期刊
FOOD CHEMISTRY-X
卷 9, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fochx.2020.100112
关键词
Lens culinaris; Lentil flour; Lentil protein isolates; Alternative protein sources; Pilot-scale processing; Trypsin inhibitor activity; In vitro protein digestibility; FODMAPs
资金
- European Union [635727]
This study compared the nutritional and anti-nutritional properties of whole seed lentil flour and lentil protein isolates, showing significant reductions in oligosaccharides and trypsin inhibitor activity in the isolates, as well as improved protein digestibility. The findings suggest the potential of purified lentil protein isolates as a high-quality protein source for food applications.
Lentil (Lens culinaris) is a high-protein crop with a promising potential as a plant-based protein source for human nutrition. This study investigated nutritional and anti-nutritional properties of whole seed lentil flour (LF) compared to lentil protein isolates (LPIs) prepared in pilot-scale by isoelectric precipitation (LPI-IEP) and ultrafiltration (LPI-UF). Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) profiles showed significant reductions in total galacto-oligosaccharides (GOS) contents by 58% and 91% in LPI-IEP and LPI-UF, respectively, compared to LF. Trypsin inhibitor activity (TIA) levels based on dry protein mass were lowered by 81% in LPI-IEP and 87% in LPI-UF relative to LF. Depending on the stage of digestion, the in vitro protein digestibility (IVPD) of LPIs was improved by 35-53% compared to LF, with both products showing a similar long-term protein digestibility to that of bovine serum albumin (BSA). This work supports the use of purified LPI products as a novel source of high quality protein for food applications.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据