Seeding and gelation properties of lentil protein nanofibrils
Converting plant proteins into functional amyloid fibrils may be an effective means to improve their utility in novel foods and materials. Most research on engineered fibrils has focused on animal proteins, while plant seed storage proteins tend to be more heterogeneous and poorly characterized rega...
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| Veröffentlicht in: | Food hydrocolloids 2024-11, Vol.156, p.110360, Article 110360 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | Converting plant proteins into functional amyloid fibrils may be an effective means to improve their utility in novel foods and materials. Most research on engineered fibrils has focused on animal proteins, while plant seed storage proteins tend to be more heterogeneous and poorly characterized regarding their fibril assembly into films, gels, and hierarchical structures. This work studied the kinetics of lentil protein fibrillization, the conversion yield, the effect of seeding, and the gelation properties of crude and isolated fibrils. Seeding with 3% (w/w) preformed fibril fragments significantly decreased the lag time (from 6.5 h to 3.8 h) (p |
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| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2024.110360 |