Web Release Date: December 8,
Optimization of a Pilot-Scale Process for Producing Lupin Protein Isolates with Valuable Technological Properties and Minimum Thermal Damage
and
Laboratory of Food Chemistry and Mass Spectrometry, Department of Agri-Food Molecular Sciences, University of Milan, Via Celoria 2, Milan, Italy; Fraunhofer Institut Verfahrenstechnik und Verpackung, Giggenhauser Strasse 35, Freising, Germany; and E&E Verfahrenstechnik GmbH, Düsternstrasse 55, Warendorf, Germany
Received for review July 26, 2005. Revised manuscript received October 26, 2005. Accepted November 4, 2005. Work supported by a grant of the European Commission, Fifth Framework Programme, Quality of Life and Management of Living Resources Programme, Healthy- Profood (QLRT 2001-002235).
Abstract:
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.
Keywords: Protein extraction; lupin protein isolate; nonenzymatic browning; furosine; HMF; thermal damage; technofunctional properties
Download the full text: PDF | HTML
