Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing
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Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing. / Joehnke, Marcel Skejovic; Jeske, Stephanie; Ispiryan, Lilit; Zannini, Emanuele; Arendt, Elke K.; Bez, Jürgen; Sørensen, Jens Christian; Petersen, Iben Lykke.
I: Food Chemistry: X, Bind 9, 100112, 2021.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing
AU - Joehnke, Marcel Skejovic
AU - Jeske, Stephanie
AU - Ispiryan, Lilit
AU - Zannini, Emanuele
AU - Arendt, Elke K.
AU - Bez, Jürgen
AU - Sørensen, Jens Christian
AU - Petersen, Iben Lykke
PY - 2021
Y1 - 2021
N2 - 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.
AB - 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.
KW - Alternative protein sources
KW - FODMAPs
KW - In vitro protein digestibility
KW - Lens culinaris
KW - Lentil flour
KW - Lentil protein isolates
KW - Pilot-scale processing
KW - Trypsin inhibitor activity
U2 - 10.1016/j.fochx.2020.100112
DO - 10.1016/j.fochx.2020.100112
M3 - Journal article
C2 - 33851134
AN - SCOPUS:85101318739
VL - 9
JO - Food Chemistry: X
JF - Food Chemistry: X
SN - 2590-1575
M1 - 100112
ER -
ID: 261161304