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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my-usm-ep.591242023-08-15T01:07:29Z Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties 2022-02 Mohammad Hani Ahmad, Alrosan T1-995 Technology(General) 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. 2022-02 Thesis http://eprints.usm.my/59124/ http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf application/pdf en public phd doctoral Perpustakaan Hamzah Sendut Pusat Pengajian Teknologi Industri |
| institution |
Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| language |
English |
| topic |
T1-995 Technology(General) |
| spellingShingle |
T1-995 Technology(General) Mohammad Hani Ahmad, Alrosan Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties |
| description |
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. |
| format |
Thesis |
| qualification_name |
Doctor of Philosophy (PhD.) |
| qualification_level |
Doctorate |
| author |
Mohammad Hani Ahmad, Alrosan |
| author_facet |
Mohammad Hani Ahmad, Alrosan |
| author_sort |
Mohammad Hani Ahmad, Alrosan |
| title |
Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties |
| title_short |
Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties |
| title_full |
Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties |
| title_fullStr |
Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties |
| title_full_unstemmed |
Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties |
| title_sort |
structural interactions and fermentation of lentil protein with other proteins to improve the functional and nutritional properties |
| granting_institution |
Perpustakaan Hamzah Sendut |
| granting_department |
Pusat Pengajian Teknologi Industri |
| publishDate |
2022 |
| url |
http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf |
| _version_ |
1776101251029663744 |