Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing
Marcel Skejovic Joehnke, Stephanie Jeske, Lilit Ispiryan, Emanuele Zannini, Elke K. Arendt, Jürgen Bez +2 more
Food Chemistry X
Abstract
Lentil (<i>Lens culinaris</i>) 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 <i>in vitro</i> 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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
in vitro protein digestibility (IVPD) of LPIs was improved by 35-53% compared 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 th...”
trypsin inhibitor activity (TIA) levels were lowered by 81% in LPI-IEP and 87% in LPI-UF relative 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.”
total galacto-oligosaccharides (GOS) contents were reduced by 58% and 91% in LPI-IEP and LPI-UF, respectively, compared to LF
“Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) profiles showed significant reductions in total galacto-oligosaccharides (GOS) contents by 58% and 91% in LPI-IEP an...”