Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions

Dry fractionation has shown to be a promising method obtain less refined protein ingredients from legumes with novel technofunctionalities compared solvent extracted isolates. However, the relationship between composition and functionality of such fractions especially for use as emulsifiers in concentrated emulsions is still unclear. In this study, investigations were carried out variety lentil having different contents, on their ability emulsify stabilize oil-in-water emulsions. Fractions produced by dry had protein, starch, fiber contents 11–54%, 0–58% 19–32%, respectively, median particle sizes samples varied 6 78 ?m. Protein solubility zeta potential little, prepared these at similar oil droplet sizes. contrast, bulk rheology differed markedly exhibiting more solid like behavior when formed less-refined fractions. Similarly, differences development interfacial found. These effects attributed amount size non-protein particles, which are entrapped network interact layer, highlighting importance presence compounds.