Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique

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; Sofyan Maghaydah; Motasem Al-Massad

doi:10.1016/j.fochx.2024.101397

Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique

Food Chem X. 2024 Apr 18:22:101397. doi: 10.1016/j.fochx.2024.101397. eCollection 2024 Jun 30.

Authors

Mohammad Alrosan^{1

2

3}, Ali Madi Almajwal⁴, Ali Al-Qaisi⁵, Sana Gammoh⁶, Muhammad H Alu'datt^{6

7}, Farah R Al Qudsi⁸, Thuan-Chew Tan⁹, Ammar A Razzak Mahmood¹⁰, Sofyan Maghaydah^{6

11}, Motasem Al-Massad¹²

Affiliations

¹ Department of Food Science and Nutrition, Faculty of Agriculture, Jerash University, Jerash, Jordan.
² College of Health Sciences, QU Health, Qatar University, Doha, P.O. Box 2713, Qatar.
³ Applied Science Research Center, Applied Science Private University, Al-Arab St. 21, Amman 11931, Jordan.
⁴ Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia.
⁵ Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie (PTUK), Ja22a Street, Tulkarm, P.O. Box 7, Palestine.
⁶ Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
⁷ Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait.
⁸ Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
⁹ Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia.
¹⁰ Department of Pharmaceutical Chemistry, College of Pharmacy-University of Baghdad, Baghdad, Bab-Al-Mouadam 10001, Iraq.
¹¹ Department of Human Nutrition and Dietetics, College of Health Sciences, Abu Dhabi University, Zayed City, Abu Dhabi, P.O. Box 59911, United Arab Emirates.
¹² Department of Animal Production and Protection, Faculty of Agriculture, Jerash University, 26250, Jerash, Jordan.

Abstract

Soluble trehalose-conjugated quinoa proteins (T-QPs) were effectively prepared using the pH-shifting mechanism. The structural properties of the T-QPs were evaluated using a comparative evaluation, which included analyzing the amide I, surface charge and hydrophobicity, protein conformation, thermal stability, and protein structures. The results suggested that the development of the T-QPs was influenced mainly by no-covalent bonds. These interactions significantly influenced (P < 0.05) the quinoa proteins' conformation and higher-protein structure. T-QP had significant (P < 0.05) surface properties. Furthermore, the T-QPs exhibited improved solubility (79.7 to 88.4%) and digestibility (79.8 to 85.1%). Therefore, quinoa protein proved an excellent plant-based protein for conjugation with disaccharides. These findings provide significant insight into the potential development of modified proteins with enhanced solubility and digestibility by creating trehalose-conjugated plant-based proteins.

Keywords: Protein digestibility; Structure properties; Trehalose; Water solubility.