Affiliation:
1. Department of Applied Agriculture Central University of Punjab Bathinda 151401 Punjab India
2. Department of Food Technology Mizoram University Tanhril Aizawl 796004 Mizoram India
3. P.G. Department of Botany Khalsa College Amritsar 143002 Punjab India
4. Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
5. Department of Food Science and Technology Graphic Era Deemed to be University Dehradun 248002 India
Abstract
SummaryLentil is one of the major pulses consumed in many parts of the world. Lentil proteins comprise primarily three fractions, viz. globulins, albumins and glutelins, each having distinct structural and functional characteristics. The secondary structure of lentil proteins is characterised by a predominance of β‐sheets, which occur in proportions up to 63% in the fractions. Protein isolates, in comparison, have up to 40% random coils, 38% sheets, 36% turns and 33% helix. Lentil proteins contain most essential amino acids, while albumins and glutelins have relatively higher content of lysine, methionine, histidine, threonine and branched‐chain amino acids. Amongst globulin proteins, vicilins have a more balanced amino acid composition than legumins. Lentil proteins also exhibit techno‐functional properties (foaming and emulsification, water and fat absorption and gelation) and may also serve as a potential source of active proteins/peptides, which make them an attractive alternative to conventional protein sources.