Physicochemical and functional properties of red lentil protein isolates from three origins at different pH

Hui Wen Lee; Yuyun Lu; Yuyu Zhang; Caili Fu; Dejian Huang

doi:10.1016/j.foodchem.2021.129749

Physicochemical and functional properties of red lentil protein isolates from three origins at different pH

Food Chem. 2021 Oct 1:358:129749. doi: 10.1016/j.foodchem.2021.129749. Epub 2021 Apr 8.

Authors

Hui Wen Lee¹, Yuyun Lu², Yuyu Zhang³, Caili Fu⁴, Dejian Huang⁵

Affiliations

¹ Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore. Electronic address: huiwenlee@u.nus.edu.
² Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore. Electronic address: fstluy@nus.edu.sg.
³ Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn.
⁴ National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China. Electronic address: caili.fu@nusri.cn.
⁵ Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China. Electronic address: dejian@nus.edu.sg.

PMID: 33933978
DOI: 10.1016/j.foodchem.2021.129749

Abstract

Red lentils (Lens culinaris) present an attractive raw material for meat mimics due to its red-coloured proteins, abundance, high protein and low cost. However, data on its functional properties at various pH remain scarce. In this study, the physicochemical and functional properties of red lentil proteins (RLP) from three origins (USA, Nepal and Turkey), isolated by isoelectric precipitation, were evaluated. Amino acid profiles, water holding (ranging from 3.1 to 3.5 g/g) and oil absorption (ranging from 5.8 to 7.3 g/g) capacities of RLP samples were significantly different (p < 0.05). RLP consisted of legumin and vicilin, and comprised predominantly glutamine/glutamic acid (ranging from 8.72 to 10.55 g/100 g). Surface charge, protein solubility, foaming and emulsifying properties were the lowest and poorest at pH 5.2 (isoelectric point). Overall, good functional properties of RLP under high acidity and alkalinity conditions make it a promising protein for mimicking a wide range of meats.

Keywords: Characterisation; Functionality; Legume proteins; Plant proteins; Pulse proteins; pH-dependency.

MeSH terms

Amino Acids / analysis
Color
Emulsifying Agents / chemistry
Emulsions / chemistry
Hydrogen-Ion Concentration
Isoelectric Point
Legumins
Lens Plant / chemistry*
Nepal
Plant Proteins / analysis
Plant Proteins, Dietary / analysis
Plant Proteins, Dietary / chemistry*
Plant Proteins, Dietary / isolation & purification
Seed Storage Proteins / analysis
Solubility
Turkey
United States

Substances

Amino Acids
Emulsifying Agents
Emulsions
Plant Proteins
Plant Proteins, Dietary
Seed Storage Proteins
vicilin protein, plant