Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.
Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food Chem. 2021 Oct 1;358:129749. doi: 10.1016/j.foodchem.2021.129749. Epub 2021 Apr 8.
Red lentils (Lens culinaris) present an attractive raw material for meat mimics due to its red-coloured proteins, abundance, high protein and low cost. However, data on its functional properties at various pH remain scarce. In this study, the physicochemical and functional properties of red lentil proteins (RLP) from three origins (USA, Nepal and Turkey), isolated by isoelectric precipitation, were evaluated. Amino acid profiles, water holding (ranging from 3.1 to 3.5 g/g) and oil absorption (ranging from 5.8 to 7.3 g/g) capacities of RLP samples were significantly different (p < 0.05). RLP consisted of legumin and vicilin, and comprised predominantly glutamine/glutamic acid (ranging from 8.72 to 10.55 g/100 g). Surface charge, protein solubility, foaming and emulsifying properties were the lowest and poorest at pH 5.2 (isoelectric point). Overall, good functional properties of RLP under high acidity and alkalinity conditions make it a promising protein for mimicking a wide range of meats.
红扁豆（Lens culinaris）因其红色的蛋白质、丰富的含量、高蛋白和低成本，成为一种很有吸引力的肉类替代品原料。然而，关于其在不同 pH 值下的功能特性的数据仍然很少。本研究通过等电沉淀法从三个产地（美国、尼泊尔和土耳其）分离出红扁豆蛋白（RLP），评估了其理化和功能特性。RLP 样品的氨基酸组成、持水能力（范围为 3.1 至 3.5 g/g）和吸油能力（范围为 5.8 至 7.3 g/g）差异显著（p < 0.05）。RLP 由莱菔子素和伴大豆球蛋白组成，主要由谷氨酰胺/谷氨酸组成（范围为 8.72 至 10.55 g/100 g）。在 pH 5.2（等电点）时，表面电荷、蛋白质溶解度、泡沫和乳化性能最低且最差。总的来说，RLP 在高酸度和高碱度条件下具有良好的功能特性，使其成为一种很有前途的肉类替代品蛋白。
