Lentil protein: impact of different extraction methods on structural and functional properties

Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges

“…Despite the BSG-derived protein-rich ingredient containing less dietary fiber (39%), the ingredient can still be considered a rich source of fiber. In contrast, BSG protein isolate contains just 3.1 g/100 g dietary fiber, a low fiber content which is characteristic of protein isolate ingredients which typically contain <5% dietary fiber. − BSG protein isolate contains much less fat (0.8%) than BSG, or the protein-rich and fiber-rich BSG-derived ingredients, likely due to the reduction of lipid compounds during processing. The trace amount of fat in BSG protein isolate in comparison to other protein isolates which can contain up to 8.5% lipids , is beneficial, reducing the potential for oxidation and subsequent negative impacts on flavor, texture, and color .…”

“…In contrast, BSG protein isolate contains just 3.1 g/100 g dietary fiber, a low fiber content which is characteristic of protein isolate ingredients which typically contain <5% dietary fiber. − BSG protein isolate contains much less fat (0.8%) than BSG, or the protein-rich and fiber-rich BSG-derived ingredients, likely due to the reduction of lipid compounds during processing. The trace amount of fat in BSG protein isolate in comparison to other protein isolates which can contain up to 8.5% lipids , is beneficial, reducing the potential for oxidation and subsequent negative impacts on flavor, texture, and color . The ash contents of the protein-rich and fiber-rich BSG-derived ingredients (3–4%) are similar to that of BSG (3.6%) and also to values published previously for these ingredients (3.1–4.3%), , while a slightly higher ash value was determined for BSG protein isolate (5.5%).…”

“…As is clear from Table , the particle size of protein isolates has been found to vary greatly, with higher values indicative of poorly dispersed, large particles remaining present in solution, an undesirable trait for food applications. , The BSG protein isolate (1% protein, w/w) was found to be fully soluble (101.71%) in water at neutral pH, likely due to the increased presence of small peptides and amino acids as a result of protein degradation during brewing, while the small particle size of the isolate in the dispersion was likely an additional contributing factor. With the protein solubility of isolates produced from sources such as soy, pea, faba bean, lentil, and lupin reported to be in the range of 9–76.9%, ,,,,, the superior solubility of the BSG protein isolate is a distinct advantage for the food industry for which the low solubility of plant protein isolates is a significant challenge. Protein solubility is closely associated with zeta potential, a value which can provide insight into the behavior of a particle in solution.…”

Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics

“…It was shown before that extracting protein under alkaline conditions could cause ( partial) protein denaturation. 9 For PC, the cooking process most probably caused complete denaturation of the protein present. 16 3.2 Evaluation of protein profile and secondary structure SDS-PAGE analysis was performed (Fig.…”

“…In that context, several studies showed that the protein extraction method used, affects the protein types and/or structures present in the extract which in turn has consequences for the techno-functional properties such as foaming, gelling, or emulsifying potential. 3,[5][6][7][8][9][10] Next to the optimization of techno-functional aspects of protein extracts, the nutritional functionality should not be forgotten. In this context, our research group recently showed that a beverage containing a commercial pea protein isolate was only in vitro digested to a limited extent.…”