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• W2897750210 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 (∼46.59%) and (E,E)-3,5-octadien-2-one (∼31.79%) in the untreated LPI. Acetone treatment greatly raised ketones by ∼79.59%. In contrast, ethanol and isopropanol, except at 95% (v/v), significantly lowered total volatile compounds and had higher protein contents (∼84.55%) than the others (∼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." @default.
• W2897750210 created "2018-10-26" @default.
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• W2897750210 date "2019-03-01" @default.
• W2897750210 modified "2023-10-11" @default.
• W2897750210 title "Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments" @default.
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• W2897750210 doi "https://doi.org/10.1016/j.foodchem.2018.10.022" @default.
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