Optimization of a pilot-scale process for producing lupin protein isolates with valuable technological properties and minimum thermal damage.
This paper describes a pilot process for obtaining protein isolates from white lupin seed with improved water solubility and technofunctional properties as well as reduced thermal damage. After a careful optimization of the process parameters, two valuable food ingredients were prepared: lupin protein isolate type E, with a useful emulsifying capacity, and lupin protein isolate type F, with a high capability of foam formation and stabilization. The spray-drying process was particularly critical for inducing some thermal damage, but a careful selection of the conditions permitted ingredients having only marginally impaired lysine bioavailability to be obtained. The reproducibility of the protein extraction process was tested on two different lupin varieties.
D'Agostina
Alessandra
A
Laboratory of Food Chemistry and Mass Spectrometry, Department of Agri-Food Molecular Sciences, University of Milan, Via Celoria 2, Milan, Italy.
Antonioni
Cristina
C
Resta
Donatella
D
Arnoldi
Anna
A
Bez
Jürgen
J
Knauf
Udo
U
Wäsche
Andreas
A
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003890:Desiccation; D045703:Emulsifying Agents; D006358:Hot Temperature; D031297:Lupinus / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry / Q000302:isolation & purification*; D011786:Quality Control; D012639:Seeds / Q000737:chemistry*
D045703:Emulsifying Agents; D010940:Plant Proteins