Enzymatic Extraction of Lentil Hulls

Enzymatic extractions were performed using seven commercial glucanases: Ultraflo XL, Ultraflo Max, Ultimase BWL 40, Viscozyme L, Celluclast 1.5L, Pectinex Ultra Tropical and Shearzyme Plus 2X (Novozymes, Bagsvaerd, Denmark). Enzymatic treatments (100 mL) were performed in water at a solid-to-solvent ratio of 1:20 (w:v) in accordance with previous studies [11 (link)]. Reaction mixtures consisted of a 1% enzyme-to-lentil hull ratio (w:w) according to the manufacturer’s recommendations and were processed at 40 °C for 3 h in a Thermomixer C shaker (Eppendorf Ibérica, Madrid, Spain) at 2000 rpm. The reaction with Pectinex^® Ultra Tropical was monitored at selected times (0, 0.5, 1, 1.5, 2, 2.5, 3, 3.5 and 4 h) by taking 2 mL aliquots. Enzymes were deactivated at 95 °C in a water bath for 5 min.