Solubility as Influenced by pH and NaCl Concentaration and Functional Properties of Lentil Proteins Isolate

Abstract

The functional properties and the effect of pH and NaCl concentration on protein solubility were investigated of proteins isolate of lentil cultivars. The protein content of the seeds was found to be in the range 32.2-35.6%. Lentil protein isolate had 80% protein content. The minimum protein solubility was at pH 5. Lentil protein has good functional characteristics with emulsifying activity of 75.3-62.94% and emulsion stability of 41.4-46.3% and it had low foaming capacity but high stability. The total protein had water absorption capacity of 1.9-2.2 ml H2O/g protein, oil absorption capacity of 1.9-2mloil/g protein and bulk of 1.4 g/ml. Lentil has high protein content with acceptable functional properties, which makes it promising protein source in food application due to its high nitrogen solubility and less fat content; a characteristic generally needed for textured products like meat.