Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger

Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

“…In the literature, chickpea and lentil proteins obtained by the IEP procedure were reported to have WACs between 2.3 and 5.0 g/g, and 0.2 and 4.0 g/g, respectively (Bora, 2002;Boye et al, 2010;Kaur & Singh, 2007;Lee et al, 2007;Sánchez-Vioque, Clemente, Vioque, Bautista, & Millán, 1999). Different reported OAC values of chickpea proteins in the literature ranged between 1.1 and 4.1 g/g Kaur & Singh, 2007;Sánchez-Vioque et al, 1999), while the only comparable OACs were reported as 1.15 and 1.25 g/g for red and green lentil types, respectively .…”

“…For example, Kaur and Singh (2007) characterized functional properties of protein from 6 Indian Desi chickpea cultivars. Boye et al (2010) characterized functional properties of protein in some Canadian lentil (1 green and 1 red) and chickpea (1 Desi and 1 Kabuli) cultivars, while Lee, Htoon, Uthayakumaran, and Paterson (2007) studied functional properties of protein in 2 Australian lentil cultivars (1 green and 1 red). However, no studies have been conducted to characterize the functional properties of proteins form chickpea and lentil resources in Turkey, a major center in the world for production of these pulses.…”

Functional and physicochemical properties of pulse proteins

“…It is measured by either the foam volume decrease or the volume of serum separation from the system over a relatively short storage time period (usually, up to 30 min). Taking into account that these indices are very easily determined by employing common laboratory equipment, it does not come as a surprise that they have often been used to express the foaming properties of many proteins originating, for example, from chickpea (Paredes-Lopez et al, 1991), faba bean (Fernandez-Quintela et al, 1997) or lentil (Lee et al, 2007). Boye et al (2010b) reported that, in general, the method of pea or lentil protein recovery does not influence to a significant extent the foaming capacity of the isolates, which ranges between 98 and 106%.…”

Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars

“…Like most legumes, lentil seeds are composed of about two-thirds carbohydrates and 24-30% proteins. Both the starch and protein fractions of lentils offer a new source of novel ingredients (Lee et al 2007). Lentil proteins have been studied for their composition (Bhatty et al 1976) and functional properties (Hsu et al 1982).…”