Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility

Mohammad Alrosan; Ali Madi Almajwal; Ali Al-Qaisi; Sana Gammoh; Muhammad H Alu'datt; Farah R Al Qudsi; Thuan-Chew Tan; Ammar A Razzak Mahmood; Khalid Bani-Melhem

doi:10.1016/j.foodchem.2024.138882

Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility

Food Chem. 2024 Jul 30:447:138882. doi: 10.1016/j.foodchem.2024.138882. Epub 2024 Feb 27.

Authors

Mohammad Alrosan¹, Ali Madi Almajwal², Ali Al-Qaisi³, Sana Gammoh⁴, Muhammad H Alu'datt⁵, Farah R Al Qudsi⁶, Thuan-Chew Tan⁷, Ammar A Razzak Mahmood⁸, Khalid Bani-Melhem⁹

Affiliations

¹ Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia; Applied Science Research Center, Applied Science Private University, Al-Arab St. 21, Amman 11931, Jordan; College of Health Science, QU Health, Qatar University, Doha P.O. Box 2713, Qatar; Department of Nutrition and Food Science, Faculty of Agriculture, Jerash University, Jerash, Jordan. Electronic address: mohammad.alrosan@hotmail.com.
² Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia.
³ Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie (PTUK), Jaffa Street, Tulkarm P.O. Box 7, Palestine.
⁴ Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
⁵ Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait.
⁶ Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
⁷ Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia.
⁸ Department of Pharmaceutical Chemistry, College of Pharmacy, University of Baghdad, Baghdad, Bab-Al-Mouadam 10001, Iraq.
⁹ Water Technology Unit (WTU), Center for Advanced Materials (CAM), Qatar University, P.O. Box 2713, Doha, Qatar.

PMID: 38452537
DOI: 10.1016/j.foodchem.2024.138882

Abstract

The two limiting factors for lentil protein utilization are water solubility and digestibility. In this study, we utilized two non-thermal techniques: (1) protein complexation of lentil and casein proteins using the pH-shifting method and (2) protein conjugation with trehalose to produce trehalose-conjugated lentil-casein protein complexes (T-CPs) with enhanced water solubility and digestibility. The protein structure of the T-CPs was analyzed for secondary protein structure, conformation protein, and tertiary protein structure using Fourier-transform infrared, UV, and fluorescence spectroscopies, respectively. The surface hydrophobicity and surface charge of T-CPs solution at pH 7.0 changed significantly (P < 0.05). Using these two non-thermal techniques, the water solubility and digestibility of T-CPs increased significantly (P < 0.05) by 85 to 89 % and 80 to 85 %, respectively. The results of this study suggested that these non-thermal techniques could enhance the surface and protein structure properties, improving water solubility and digestibility.

Keywords: Casein proteins; Digestibility; Lentil proteins; Protein structure; Trehalose; Water solubility.

MeSH terms

Caseins* / metabolism
Lens Plant* / chemistry
Solubility
Trehalose
Water / chemistry

Substances

Caseins
Trehalose
Water