少。本研究评估了蛋白质络合（使用pH调节技术）与海藻糖缀合对扁豆蛋白和乳清蛋白的影响。使用光谱方法分析修饰后的蛋白质结构：傅里叶变换红外光谱、紫外光谱和荧光光谱。海藻糖缀合的扁豆-乳清蛋白复合物（T-LWPs）的酰胺I基团、构象蛋白和三级结构显示出显著变化（P<0.05）。此外，T-LWPs的表面性质（表面疏水性和电荷）也有显著改变（P<0.05），分别从457 a.u.降至324 a.u.以及从36 mV降至-40 mV。由于这些对蛋白质结构的修饰，随着海藻糖浓度从0（对照）增加到5%（w/w），T-LWPs的蛋白质消化率（80-86%）和水溶性（90-94.5%）显著提高（P<0.05）。本研究表明，将蛋白质络合与海藻糖缀合相结合可以增强基于扁豆的蛋白质复合物的整体性质。有了这种增强，预计在扁豆的利用方面会有更多机会。
