Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure
Journal article, 2021

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 (~45 g/100 g) and insoluble cell wall polysaccharides (~50 g/100 g) with minor amounts of soluble protein (4 g/100 g) and polyphenols (<1 mg GAE/g). The addition of the unrefined lentil fraction increased the strength and Young's modulus of pea protein gels in the pH range 3–4.2, and also increased the gels’ elastic modulus G'. The microstructure could be described as a mixed network of swollen protein particles of different sizes (5–50 μm), gelatinised starch and cell wall fragments. The results demonstrate that unrefined side streams from lentils could be used for textural modification of plant protein gels, with implications for the design of novel plant-based foods.



Pea protein




Mathias Johansson

RISE Research Institutes of Sweden

Swedish University of Agricultural Sciences (SLU)

Epameinondas Xanthakis

RISE Research Institutes of Sweden

Maud Langton

Swedish University of Agricultural Sciences (SLU)

C. Menzel

Royal Institute of Technology (KTH)

francisco Vilaplana

Royal Institute of Technology (KTH)

Daniel P. Johansson

Swedish University of Agricultural Sciences (SLU)

Patricia Lopez-Sanchez

RISE Research Institutes of Sweden

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

LWT - Food Science and Technology

0023-6438 (ISSN) 1096-1127 (eISSN)

Vol. 144 111212

Driving Forces

Sustainable development

Subject Categories

Biochemistry and Molecular Biology

Food Engineering

Plant Biotechnology



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