Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

Jarpa‐Parra, Marcela

doi:10.1111/ijfs.13685

Cited by 166 publications

(122 citation statements)

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“…A good quality cake with acceptable physical and sensory qualities can also be obtained using flours/meals of rice ( Oryza sativa ), maize ( Zea mays ), sorghum ( Sorghum vulgare ), or pearl millet ( Pennisetum glaucum ; Rai, Kaur, & Singh, ). Also, fortification of angel food cake and muffins with lentil protein as an egg/milk replacer can create a nutritious, protein‐enriched product (Jarpa‐Parra, ). Incorporation of the soy‐protein concentrate into gluten‐free bread formulation has contributed to both the functional and nutritional properties of the final product (Ribotta et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…The challenge for the food industry is to find appropriate protein sources that can fulfill the desirable functional and nutritional properties of the food products (Jarpa‐Parra, ; Soria‐Hernández et al, ). It is worthy of note that replacing or partially replacing animal‐based proteins by plant proteins is a considered strategy for long‐term cost savings for food manufacturers (Jarpa‐Parra, ). Lentil is a good source of protein, due to its high digestibility and low allergenicity compared to egg or milk proteins (Jarpa‐Parra, ).…”

Section: Introductionmentioning

confidence: 99%

“…It is worthy of note that replacing or partially replacing animal‐based proteins by plant proteins is a considered strategy for long‐term cost savings for food manufacturers (Jarpa‐Parra, ). Lentil is a good source of protein, due to its high digestibility and low allergenicity compared to egg or milk proteins (Jarpa‐Parra, ). They can also constitute an important source of dietary protein for vegetarian or vegan population (Jarpa‐Parra, ).…”

Section: Introductionmentioning

confidence: 99%

“…Lentil is a good source of protein, due to its high digestibility and low allergenicity compared to egg or milk proteins (Jarpa‐Parra, ). They can also constitute an important source of dietary protein for vegetarian or vegan population (Jarpa‐Parra, ). Moreover, consumption of legumes has been proved to be associated with a reduced proinflammatory metabolic status and an improvement in other metabolic disturbances such as obesity, insulin resistance, and hypertension (Hermsdorff, Zulet, Abete, & Martinez, ).…”

Section: Introductionmentioning

confidence: 99%

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Application of Barley‐ and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts

Eckert

Wismer

Waduthanthri

et al. 2018

J Americ Oil Chem Soc

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Barley and lentil proteins have good emulsifying and foaming capacity, which make them suitable ingredients in many food formulations. The aim of this research was to develop protein-enhanced foods based on barley and lentil proteins using doughnut as a food model. In enriched doughnut formulations, barley proteins were used to substitute for 20% of the wheat flour (doughnuts labeled as barley doughnut, barley/lentil doughnut [BLD], and vegan doughnut [VD]) and lentil proteins were used as an egg replacer (in BLD and VD doughnuts). A VD formulated with barley and lentil proteins to replace egg white protein and milk was also tested. The physicochemical parameters, proximate composition, and sensory qualities of the prepared doughnuts were studied and compared with the control doughnut (CD) containing egg white and milk. The protein-enriched doughnuts showed better cooking characteristics with reduced cooking loss and diameter reduction compared to the control. In addition, they had a higher protein and β-glucan content. During the storage-stability test, the doughnuts containing lentil and barley proteins showed higher values for hardness, chewiness, and gumminess compared to the control. However, the sensory scores for appearance, flavor, and overall liking were rated more favorable toward the CD. It is also noticed that the fat content and caloric values increased for some protein-enriched doughnut formulations. Considering the consumers' demand of high-protein convenient snack foods, the doughnuts prepared with barley and lentil proteins may have potential for commercialization with some improvements.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Application of Barley‐ and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts

Eckert

Wismer

Waduthanthri

et al. 2018

J Americ Oil Chem Soc

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“…Legumes contain high amounts of protein, typically ranging between 20 and 40%, and are a rich source of essential amino acids such as leucine and lysine [6]. In particular, lentil seeds are showing promising results for the preparation of functional protein isolate ingredients, due to the absence of allergens, antinutritional compounds (e.g., isoflavones) and are also an affordable, sustainable and abundant raw material [7].…”

Section: Introductionmentioning

confidence: 99%

Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

Alonso-Miravalles

Zannini

Bez

et al. 2020

Foods

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Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl 2 ) and thermal processing (95 or 140 • C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 • C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl 2 concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl 2 addition level developed the highest viscosity during heating (95 • C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl 2 , compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions.Foods 2020, 9, 453 2 of 14 coefficients of 7S and 11S, respectively. In contrast, the proteins in the albumin fraction have lower molecular weights (5-80 kDa) and are considered compact globular proteins [10].Oil-in-water emulsion systems formulated with plant proteins are of particular interest to the food industry as the market for plant-based milks, yogurts, spreads, cheeses and infant formula is growing [11]. Recently, there has been a major need to identify surface-active plant protein sources that can be used in food formulations for reasons of sustainability and in satisfying dietary requirements [12]. While soy is the most established source of plant protein, proteins from several legumes, such as those from lentils, are growing in interest [13]. The proteins from pulses have been shown to contain amphiphilic proteins that form relatively thick interfacial layers around oil droplets, thereby enhancing emulsion formation and stability [14]. In this regard, lentil proteins were shown to be very effective natural emulsifiers for oil-in-water emulsion systems, being very stable to environmental and compositional stresses such as heat, pH and added salts [15]. These authors associated the high stability of lentil proteins with their surface hydrophobicity and/or formation of thick viscoelastic films around oil droplets, as also suggested by Can Karaca et al. (2015) [14]. In another recent study by Gumus et al. (2017b) [16] it was demonstrated that lentil proteins could be successfully applied to formulate oil-in-water emulsions, with such systems being used for bioactive lipid delivery, with similar behaviour to whey protein under simulated in vitro gastrointestinal digestion systems. Moreover, Avramenko et al. ...

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An Overview of Lentil Production, Trade, Processing, and Nutrient Profile

Uebersax

Siddiq

Kaale

2023

Lentils

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Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

Cited by 166 publications

References 51 publications

Application of Barley‐ and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts

Application of Barley‐ and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts

Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

An Overview of Lentil Production, Trade, Processing, and Nutrient Profile

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