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Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

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Abstract

Isoelectric precipitation and ultrafiltration were investigated for their potential to produce protein products from lentils. Higher protein concentrations were obtained when ultrafiltration was used (> 90%), whereas isoelectric precipitation resulted in higher contents of dietary fibre and some minerals (i.e., sodium and phosphorus). Differences in the functional properties between the two ingredients were found as the isoelectric precipitated ingredient showed lower protein solubilities over the investigated pH range (from 3 to 9) which can be linked to the slightly higher hydrophobicity values (2688.7) and total sulfhydryl groups (23.9 µM/g) found in this sample. In contrast, the protein ingredient obtained by ultrafiltration was superior with regard to its solubility (48.3%; pH 7), fat-binding capacity (2.24 g/g), water holding capacity (3.96 g/g), gelling properties (11%; w/w), and foam-forming capacity (69.6%). The assessment of the environmental performance showed that both LPIs exhibited promising properties and low carbon footprints in comparison to traditional dairy proteins.

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Acknowledgements

The work for this publication has been undertaken as part of the PROTEIN2FOOD project. This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No. 635727. We thank our colleagues Dave Waldron, Tom Hannon and Michael Cronin for technical assistance and expertise that greatly assisted the work.

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  1. Loreto Alonso-Miravalles and Stephanie Jeske share the first authorship.

Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Loreto Alonso-Miravalles, Stephanie Jeske, James A. O’Mahony, Emanuele Zannini & Elke K. Arendt

  2. Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354, Freising, Germany

    Juergen Bez

  3. IFEU, Institut für Energie- und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121, Heidelberg, Germany

    Andreas Detzel, Mirjam Busch, Martina Krueger & Clara Larissa Wriessnegger

  4. APC Microbiome Institute Ireland, University College Cork, Cork, Ireland

    Elke K. Arendt

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Alonso-Miravalles, L., Jeske, S., Bez, J. et al. Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils. Eur Food Res Technol 245, 1855–1869 (2019). https://doi.org/10.1007/s00217-019-03296-y

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