Seed Protein of Lentils: Current Status, Progress, and Food Applications

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids bu...

Full description

Bibliographic Details
Main Authors: Hamid Khazaei, Maya Subedi, Mike Nickerson, Cristina Martínez-Villaluenga, Juana Frias, Albert Vandenberg
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Foods
Subjects:
<i>Lens</i>
protein
amino acid
legume
functionality
bioactive peptides
Online Access:https://www.mdpi.com/2304-8158/8/9/391
id doaj-5284132f666045718a6f141b794cd6e0
record_format Article
spelling doaj-5284132f666045718a6f141b794cd6e02020-11-25T01:18:46ZengMDPI AGFoods2304-81582019-09-018939110.3390/foods8090391foods8090391Seed Protein of Lentils: Current Status, Progress, and Food ApplicationsHamid Khazaei0Maya Subedi1Mike Nickerson2Cristina Martínez-Villaluenga3Juana Frias4Albert Vandenberg5Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, CanadaDepartment of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, CanadaFood and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, CanadaInstitute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, SpainDepartment of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, CanadaGrain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.https://www.mdpi.com/2304-8158/8/9/391<i>Lens</i>proteinamino acidlegumefunctionalitybioactive peptides
collection DOAJ
language English
format Article
sources DOAJ
author Hamid Khazaei
Maya Subedi
Mike Nickerson
Cristina Martínez-Villaluenga
Juana Frias
Albert Vandenberg
spellingShingle Hamid Khazaei
Maya Subedi
Mike Nickerson
Cristina Martínez-Villaluenga
Juana Frias
Albert Vandenberg
Seed Protein of Lentils: Current Status, Progress, and Food Applications
Foods
<i>Lens</i>
protein
amino acid
legume
functionality
bioactive peptides
author_facet Hamid Khazaei
Maya Subedi
Mike Nickerson
Cristina Martínez-Villaluenga
Juana Frias
Albert Vandenberg
author_sort Hamid Khazaei
title Seed Protein of Lentils: Current Status, Progress, and Food Applications
title_short Seed Protein of Lentils: Current Status, Progress, and Food Applications
title_full Seed Protein of Lentils: Current Status, Progress, and Food Applications
title_fullStr Seed Protein of Lentils: Current Status, Progress, and Food Applications
title_full_unstemmed Seed Protein of Lentils: Current Status, Progress, and Food Applications
title_sort seed protein of lentils: current status, progress, and food applications
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2019-09-01
description Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.
topic <i>Lens</i>
protein
amino acid
legume
functionality
bioactive peptides
url https://www.mdpi.com/2304-8158/8/9/391
work_keys_str_mv AT hamidkhazaei seedproteinoflentilscurrentstatusprogressandfoodapplications
AT mayasubedi seedproteinoflentilscurrentstatusprogressandfoodapplications
AT mikenickerson seedproteinoflentilscurrentstatusprogressandfoodapplications
AT cristinamartinezvillaluenga seedproteinoflentilscurrentstatusprogressandfoodapplications
AT juanafrias seedproteinoflentilscurrentstatusprogressandfoodapplications
AT albertvandenberg seedproteinoflentilscurrentstatusprogressandfoodapplications
_version_ 1725140563884244992

Similar Items