Effect of thermosonication on functional and rheological properties of green lentil protein

Tuğba Baskıncı; Dea Amalia Amanda Apud; Osman Gül

EN

Effect of thermosonication on functional and rheological properties of green lentil protein

Abstract

The objective of this study was evaluate the effect of ultrasound in bath at 30, 50 and 70oC for 5, 10, 20 and 30 min for improve functional and rheological properties of green lentil protein. The percentage of recovered lentil protein after alkaline extraction was calculated as 82.79%. The protein solubility of solutions significantly increased after sonication treatment. However, sonication treatment at 70oC after 20 min caused a partial reduction of protein solubility. Thermosonication process markedly improved the emulsion activity and stability index up to 176.02 m2/g and 40.68%, respectively, and also foaming capacity of sonicated protein suspension was 3.35-fold higher than that of untreated sample. Protein suspensions displayed shear-thinning, and results were satisfactorily fitted to Ostwald-de Waele model (R2< 0.926). As a result, the findings indicated that functional and rheological properties of proteins can be improved by ultrasound in combination with heating, and thus thermosonication process may be a valuable processing technology for modify of lentil protein.

Keywords

Lentil , Thermosonication , Protein isolate , Functional properties , Rheological properties

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Tuğba Baskıncı ^*
0000-0001-5806-817X
Türkiye

Dea Amalia Amanda Apud This is me
0000-0002-3217-7260
Türkiye

Osman Gül
0000-0003-1620-4246
Türkiye

Publication Date

December 6, 2021

Submission Date

October 20, 2021

Acceptance Date

November 7, 2021

Published in Issue

Year 1970 Volume: 2 Number: 2

IZ

https://izlik.org/JA49XN73EP

APA

Baskıncı, T., Amanda Apud, D. A., & Gül, O. (2021). Effect of thermosonication on functional and rheological properties of green lentil protein. European Food Science and Engineering, 2(2), 40-45. https://izlik.org/JA49XN73EP

Effect of thermosonication on functional and rheological properties of green lentil protein

Effect of thermosonication on functional and rheological properties of green lentil protein

Abstract

Keywords

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References

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Subjects

Journal Section

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Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

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