Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
In recent years, there has been increasing interest in plant-based proteins such as lentil proteins (LPs) due to their good availability, low cost, and global production. The main factors limiting the use of lentil proteins in the food industry are its low water solubility, poor digestibility, an...
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| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2022
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf |
| الوسوم: |
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| الملخص: | In recent years, there has been increasing interest in plant-based proteins such
as lentil proteins (LPs) due to their good availability, low cost, and global production.
The main factors limiting the use of lentil proteins in the food industry are its low
water solubility, poor digestibility, and high amount of saponins, which leads to
bitterness. Protein-protein interactions (PPI) and fermentation have been used in the
past to address some of these limitations in plant-based proteins. Protein complexation
and WKS fermentation procedures were combined successfully to improve the
functional and nutritional aspects of LP-based protein complexes. |
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