Joehnke Marcel Skejovic, Jeske Stephanie, Ispiryan Lilit, Zannini Emanuele, Arendt Elke K, Bez Jürgen, Sørensen Jens Christian, Petersen Iben Lykke
Department of Food Science, University of Copenhagen, Frederiksberg, Denmark.
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Food Chem X. 2021 Jan 7;9:100112. doi: 10.1016/j.fochx.2020.100112. eCollection 2021 Mar 30.
Lentil () is a high-protein crop with a promising potential as a plant-based protein source for human nutrition. This study investigated nutritional and anti-nutritional properties of whole seed lentil flour (LF) compared to lentil protein isolates (LPIs) prepared in pilot-scale by isoelectric precipitation (LPI-IEP) and ultrafiltration (LPI-UF). Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) profiles showed significant reductions in total galacto-oligosaccharides (GOS) contents by 58% and 91% in LPI-IEP and LPI-UF, respectively, compared to LF. Trypsin inhibitor activity (TIA) levels based on dry protein mass were lowered by 81% in LPI-IEP and 87% in LPI-UF relative to LF. Depending on the stage of digestion, the protein digestibility (IVPD) of LPIs was improved by 35-53% compared to LF, with both products showing a similar long-term protein digestibility to that of bovine serum albumin (BSA). This work supports the use of purified LPI products as a novel source of high quality protein for food applications.
小扁豆是一种高蛋白作物，作为植物性蛋白质来源用于人类营养具有很大潜力。本研究调查了全籽小扁豆粉（LF）与通过等电沉淀法（LPI - IEP）和超滤法（LPI - UF）中试规模制备的小扁豆分离蛋白（LPI）相比的营养和抗营养特性。可发酵寡糖、双糖、单糖和多元醇（FODMAPs）谱显示，与LF相比，LPI - IEP和LPI - UF中的总低聚半乳糖（GOS）含量分别显著降低了58%和91%。基于干蛋白质质量的胰蛋白酶抑制剂活性（TIA）水平，LPI - IEP相对于LF降低了81%，LPI - UF降低了87%。根据消化阶段，与LF相比，LPI的体外蛋白质消化率（IVPD）提高了35 - 53%，两种产品的长期蛋白质消化率与牛血清白蛋白（BSA）相似。这项工作支持将纯化的LPI产品用作食品应用中优质蛋白质的新来源。
Zotero 插件
