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 the valorisation of side streams not always cost effective. Therefore, an increased knowledge of the functionality of unrefined side streams could increase their utilisation in food products. We investigated the thermal gelation of mixed legume systems containing a commercial pea protein isolate (Pisum sativum) and the unrefined fraction remaining after protein extraction from lentils (Lens culinaris). The unrefined lentil fraction contained mainly starch (similar to 45 g/100 g) and insoluble cell wall polysaccharides (similar to 50 g/100 g) with minor amounts of soluble protein (4 g/100 g) and polyphenols (