Abstract：
Lentil (Lens culinaris) is a protein-rich legume consumed worldwide and it also has the potential to become an alternative source of protein ingredient for human nutrition. The aim of this study was to determine the best processing parameters for the whole grain protein wet extraction, as well as to analyze the techno-functional properties, and physical characteristics of the protein concentrate and its flour. It was also evaluated the application of the concentrate into a fish-like croquette. The processing route was carried out by alkaline extraction and acid precipitation of the proteins where the pH, stirring time and solute:solvent ratio were evaluated. The final dried protein concentrate presented 85% protein on dry basis and a mass yield of 14%. The results were reproducible when tested on a first scaling up test. For the techno-functional properties, solubility, water and oil retention capacities, emulsification and foaming capacities and stability, and gelling capacity were tested. As for the food application into fish-like croquettes, the lentil protein showed similar scores for sensory acceptance, flavor and texture when compared to a commercial clean-taste concentrate. The results observed in this study were compatible to other alternative pulse-protein ingredients on the market, positioning lentil protein as a promising alternative protein source to produce ingredients for the plant-based market.
摘要：
扁豆（Lensculinaris）是全球食用的富含蛋白质的豆类，它也有可能成为人类营养的蛋白质成分的替代来源。本研究的目的是确定全谷物蛋白湿法提取的最佳工艺参数，以及分析技术功能特性，蛋白质浓缩物及其面粉的物理特性。还评估了浓缩物在鱼状炸丸子中的应用。加工路线是通过碱性提取和酸沉淀的蛋白质进行的，其中pH值，评价搅拌时间和溶质:溶剂比。最终干燥的蛋白质浓缩物呈现85%的蛋白质(以干基计)和14%的质量产率。当在第一放大测试中测试时,结果是可再现的。对于技术功能属性，溶解度，水和油的保持能力，乳化和发泡能力和稳定性，和胶凝能力进行了测试。至于食物在鱼状炸丸子中的应用，扁豆蛋白在感官接受度方面表现出相似的分数，与商业清洁味浓缩物相比时的风味和质地。这项研究中观察到的结果与市场上其他替代豆类蛋白质成分兼容，定位扁豆蛋白作为一种有前途的替代蛋白质来源，为植物市场生产成分。
