Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties
Bibliographic record
Abstract
Functional characteristics of lentil's protein have a significant impact on texture of developed food products and are an important consideration for ingredient manufacturers in food industries. Soaking/germination and thermal treatments are well-known methods in modifying these characteristics by altering protein structure. Therefore, in this study, the combination of these methods at two heat intensity categories, above and below protein denaturation, was utilized to examine modification of the structural, nutritional, and functional properties of processed lentil flours. The results showed that processing of lentil seeds impacted their protein secondary structure from ordered to disordered structures, by decreasing β-sheet and α-helix and increasing intermolecular β aggregates and random coil conformation. In terms of nutritional value, the applied processing improved lentil flours by higher protein content after germination and enhanced protein digestibility after thermal processing. Generally, protein solubility was negatively affected by thermal conditions, with microwave-infrared drying having the most significant impact on reducing protein solubility. Mostly, the processing did not noticeably affect the emulsifying activity and oil binding capacity, while it significantly reduced emulsifying stability at high-temperature methods. The findings suggests that germination-thermal processing combination enhances nutritional/functional properties of lentil flours and provides opportunities for their incorporation into value-added food product formulations.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".