Title
Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil
Author
Alberta N.A. Aryee, Joyce I. Boye
Year
2016
Journal
Journal of Food Processing and Preservation
Abstract
The effects of processing (dry-milling, cooking, isoelectric precipitation) on the physicochemical, functional and nutritional properties of lentil were evaluated. Protein, moisture, lipid and ash contents of raw lentil flour (RLF), cooked lentil flour (CLF) and lentil protein isolate (LPI) ranged between 29.2 and 90.6%; 0.5 and 6.7%; 0.1 and 0.7%; and 2.4 and 3.4%, respectively. LPI contained smaller particles with narrower size distribution than CLF or RLF. RLF contained less lysine but had more determined sulfur-containing amino acids than the CLF. LPI and CLF, respectively, showed the highest and lowest solubility between pH 1 and 12. Water holding and fat absorption capacities were highest for LPI followed by CLF and RLF. Circular dichroism and FTIR spectroscopy showed minimal secondary structural changes in RLF and LPI compared with CLF. Anti-nutritional factors content and thermal properties revealed distinct variations between the two flours and protein isolate. Processing of lentils could be explored to modify its functionality for various food applications.
Instrument
J-710
Keywords
Circular dichroism, Secondary structure, Biochemistry, Food science