title: Effect of extrusion temperature on the solubility and molecular weight of lentil bean flour proteins containing low cysteine residues.
abstract: Lentil flour was extruded at die temperatures of 135, 160, and 175 degrees C. The soluble protein content in the extrudates decreased by 40.1% in the extracting buffer (1% sodium dodecyl sulfate in 50 mM sodium phosphate buffer, pH 6.9) as the extrusion die temperature was increased to 175 degrees C. The most insoluble proteins in the extrudates extruded at die temperatures of up to 175 degrees C could be resolubilized by using sonication. The total disulfide content and sulfhydryl content in the extrudates decreased. The SDS-PAGEs showed that the molecular weight distribution of proteins in the lentil flour changed little before and after extrusion as well as during reduction. The results from this study show that the extrusion temperature had less effect on the solubility and molecular weight of the lentil proteins, which contain a lower level of cysteine residues than wheat proteins.
authors.affiliation: Department of Food Science and Center for Advanced Food Technology, Rutgers, the State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA.
authors.forename: M
authors.initials: M
authors.lastname: Li
authors.forename: T C
authors.initials: TC
authors.lastname: Lee
mesh_terms: D003545:Cysteine / Q000032:analysis*; D004591:Electrophoresis, Polyacrylamide Gel; D007887:Fabaceae / Q000737:chemistry*; D005433:Flour; D005511:Food Handling; D006801:Humans; D008970:Molecular Weight; D010940:Plant Proteins / Q000737:chemistry*; D010946:Plants, Medicinal; D012995:Solubility; D013696:Temperature
chemical_list: D010940:Plant Proteins; D003545:Cysteine