Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein

Abstract

Summary The effects of red lentil protein with ultrasound‐assisted enzymatic treatment on the quality of brown rice noodles were investigated. The thermostability and anti‐retrogradation ability of brown rice flour decreased significantly (P < 0.05), while the elastic and viscous modulus increased after adding untreated red lentil protein. Meanwhile, the cooking loss rate of brown rice noodles increased from 4.41% to 5.68%. When the red lentil protein was treated with ultrasound and enzyme, the protein–starch interaction was enhanced, and the negative effects of protein on brown rice flour and noodles were weakened. Moreover, the rice noodles with ultrasound‐assisted enzyme‐treated red lentil protein showed a lower starch digestibility than brown rice noodles, and its protein digestibility was significantly higher than that of rice noodles with ultrasound or enzyme‐treated protein. Therefore, the addition of ultrasound‐assisted enzyme‐treated red lentil protein could effectively decrease predicted glycaemic index value, improve nutritional value and produce high‐quality brown rice noodles.

Unveiling the contribution of Osborne protein fractions to the physicochemical and functional properties of alkaline and enzymatically extracted green lentil proteins

“…Proteolysis (EE) significantly reduced the α-helix structures (15.3%-4.2%), increased β-sheet structures (20.3%-33.5%) and did not change the unordered structures (48.7%-48.7%) compared to the AE extract. For lentil proteins, a similar reduction in αhelix structure was reported for Flavourzyme ® -treated red lentil proteins compared to the unhydrolyzed sample (22.5%-19.4%) (Lin et al, 2022). Additionally, the general trend that was observed in the present work (decrease in α-helix and increase in β-sheet structures) has been previously reported for hydrolyzed black bean and soy proteins (Chen et al, 2011;Yang et al, 2024;Zheng et al, 2019).…”

Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges

“…The lower digestibility values of the US sample combined with pH shift 2 were attributed to external factors that imbalanced denaturation-renaturation of the protein as renaturation resists digestion while denaturation facilitates digestion [110] . Lin, Liu [111] treated red lentil proteins with US alone (400 W and 20 min (ON 2 s/OFF 2 s)), enzyme (protease 1 % (w/w)) and combined US and enzyme and incorporated the treated proteins in brown rice noodles and evaluated the in vitro protein digestibility (IVPD) of the three noodle variants. The authors reported IVPD of 73.3, 78.6 and 80.4 % for noodles containing protein treated by US, enzyme and combined US and enzyme, respectively [111] .…”

“…Lin, Liu [111] treated red lentil proteins with US alone (400 W and 20 min (ON 2 s/OFF 2 s)), enzyme (protease 1 % (w/w)) and combined US and enzyme and incorporated the treated proteins in brown rice noodles and evaluated the in vitro protein digestibility (IVPD) of the three noodle variants. The authors reported IVPD of 73.3, 78.6 and 80.4 % for noodles containing protein treated by US, enzyme and combined US and enzyme, respectively [111] . This indicates a cumulative effect of the conformational changes caused by US and enzymatic protein hydrolysis that led to a considerable increase in the IVPD of the products.…”