LWT - Food Science and Technology 42 (2009) 1538–1544

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LWT - Food Science and Technology

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Effect of high pressure treatment on thermal and rheological properties of lentil

flour slurry
Jasim Ahmed a, *, Sunil K. Varshney a, Hosahalli S. Ramaswamy b
a
Polymer Source, Inc. 124 Avro Street, Dorval, Montreal, Quebec, Canada H9P 2X8
b
McGill University, Macdonald Campus, 21111 Lakeshore, Ste Anne de Bellevue, H9X 3V9, Canada

a r t i c l e i n f o a b s t r a c t

Article history: Thermal characteristics of high pressure (HP) treated lentil flour dispersions were studied as function of
Received 16 August 2008 pressure level (350–650 MPa) and moisture content (14–58 g per 100 g of flour). Differential scanning
Received in revised form calorimeteric (DSC) measurement of pressure treated lentil dispersions indicated incomplete denatur-
1 May 2009
ation of lentil proteins. The protein dentauration temperature (Td) shifted with applied pressure and
Accepted 4 May 2009
moisture content non-systematically. No starch gelatinization peak was detected during thermal scan-
ning of lentil slurries (untreated or treated) irrespective of moisture content or heating rate. High
Keywords:
pressure treatment of lentil dispersion significantly reduced the retrogradation behavior compared with
High pressure
Protein denaturation that obtained from the thermally gelatinized sample. Dynamic rheological measurement indicated
Retrogradation pressure treated lentil slurries exhibited a true viscoelastic fluid. Slurries gradually transformed from
Viscoelastic fluid solid-like behavior to liquid-like behavior as function of moisture content and pressure level. Fourier
Elastic modulus transform infrared (FTIR) spectroscopy confirmed insignificant change in amide band of pressure treated
Viscous modulas slurry. This study has provided complementary information of pressure-induced structural changes on
Enthalpy both the molecular and the sub-molecular level of lentil protein.
Ó 2009 Elsevier Ltd. All rights reserved.

1. Introduction formulation of manufactured foods for diabetics (Urbano et al.,

1995). Both starch and protein fractions of lentils offer new source
Lentils (Lens culinaris) are important crop in many developing of novel ingredients. New sources of cheaper proteins provide new
countries. The Canadian legume industry has increased enormously alternatives for the dairy industry, where cheaper proteins are
in recent years and Canada becomes the largest exporter of lentils. required to replace existing proteins (Lee, Htoon, Uthayakumaran,
Lentils contain about 25 g proteins, 56 g carbohydrate, and 1.0 g fat & Paterson, 2007). Extensive research works have been carried out
per 100 g seeds and these are considered as one of the best and on cereal, potato, sweet potato and cassava starches due to their
cheapest sources of vegetable proteins (Adsule, Kadam, & Leung, ready availability and wide usage in food and non-food applica-
1989). Lentil flour has potential for traditional and newer product tions. However, there is a little information available on structure–
developments with health benefits since it contains higher amount property relationship of lentil flour.
of protein, gluten free in nature and low glycemic index. Lentil soup High pressure processing is considered one of the best emerging
is consumed with cereal (rice or bread) to enrich protein intake in or non-thermal technologies for food. The technology has advan-
developing countries. Legume proteins are primarily storage tage over others in terms of functionality and consumers’ accep-
proteins comprised of two principle globulins, legumin and vicilin tance for producing value-added fresh-like food products in
(Swanson, 1990). Lentil protein isolate produced a milk of inter- addition to microbial and enzymatic inactivation. Numerous liter-
mediate quality equivalent to milk prepared from soy protein atures are available on functionality of protein and carbohydrate
isolates. Currently, lentil flours are incorporating to other flours for foods under high hydrostatic pressure. High pressure treatment
manufacturing extruded snacks and gluten free bakery products. It changes the conformation and coagulation of proteins by opening
would be of practical interest to utilize legumes, for instance, in the the native structures, resulting in denaturation and aggregation,
affects the melting properties of starches; the rearrangement of the
polymorphic forms in lipids; inactivates microorganisms, and
* Corresponding author. Tel.: þ1 514 421 5517; fax: þ1 514 421 5518. induces chemical changes at low temperatures (Cheftel, 1992;
E-mail addresses: [email protected], [email protected] (J. Ahmed). Ledward, 1995; Lopez-Fandino, 2006). To determine the structural

0023-6438/$ – see front matter Ó 2009 Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2009.05.002
 J. Ahmed et al. / LWT - Food Science and Technology 42 (2009) 1538–1544 1539

changes of proteins upon pressurization, Fourier transform infrared influenced by high pressure treatment. Measurements were made
(FTIR) spectroscopy and differential scanning calorimetry (high in triplicate.
sensitive micro-DSC) are commonly used tools. The information
obtained by DSC is on a macroscopic level, it enables to assess the 2.3. High-pressure treatment
overall structure of the protein molecule. Fourier transform
infrared (FTIR) spectroscopy – a vibrational spectroscopic tech- Lentil dispersions (approx. 20–25 g) were packed in low-density
nique has provided better understanding of secondary structure polyethylene bags (Whirl-PakÒ, USA) and heat sealed. The head-
change of plant proteins after the influence of high pressure. FTIR space in the sealed pack was kept to a minimum. Samples were
measurement has considered a complementary approach to DSC then transferred to a 5 L pressure reactor unit (ACIP 6500/5/12VB;
because it provides direct structural information about the protein ACB Pressure Systems, Nantes, France) equipped with temperature
at a sub-molecular level (Brandes, Welzel, Werner, & Kroh, 2006). and pressure regulator device. Water was used as the pressure
The technique has recently been used for conformational study of transmitting medium. Samples were pressure treated at specified
globular protein on the amide I region (Ahmed, Ramaswamy, Ayad, pressure level (350, 450, 550 and 650 MPa) for a holding time of
Alli, & Alvarez, 2007; Brandes et al., 2006; Carbonaro, Maselli, Dore, 15 min. The pressurization rate was about 4.4 MPa/s and released at
& Nucara, 2008; Ellepola, Choi, & Ma, 2005). 26 MPa/s. The initial temperature of pressure medium was 18  C
Starch is semi-crystalline biopolymer and contains both crys- which was sharply increased to 24.8 and 28.5  C due to the adia-
talline and amorphous components. Starch is known to absorb batic effect during pressurization of 350 and 650 MPa however,
considerable amounts of water. During heating in presence of temperature became steady at 22 and 26  C during holding period
water, starch undergoes thermal transition known as gelatiniza- at those pressure levels. At 450 and 550 MPa, the increases in
tion, causing disruption of the starch granule structure. The semi- temperatures were 26 and 27.5  C and equilibrated at 23.5 and
crystalline structure gradually transforms to amorphous state 25  C respectively at similar condition. All experiments were
which shows some physical change with time (Slade & Levine carried out in duplicate. Pressure treated samples were stored in
1993). On cooling, an amorphous polymer undergoes glassy state refrigerator for further use.
from rubbery phase which is known as glass transition temperature In a separate experiment, lentil flour dispersion (58 g water/
(Tg). Because of their relevance in foods, starch–water systems have 100 g sample) was isothermally heated in a temperature controlled
been extensively investigated (Slade & Levine, 1993; Tananuwong & bath at 85  C for 30 min, cooled and stored in refrigerator.
Reid, 2004). Pressure could also delay starch gel retrogradation
(Douzals, Marechal, Coquile, & Gervais, 1996). Due to increase
demand of pressure treated food products it is relevant to study 2.4. Differential scanning calorimetric (DSC) measurement
high pressure effect on completely gelatinized legume starch in
excess water. A differential scanning calorimeter (DSC) (TA Q100, TA Instru-
The objectives of this work were to study thermal and rheo- ments, New Castle, DE, USA) was employed to measure the thermal
logical characteristics of lentil flour slurry (at various moisture analysis for control and pressure treated lentil slurries. The DSC was
level) after high pressure treatment and to understand the pressure calibrated with indium and sapphire for temperature and heat
susceptibility of major lentil components (starch and protein) with capacity calibration (TA Instruments, 2002). The samples (10–
the results obtained by the differential scanning calorimetry (DSC) 12 mg) were run at a 10  C/min heating/cooling ramp in heating–
measurements, and the change of the protein secondary structure cooling cycles in a nitrogen atmosphere (flow rate 50 mL/min). The
by FTIR measurements. samples were heated from 0 to 150  C to detect thermal gelatini-
zation of starch and protein denaturation in flour. An empty pan
was used as a reference. The DSC measurements were done more
2. Materials and methods than 5 times. Thermal transitions of lentil slurries were measured
for the peak gelatinization (Tm) and the denaturation temperature
2.1. Materials (Td). The enthalpy (dH) of the transition (associated with starch
gelatinization and protein denaturation) was calculated from the
Canadian grown lentil flour was obtained locally and used for area of the peak endotherm using the Universal Analysis Software
high pressure treatments. Mean values for proximate analysis (g/ (version 3.6C, TA Instruments, New Castle, DE, USA). One set of DSC
100 g) of lentil flour samples (as per analyzed by AOAC method, run was carried out for both thermally treated control and pressure
1996) are: moisture, 6.47  0.21, ash, 2.31  0.03, protein (N  6.25), treated lentil slurry after one week to locate recrystallization of
26.25  0.23, and crude fat 1.01  0.10. The starch content was starch during retrogradation.
estimated as per method described by Dubois, Gilles, Hamilton,
Rebers, and Smith (1956) and found to be about 52 g per 100 g
2.5. Rheological measurements
lentil flour. The lentil samples were ground with a coffee grinder
(Model KSM 2, type 4041, Braun Canada), to obtain flour and 80% of
Rheological measurements of control and pressure treated lentil
the particles went through #100 mesh screen aperture (0.15 mm
flour dispersions were performed on a controlled-stress rheometer
sieve opening as per ASTME II).
(AR 2000, TA Instruments, New Castle, DE) with parallel plate
geometry (60-mm diameter). The width of the gap between two
2.2. Preparation of sample plates was 1000 mm. The sample temperature was internally
controlled by peltier system (20 to 200  C with an accuracy of
A calculated amount of distilled water was added to lentil flour 0.1  C) attached with a water circulation unit. A platinum resis-
to achieve desired levels of moisture content (14.9, 24.6, 29.1, 37.2, tance thermometer sensor positioned at the centre of the plate
46.7 and 57.6 g water per 100 g ground flour). The dispersions were ensured temperature control and measurement. For each test,
kept for an hour at room temperature (20  1  C) for hydration. All a measured volume of thoroughly mixed sample (approximately
measurements were conducted with the same lot of the product 2 mL) was placed at the centre of the rheometer plate for 5 min for
obtained at one time. The moisture content has been varied to stress relaxation and temperature equilibration before the actual
evaluate changes in thermal and rheological properties as measurements. It is worth to mention that sample with moisture
1540 J. Ahmed et al. / LWT - Food Science and Technology 42 (2009) 1538–1544

content 37.2 (g/100 g) and above was suited for rheological

A
-0.2
measurement.
Small-amplitude oscillation (SAOS) measurements of pressure
treated and control sample were carried out within linear visco-
-0.4
elastic range (LVR) after temperature equilibration to 20  C over
a frequency range between 0.1 and 10 Hz which enables the

Heat Flow (W/g)

135.16°C
material to retain the structure. The domain of linear viscoelasticity
was established by the oscillatory stress sweep experiment for each -0.6
sample and the magnitude varied between 1 and 5 Pa. Rheological
parameters (elastic modulus, G0 ; viscous modulus, G00 ; and complex
viscosity, h*) were directly obtained using the manufacturer
supplied computer software (Rheology Advantage Data Analysis -0.8
Program, TA Instruments, New Castle, DE). The deviation did not
exceed 5% between duplicate runs, as the experiment was repeated.
The average of the duplicate runs was reported as the measured
-1.0
value.
60 80 100 120 140 160 180 200
Exo Up Universal V4.2E TA
Temperature (°C) Instruments
2.6. FTIR spectroscopy

FTIR measurements were performed on pellets of sample B 1

powder mixed with potassium bromide (KBr). The sample quantity

(approximately. 5–6 mg) in KBr (100 mg) was chosen in order to
optimize the pellet transmittance and to obtain a well detectable 0
absorption in the spectral region of the amide I and amide II bands. Heat Flow (W/g) 119.35°C
Measurements were performed in the mid-infrared region, with
a resolution of 4 cm1, by using a Nicolet Avatar 330 FTIR (Nicolet, -1
WI, USA). The measurement was carried out at 25  C in triplicates.
Spectra were recorded in the range 400–4000 cm1. The instru-
ment settings were kept constant (16 scans; velocity, 0.6329; -2
aperture, 100).

2.7. Data analysis

-3
100 105 110 115 120 125 130 135 140
Statistical analysis was carried out using Minitab statistical Exo Up Universal V4.2E TA
Temperature (°C) Instruments
software package (Minitab Inc. 2000). Trends were considered
significant while means of compared sets differed at P < 0.05
(student’s t-test). C 0.0

3. Results and discussion

-0.5 110.29°C
3.1. Protein denaturation study by differential scanning calorimetry
Heat Flow (W/g)

Differential scanning calorimetry has been used extensively to

study the thermodynamics and kinetic properties of protein -1.0
denaturation, both in solution and solid states. The DSC thermo-
grams of lentil slurry at selected moisture levels without pressure
treatment are illustrated in Fig. 1. During thermal scanning, no
-1.5
starch gelatinization was observed irrespective of moisture content
and heating rate (5–50  C/min). Hoover and Manuel (1995) detec-
ted the gelatinization temperature of isolated lentil starch at 62  C
with nominal enthalpy. Presence of significant amount of proteins -2.0
with sharp endothermic peak could hinder traceability of relatively 80 90 100 110 120 130 140
Universal V4.2E TA
small gelatinization lentil starch peak. Thus, no effort was made to Exo Up Temperature (°C) Instruments
study gelatinization of starch associated with lentil flour dispersion.
DSC results show distinctive endothermic melting peak (Td), asso- Fig. 1. Typical DSC thermograms for control lentil flour dispersions exhibiting lentil
protein denaturation temperature; A: dry flour (6.5 g water/100 g sample); B: lentil
ciated with protein denaturation for the untreated lentil disper- dispersion (29 g water/100 g sample) and C: lentil dispersion (58 g water/100 g
sions. The peak (Td) varied from 135 to 110  C as moisture content sample).
increased from 6.5 to 58 (g/100 g) as shown in Fig. 1. The endo-
therm peak (Td) is likely attributed by thermal denaturation of legume cultivar, nature of protein and presence of starch and fat.
globulin. In our earlier study (Ahmed, Ramaswamy, & Alli, 2006), The Td for seed globulins falls in the range of 83.8–107.8  C (Ellepola
the Td for 11S soybean globulin was observed at 90  C. On the other & Ma, 2006; Marcone et al., 1998).
hand, Molina, Papadopoulou, and Ledward (2001) reported two In order to investigate the effect of high pressure on the flour
endothermic peaks at 78 and 96  C corresponding to the thermal dispersions, samples were scanned immediately after pressuriza-
denaturation of the b-conglycinin and glycinin fractions, respec- tion and further after one week storage. DSC thermogram obtained
tively. A higher Td for lentil could be associated with variation in after immediate scanning of pressure treated sample was not
 J. Ahmed et al. / LWT - Food Science and Technology 42 (2009) 1538–1544 1541

Table 1
Effect of high pressure on protein denaturation temperature as function of moisture content.

Sample ID Moisture content Td ( C) control Td ( C) 350 MPa Td ( C) 450 MPa Td ( C) 550 MPa Td ( C) 650 MPa
(g/100 g)
Dried flour 6.5 135.5  0.60 – – – –
S1 14.9 125.9  0.55 115.2  0.53 118.2  0.48 117.4  0.50 137.2  69
S2 24.6 125.0  0.71 124.3  0.67 121.0  0.34 117.0  0.66 124.0  57
S3 29.1 119.0  0.56 126.0  0.76 129.5  0.48 130.8  39 133.0  77
S4 37.2 126.8  0.58 115.0  0.38 131.0  0.38 126.0  61 137.0  89
S5 46.7 125.0  0.77 125.0  0.77 117.0  0.56 111.0  39 126.0  88
S6 57.6 111.0  0.47 118.0  0.52 110.0  0.56 113.0  81 120.0  44

significantly different (P > 0.05) from stored samples (data not exhibited higher heat of fusion (1.60 J/g) with a sharp melting point
shown). This observation is duly supported by our previous study at 54  C. Similar observation was reported by Doona, Feeherry, and
on pressure treated rice flour dispersion (Ahmed, Ramaswamy, Baik (2006) for retrogradation of ultra high pressurized wheat
et al., 2007). Distinct endothermal protein peaks were detected starch. Authors have explained the observation on the basis of
after treatments under different pressure and moisture conditions. Avrami exponents. Generally, the Avrami exponents of starch gels
It clearly indicates that the native structure of lentil protein had not are approximately 1.0. Contrary, the Avrami exponent for pressur-
been lost and the protein (globulin) fraction had not been dena- ized starch gel was significantly lower than 1.0. This infers that
tured completely under high pressure, although change in physical pressure treated starch gel could follow different mechanism of
state was evident (discussed in rheology section). Similar incom- recrystallization which was attributed by residual crystallinity
plete denaturaion of protein has been observed earlier for pressure remained after high pressure treatment. However, retrogradation
treated rice flour dispersion (Ahmed, Ramaswamy, et al., 2007). On of pressure treated rice starch was different and it showed a higher
the other hand, commercial soy protein isolate was completely amylopectin recrystallization compared to thermally treated rice
denatured at similar pressure level (Ahmed, Ayad, Ramaswamy, starch (Cheon et al., 1997).
Alli, & Shao, 2007). It infers that pressure requirement for dena-
turation of protein obtained from various plant proteins is different. 3.3. Mechanical spectra of lentil dispersion
A reduction of the denaturation enthalpy of lentil protein was
observed after pressure treatment from 350 to 550 MPa with The mechanical spectra of lentil dispersions (37 g water/100 g
respect to untreated lentil sample although the reduction was sample) before and after pressure treatment (450 MPa for 15 min)
insignificant (P > 0.05) (data not shown). A significant (P < 0.05) at 20  C are presented in Fig. 3. Fig 3 shows changes in elastic
decrease in peak area corresponding to 32% drop in enthalpy was modulus (G0 ), viscous modulus (G00 ), and complex viscosity (h*) as
observed after a 650 MPa treatment (Table 1). The change in a function of angular frequency (u). The elastic modulus (G0 )
denaturation temperature at higher pressure is a thermodynamic predominates over viscous component (G00 ) in the frequency range
phenomenon which is attributed by specific volume change (DV). It of 0.1–10 Hz for both control and pressure treated samples. The
is also possible that these changes which are not gross and are rheological characteristics of the pressure treated sample varied
influenced by partial ‘annealing’ of starch, protein and lipid significantly over the untreated sample. Pressurized dispersion
(Marchant & Blanshard, 1978). formed a firm pressure-induced gel having characteristics of high
The residual denaturation enthalpy provides a net value from G0 and G" values. Over the frequency range measured, the G0 and G00
a combination of endothermic reactions like the disruption of were relatively frequency independent, due to extensive molecular
hydrogen bonds, and exothermic processes, including the break-up entanglement. A minimal change of G0 with frequency indicates the
of hydrophobic interactions and protein aggregation (Ma & Har- elastic nature of the gel network (Ferry, 1970; Ross-Murphy, 1984).
walkar, 1991; Privalov & Khechinashvili, 1974). Thus, DSC thermo-
grams of the pressure treated lentil slurry exhibit the subsequent
thermal denaturation of the proteins remaining in a native-like
0
conformation. A reduction in residual enthalpy could be an indi-
cation for a partial loss of protein structure during high pressure
and the observation is close in agreement with earlier researchers
(Hayakawa, Linko, & Linko, 1996; Taniguchi, Taked, & Kato, 1994;
Van der Planchen, Van Loey, & Hendrickx, 2007) where rear-
Heat flow (W/g)

rangement of secondary structure was suggested during high

pressure treatment.
-0.1

3.2. Retrogradation of pressure treated lentil dispersion

Both pressure and thermally treated refrigerated lentil flour

dispersion after one week was thermally scanned at heating rate of
10  C/min to investigate retrogradation behavior of stored samples.
Fig. 2 indicates the extent of recrystallinity of the two samples is
different. Pressure treated sample exhibited a relatively lower -0.2
35 45 55 65
extent of recrystallization compared to thermally treated disper-
sion during storage, suggesting that less retrogradation occurred in Temperature (oC)
the pressurized starch over the heated starch. The melting point of Fig. 2. Recrystallization behavior of lentil starch during refrigerated storage of pres-
pressure treated sample is lower (50  C) and related to the lower sure (650 MPa for 15 min) and thermally (85  C for 30 min) treated samples (58 g
heat of fusion (0.20 J/g) whereas thermally treated sample water/100 g sample) (dotted line: thermally treated; solid line: high pressure treated).
1542 J. Ahmed et al. / LWT - Food Science and Technology 42 (2009) 1538–1544

10000 10000 10000

1000
1000 1000
G', G'' (Pa)

η* (Pa.s)

η * (Pa.s)
100

100 100

10

10 10
0.1 1 10 1
ω (Hz) 0.1 1 10
ω (Hz)
Fig. 3. Effect of high pressure on lentil flour dispersion (37 g water/100 g flour) after
450 MPa (B: control G0 ; C: HP G0 ; 6: control G00 ; :: HP G00 ; >: control h*; A: HP h*). Fig. 4. Effect of pressure on complex viscosity of lentil flour slurry (58 g water/100 g)
(B: control; 6: 350 MPa; ,: 650 MPa).
The complex viscosity increased with increasing pressure and
supporting more viscoelastic characteristics of pressurized gel.
observation inferred that pressure treatment shifted lentil flour
dispersion from viscoelastic solid to viscoelastic fluid. This
3.4. Pressure and moisture effect on viscoelasticity of lentil conclusion confirms with earlier report (Janssen, van Vliet, & Ver-
dispersion eijken, 1996).

It has been observed that pressure treatment significantly

increased both G0 and G00 for all moisture contents. The viscoelas- 3.5. FTIR spectroscopy
ticity of the lentil dispersion was adequately supported by calcu-
lated slopes of the linear regression of the power-type relationship Fig. 5 illustrates spectrum of the lentil flour in the spectral
of ln u vs ln G0 and ln G00 (Eq. (1)) which is commonly used to region 1000–1700 cm1. The main spectral features consist of four
predict the solid-like characteristics of polymers (Table 2). intense bands located around 1163, 1408, 1550 and 1658 cm1.
Carbonaro et al. (2008) reported that the spectral intense bands for
G0 or G00 ¼ Aun Linear form : ln G0 or ln G00 ¼ ln A þ nln u (1) legumes are around 1520 (amide II; N–H bending) and 1660 (amide
I; C]O stretching) cm1. In our study, the bands have been shifted
Where n is the slope (dimensionless) and A is the intercept (Pa sn).
and the reason could be difference in lentil variety and presence of
It is reported that a true gel is characterized by a zero slope of
substantial amount of starch in sample. The amide I absorption
the power law model (Ross-Murphy, 1984). The magnitude of slope
region in the infrared spectrum of a protein has been considered as
is clearly indicating transformation of solid-like character to liquid-
one of the most useful for secondary structure elucidation since the
like character as moisture content was increased. Moreover,
amide I band is the sum of overlapping component bands (a-helix,
samples behaved as true viscoelastic fluids with almost similar
b-sheet, b-turn and randomly coiled conformation), which are
magnitude of slope (Table 2). High pressure converted lentil flour
mainly related to the C]O stretching of the peptide bonds influ-
dispersion into viscous gel by gelatinized and/or denatured starch
enced by their various environment in the different kinds of
and protein components. The slopes were increased with increase
secondary structure (Schwinte et al., 2001). The spectra of control
in pressure level. For example, the slope for sample containing 58 g
and pressurized samples in the spectral range of amide I and II band
water/100 g sample increased from 0.11 to 0.15 and from 0.15 to
0.18 for solid-like and liquid-like properties while samples were
pressurized at 650 MPa for 15 min. Effect of high pressure on 1.4
complex viscosity is shown in Fig. 4 and it clearly demonstrates
increase in viscoelasticity with increase in pressure level. This 1658

1.2
Absorbance

Table 2
Slope of power-type relationship ln G0 ¼ ln K þ nln u of lentil slurry at selected
pressure and moisture levels. 1163
M.C. (g/100 g) Pressure (MPa) ln G0 ¼ ln K þ n ln u ln G00 ¼ ln K þ n ln u 1550
2 2 1
Slope R S.E. Slope R S.E. 1408
37 0.101 0.09 0.99 0.00 0.11 0.94 0.06
450 0.12 0.99 0.01 0.15 0.98 0.05

46 0.101 0.10 0.99 0.01 0.15 0.93 0.07

450 0.13 0.99 0.01 0.17 0.94 0.077 0.8
1000 1200 1400 1600 1800
58 0.101 0.11 0.99 0.00 0.15 0.94 0.047
450 0.13 0.99 0.00 0.17 0.96 0.047
Wavenumbers (cm-1)
650 0.15 0.97 0.04 0.18 0.76 0.14
Fig 5. FTIR spectra for untreated lentil flour.
 J. Ahmed et al. / LWT - Food Science and Technology 42 (2009) 1538–1544 1543

Fig 6. FTIR spectra for pressure treated and control lentil flour samples (6.5 g water/100 g sample) (blue line: control; green line: 350 MPa; red line: 650 MPa) (For interpretation of
the references to colour in this figure legend, the reader is referred to the web version of this article.).

are shown in Fig. 6. The spectral shape at 1652 cm1 (amide I) does AOAC-official methods of analysis. (1996) (16th ed.). Washington. DC: Association of
Official Analytical Chemists.
not change considerably after pressure treatment although insig-
Brandes, N., Welzel, P. B., Werner, C., & Kroh, L. W. (2006). Adsorption-induced
nificant change was noticed at 1545 cm1. Similar observation was conformational changes of proteins onto ceramic particles: differential scanning
reported by Carbonaro et al. (2008) for lentil protein. Those authors calorimetry and FTIR analysis. Journal of Colloid and Interface Science, 299, 56–69.
have claimed that lentil flours have high content of b-sheet struc- Carbonaro, M., Maselli, P., Dore, P., & Nucara, A. (2008). Application of Fourier
transform infrared spectroscopy to legume seed flour analysis. Food Chemistry,
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detabilization of the protein structure occurred. FTIR study sup- Cheftel, J. C. (1992). Effects of high hydrostatic pressure on food constituents: an
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