Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

Introduction Industrial applications of lentil (LP) and quinoa (QP) proteins are limited due to their relatively poor water solubility. In this study, a combination protein-protein interaction (PPI) fermentation was used improve the functionality nutritional value LP by conjugating them with QP. The reaction conditions between QP for producing these conjugates were established. Methods ratio equal (50:50), complexation carried out at 25°C 60 min. Fermentation solubilized LP-QP complexes (1%, w/v) 5 days kefir (5%, v/v) enhance protein quality complexes. Results combined technique significantly enhanced digestibility, decreased proportion α-helices in structure favor random coil components, improved phenolic content Digestibility increased 87%, up from 76% unfermented LP-QP. Moreover, produced using generated highly reduced saponin content. Conclusion This research revealed that PPI enhances functional LP, creating new opportunities leveraging growing popularity plant-based into high-value industrial applications.