Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel functional and sustainable protein isolate from lentils

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dc.contributor.author Alonso-Miravalles, Loreto
dc.contributor.author Jeske, Stephanie
dc.contributor.author Bez, Jurgen
dc.contributor.author Detzel, Andreas
dc.contributor.author Busch, Mirjam
dc.contributor.author Krueger, Martina
dc.contributor.author Wriessnegger, Clara L.
dc.contributor.author O'Mahony, James A.
dc.contributor.author Zannini, Emanuele
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2019-05-08T14:46:23Z
dc.date.available 2019-05-08T14:46:23Z
dc.date.issued 2019
dc.identifier.citation Alonso-Miravalles, L., Jeske, S., Bez, J., Detzel, A., Busch, M., Krueger, M., Wriessnegger, Clara L., O'Mahony, J. A.; Zannini, E. and Arendt, E. K. (2019) ‘Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils’, European Food Research and Technology, In Press en
dc.identifier.startpage 1 en
dc.identifier.endpage 37 en
dc.identifier.issn 1438-2377
dc.identifier.uri http://hdl.handle.net/10468/7868
dc.description.abstract Isoelectric precipitation and ultrafiltration were investigated for their potential to produce protein products from lentils. Higher protein concentrations were obtained when ultrafiltration was used (>90%), whereas isoelectric precipitation resulted in higher contents of dietary fibre and some minerals (i.e., sodium and phosphorus). Differences in the functional properties between the two ingredients where found as the isoelectric precipitated ingredient showed lower protein solubilities over the investigated pH range (from 3 to 9) which can be linked to the slightly higher hydrophobicity values (2688.7) and total sulfhydryl groups (23.9 μM/g) found in this sample. In contrast, the protein ingredient obtained by ultrafiltration was superior with regard to its solubility (48.3%; pH 7), fat-binding capacity (2.24 g/g), water holding capacity (3.96 g/g), gelling properties (11%; w/w), and foam-forming capacity (69.6%). The assessment of the environmental performance showed that both LPIs exhibited promising properties and low carbon footprints in comparison to traditional dairy proteins. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Springer en
dc.relation.uri https://link.springer.com/journal/217
dc.rights © 2019. This is a pre-print of an article to be published in European Food Research and Technology en
dc.subject Lentil protein isolate en
dc.subject Ultrafiltration en
dc.subject Isoelectric precipitation en
dc.subject Physicochemical properties en
dc.subject Protein functionality en
dc.subject Life cycle assessment en
dc.title Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel functional and sustainable protein isolate from lentils en
dc.type Article (preprint) en
dc.internal.authorcontactother Emanuele Zannini, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.zannini@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Submitted Version en
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.internal.IRISemailaddress e.zannini@ucc.ie en
dc.internal.bibliocheck Submitted May 2019. Update citation, page numbers etc. Add rights statement, doi, uri en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en
dc.identifier.eissn 1438-2385


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