{"article":{"annotation":{"article_id":"penn-state-lentil-protein-fat-texture-yogurt-2026","available_at":"2026-10-15T23:48:44.616989Z","geography_revision":"ef6ee0010dda5fe7b240fd514749b43e214c57da73222d2e40ec83b276dd0977","id":"333138c4bf06b95b2d863af51a8d5b6e2e3f8ab815b037c1c69accaa0160f9fc","input_sha256":"d3196c87f641d9cc46a54977f9fd09eb68e56ae6d8d5f46cfd33c9a0fe257c39","limitations":["Rule-derived subjects are candidates, not verified editorial labels or calibrated model probabilities.","Coverage is distinct from event location. 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Wurden 0,05 % der leistungsstärksten Fraktion LPP5-10 zu Magermilch gegeben, ähnelten mechanische Eigenschaften des daraus hergestellten Joghurts, darunter Festigkeit und Elastizität, denen von Joghurt aus Vollmilch.","Laut Studie lag die Ölaufnahmefähigkeit von LPP5-10 bei 752 %, verglichen mit 174 % bei gewöhnlichem Linsenprotein. Das Team sagt, der Zusatz könne bestimmte physische und texturelle Funktionen von Fett nachahmen; er werde chemisch nicht zu Fett und liefere nicht dessen Nährwerteigenschaften. Die Arbeit wurde durch USDA-NIFA- und Hatch-Mittel unterstützt; laut Quelle geben die Ergebnisse nicht zwingend die Sicht der Geldgeber wieder."],"sections":[]},"corrections":[],"country":"US","data":{"blocks":[{"description":{"ar":"جعل LPP5-10 المعالج بألكالاز قوام زبادي الحليب الخالي من الدسم أقرب إلى زبادي الحليب كامل الدسم.","de":"Alcalase-behandeltes LPP5-10 machte die Textur von Magermilchjoghurt ähnlicher zu Vollmilchjoghurt.","en":"Alcalase-treated LPP5-10 made nonfat-milk yogurt texture more like whole-milk yogurt.","es":"LPP5-10 tratado con alcalasa acercó la textura del yogur desnatado a la del yogur de leche entera.","fr":"Le LPP5-10 traité par alcalase a rapproché la texture du yaourt au lait écrémé de celle du yaourt au lait entier.","pt":"LPP5-10 tratado com alcalase aproximou a textura do iogurte desnatado à do iogurte integral.","tr":"Alcalase ile kısmen hidrolize edilen LPP5-10, yağsız süt yoğurdunun dokusunu tam yağlı süt yoğurduna yaklaştırdı."},"id":"lentil-protein-yogurt-study","items":[{"date":"2026-10-12","description":{"ar":"أفادت بنسلفانيا بنتائج تأثير LPP5-10 المشتق من العدس في قوام الزبادي.","de":"Penn State berichtete über die Wirkung von Linsen-LPP5-10 auf die Joghurttextur.","en":"Penn State reported the yogurt-texture effects of lentil-derived LPP5-10.","es":"Penn State informó sobre los efectos de LPP5-10, derivado de lentejas, en la textura del yogur.","fr":"Penn State a présenté les effets du LPP5-10 issu de lentilles sur la texture du yaourt.","pt":"A Penn State relatou os efeitos do LPP5-10 derivado de lentilha na textura do iogurte.","tr":"Penn State, mercimek proteininden geliştirilen LPP5-10'un yoğurt dokusundaki etkisini bildirdi."},"label":{"ar":"تقرير بحثي","de":"Forschungsbericht","en":"Research report","es":"Informe de investigación","fr":"Compte rendu de recherche","pt":"Relato de pesquisa","tr":"Araştırma duyurusu"},"status":"occurred"}],"methodology":{"ar":"يذكر المصدر إضافة مخبرية بنسبة 0.05% وقدرة احتفاظ بالزيت 752%/174%؛ ولا يعني ذلك تكافؤاً غذائياً مع الدهون.","de":"Die Quelle nennt eine Laborzugabe von 0,05 % und Ölaufnahmewerte von 752 %/174 %; daraus folgt keine ernährungsphysiologische Gleichwertigkeit mit Fett.","en":"The source reports a 0.05% laboratory addition and 752%/174% oil-holding values; these do not imply nutritional equivalence to fat.","es":"La fuente informa de una adición experimental del 0,05 % y valores de retención de aceite del 752 %/174 %; esto no implica equivalencia nutricional con la grasa.","fr":"La source indique un ajout expérimental de 0,05 % et des valeurs de rétention d’huile de 752 %/174 %; cela ne signifie pas une équivalence nutritionnelle avec les graisses.","pt":"A fonte relata adição experimental de 0,05% e retenção de óleo de 752%/174%; isso não significa equivalência nutricional à gordura.","tr":"Kaynak laboratuvar deneyinde yüzde 0,05 ekleme oranı ve yüzde 752/174 yağ tutma oranlarını bildiriyor; bu besinsel yağ eşdeğerliği değildir."},"sourceUrls":["https://www.psu.edu/news/research/story/modified-lentil-protein-mimics-fat-non-fat-yogurt-researchers-report"],"title":{"ar":"اختبار بروتين العدس في الزبادي الخالي من الدسم","de":"Linsenprotein-Test in fettfreiem Joghurt","en":"Lentil-protein test in nonfat yogurt","es":"Prueba de proteína de lenteja en yogur sin grasa","fr":"Essai de protéine de lentille dans un yaourt sans matière grasse","pt":"Teste de proteína de lentilha em iogurte sem gordura","tr":"Yağsız yoğurtta mercimek proteini deneyi"},"type":"events","updatedAt":"2026-10-15T23:39:31Z"},{"description":{"ar":"جعل LPP5-10 المعالج بألكالاز قوام زبادي الحليب الخالي من الدسم أقرب إلى زبادي الحليب كامل الدسم.","de":"Alcalase-behandeltes LPP5-10 machte die Textur von Magermilchjoghurt ähnlicher zu Vollmilchjoghurt.","en":"Alcalase-treated LPP5-10 made nonfat-milk yogurt texture more like whole-milk yogurt.","es":"LPP5-10 tratado con alcalasa acercó la textura del yogur desnatado a la del yogur de leche entera.","fr":"Le LPP5-10 traité par alcalase a rapproché la texture du yaourt au lait écrémé de celle du yaourt au lait entier.","pt":"LPP5-10 tratado com alcalase aproximou a textura do iogurte desnatado à do iogurte integral.","tr":"Alcalase ile kısmen hidrolize edilen LPP5-10, yağsız süt yoğurdunun dokusunu tam yağlı süt yoğurduna yaklaştırdı."},"id":"reported-observations","items":[{"basis":"observed","label":{"ar":"قدرة LPP5-10 على الاحتفاظ بالزيت","de":"Ölbindekapazität von LPP5-10","en":"Oil-holding capacity of LPP5-10","es":"Capacidad de retención de aceite de LPP5-10","fr":"Capacité de rétention d’huile de LPP5-10","pt":"Capacidade de retenção de óleo de LPP5-10","tr":"LPP5-10 fraksiyonunun yağ tutma kapasitesi"},"measure":{"aggregation":"unspecified","frequency":"irregular","geography":"united-states","id":"penn-state-lentil-protein-fat-texture-yogurt-2026-lpp-oil-holding","periodRole":"announcement-date","unitCode":"percent"},"period":"2026-10-12","unit":"percent","value":752,"valueQualifier":"exact"},{"basis":"observed","label":{"ar":"قدرة بروتين العدس العادي على الاحتفاظ بالزيت","de":"Ölbindekapazität gewöhnlichen Linsenproteins","en":"Oil-holding capacity of ordinary lentil protein","es":"Retención de aceite de proteína de lenteja común","fr":"Rétention d’huile de la protéine de lentille ordinaire","pt":"Retenção de óleo da proteína comum de lentilha","tr":"İşlenmemiş mercimek proteininin yağ tutma kapasitesi"},"measure":{"aggregation":"unspecified","frequency":"irregular","geography":"united-states","id":"penn-state-lentil-protein-fat-texture-yogurt-2026-ordinary-oil-holding","periodRole":"announcement-date","unitCode":"percent"},"period":"2026-10-12","unit":"percent","value":174,"valueQualifier":"exact"}],"methodology":{"ar":"تُحفظ القيم وفق المصدر. أرقام الأعلاف السنوية تقديرات قطاعية لعام 2025، وعدد البذور لشهر أكتوبر حسب فترة الإيداع. التواريخ الأخرى للنشر وليست أيام التجارب. قدرة الاحتفاظ بالزيت ليست محتوى دهون غذائياً، والأعداد لا تثبت إنتاجاً أو نجاح التوسع.","de":"Die Werte behalten die Quellenbasis. Futterdaten sind Sektorschätzungen für 2025, Saatgutzahlen beziehen sich auf die Oktobereinlagerung. Andere Daten sind Berichtstage, keine Versuchstage. Ölbindung ist kein Nahrungsfettgehalt; Zählungen belegen keinen industriellen Erfolg.","en":"Values retain the source basis. Annual feed figures are 2025 sector estimates; the October seed count uses the deposit period. Other dates identify report publication, not experiment day. Laboratory oil-holding capacity is not nutritional fat content; counts do not establish production or scale-up success.","es":"Los valores conservan su base fuente. El pienso es una estimación sectorial de 2025; las semillas corresponden al depósito de octubre. Las demás fechas son del informe, no del ensayo. Retención de aceite no equivale a contenido nutricional de grasa; los conteos no prueban éxito industrial.","fr":"Les valeurs gardent la base source. Les aliments sont des estimations sectorielles 2025; les graines concernent le dépôt d’octobre. Les autres dates sont celles des rapports, pas des essais. La rétention d’huile n’est pas une teneur nutritionnelle en graisse; les comptes ne prouvent pas un succès industriel.","pt":"Os valores mantêm a base da fonte. Ração é estimativa setorial de 2025; sementes referem-se ao depósito de outubro. Outras datas são do relatório, não do ensaio. Retenção de óleo não é teor nutricional de gordura; contagens não provam sucesso industrial.","tr":"Değerler kaynakta bildirildiği biçimde saklanır. Yıllık yem verileri 2025 sektör tahminidir; Ekim tohum sayısı yatırma dönemidir. Diğer tarihler rapor gününü gösterir, deney günü değildir. Laboratuvar yağ tutma oranı besinsel yağ oranı değildir; sayımlar üretim veya ölçek başarısı göstermez."},"sourceUrls":["https://www.psu.edu/news/research/story/modified-lentil-protein-mimics-fat-non-fat-yogurt-researchers-report"],"title":{"ar":"المؤشرات الواردة في المصدر","de":"Von der Quelle berichtete Kennzahlen","en":"Source-reported indicators","es":"Indicadores de la fuente","fr":"Indicateurs de la source","pt":"Indicadores da fonte","tr":"Kaynakta bildirilen göstergeler"},"type":"metrics","updatedAt":"2026-10-15T23:42:04+00:00"}],"version":1},"data_downloads":[{"formats":{"csv":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026/data/lentil-protein-yogurt-study?lang=de&format=csv","json":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026/data/lentil-protein-yogurt-study?lang=de&format=json"},"id":"lentil-protein-yogurt-study"},{"formats":{"csv":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026/data/reported-observations?lang=de&format=csv","json":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026/data/reported-observations?lang=de&format=json"},"id":"reported-observations"}],"data_types":["events","metrics"],"editorial_illustration":{"alt":"Konzeptionelle Darstellung von Feldern, Boden- und Bewässerungsdaten.","asset_id":"newsverum-v1-agriculture","avif_variants":[{"height":320,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-480.avif","width":480},{"height":480,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-720.avif","width":720},{"height":640,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-960.avif","width":960},{"height":800,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-1200.avif","width":1200},{"height":1024,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-1536.avif","width":1536}],"credit":"Newsverum","documentary":false,"height":1024,"kind":"symbolic-editorial-illustration","language":"de","scope":"topic","url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-1536.webp","variants":[{"height":320,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-480.webp","width":480},{"height":640,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-960.webp","width":960},{"height":1024,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-1536.webp","width":1536}],"width":1536},"event_id":"event-81796147-b972-5f04-aa5c-296f86b74d49","event_period":"2026-10-12","event_period_basis":"source-review","id":"penn-state-lentil-protein-fat-texture-yogurt-2026","image":null,"importance":0.6,"language":"de","modified_at":"2026-10-15T23:48:24+00:00","publication_basis":"publication-record","published_at":"2026-10-15T23:48:24+00:00","reading_minutes":1,"region":"world","section_illustration":{"alt":"Konzeptionelle Darstellung von Feldern, Boden- und Bewässerungsdaten.","asset_id":"newsverum-v1-agriculture","avif_variants":[{"height":320,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-480.avif","width":480},{"height":480,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-720.avif","width":720},{"height":640,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-960.avif","width":960},{"height":800,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-1200.avif","width":1200},{"height":1024,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-1536.avif","width":1536}],"credit":"Newsverum","documentary":false,"height":1024,"kind":"symbolic-editorial-illustration","language":"de","scope":"section","url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-1536.webp","variants":[{"height":320,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-480.webp","width":480},{"height":640,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-960.webp","width":960},{"height":1024,"url":"https://newsverum.com/assets/newsverum/illustrations/v1/agriculture-1536.webp","width":1536}],"width":1536},"slug":"penn-state-lentil-protein-fat-texture-yogurt-2026","sources":[{"checkedAt":"2026-10-15","name":"Penn State University","publishedAt":"2026-10-12","url":"https://www.psu.edu/news/research/story/modified-lentil-protein-mimics-fat-non-fat-yogurt-researchers-report"}],"summary":"Enzymbehandeltes Linsenprotein machte die mechanische Textur von fettfreiem Joghurt ähnlicher zu Vollmilchjoghurt. Die Forschenden betonen, dass es nicht die Nährwerteigenschaften von Fett liefert.","text":"Enzymbehandeltes Linsenprotein machte die mechanische Textur von fettfreiem Joghurt ähnlicher zu Vollmilchjoghurt. Die Forschenden betonen, dass es nicht die Nährwerteigenschaften von Fett liefert.\n\nForschende der Penn State University spalteten Linsenproteine mit dem Enzym Alcalase teilweise in kleinere Polypeptide. Wurden 0,05 % der leistungsstärksten Fraktion LPP5-10 zu Magermilch gegeben, ähnelten mechanische Eigenschaften des daraus hergestellten Joghurts, darunter Festigkeit und Elastizität, denen von Joghurt aus Vollmilch.\n\nLaut Studie lag die Ölaufnahmefähigkeit von LPP5-10 bei 752 %, verglichen mit 174 % bei gewöhnlichem Linsenprotein. Das Team sagt, der Zusatz könne bestimmte physische und texturelle Funktionen von Fett nachahmen; er werde chemisch nicht zu Fett und liefere nicht dessen Nährwerteigenschaften. Die Arbeit wurde durch USDA-NIFA- und Hatch-Mittel unterstützt; laut Quelle geben die Ergebnisse nicht zwingend die Sicht der Geldgeber wieder.","title":"Penn State prüft Linsenprotein für die Textur von Joghurt","topics":[],"translations":[{"api_url":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026?lang=tr","language":"tr","url":"https://newsverum.com/tr/news/penn-state-lentil-protein-fat-texture-yogurt-2026"},{"api_url":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026?lang=en","language":"en","url":"https://newsverum.com/en/news/penn-state-lentil-protein-fat-texture-yogurt-2026"},{"api_url":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026?lang=ar","language":"ar","url":"https://newsverum.com/ar/news/penn-state-lentil-protein-fat-texture-yogurt-2026"},{"api_url":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026?lang=fr","language":"fr","url":"https://newsverum.com/fr/news/penn-state-lentil-protein-fat-texture-yogurt-2026"},{"api_url":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026?lang=es","language":"es","url":"https://newsverum.com/es/news/penn-state-lentil-protein-fat-texture-yogurt-2026"},{"api_url":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026?lang=de","language":"de","url":"https://newsverum.com/de/news/penn-state-lentil-protein-fat-texture-yogurt-2026"},{"api_url":"https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026?lang=pt","language":"pt","url":"https://newsverum.com/pt/news/penn-state-lentil-protein-fat-texture-yogurt-2026"}],"url":"https://newsverum.com/de/news/penn-state-lentil-protein-fat-texture-yogurt-2026"},"version":"1"}