Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure

Sammanfattning

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 (

Nyckelord

Pea protein; Lentil; Starch; Rheology; Microstructure

Publicerad i

Food Science and Technology
2021, volym: 144, artikelnummer: 111212
Utgivare: ELSEVIER

SLU författare

• Johansson, Mathias

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    
  • RISE Research Institutes of Sweden

• Langton, Maud

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Johansson, Daniel

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

Globala målen (SDG)

SDG2 Ingen hunger

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.1016/j.lwt.2021.111212

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/111981