CHARACTERISATION OF RED LENTIL (LENS CULINARIS) PROTEIN AND ITS APPLICATIONS IN 3D BIOPRINTING

Abstract

Lentils are a type of pulse which present an attractive source of dietary proteins due to its high protein content and low cost. This research investigated the functional properties of red lentil protein (RLP) and its suitability as a bioink constituent for 3D bioprinting. RLP from USA, Nepal and Turkey lentils showed differences in amino acid composition and functional properties including surface charge, protein solubility, water holding capacity, oil absorption capacity, foaming and emulsifying properties. Bioinks with RLP (0%, 4%, 8% and 12%, w/v) showed differences in rheology, texture and 3D printability, and scaffolds had inadequate aqueous stability. 8% RLP bioink exhibited the best printing and post-crosslinking structural accuracy. In summary, this study evaluated the physicochemical properties of RLP and provided a preliminary assessment on the feasibility of a RLP-based bioink for 3D bioprinting. Findings will be useful for further exploration and utilisation of RLP in food or biomedical applications.