In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)

Abstract

The chemical composition of whole lentil flours and lentil protein concentrates prepared by alkaline extraction and iso-electric precipitation from Blaze and Laird varieties of lentil were studied. The protein composition of the flours and concentrates, determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusion high-performance liquid chromatography (SE-HPLC) showed that the extracted proteins were composed mainly of globulins and albumins. Trypsin inhibitor activity ranged between 0.94 and 1.94 trypsin inhibitor units (TIU) mg(-1) for the flours, but was markedly lower in the protein concentrates ranging between 0.17 and 0.66 TIU mg(-1). In vitro protein digestibility ranged between 75.90 and 77.05% for the flours, whereas significantly (P < 0.05) higher values, ~82.80 to 83.20%, were determined for the concentrates. Significant (P < 0.05) differences in colour (ΔE) were observed between the flours and the concentrates from both varieties. Thermal properties of both flours as studied by differential scanning calorimetry (DSC) were comparable. However, the endothermic parameters of the two protein concentrates were significantly (P < 0.05) different. Overall, the results show that in vitro protein digestibility of lentil protein concentrates is higher than that of the flours, however, both lentil flours and protein concentrates contain useful proteins that could serve as value-added ingredients in food formulations.

Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts

“…Bands of~48 and 61 kDa corresponding to vicilin and convicilin, respectively, and two intense bands of 23 and 40 kDa representing the basic and acidic subunits of 11S globulin, respectively, were identified in the sprouts. The protein profile of elicited lentil sprouts observed in this work is in good agreement with that previously reported for lentil seeds [27], with some quantitative differences.…”

Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

“…The proportion of heat-stable and heat-labile ANF varies among legume species and cultivars. Processes used to remove, reduce, or inactivate ANF such as tannins and protease inhibitors can cause substantial reductions in protein and starch digestibility, amino acid and nutrient bioavailability and overall protein and starch quality (Martín-Cabrejas et al, 2009;Wang et al, 2009;Barbana and Boye, 2013). Certain classes of ANF in legumes impair protein digestibility by inhibiting enzyme activities, in some cases leading to the formation of protein-ANF complexes.…”

“…Improvements in digestibility, functionality and suitability of legumes as ingredients in food applications have been gained through modifications of Downloaded by [West Virginia University] at 06:35 20 November 2014 the physicochemical, structural, functional and thermal properties of whole seeds, flours or fractions (e.g. protein and starch as concentrates and isolates) (Potier and Tomé, 2008;Mondor et al, 2009;Boye et al, 2010a;Barbana and Boye, 2013;Pelgrom et al, 2013).…”

Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature

“…Lentil (Lens culinaris) is a pulse low in fat, rich in carbohydrates, proteins, dietary fibre, vitamins and minerals, and an excellent choice as a component in a healthy diet (Barbana & Boye, 2013). Consumption of pulses has been linked with potential health benefits such as reduced risk of cardiovascular disease, cancer, diabetes, osteoporosis, hypertension, gastrointestinal disorders, adrenal disease, reduction of LDL cholesterol and also obesity (Hu, 2003;Jacobs & Gallaher, 2004;McCrory, Hamaker, Lovejoy, & Eichelsdoerfer, 2010;Philanto & Korhonen, 2003;Tharanathan & Mahadevamma, 2003).…”