Graduate Research Assistant University of Manitoba Winnipeg, Manitoba, Canada
Objectives/Hypothesis: Interest in lentils has grown as a result of its economic value, health benefits and high protein content, which makes it a sustainable alternative to animal sources and gluten-based protein for food formulations. As a result, the aim of this study was to evaluate the functional properties of lentil protein isolate and fractions, which could determine its applicability to serve as ingredients in various food products.
Methods: Lentil flour was defatted, then sequential extraction of the lentil protein isolates was carried out using the protein isoelectric precipitation (ISO) and ultrafiltration methods (MEM). Albumin (ALB), globulin (GLB) and glutelin (GLT) fractionations were carried out using the Osborne method. Functional properties of the protein isolates and fractions such as solubility, foaming and emulsifying properties, were then determined.
Results: All samples were most soluble at pH 9 and least soluble at pH 5, with ISO and GLB (100.0 % and 100.0 % respectively) being both the most soluble at pH 9, and the least soluble at pH 5 (2.3% and 4.5% respectively). ISO recorded the highest foaming capacity (71.15%) at pH 5, while ISO and ALB also recorded the highest foam stability (100%) at pH 3 and pH 5. The most stable emulsions were also formed at pH 5 (ALB and GLT) and 9 (ISO).
Conclusion: The results provide new information on the potential use of lentil protein fractions as novel ingredients for food formulation.