Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods

Higa, Federica; House, James D.; Nickerson, Michael T.

doi:10.1007/s00217-023-04385-9

Eur Food Res Technol

2023

DOI: 10.1007/s00217-023-04385-9

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Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods

Federica Higa,

James D. House,

Michael T. Nickerson

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2024

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Structural, techno‐functional and nutraceutical properties of lentil proteins – a concise review

Shevkani,

Sharma,

Singh

et al. 2024

Int J of Food Sci Tech

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SummaryLentil is one of the major pulses consumed in many parts of the world. Lentil proteins comprise primarily three fractions, viz. globulins, albumins and glutelins, each having distinct structural and functional characteristics. The secondary structure of lentil proteins is characterised by a predominance of β‐sheets, which occur in proportions up to 63% in the fractions. Protein isolates, in comparison, have up to 40% random coils, 38% sheets, 36% turns and 33% helix. Lentil proteins contain most essential amino acids, while albumins and glutelins have relatively higher content of lysine, methionine, histidine, threonine and branched‐chain amino acids. Amongst globulin proteins, vicilins have a more balanced amino acid composition than legumins. Lentil proteins also exhibit techno‐functional properties (foaming and emulsification, water and fat absorption and gelation) and may also serve as a potential source of active proteins/peptides, which make them an attractive alternative to conventional protein sources.

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Structural, techno‐functional and nutraceutical properties of lentil proteins – a concise review

Shevkani,

Sharma,

Singh

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

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Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods

Cited by 1 publication

References 45 publications

Structural, techno‐functional and nutraceutical properties of lentil proteins – a concise review

Structural, techno‐functional and nutraceutical properties of lentil proteins – a concise review

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