title: Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt-CGNA(®) (Lupinus luteus).
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, AluProt-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.
authors.affiliation: Agriaquaculture Nutritional Genomic Center, CGNA, Technology and Processes Unit, Temuco, Chile.
authors.forename: César
authors.initials: C
authors.lastname: Burgos-Díaz
authors.affiliation: Agriaquaculture Nutritional Genomic Center, CGNA, Technology and Processes Unit, Temuco, Chile.
authors.forename: José A
authors.initials: JA
authors.lastname: Piornos
authors.affiliation: Agriaquaculture Nutritional Genomic Center, CGNA, Genomics and Bioinformatics Unit, Temuco, Chile.
authors.forename: Traudy
authors.initials: T
authors.lastname: Wandersleben
authors.affiliation: Agriaquaculture Nutritional Genomic Center, CGNA, Genomics and Bioinformatics Unit, Temuco, Chile.
authors.forename: Takahiro
authors.initials: T
authors.lastname: Ogura
authors.affiliation: Dept. of Chemical Engineering, Scientific and Technological Bioresource Nucleus, BIOREN, Univ. de La Frontera, Temuco, Chile.
authors.forename: Xaviera
authors.initials: X
authors.lastname: Hernández
authors.affiliation: Agriaquaculture Nutritional Genomic Center, CGNA, Technology and Processes Unit, Temuco, Chile.|Dept. of Chemical Engineering, Scientific and Technological Bioresource Nucleus, BIOREN, Univ. de La Frontera, Temuco, Chile.
authors.forename: Mónica
authors.initials: M
authors.lastname: Rubilar
mesh_terms: D000418:Albumins / Q000737:chemistry; D004591:Electrophoresis, Polyacrylamide Gel; D004655:Emulsions / Q000032:analysis; D006801:Humans; D031297:Lupinus / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D014674:Plant Proteins, Dietary / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D013025:Glycine max
chemical_list: D000418:Albumins; D004655:Emulsions; D010940:Plant Proteins; D014674:Plant Proteins, Dietary; C079483:conglutin-gamma protein, Lupinus angustifolius
keywords: AluProt-CGNA; Lupinus luteus; emulsifying property; foaming property; protein fractions