نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی: دانشکده کشاورزی، آب، غذا و فراسودمندها: واحد اصفهان(خوراسگان): دانشگاه آزاد اسلامی: اصفهان: ایران
2 گروه علوم و صنایع غذایی؛ دانشکده کشاورزی، آب، غذا و فراسودمندها؛ واحد اصفهان (خوراسگان)؛ دانشگاه آزاد اسلامی؛ اصفهان؛ ایران
3 غذایی: دانشکده کشاورزی، آب، غذا و فراسودمندها: واحد اصفهان(خوراسگان): دانشگاه آزاد اسلامی: اصفهان: ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and Objective:
Adopting a global approach to sustainability requires greater reliance on plant-based proteins. Unlike animal proteins, plant proteins are more environmentally sustainable and can help address food security, affordability, and ethical concerns. A gradual shift toward plant proteins supports human well-being, improves diet quality, and reduces the impact of climate change. Lentil (Lens culinaris) containing many nutrients is an excellent dietary choice for addressing malnutrition and promoting overall health. This study evaluated the effects of three independent variables including temperature ranging from( 4 to 30 °C), time (20 to 60 minute), and pH between (8.5 and 10) on the extraction rate of Kimia lentil protein and the functional characteristics of the extracted protein, including water and oil absorption capacity (OAC), as well as gel formation. All the responses were optimized using response surface methodology (RSM).
Materials and Methods:
Green lentil seeds of the Kimia cultivar was ground and passed through a 30-mesh sieve to obtain uniform particles. The samples were defatted using acetone and then dried at ambient temperature. Protein extraction was conducted using alkaline extraction followed by isoelectric precipitation and freeze drying. The effect of three independent variables including temperature, time, and alkaline pH on the extraction rate of Kimia lentil protein and the functional characteristics of the extracted protein were studied. A constant solid to solvent ratio of 1: 12.5 was maintained throughout all experiments. The experimental design followed a Central Composite Design under RSM, comprising 20 runs including 6 replicates at the central point. To evaluate the water absorption capacity (WAC) and (OAC), 50 mg of extracted protein was combined with 1.5 ml of distilled water or commercial sunflower oil in a centrifuge tube. The mixture followed the procedure of absorption and after removing separated water or oil on the surface, the mass of gel like precipitate was determined. A series of protein solutions in distilled water, with concentrations ranging from 14 to 19 g/100 g, was prepared for making gel. The lowest concentration of the gel that formed a firm structure, remaining intact when inverted, corresponded to the lowest protein concentration. Data analysis was performed using Design Expert software and the accuracy of the model was checked with Student’s t-test at a significance level of 0.05.
Results:
Analysis of variance showed that the two factor interaction (2FI) model was significant for yield and gelling capacity (p < 0.0001). Increasing temperature individually or in combination with increasing pH caused a rise in protein yield. Rising alkaline pH and time and temperature of extraction caused gel formation in lower concentrations (p<0.01). Data of (WAC) and (OAC) responses were significantly described by quadratic model (p < 0.0001). Therefore, independent variables influence responses through simple, quadratic and interactions. There are different areas that we can have both responses in the maximum level based on the interactions of pH and time and temperature of extraction. For optimization all responses were supposed maximum and gelling was assumed in the range of experimental data.
Conclusion:
The statistical model was highly accurate and reliable, and the suggested optimal values were pH of 8.56, time of centrifugation 60 min and centrifugation temperature of 4 ºC. At this optimum point protein yield, gelling capacity, OAC and WAC were achieved 11.75%, 17.72 % (w/w), 0.92 (g oil/ g/ protein), and 0.446 (g water/g protein), respectively. Comparison of the predicted results with the experimental values showed no significant difference (p > 0.05). These findings indicate that lentil protein extracted from the Kimia cultivar can be effectively integrated into food formulations, enhancing both the nutritional value and functional attributes of the product.
کلیدواژهها [English]
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