Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility

Plant-based proteins are often associated with a range of health benefits. Most research primarily investigates pea and soy proteins, while lentil proteins received minimal attention. This study evaluates the effect of protein complexation (using the pH-shifting technique) coupled with trehalose con...

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محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Mohammad, Alrosan (author)
مؤلفون آخرون:	Madi Almajwal, Ali (author), Al-Qaisi, Ali (author), Gammoh, Sana (author), H. Alu'datt, Muhammad (author), R. Al Qudsi, Farah (author), Tan, Thuan-Chew (author), A. Razzak Mahmood, Ammar (author), Maghaydah, Sofyan (author)
التنسيق:	article
منشور في:	2024
الموضوعات:	Whey proteins Lentil proteins Digestibility Protein structure Disaccharide
الوصول للمادة أونلاين:	http://dx.doi.org/10.1016/j.crstbi.2024.100135 https://www.sciencedirect.com/science/article/pii/S2665928X24000126 http://hdl.handle.net/10576/59333
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Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility

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