improvement in functional properties of proteins oats and soybeans when modified by lavandula angustifolia extract

Background: lavandula angustifolia (lavender), a perennial herb of the lamiaceae family, is valued for its medicinal and economical importance. similarly, plant-derived proteins from oats and soybeans provide nutritional, health, and sustainability benefits. this study investigated the functional properties of oats and soybeans proteins when treated withlavender (lavandula angustifolia) extract.methods: oat and soy proteins were studied through chemical, physical, or enzymatic methods. formulations containing different concentrations of lavender extract (0%, 0.025%, 0.05%, and 0.1% w/w) named as m0, m1, m2, and m3 were prepared to assess their effects on the proteins’ physicochemical and functional characteristics of oat and soy. the physicochemical composition (moisture, protein, lipid, and ash) of the protein isolates and lavender material were analyzed. additionally, the lavender extract was examined for phenolic compounds, minerals, and bioactive components using advanced techniques such as gas chromatography, mass spectrometry, and fourier transform infrared (ft-ir).results: it was shown that mixing the extract with the isolate had an enhancing effect on the functional properties and could affect the ph values, which decreased with increasing the concentration of lavender. the addition of the extract also improved the antioxidant activity during the extraction of 1,1-diphenyl-2-picrylhydrazyl (dpph)-2,2-diphenyl-1-picrylhydrazyl (dpph) radicals, binding of ferrous ions, and increase in the reductive power. mixing with the extract at 0.5% concentrationdemonstrated antibacterial activities against several kinds of bacteria.conclusion: functional properties and antioxidant activities of proteins isolated from oats and soybeans were modified based on concentration of lavender.