Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation

Highly nutritious lentil proteins (LP) have recently attracted interest in the food industry. However, due to their low solubility, extensive application of LP is severely limited. This study describes a new and successful method for overcoming this challenge by improving nutritional–functional properties LP, particularly solubility protein quality. By combining complexation with water kefir-assisted fermentation, native (~58%) increases over 86% upon formation lentil–casein complexes (LCPC). Meanwhile, surface charge ?40 mV, accompanied alterations secondary tertiary structures, as shown Fourier-transform infrared UV-vis spectra, respectively. In addition, subjecting novel LCPC fermentation digestibility from 76% 86%, reduction micronutrients that some degree restriction respect digestibility. approach could be an effective practical way altering plant-based proteins.