Physicochemical and functional properties of red lentil protein isolates from three origins at different pH.

Red lentils (Lens culinaris) present an attractive raw material for meat mimics due to its red-coloured proteins, abundance, high protein and low cost. However, data on its functional properties at various pH remain scarce. In this study, the physicochemical and functional properties of red lentil proteins (RLP) from three origins (USA, Nepal and Turkey), isolated by isoelectric precipitation, were evaluated. Amino acid profiles, water holding (ranging from 3.1 to 3.5 g/g) and oil absorption (ranging from 5.8 to 7.3 g/g) capacities of RLP samples were significantly different (p < 0.05). RLP consisted of legumin and vicilin, and comprised predominantly glutamine/glutamic acid (ranging from 8.72 to 10.55 g/100 g). Surface charge, protein solubility, foaming and emulsifying properties were the lowest and poorest at pH 5.2 (isoelectric point). Overall, good functional properties of RLP under high acidity and alkalinity conditions make it a promising protein for mimicking a wide range of meats.