Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

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

“…The SPI, SPE and EWP which showed LGC of 10 g/100 g had better gelling capacity than LPEs, but WPI had comparable LGC with those of four LPEs. In the literature, very high LGCs between 11.5 and 18 g/100 mL (10.3e15.3 g/100 g) were reported for chickpea proteins obtained by the IEP method Kaur & Singh, 2007;Papalamprou, Doxastakis, Biliaderis, & Kiosseoglou, 2009), but LGC of 12 g/100 mL (10.7 g/ 100 g) reported by Boye et al (2010) for two lentil cultivars was only slightly lower than those obtained in this study for LPE-1 and LPE-3. These results clearly indicated the outstanding gelling capacity of proteins in CPE.…”

“…Therefore, considering their total protein contents, the LPEs and CPEs obtained by the IEP procedure could be named as protein isolate and concentrate, respectively. The previous findings of Boye et al (2010) also showed the higher protein contents of IEP purified (at pH 4.5) lentil proteins than the chickpea proteins. The protein contents determined by these authors for IEP purified protein extracts of green lentils (0.79 g/g), red lentils (0.78 g/g) and Kabuli chickpeas (0.64 g/g) were lower than those determined for Turkish lentil and chickpea cultivars in this study.…”

“…Due to the rapidly growing functional plant protein market there is also a great competition to evaluate soy alternative legumes as functional proteins (Arcan & Yemenicioglu, 2007;Boye et al, 2010). Chickpeas and lentils are among main legumes grown in different parts of world including America, Mediterranean Basin, China, Middle East, India and Australia.…”

“…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.…”

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

“…The solubility profiles of soy protein has been reported in several studies (Ruíz-Henestrosa et al 2008;Bae et al 2012). As the pH changed, the hydrophobic amino acids were exposed at the isoelectric point which allowed the protein particles to dissociate from water (Boye et al 2010). Solubility of both SPI and SPH improved at alkaline pH with the highest solubility (98.3 %) for SPH at pH 7.…”