Interfacial Behavior of Lentil Proteins: Functional Modification and Interactions with Bioactive Compounds at Oil–Water Interfaces

Lentil protein is a promising alternative plant-based protein that can help keep oil and water mixed in an emulsion. It forms a thin protective layer around oil droplets, helping to prevent them from joining together and separating from the water. This research explores how lentil’s two main proteins, vicilin and legumin, form this layer and how differences in their structures affect emulsion stability.
The large and complex structures of these proteins may limit their ability to stabilize emulsions. To explore possible improvements, two methods were used: enzymes to break the proteins into smaller pieces (hydrolysis), and a treatment that breaks disulfide bonds within the proteins to make them more flexible. Alongside these changes, the research examines how bioactive compounds in the oil interact with the proteins and affect the protective layer. Understanding both the protein structure and these interactions can help guide the use of lentil proteins in emulsions.