Next Article in Journal
Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays
Next Article in Special Issue
Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads
Previous Article in Journal
In Vitro Production and Identification of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Distilled Spent Grain Prolamin Isolate
Open AccessReview

Seed Protein of Lentils: Current Status, Progress, and Food Applications

1
Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
2
Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
3
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Current address: Agriculture and Agri-Food Canada, Lethbridge, AB T1J 4B1, Canada.
Foods 2019, 8(9), 391; https://doi.org/10.3390/foods8090391
Received: 20 July 2019 / Revised: 28 August 2019 / Accepted: 30 August 2019 / Published: 4 September 2019
Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally. View Full-Text
Keywords: Lens; protein; amino acid; legume; functionality; bioactive peptides Lens; protein; amino acid; legume; functionality; bioactive peptides
Show Figures

Figure 1

MDPI and ACS Style

Khazaei, H.; Subedi, M.; Nickerson, M.; Martínez-Villaluenga, C.; Frias, J.; Vandenberg, A. Seed Protein of Lentils: Current Status, Progress, and Food Applications. Foods 2019, 8, 391.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop