Journal
FOOD CHEMISTRY
Volume 277, Issue -, Pages 84-95Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.10.022
Keywords
Lentil protein isolate; Lipid oxidation; Volatile compounds; Acetone; Ethanol; Isopropanol
Funding
- Saskatchewan Ministry of Agriculture Development Fund (ADF) [2015-0273]
- Saskatchewan Pulse Growers [SPCDB: PRO1609]
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The changes of flavour profiles in lentil protein isolate (LPI) in response to organic solvent treatments (acetone, ethanol, and isopropanol; 35-95% v/v), and the resulting impacts on the isolate colour and physicochemical and functional attributes were investigated. The major constituents of volatile compounds were aldehydes (similar to 46.59%) and (E,E)-3,5-octadien-2-one (similar to 31.79%) in the untreated LPI. Acetone treatment greatly raised ketones by similar to 79.59%. In contrast, ethanol and isopropanol, except at 95% (v/v), significantly lowered total volatile compounds and had higher protein contents (similar to 84.55%) than the others (similar to 76.98%); surface charge, surface hydrophobicity, solubility and emulsion stability of these LPIs were examined. LPIs obtained from 75% (v/v) ethanol and isopropanol treatments showed slightly lower solubility but improved surface hydrophobicity to produce emulsions with a similar stability as compared with the untreated LPI. Overall, ethanol and isopropanol treatments (75% v/v) produced high quality off-flavour-reduced LPIs which may be used in various food systems.
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