Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels
MetadataShow full item record
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.
Showing items related by title, author, creator and subject.
Isolation and evaluation of proteins from fermented Lupinus angustifolius flour for food applicationsCoorey, R.; Ho, M.; Jayasena, Vijay (2011)Fermentation parameters for lupin (Lupinus angustifolius) flour, cv. Kalya, and commercially available flour were determined using the food grade mould, Rhizopus oligosporus. Under optimum fermentation conditions: 56 h ...
The effects of lupin (lupinus angustifolius) protein isolation on its dietary fibre and whey proteinsCoorey, Ranil; Chao, K.; Kumar, Vivek; Jayasena, Vijay (2013)This study was conducted to evaluate the effects of protein isolation on dietary fibre and whey proteins of lupin flour. Commercially available flour was used in-order to understand the possible commercial applications ...
Isolation and foaming functionality of acid-soluble protein from lupin (Lupinus angustifolius) kernelsWong, A.; Pitts, K.; Jayasena, Vijay; Johnson, Stuart (2013)Background: Australian sweet lupin (ASL) protein is conventionally isolated by alkaline extraction/acid precipitation, leaving a waste stream containing acid-soluble proteins (ASPs) and contaminating raffinose family ...