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.authorAlonso-Miravalles, Loreto
dc.contributor.authorJeske, Stephanie
dc.contributor.authorBez, Jurgen
dc.contributor.authorDetzel, Andreas
dc.contributor.authorBusch, Mirjam
dc.contributor.authorKrueger, Martina
dc.contributor.authorWriessnegger, Clara L.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2019-05-08T14:46:23Z
dc.date.available2019-05-08T14:46:23Z
dc.date.issued2019
dc.description.abstractIsoelectric 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.description.statusPeer revieweden
dc.description.versionSubmitted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationAlonso-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 Pressen
dc.identifier.eissn1438-2385
dc.identifier.endpage37en
dc.identifier.issn1438-2377
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/7868
dc.language.isoenen
dc.publisherSpringeren
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
dc.relation.urihttps://link.springer.com/journal/217
dc.rights© 2019. This is a pre-print of an article to be published in European Food Research and Technologyen
dc.subjectLentil protein isolateen
dc.subjectUltrafiltrationen
dc.subjectIsoelectric precipitationen
dc.subjectPhysicochemical propertiesen
dc.subjectProtein functionalityen
dc.subjectLife cycle assessmenten
dc.titleMembrane filtration and isoelectric precipitation technological approaches for the preparation of novel functional and sustainable protein isolate from lentilsen
dc.typeArticle (preprint)en
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