Modeling the thermal denaturation of the protein-water system in pulses (lentils, beans, and chickpeas)

Lefevre Charlotte, Bohuon Philippe, Lullien-Pellerin Valérie, Mestres Christian. 2022. Modeling the thermal denaturation of the protein-water system in pulses (lentils, beans, and chickpeas). Journal of Agricultural and Food Chemistry, 70 (32) : 9980-9989.

https://doi.org/10.1021/acs.jafc.2c03553

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Résumé : Thermal treatment applied during the cooking of pulses leads to denaturation and even aggregation of the proteins, which may impact protein digestibility. Thermal transitions of lentil, chickpea, and bean proteins were studied using differential scanning calorimetry (DSC). Protein-enriched samples were obtained by dry air classification of dehulled seeds and were heated to 160 °C, with water contents ranging from 0.2 to 4 kg/kg on a dry basis. The DSC peaks of the resulting endotherms were successfully modeled as overlapping Gaussian functions. The denaturation temperatures were modeled as a function of the temperature according to the Flory–Huggins theory. The modeling allows for the calculation of the degree of protein transition for any temperature and moisture condition. The denaturation diagrams reflect the different protein compositions of lentil, chickpea, and bean (particularly the 11S/7S globulin ratio). Chickpea proteins were more thermally stable than those from lentil and bean. Proteins underwent an irreversible transition, suggesting that unfolding and aggregation were coupled.

Mots-clés Agrovoc : légume sec, dénaturation, digestibilité, modélisation, composition des aliments, traitement thermique, cuisson, lentille, pois chiche, haricot

Mots-clés libres : Protein denaturation, DSC, Mathematical modeling, Pulses, Globulin, Peak desummation

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
U10 - Informatique, mathématiques et statistiques

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Agences de financement hors UE : Fonds Unique Interministériel, Conseil régional de Bourgogne-Franche-Comté, Conseil Général de l'Ain

Projets sur financement : (FRA) Protéines Végétales Gastronomiques

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