Johansson, Mathias
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- RISE Research Institutes of Sweden
Abstract
Within the context of circular economy, there is an increasing interest to utilise agrifood by-products. However, extensive extraction and purification steps make the valorisation of side streams not always cost effective. Therefore, an increased knowledge of the functionality of unrefined side streams could increase their utilisation in food products. We investigated the thermal gelation of mixed legume systems containing a commercial pea protein isolate (Pisum sativum) and the unrefined fraction remaining after protein extraction from lentils (Lens culinaris). The unrefined lentil fraction contained mainly starch (similar to 45 g/100 g) and insoluble cell wall polysaccharides (similar to 50 g/100 g) with minor amounts of soluble protein (4 g/100 g) and polyphenols (
Keywords
Pea protein; Lentil; Starch; Rheology; Microstructure
Published in
Food Science and Technology
2021, volume: 144, article number: 111212
Publisher: ELSEVIER
SLU Authors
Langton, Maud
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Johansson, Daniel
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Global goals (SDG)
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.lwt.2021.111212
Permanent link to this page (URI)
https://res.slu.se/id/publ/111981