Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Abstract

Consumers’ attitudes toward more plant-based components in their diet has greatly driven the exploration of functional plant proteins. The aim of this study was to systematically investigate the structural and functional properties, nutritional and aromatic profiles, and in vitro digestion of protein fractions from the underexploited lentil grain. Albumin (LA), globulin (LG), and its subunits legumin (LL) and vicilin (LV) were fractionated from red lentil flour through alkaline extraction–isoelectric precipitation and/or different salt extractions. LA and LV exhibited unique structural properties (more β-sheet and α-helix structures), higher solubility (almost 100% at pH 7.0), and foaming capacity (>200% at pH 7.0), while LG exhibited better emulsifying properties. LA showed a distinct aromatic profile including high numbers of volatile compounds, especially alcohols, esters, and acids. After in vitro gastric-intestinal digestion, the hydrolysis degree of LA (24.25%) was the lowest, owing to the presence of major antinutritional factors.

Unveiling the contribution of Osborne protein fractions to the physicochemical and functional properties of alkaline and enzymatically extracted green lentil proteins

“…The increase in measurement pH from 4.5 to 7.0 increased the absolute zeta potential (more negative) of all fractions and extracts. Of the fractions, only the GLO fraction exhibited appreciable surface charge at pH 4.5, which suggests that the isoelectric points of the ALB, PRO, and GLU fractions were around pH 4.5-5 in accordance with previous literature for the isoelectric points of lentil proteins (Chang et al, 2022;Jarpa-Parra et al, 2014). At pH 7.0, the PRO fraction had the highest absolute value for surface charge (À39 mV), followed by the ALB (À23 mV), GLU (À24 mV), and GLO (À18 mV) fractions.…”

A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications

“…Due to its excellent antioxidant capabilities, carrageenan has been employed as the substrate for edible films in recent years [66] . Furthermore, the structure of proteins is closely related to these physicochemical properties (e.g., antioxidant properties, aromatic profile, and in vitro digestibility) [67] , [68] . Also, the antioxidant capacity of the UMP/LBG group was 19.71% higher than that of the UMP.…”

Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions

“…The banding transition in the prefabricated gel of different MRN/GAD samples (MRN/GAD3–MRN/GAD7) was measured through gel electrophoresis [20] , [21] . Briefly, 120 μL of various MPN samples (MRN/GAD3–MRN/GAD7, 2.4 g/L) were utilized to dilute 30 μL of high-concentration sample buffer.…”