Water lentil (duckweed) protein purification by chemical (HCl) and electrochemical (Electrodialysis with bipolar membranes) acidification: Composition, structure and functional properties vs commercial protein isolates

Water lentils (duckweeds) are a potential source of sustainable protein, though their use in food formulation remains underexplored. This study aims to investigate the functional properties of water lentil protein concentrates (WLPCs) and their by-products, which were obtained through solubilization followed by chemical (HCl) and electrochemical (electrodialysis with bipolar membranes) purification in comparison to the initial water lentil powder (IP), egg white, soy, and whey protein commercial isolates. Both purification methods increased RubisCO content from 40 % in the IP to 80-85 % in the purified products, while structural analysis showed a shift from intermolecular to intramolecular β-sheets and α-helices, enhancing functionality. Regardless of the purification process, WLPCs and their by-products exhibited complementary functional properties, often matching or exceeding those of the IP and commercial protein isolates. These findings highlight that purified water lentil proteins are suitable for food formulation, but further investigations are necessary to evaluate their organoleptic properties.