Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi‐level structure and functional characteristics
Mohammad Alrosan,
Sofyan Maghaydah,
Ali Al‐Qaisi
et al.
Abstract: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… Show more
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