Search

Abstract: The physicochemical and functional properties of protein concentrates from peas, lentils, navy beans, chickpeas, and defatted chickpeas were investigated. Protein concentrates were prepared using a laboratory wet milling procedure. Chemical composition and colour of the protein concentrates were significantly different among the various pulses. Functional properties of the chickpea protein concentrates, including water hydration capacity, foaming capacity, and emulsion capacity, were improved significantly after a defatting step was added prior to the fractionation process. Navy bean protein concentrate had the largest foaming capacity, whilst chickpea protein concentrates had the smallest. Protein concentrates from lentils had the most stable foams after 120min, whilst those from chickpeas had the least stable foams. Navy bean protein concentrate also had the highest emulsion capacity, whilst pea protein concentrates had the poorest. Protein content of the protein concentrates was positively correlated, whilst the fat content was negatively correlated with foaming capacity (r=0.663, p<0.001 and r=−0.712, p<0.001, respectively). Water hydration capacity of the protein concentrates was significantly correlated with ash content (r=0.597, p<0.01), fat absorption (r=0.535, p<0.01), foaming capacity (r=0.775, p<0.001) and foam stability at 120min (r=0.595, p<0.01). Ash content and foaming capacity were significantly correlated with emulsion capacity (r=0.497, p<0.05, and r=0.552, p<0.01, respectively). [Copyright &y& Elsevier]

Abstract: Pulses are a good source of dietary fibre and other important nutrients. Flours and fibre-rich fractions obtained from pulse crops can be incorporated into processed foods to increase dietary fibre content and/or serve as functional ingredients. This review focuses on research conducted in the past ten years on the non-starch polysaccharides and oligosaccharides found in dry beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), lentils (Lens culinaris), and dry peas (Pisum sativum). The isolation, composition, and structure of these pulse fibres are described. Common terms used to describe the physicochemical properties of fibre fractions are defined and briefly discussed. Recent studies on the effects of processing on the ratio of insoluble to soluble dietary fibre and on the α-galacto-oligosaccharide content of pulses and fibre fractions are cited and summarized. Food applications for pulse fibre fractions and flours in fibre enrichment, nutrient enrichment, fat binding and retention, and texture modification, as well as some non-food applications, are reviewed. [Copyright &y& Elsevier]