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
Department of Food Science and Nutrition, Faculty of Agricultur, Jerash University, Jerash, Jordan.
Applied Science Research Center, Applied Science Private University, Al-Arab St. 21, 11931, Amman, Jordan.
J Food Sci. 2024 Dec;89(12):8887-8899. doi: 10.1111/1750-3841.17465. Epub 2024 Oct 22.
This study aimed to improve lentil proteins' (LPs) functionality and nutritional value, specifically addressing their lower water solubility and digestibility. A unique combination of LP-disaccharide interactions was employed. Spectroscopic technologies, which include fluorescence spectra, ultraviolet spectra, and Fourier-transform infrared, investigated the structure of LPs at various concentrations of trehalose. The results indicate that the LP structures and conformation were considerably modified (p < 0.05) following trehalose conjugation. The surface charge and hydrophobicity of the trehalose-conjugated LPs (T-LPs) were significantly altered (p < 0.05), from -22.7 to -31.4 and 753 and 543 a.u., respectively. Furthermore, the digestibility and solubility of T-LPs increased from 75% to 81.8% and 60% to 66%, respectively. In conclusion, this study showed that combining LPs and trehalose conjugation could improve the quality of conjugates LPs, which could expand their use in manufacturing as the acceptance of plant-based diets increases. PRACTICAL APPLICATION: Currently, lentil proteins (LPs) are used in plant-based protein powders and supplements. Though less popular than soy or pea proteins, LPs are valued for their high protein content and good amino acid profile. LPs are utilized in meat alternatives and high-protein snack products. The application of these products is mainly due to their nutritional benefits rather than functional properties due to their poor water solubility. Increasing the water solubility of LPs could significantly expand their application in various food industries, making LPs a more competitive and functional plant-based protein source. Trehalose-conjugated LPs with better water solubility allow LPs to be used in other food products, such as plant-based protein beverages. Better solubility would enhance the clarity and smoothness of these products, making them more appealing to consumers.
本研究旨在改善小扁豆蛋白（LPs）的功能和营养价值，特别是解决其较低的水溶性和消化率问题。采用了LPs与二糖相互作用的独特组合。利用包括荧光光谱、紫外光谱和傅里叶变换红外光谱在内的光谱技术，研究了在不同海藻糖浓度下LPs的结构。结果表明，海藻糖共轭后，LPs的结构和构象发生了显著改变（p<0.05）。海藻糖共轭LPs（T-LPs）的表面电荷和疏水性分别从-22.7显著变为-31.4以及从753显著变为543任意单位（a.u.）（p<0.05）。此外，T-LPs的消化率和溶解度分别从75%提高到81.8%和从60%提高到66%。总之，本研究表明，将LPs与海藻糖共轭可以提高共轭LPs的质量，随着对植物性饮食的接受度增加，这可以扩大它们在制造业中的应用。实际应用：目前，小扁豆蛋白（LPs）用于植物性蛋白粉和补充剂中。尽管不如大豆或豌豆蛋白受欢迎，但LPs因其高蛋白含量和良好的氨基酸谱而受到重视。LPs用于肉类替代品和高蛋白零食产品中。这些产品的应用主要是由于它们的营养益处，而非因其水溶性差的功能特性。提高LPs的水溶性可以显著扩大其在各种食品工业中的应用，使LPs成为更具竞争力和功能性的植物性蛋白质来源。具有更好水溶性的海藻糖共轭LPs使LPs能够用于其他食品产品，如植物性蛋白饮料。更好的溶解性将提高这些产品的澄清度和顺滑度，使其对消费者更具吸引力。
