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

Johansson, Mathias and Xanthakis, Epameinondas and Langton, Maud and Menzel, Carolin and Vilaplana, Francisco and Johansson, Daniel and Lopez-Sanchez, Patricia (2021). Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure. Food Science and Technology. 144 , 111212
[Research article]

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Abstract

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.

Authors/Creators:Johansson, Mathias and Xanthakis, Epameinondas and Langton, Maud and Menzel, Carolin and Vilaplana, Francisco and Johansson, Daniel and Lopez-Sanchez, Patricia
Title:Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure
Series Name/Journal:Food Science and Technology
Year of publishing :2021
Volume:144
Article number:111212
Number of Pages:9
Publisher:ELSEVIER
ISSN:0023-6438
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:Pea protein, Lentil, Starch, Rheology, Microstructure
URN:NBN:urn:nbn:se:slu:epsilon-p-111981
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-111981
Additional ID:
Type of IDID
DOI10.1016/j.lwt.2021.111212
Web of Science (WoS)000642470800004
ID Code:24873
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:10 Aug 2021 08:25
Metadata Last Modified:10 Aug 2021 08:31

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