Emulsifying properties of lentil protein preparations obtained by dry fractionation
نویسندگان
چکیده
Abstract Dry fractionated legume protein ingredients are gaining attention as alternatives to conventional solvent extracted proteins, being more resource efficient and often exhibiting novel functional properties. However, lack of knowledge about the relationship between composition functionality limit a wide-spread use dry-fractionated in applications. In this study, lentil fractions different degrees refinement were prepared using air classification having starch contents 16–59% 4–64%, respectively. The dry could emulsify stabilize 10 wt% oil-in-water emulsions, while isolate used for comparison was not able form stable emulsions. latter had significantly larger mean droplet diameters (around 20 µm) due flocculation than emulsions made with ranging 0.3 5.5 µm. Similar surface charges (between ?22 ?31 mV) indicated that discrepancy be ascribed differences steric repulsion mechanical strength interfacial layers conventionally lentil. Storage stability tests stabilized samples resulted separation into low higher density phase individual droplets against coalescence both phases. attributed gravimetrical sedimentation insoluble components accumulating denser phase, which impacted by degree classification. results highlight potential fractionation production sustainable unique functionality.
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ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2021
ISSN: ['1438-2385', '1438-2377']
DOI: https://doi.org/10.1007/s00217-021-03883-y