1. Table 9. Functional Properties of Lentil Protein Isolate
Water absorption capacity (mL H2O/g)
1.82 ± 0.07
Oil absorption capacity (mL oil/g)
1.95 ±0.06
Emulsifying activity (%)
73.44 ± 0.03
Emulsion stability (%)
41 ± 0.07
Foaming capacity (%)
22.67 ± 0.06
Foaming stability (%)
50.11 ± 0.05
Thwe Linn Ko et al. Isolation of Protein from Defatted Lentil Flour. American Journal of Food Science and Technology,
2017, Vol. 5, No. 6, doi: /ajfst-5-6-3
© The Author(s) Published by Science and Education Publishing.