Synergistic effects of pH-shifting and sonication on lentil protein–xanthan gum complex formation

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2026-09-19 DOI:10.1007/s00217-026-05281-8

Mohammad Alrosan, Mai Subhi Khanfar, Sofyan Maghaydah, Amani Qawasmeh, Muhammad H. Alu’datt, Hiba Bawadi, Ali Madi Almajwal, Thuan-Chew Tan, Farah Al Qudsi, Eng Keng Seow, Ayman S. Mazahreh

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引用次数: 0

Abstract

Lentil proteins (LPs) and xanthan gum (XG) are recognized for their diverse techno-functional properties and potential applications in food formulation. This study aimed to develop novel LP-XG complexes by incorporating XG at concentrations ranging from 0.01 to 0.1% into LP dispersions (1%, w/w) using a non-thermal pH-shifting coupled with ultrasonication strategy to enhance the functional properties of LPs. The effects of these treatments on complexation were assessed by evaluating the structural and thermal properties of the resulting LP-XG complexes using fluorescence spectroscopy and UV–visible spectrophotometry. The surface properties of LP-XG complexes were also evaluated. The treatments induced significant (P < 0.05) modifications in the amide I region of LPs and enhanced thermal stability, with the denaturation temperature increasing from 105.1 to 108.6 °C. In addition, the solubility of the LP-XG complexes improved from 52 to 61%, and in vitro protein digestibility rose from 64.2 to 71.6%. These results demonstrate the potential of non-thermal processing techniques to modulate the structural attributes and improve the functional performance of LP-XG complexes, offering promising implications for their application in food product development.

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ph转移和超声波对扁豆蛋白-黄原胶复合物形成的协同效应

扁豆蛋白（LPs）和黄原胶（XG）因其不同的技术功能特性和在食品配方中的潜在应用而得到认可。本研究旨在开发新型LP-XG复合物，将浓度为0.01至0.1%的XG加入到LP分散体（1%,w/w）中，使用非热ph转移耦合超声策略来增强LP的功能特性。通过荧光光谱法和紫外可见分光光度法评价所得LP-XG配合物的结构和热性能，评估这些处理对络合的影响。并对LP-XG配合物的表面性质进行了评价。这些处理诱导LPs的酰胺I区发生了显著的（P < 0.05）修饰，并增强了热稳定性，变性温度从105.1°C升高到108.6°C。此外，LP-XG复合物的溶解度从52%提高到61%，体外蛋白质消化率从64.2%提高到71.6%。这些结果证明了非热处理技术在调节LP-XG配合物的结构属性和改善其功能性能方面的潜力，为其在食品开发中的应用提供了有希望的意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.