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Functional Properties of Lupin Protein Isolates ( Lupinus albus cv Multolupa )
Author(s) -
KING J.,
AGUIRRE C.,
De PABLO S.
Publication year - 1985
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/j.1365-2621.1985.tb13282.x
Subject(s) - lupinus , solubility , protein isolate , extraction (chemistry) , chemistry , swelling , precipitation , food science , soybean proteins , ionic strength , chromatography , soy protein , botany , aqueous solution , biology , chemical engineering , organic chemistry , physics , meteorology , engineering
Lupin protein isolates were prepared by alkaline extraction and precipitation at pH 5.1, 4.2 and 4.9 and their functional properties investigated. Solubility, emulsification capacity, swelling and gelation properties were determined under different conditions of pH, ionic strength and heat treatment. Lupin protein isolates showed better solubility than soybean isolate and a similar emulsification capacity. Swelling and gelation were found to be inferior, but when modifications in the methods of isolate preparation were introduced these properties were significantly improved. Consequently, it is possible to consider lupin proteins as a potential substitute for soybean proteins in food applications.