Description
Lentil protein production involves alkaline or enzymatic extraction followed by ultrafiltration concentration to yield protein isolates and peptides.
Technical
Alkaline extraction at pH 9–10 and 60–80 °C solubilizes lentil proteins, which are then precipitated or hydrolyzed enzymatically. Enzymatic hydrolysis with Alcalase at 50–60 °C, pH 7–8, generates low‑molecular‑weight peptides that improve solubility and functional properties. Ultrafiltration using a 10 kDa cutoff concentrates the protein to 70–80 % solids, while careful control of temperature and pH prevents denaturation and bitterness.
Science
Primary Reaction
Alkaline extraction → enzymatic hydrolysis → ultrafiltration concentration
Sensory Profile
Aroma ()
nuttyearthymildtoastedleguminous
Origin & History
Civilization
Ancient Mesopotamian
Era