03316naa a2200625 a 450000100080000000500110000800800410001902400550006010000200011524501850013526000090032050000480032952014370037765000160181465000150183065000200184565000200186565000260188565000190191165000180193065000360194865000120198465000250199665000230202165000310204465000230207565000220209865000210212065000200214165000150216165000100217665000130218665000180219965000310221765000140224865000100226265000270227265000240229965300240232365300180234765300210236565300230238665300180240965300210242765300330244870000220248170000220250370000140252570000270253970000200256670000160258670000160260270000170261877300550263521648532024-06-13       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2024.1145692DOI1 aCALDEIRA, R. F.  aProcessing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market.h[electronic resource]  c2024  aNa publicação: Caroline Grassi Mellinger.  aLentil (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.  aEmulsifying  aExtraction  aFood processing  aFood technology  aFunctional properties  aGrain products  aGrain protein  aLens culinaris subsp. culinaris  aLentils  aProtein concentrates  aProtein solubility  aTextured vegetable protein  aVegetable products  aWhole grain foods  aAlimento Vegetal  aEmulsificação  aExtração  aGrão  aLentilha  aProcessamento  aPropriedade Organoléptica  aProteína  aSabor  aTecnologia de Alimento  aTextura de Alimento  aAlternative protein  aGelificação  aGelling capacity  aProtein processing  aPulse protein  aSensory analysis  aTechno-functional properties1 aGOUVÊA, L. de P.1 aAZEVEDO, T. de L.1 aCONTE, C.1 aSÁ, D. de G. C. F. de1 aGALDEANO, M. C.1 aFELBERG, I.1 aLIMA, J. R.1 aSILVA, C. M.  tFood Research Internationalgv. 189, 114569, 2024.