Additionally, it had an effect on hydrolysis of polyphenols bound to fibre and proteins that increased most of polyphenols fractions, also increasing antioxidant activity. They found that the substitution produced a bread of intermediate quality with lower volume than the control and a greener colour. Depending on the level of supplementation, it had similar or higher hardness than the control bread.
The addition of lentil flour changed the density of both cakes and reduced layer cake volume, symmetry index, cohesiveness and springiness. It seems that LP, which reduces dough stability and increase dough development, dilutes gluten. It is also probably that LP competes with gluten protein for water, thus delaying hydration process.
They found that replacement by LP affected the specific gravity and consistency index of batters, which reduced the mean area of air cells but increased the number of air cells per unit area, and thus, the volume of the final product was not affected. Also, that LP can totally or partially substitute egg white protein in cakes producing final products with appropriate appearance, flavour and moisture. Yet, further improvement of the formulations may be achieved by increasing the amount of water added, especially in muffins.
Mechanical properties were affected in a different way, according to the type of bakery product. In angel food cakes, cohesiveness and springiness were not affected by the presence of LP in the formulation, which indicated that LP did not impact egg or gluten functionalities and a sufficiently strong protein network was developed.
The lentil: an ancient crop for modern times
Whereas in muffins, cohesiveness was impacted suggesting some kind of interaction between LP and other ingredients that need to be further investigated. In terms of studying structure, texture, appearance, colour and sensory analysis, there are no other studies focusing on a product where LP has been utilised as the principal source of protein for food application.
Protein functional properties are largely dictated by protein's physicochemical and structural properties, which are influenced by the extraction method and processing conditions. Protein extraction conditions vary from one study to another without providing a full justification for it. In addition, there is a lack of systematic studies showing how extraction parameters influence LP yield and purity, and how the extraction conditions influence the LP conformational structure.
Even though some studies have addressed the effect of different conditions of extraction or testing on LP functionality, those studies are still lacking in making a deeper connection between these conditions and their influence on the LP structure and the subsequent functional properties of these extracts.
Also, the impact of other environmental factors that are also important for extraction and potential protein applications, such as the ionic strength and temperature, is not addressed. It would be beneficial to understand the molecular structure of the LP and its functional properties as impacted by such factors. As globulin proteins are soluble in salt solution, investigating ionic strength as a factor would help to determine the appropriate concentration of salt to add to the alkaline solution to maximise protein recovery and purity.
However, there is at least one study where functional properties of LP are compared with other proteins. In addition, further investigation on the impact of the other components present in the LP concentrate is essential. As environmental conditions, protein treatment, physicochemical and structural properties influence protein functional properties, more fundamental research that addresses this gap is critical to facilitate wider applications of LP.
In addition, some of these functional properties have received less attention than others such as the foaming properties.
Thus, more research is also needed to increase the knowledge in this field, considering that a large segment of the food market, such as bakery, confectionery and dairy desserts, is comprised of products for which foaming is essential. Volume 53 , Issue 4. The full text of this article hosted at iucr. If you do not receive an email within 10 minutes, your email address may not be registered, and you may need to create a new Wiley Online Library account.
If the address matches an existing account you will receive an email with instructions to retrieve your username. Review Free Access. Tools Request permission Export citation Add to favorites Track citation. Share Give access Share full text access. Share full text access. Please review our Terms and Conditions of Use and check box below to share full-text version of article. Summary There is an increased interest, driven by environmental sustainability and food security points of view, in seeking new protein sources as alternatives to replace animal proteins Day, Trends in Food Science and Technology , 32 , , M Bora Succinylated lentil protein 2.
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M Red lentil protein 0. M Prepared by ultrafiltration 4. M Green lentil protein 0. M Prepared by ultrafiltration 3. M: pH value not mentioned or not adjusted; s. Aider, M. Pea, lentil and chickpea protein application in bread making. Journal of Food Research , 1 , — Crossref Google Scholar.
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Returning user. Request Username Can't sign in? Forgot your username? Enter your email address below and we will send you your username. Comparison of protein recovery of lentil protein concentrate obtained by alkaline extraction and three methods of protein recovery: isoelectric precipitation ammonium sulphate precipitation or alcohol precipitation. Comparison of protein content and percentage of starch damage in lentil protein concentrate obtained by alkaline extraction and isoelectric precipitation.
Download full text in PDF Download. Under a Creative Commons license. Abstract Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Keywords lentil. Recommended articles Citing articles 0.
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