Isolation, functional properties and potential use of protein preparations from lupin.
Protein isolates were prepared by extraction with diluted NaOH (resulting the highest yield) and precipitation with HCl from lupin seeds grown in Egypt and Hungary. Protein content, amino acid composition, biological value and functional properties of isolates were studied. The proteins were high in lysine but relatively low in sulfur-containing amino acids. Good solubility and moderate emulsifying, foaming and gel-forming properties of isolates were observed. Enrichment of fruit- and vegetable-based baby foods with these isolates resulted in products with excellent organoleptic properties and moderate biological value. Additional enrichment with small quantities of methionine increased significantly the biological value without any negative changes of organoleptic characteristics.
Lásztity
R
R
Budapest University of Technology and Economics, Department of Biochemistry and Food Technology, Pf. 91, H-1521 Budapest, Hungary. lasztity.bet@chem.bme.hu
Khalil
M M
MM
Haraszi
R
R
Baticz
O
O
Tömösközi
S
S
D000596:Amino Acids / Q000032:analysis; D001682:Biological Availability; D004063:Digestion; D007887:Fabaceae / Q000737:chemistry* / Q000502:physiology; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000592:standards; D027845:Malus; D009753:Nutritive Value; D014674:Plant Proteins, Dietary / Q000737:chemistry* / Q000378:metabolism*; D012639:Seeds / Q000737:chemistry* / Q000502:physiology
D000596:Amino Acids; D014674:Plant Proteins, Dietary