Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure

Within the context of circular economy, there is an increasing interest to utilise agrifood by-products. However, extensive extraction and purification steps make valorisation side streams not always cost effective. Therefore, increased knowledge functionality unrefined could increase their utilisation in food products. We investigated thermal gelation mixed legume systems containing a commercial pea protein isolate (Pisum sativum) fraction remaining after from lentils (Lens culinaris). The lentil contained mainly starch (~45 g/100 g) insoluble cell wall polysaccharides (~50 with minor amounts soluble (4 polyphenols (<1 mg GAE/g). addition strength Young's modulus gels pH range 3–4.2, also gels’ elastic G'. microstructure be described as network swollen particles different sizes (5–50 μm), gelatinised fragments. results demonstrate that used for textural modification plant gels, implications design novel plant-based foods.