首页|Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure

Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure

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  • NSTL
  • Elsevier
Within the context of circular economy, there is an increasing interest to utilise agrifood by-products. However, extensive extraction and purification steps make the valorisation of side streams not always cost effective. Therefore, an increased knowledge of the functionality of unrefined side streams could increase their utilisation in food products. We investigated the thermal gelation of mixed legume systems containing a commercial pea protein isolate (Pisum sativum) and the unrefined fraction remaining after protein extraction from lentils (Lens culinaris). The unrefined lentil fraction contained mainly starch (similar to 45 g/100 g) and insoluble cell wall polysaccharides (similar to 50 g/100 g) with minor amounts of soluble protein (4 g/100 g) and polyphenols (<1 mg GAE/g). The addition of the unrefined lentil fraction increased the strength and Young's modulus of pea protein gels in the pH range 3-4.2, and also increased the gels' elastic modulus G'. The microstructure could be described as a mixed network of swollen protein particles of different sizes (5-50 mu m), gelatinised starch and cell wall fragments. The results demonstrate that unrefined side streams from lentils could be used for textural modification of plant protein gels, with implications for the design of novel plant-based foods.

Pea proteinLentilStarchRheologyMicrostructure

Johansson, Mathias、Xanthakis, Epameinondas、Langton, Maud、Menzel, Carolin、Vilaplana, Francisco、Johansson, Daniel P.、Lopez-Sanchez, Patricia

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RISE Res Inst Sweden, Agr & Food Bioecon & Hlth, Box 5401, SE-40229 Gothenburg, Sweden

SLU Swedish Univ Agr Sci, Mol Sci, Box 7015, SE-75007 Uppsala, Sweden

AlbaNova Univ Ctr, Sch Engn Sci Chem Biotechnol & Hlth, KTH Royal Inst Technol, Dept Chem,Div Glycosci, Stockholm, Sweden

2021

10.1016/j.lwt.2021.111212

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.144
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