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Food Chem

Title:		"Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments"
Author(s):		Chang C; Stone AK; Green R; Nickerson MT;
Address:		"Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S8N 5A8, Canada; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S8N 5A8, Canada. POS Bio-Sciences, Saskatoon, SK S7N 2R4, Canada. Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S8N 5A8, Canada. Electronic address: Michael.Nickerson@usask.ca"
Journal Title:		Food Chem
Year:		2019
Volume:		20181011
Issue:
Page Number:		84 - 95
DOI:		10.1016/j.foodchem.2018.10.022
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The changes of flavour profiles in lentil protein isolate (LPI) in response to organic solvent treatments (acetone, ethanol, and isopropanol; 35-95% v/v), and the resulting impacts on the isolate colour and physicochemical and functional attributes were investigated. The major constituents of volatile compounds were aldehydes ( approximately 46.59%) and (E,E)-3,5-octadien-2-one ( approximately 31.79%) in the untreated LPI. Acetone treatment greatly raised ketones by approximately 79.59%. In contrast, ethanol and isopropanol, except at 95% (v/v), significantly lowered total volatile compounds and had higher protein contents ( approximately 84.55%) than the others ( approximately 76.98%); surface charge, surface hydrophobicity, solubility and emulsion stability of these LPIs were examined. LPIs obtained from 75% (v/v) ethanol and isopropanol treatments showed slightly lower solubility but improved surface hydrophobicity to produce emulsions with a similar stability as compared with the untreated LPI. Overall, ethanol and isopropanol treatments (75% v/v) produced high quality off-flavour-reduced LPIs which may be used in various food systems"
Keywords:		2-Propanol/*pharmacology Acetone/*pharmacology Color Ethanol/*pharmacology Hydrophobic and Hydrophilic Interactions Lens Plant/chemistry/*drug effects/metabolism Plant Proteins/*chemistry/*metabolism Solubility Taste/*drug effects Acetone Ethanol Isopropa;
Notes:		"MedlineChang, C Stone, A K Green, R Nickerson, M T eng England 2018/12/07 Food Chem. 2019 Mar 30; 277:84-95. doi: 10.1016/j.foodchem.2018.10.022. Epub 2018 Oct 11"