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

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, an...

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Main Author: Mohammad Hani Ahmad, Alrosan
Format: Thesis
Language:English
Published: 2022
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf
http://eprints.usm.my/59124/
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spelling my.usm.eprints.59124 http://eprints.usm.my/59124/ Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties Mohammad Hani Ahmad, Alrosan T1-995 Technology(General) 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. 2022-02 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf Mohammad Hani Ahmad, Alrosan (2022) Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties. PhD thesis, Perpustakaan Hamzah Sendut.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Mohammad Hani Ahmad, Alrosan
Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
description 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.
format Thesis
author Mohammad Hani Ahmad, Alrosan
author_facet Mohammad Hani Ahmad, Alrosan
author_sort Mohammad Hani Ahmad, Alrosan
title Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_short Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_full Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_fullStr Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_full_unstemmed Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_sort structural interactions and fermentation of lentil protein with other proteins to improve the functional and nutritional properties
publishDate 2022
url http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf
http://eprints.usm.my/59124/
_version_ 1775623426980970496
score 13.160551

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