Isoelectric precipitation and ultrafiltration were investigated for their potential to produce protein products from lentils. Higher protein concentrations were obtained when ultrafiltration was used (> 90%), whereas isoelectric precipitation resulted in higher contents of dietary fibre and some minerals (i.e., sodium and phosphorus). Differences in the functional properties between the two ingredients were found as the isoelectric precipitated ingredient showed lower protein solubilities over the investigated pH range (from 3 to 9) which can be linked to the slightly higher hydrophobicity values (2688.7) and total sulfhydryl groups (23.9 µM/g) found in this sample. In contrast, the protein ingredient obtained by ultrafiltration was superior with regard to its solubility (48.3%; pH 7), fat-binding capacity (2.24 g/g), water holding capacity (3.96 g/g), gelling properties (11%; w/w), and foam-forming capacity (69.6%). The assessment of the environmental performance showed that both LPIs exhibited promising properties and low carbon footprints in comparison to traditional dairy proteins.

Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils / Alonso‑miravalles, Loreto; Jeske, Stephanie; Bez, Juergen; Detzel, Andreas; Busch, Mirjam; Krueger, Martina; Larissa Wriessnegger, Clara; O’Mahony, James A.; Zannini, Emanuele; Arendt, Elke K.. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2385. - 245:(2019), pp. 1855-1869. [10.1007/s00217-019-03296-y]

Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

Emanuele Zannini;
2019

Abstract

Isoelectric precipitation and ultrafiltration were investigated for their potential to produce protein products from lentils. Higher protein concentrations were obtained when ultrafiltration was used (> 90%), whereas isoelectric precipitation resulted in higher contents of dietary fibre and some minerals (i.e., sodium and phosphorus). Differences in the functional properties between the two ingredients were found as the isoelectric precipitated ingredient showed lower protein solubilities over the investigated pH range (from 3 to 9) which can be linked to the slightly higher hydrophobicity values (2688.7) and total sulfhydryl groups (23.9 µM/g) found in this sample. In contrast, the protein ingredient obtained by ultrafiltration was superior with regard to its solubility (48.3%; pH 7), fat-binding capacity (2.24 g/g), water holding capacity (3.96 g/g), gelling properties (11%; w/w), and foam-forming capacity (69.6%). The assessment of the environmental performance showed that both LPIs exhibited promising properties and low carbon footprints in comparison to traditional dairy proteins.
2019
lentil protein isolate; ultrafltration; isoelectric precipitation; physicochemical properties; protein functionality; life cycle assessment
01 Pubblicazione su rivista::01a Articolo in rivista
Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils / Alonso‑miravalles, Loreto; Jeske, Stephanie; Bez, Juergen; Detzel, Andreas; Busch, Mirjam; Krueger, Martina; Larissa Wriessnegger, Clara; O’Mahony, James A.; Zannini, Emanuele; Arendt, Elke K.. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2385. - 245:(2019), pp. 1855-1869. [10.1007/s00217-019-03296-y]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1661003
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