Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins
Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using wate...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5556450 |
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| author | Mohammad Alrosan Thuan-Chew Tan Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt |
| author_facet | Mohammad Alrosan Thuan-Chew Tan Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt |
| author_sort | Mohammad Alrosan |
| collection | DOAJ |
| description | Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α-helices and random coils. In addition, the reduction in α-helix: β-sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation. |
| format | Article |
| id | doaj-art-4a86a4dbc5b844fd80a6dcd03895a3f2 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-4a86a4dbc5b844fd80a6dcd03895a3f22025-08-20T02:38:03ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55564505556450Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) ProteinsMohammad Alrosan0Thuan-Chew Tan1Azhar Mat Easa2Sana Gammoh3Muhammad H. Alu’datt4Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM 11800, Gelugor, Penang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM 11800, Gelugor, Penang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM 11800, Gelugor, Penang, MalaysiaDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, JordanDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, JordanProtein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α-helices and random coils. In addition, the reduction in α-helix: β-sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation.http://dx.doi.org/10.1155/2021/5556450 |
| spellingShingle | Mohammad Alrosan Thuan-Chew Tan Azhar Mat Easa Sana Gammoh Muhammad H. Alu’datt Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins Journal of Food Quality |
| title | Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins |
| title_full | Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins |
| title_fullStr | Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins |
| title_full_unstemmed | Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins |
| title_short | Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins |
| title_sort | effects of fermentation on the quality structure and nonnutritive contents of lentil lens culinaris proteins |
| url | http://dx.doi.org/10.1155/2021/5556450 |
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