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Conditions affecting production of a protein isolate from lupin seed kernels
Author(s) -
Ruiz Leonard P.,
Hove Edwin L.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270713
Subject(s) - lupinus angustifolius , isoelectric point , lupinus , protein isolate , pea protein , extraction (chemistry) , protein purification , chemistry , chromatography , plant protein , methionine , food science , nitrogen , botany , biology , biochemistry , amino acid , enzyme , organic chemistry
Conditions were investigated to determine the optimum processing parameters for preparation of a protein isolate from the ground, dehulled lupin seeds of Lupinus angustifolius. The extraction variables were: particle size (16–100 mesh); pH (2–11); extraction medium; solvent to lupin ratio (10:1 to 40:1); temperature (20–60 o C) and time (15–60 min). The isoelectric point of the lupin protein was found to be pH 4.5 with a protein solubility of greater than 90% above pH 8.0. Using 60–100 mesh ground lupin and extracting at pH 8.5 for 30 min, a protein isolate was obtained on acidification to pH 4.8 which was 89.4% protein compared to 34.0% protein for the original dehulled lupin. This protein isolate represented 19.8% of the starting material and 52% of the starting nitrogen. Similar results were also obtained when hexane defatted lupin was used. In this case the protein isolate had a protein content of 92.5%. The yield of protein isolate could be increased to 25.7% of the starting material if the extraction was repeated. The protein efficiency ratio for the protein isolate was 2.90 when supplemented with methionine.