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    Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels

    153005_29018_Functional properties of lupin protein isolated at various pH levels.pdf (139.2Kb)
    Access Status
    Open access
    Authors
    Jayasena, Vijay
    Chih, Hui Jun
    Nasar-Abbas, Syed
    Date
    2010
    Type
    Journal Article
    
    Metadata
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    Citation
    Jayasena, V. and Chih, H.J. and Nasar-Abbas, S.M. 2010. Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels. Research Journal of Agriculture and Biological Sciences. 6 (2): pp. 130-137.
    Source Title
    Research Journal of Agriculture and Biological Sciences
    ISSN
    1816-1561
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/19417
    Collection
    • Curtin Research Publications
    Abstract

    Lupin has the potential to be a new source of vegetable protein due to its similar protein content to soy, the common source of vegetable protein used in the food industry. Investigation of its functional properties is essential to validate the potential application in the food industry. Lupin protein isolates were prepared by alkaline extraction at pH 9.0 followed by acidic precipitation at eight different pH levels i.e. 4.0, 4.2, 4.4, 4.5, 4.6, 4.8, 5.0 and 5.5. The range of pH employed here covered the isoelectric points of major legume proteins. The emulsifying and foaming properties of lupin protein isolate (LPI) samples were evaluated and compared with those of soy protein isolate (SPI). Lupin protein isolates prepared by precipitating at a pH range of 4.4 to 5.0 had no significant difference in their emulsifying and foaming properties. Emulsifying activity and emulsion stability of LPI samples were comparable to those of SPI. All LPI samples exhibited greater emulsifying activity and emulsion stability than SPI at pH 4.0. Foaming capacity and foam stability of LPI tested at a range of pH levels was also higher than that of SPI. The study provides a base for more flexible and economical process for making LPI at commercial level.

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