In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)

被引:88
作者
Barbana, Chockry [1 ]
Boye, Joyce Irene [1 ]
机构
[1] Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada
关键词
TRANSFORM INFRARED-SPECTROSCOPY; CICER-ARIETINUM L; DIFFERENTIAL SCANNING CALORIMETRY; FUNCTIONAL-PROPERTIES; CHEMICAL-COMPOSITION; ALKALINE EXTRACTION; PEA FLOUR; CHICKPEA; TRYPSIN; INHIBITORS;
D O I
10.1039/c2fo30204g
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The chemical composition of whole lentil flours and lentil protein concentrates prepared by alkaline extraction and iso-electric precipitation from Blaze and Laird varieties of lentil were studied. The protein composition of the flours and concentrates, determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusion high-performance liquid chromatography (SE-HPLC) showed that the extracted proteins were composed mainly of globulins and albumins. Trypsin inhibitor activity ranged between 0.94 and 1.94 trypsin inhibitor units (TIU) mg(-1) for the flours, but was markedly lower in the protein concentrates ranging between 0.17 and 0.66 TIU mg(-1). In vitro protein digestibility ranged between 75.90 and 77.05% for the flours, whereas significantly (P < 0.05) higher values, similar to 82.80 to 83.20%, were determined for the concentrates. Significant (P < 0.05) differences in colour (Delta E) were observed between the flours and the concentrates from both varieties. Thermal properties of both flours as studied by differential scanning calorimetry (DSC) were comparable. However, the endothermic parameters of the two protein concentrates were significantly (P < 0.05) different. Overall, the results show that in vitro protein digestibility of lentil protein concentrates is higher than that of the flours, however, both lentil flours and protein concentrates contain useful proteins that could serve as value-added ingredients in food formulations.
引用
收藏
页码:310 / 321
页数:12
相关论文
共 81 条
[71]  
Sulieman M. A., 2008, PAKISTAN J NUTR, V7, P801
[72]   Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes:: A comparative study [J].
Tang, Chuan-He .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (08) :1380-1388
[73]   Lentils (Lens culinaris Medikus Subspecies culinaris): A Whole Food for Increased Iron and Zinc Intake [J].
Thavarajah, Dil ;
Thavarajah, Pushparajah ;
Sarker, Ashutosh ;
Vandenberg, Albert .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (12) :5413-5419
[74]   Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products [J].
Velioglu, YS ;
Mazza, G ;
Gao, L ;
Oomah, BD .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (10) :4113-4117
[75]  
Waggle D.H., 1989, Legumes, P99
[76]   Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris) [J].
Wang, N. ;
Hatcher, D. W. ;
Toews, R. ;
Gawalko, E. J. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (04) :842-848
[77]   Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris) [J].
Wang, N ;
Daun, JK .
FOOD CHEMISTRY, 2006, 95 (03) :493-502
[78]  
Weder JKP, 1998, J SCI FOOD AGR, V78, P429, DOI [10.1002/(SICI)1097-0010(199811)78:3<429::AID-JSFA137>3.3.CO
[79]  
2-M, 10.1002/(SICI)1097-0010(199811)78:3<429::AID-JSFA137>3.0.CO
[80]  
2-V]