The DOI matches its Crossref record; 5 of the 5 references it cites were found in a registry or an index.
Seed Protein of Lentils: Current Status, Progress, and Food Applications
Open accessAbstract
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.
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Citations
Cites
Alajaji, S. A., & El-Adawy, T. A. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.03.015 · Cited by 429
Chang, C., Tu, S., Ghosh, S., & Nickerson, M. T. (2015) · Food Research International · doi:10.1016/j.foodres.2015.08.012 · Cited by 257
Self-citationPea and lentil protein extraction and functionality
Swanson, B. G. (1990) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02539676 · Cited by 193
Barbana, C., & Boye, J. I. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.12.093 · Cited by 161 · cited 2×
“Enzymatic hydrolysis of lentil proteins has been performed using a wide number of proteolytic enzymes including Savinase, Alcalase, Protamex, Neutrase, Flavourzyme, bromelain, and papain [130,131].”
BackgroundMethodBoye, J. I., Roufik, S., Pesta, N., & Barbana, C. (2010) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2010.01.014 · Cited by 80 · cited 2×
“[145] reported lentil protein concentrates produced by alkaline extraction-ultrafiltration showed greater solubility than those produced by alkaline extraction-isoelectric precipitation, with both showing the u-shaped pH-dependent profile.”
Background
Cited by
BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities
Minkiewicz, P., Iwaniak, A., & Darewicz, M. (2019) · International Journal of Molecular Sciences · doi:10.3390/ijms20235978 · Cited by 958
Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures
Guidi, S., Formica, F. A., & Denkel, C. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111752 · Cited by 83
Metadata
- Authors
- Khazaei, H., Subedi, M., Nickerson, M., Martínez-Villaluenga, C., Frias, J., & Vandenberg, A.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2019-09-04
- Volume
- 8
- Issue
- 9
- Pages
- 391
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W2972164264
- Cited by
- 265
- References
- 5
- FWCI
- 19.36
- Type
- journal article
- Language
- en
- Open access
- gold
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- Khazaei, H., Subedi, M., Nickerson, M., Martínez-Villaluenga, C., Frias, J., & Vandenberg, A. (2019). Seed Protein of Lentils: Current Status, Progress, and Food Applications. Foods. https://doi.org/10.3390/foods8090391
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