Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Figure 1

Schematic diagram of the fermentation process steps. (1) Preparation of water kefir seeds (WKS). (2) Preparation of protein solution (1%, w/v) and 5% (v/v) WKS in distilled water at 25°C for 5 days of fermentation. (3) Protein complexes with phenolic compounds and carbohydrates connected via ester linkages. (4) Breakdown of the ester linkages by microorganisms and their enzymes, resulting in the release of protein complexes, phenolic compounds, and carbohydrates.