Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility

Maghaydah S 1 , Alrosan M 2 , Alu'datt MH 3 , Razzak Mahmood AA 4 , Gammoh S 3 , Bani-Melhem K 5 Show all authors , Al Qudsi FR 6 , Tan TC 7 , Almajwal AM 8 , Rashed Alshammari A 8

Affiliations 

  • 1 Department of Human Nutrition and Dietetics, College of Health Sciences, Abu Dhabi University, Zayed City, Abu Dhabi, United Arab Emirates
  • 2 QU Health, College of Health Sciences, Qatar University, Doha, Qatar
  • 3 Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
  • 4 Department of Pharmaceutical Chemistry, College of Pharmacy-University of Baghdad, Baghdad, Bab-Al-Mouadam, Iraq
  • 5 Centre for Advanced Materials, Qatar University, Doha, Qatar
  • 6 Department of Food Science, University of Guelph, Guelph, Canada
  • 7 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
  • 8 Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
Int J Food Sci Nutr, 2025 Feb 19.
PMID: 39972541 DOI: 10.1080/09637486.2025.2465763

Abstract

Lentil proteins (LPs) may encounter challenges in their food industry applications due to certain limitations in their functional properties. This study focused on enhancing the quality of LPs through physical modifications and investigating the effects of a 24-hr fermentation process with Lactiplantibacillus plantarum. The protein structures of LPs were analysed using several techniques, including ultraviolet spectra, fluorescence spectra, and FT-IR spectra, respectively, resulting in the protein structure of LPs substantial modifications (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

Similar publications