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Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety Alu Prot ‐CGNA ® ( Lupinus luteus )
Author(s) -
BurgosDíaz César,
Piornos José A.,
Wandersleben Traudy,
Ogura Takahiro,
Hernández Xaviera,
Rubilar Mónica
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13350
Subject(s) - lupinus , fraction (chemistry) , ingredient , chemistry , solubility , isoelectric point , protein isolate , chromatography , emulsion , food science , chemical composition , prima materia , high protein , raw material , biochemistry , botany , biology , organic chemistry , enzyme
Abstract The use of vegetable proteins as food ingredient is becoming increasingly important due to their high versatility and environmental acceptability. This work describes a chemical characterization and techno‐functional properties (emulsifying and foaming properties) of 3 protein fractions obtained from a protein‐rich novel lupin variety, Alu Prot ‐CGNA ® . This nongenetically modified variety have a great protein content in dehulled seeds (60.6 g protein/100 g, dry matter), which is higher than soybean and other lupin varieties. A simple procedure was utilized to obtain 3 different fractions by using alkali solubilization and isoelectric precipitation. Fractions 1 and 3 were mainly composed of protein and polysaccharides (NNE), whereas fraction 2 was mainly composed by protein (97%, w/w). Fraction 3 presented interesting and potential foaming properties in comparison to the other fractions evaluated in the study. Besides, its solubility, foaming and emulsifying capacity were practically not affected by pH variations. The 3 fractions also presented good emulsion stability, reaching values above a 95%. SDS‐PAGE showed that fractions 1 and 2 contained mainly conglutin α, β, and δ, but in different ratios, whereas fraction 3 contained mainly conglutin γ and albumins. The results of this work will provide better understanding for the utilization of each protein fractions as potential ingredients in food industry.