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

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

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 t...

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Bibliographic Details
Main Authors: Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu'datt, Carole C. Tranchant, Ali Madi Almajwal, Sofyan Maghaydah, Mohammed Ali Dheyab, Mahmood S. Jameel, Ali Al-Qaisi, Farah R. Al Qudsi
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-07-01
Series:Frontiers in Sustainable Food Systems
Subjects:
lentil protein
quinoa protein
protein digestibility
water kefir fermentation
phenolic compounds
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1174597/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1174597/full

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