- Title
- Physicochemical and functional properties of lentil protein isolates prepared by different drying methods
- Creator
- Joshi, Matina; Adhikari, Benu; Aldred, Peter; Panozzo, Joe; Kasapis, Stefan
- Date
- 2011
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/58906
- Identifier
- vital:4637
- Identifier
-
https://doi.org/10.1016/j.foodchem.2011.05.131
- Identifier
- ISSN:0308-8146
- Abstract
- Lentil protein isolate (LPI) extract was converted into powder by freeze drying, spray drying and vacuum drying. Differences in particle size distribution, protein subunit composition and colour and surface morphology were observed amongst the three drying methods. Spray and freeze-dried LPI powders exhibited higher solubility (81% and 78%, respectively) compared to vacuum dried powders (50%). The spray dried powders showed a low water absorption capacity (0.43 ± 0.02 g/g) compared to freeze (0.48 ± 0.02 g/g) and vacuum-dried (0.47 ± 0.01 g/g) LPI powders. Spray and freeze-dried powders displayed better gelation ability and higher gel strength, compared to vacuum-dried powder. Both spray and freeze-dried gels showed typical viscoelastic gel characteristics, with G′ dominating over G″ and very low loss tangent. The holding time required for gelation of vacuum dried powder at 90 °C was significantly longer, compared to spray and freeze dried powders. Hence, drying methods used for preparation of lentil protein isolate powders can affect physicochemical and associated functional properties. © 2011 Elsevier Ltd. All rights reserved.
- Relation
- Food Chemistry Vol. 129, no. 4 (2011), p. 1513-1522
- Rights
- Copyright Elsevier
- Rights
- This metadata is freely available under a CCO license
- Subject
- MD Multidisciplinary; Drying; Gelation; Lentil protein isolate; SDS-PAGE; Solubility; Texture; Dried powder; Drying methods; Freeze drying; Functional properties; Gel strengths; Holding time; Low loss; Low water; Protein isolates; Protein subunits; Spray-dried powders; Vacuum drying; Coagulation; Particle size analysis; Spray drying; Water absorption; Vegetable protein; Chemical composition; Differential scanning calorimetry; Flow kinetics; X ray diffraction; Lens culinaris
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