Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties

Publication:
Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties

dc.contributor.author	Mohammad Hani Ahmad, Alrosan
dc.date.accessioned	2023-08-15T02:26:01Z
dc.date.available	2023-08-15T02:26:01Z
dc.date.issued	2022-02
dc.description.abstract	In recent years, there has been increasing interest in plant-based proteins such as lentil proteins (LPs) due to their good availability, low cost, and global production. The main factors limiting the use of lentil proteins in the food industry are its low water solubility, poor digestibility, and high amount of saponins, which leads to bitterness. Protein-protein interactions (PPI) and fermentation have been used in the past to address some of these limitations in plant-based proteins. Protein complexation and WKS fermentation procedures were combined successfully to improve the functional and nutritional aspects of LP-based protein complexes.
dc.identifier.uri	https://erepo.usm.my/handle/123456789/17266
dc.subject	Structural Interactions And Fermentation
dc.subject	Functional And Nutritional Properties
dc.title	Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
dc.type	Resource Types::text::thesis::doctoral thesis
dspace.entity.type	Publication
oairecerif.author.affiliation	Universiti Sains Malaysia

Now showing 1 - 1 of 1