Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate

• Published in: Food chemistry advances Vol. 3; p. 100546
• Main Authors: Navare, Sawali S., Karwe, Mukund V., Salvi, Deepti
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2023; Elsevier
• Subjects: Emulsification; High pressure processing; Hydrophobicity; Lentil; Plant protein; Solubility; Plant protein; Lentil; Hydrophobicity; Emulsification; High pressure processing; Solubility
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2023.100546

•Yellow lentil protein concentrate (YPLC) was high pressure processed (HPP)•Studied physicochemical and functional properties of YPLC as a function of pressure, time and pH.•Pressure treatment led to an increase in the surface hydrophobicity of the YLPC.•HPP at 150 MPa for 10 min improved solubility of the YLPC, and did not change foaming properties.•Pressure, hold time, and pH of protein solution, and their interactions affected properties of YLPC. High pressure processing has the potential to impart changes in the structure and functionalities of plant-based proteins. Improvement of plant protein functionality can enable the replacement of synthetic emulsifiers with natural, plant-based ones. In this study, yellow lentil protein concentrate (YLPC) dispersions (10% w/v) were subjected to HPP to understand the effect of pressure (MPa), time (min), and pH of protein dispersion (process pH) on the physicochemical (surface hydrophobicity and zeta potential) and functional properties (solubility, emulsification capacity, fat binding capacity, foaming capacity) in two pH systems. Increasing pressure increased the surface hydrophobicity of processed samples. Process pressure, time, and pH did not significantly affect surface zeta potential. Lower pressures and 10 min treatment times at neutral process pH resulted in the most effective improvements in protein functionality. Protein solubility in the pH 7 system increased from 40 %±3 % for unprocessed control to 50 %±5 % for samples processed at 150 MPa. The emulsion droplet size and stability increased for samples processed at pH 7 when pressure was increased from 350 to 550 MPa in both pH systems. Foamability was not significantly affected by high pressure in both pH systems. Overall, protein functionality can be improved by optimizing HPP process parameters and considering the properties of the food system.