Curtin University Homepage
  • Library
  • Help
    • Admin

    espace - Curtin’s institutional repository

    JavaScript is disabled for your browser. Some features of this site may not work without it.
    View Item 
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item

    Isolation and foaming functionality of acid-soluble protein from lupin (Lupinus angustifolius) kernels

    Access Status
    Fulltext not available
    Authors
    Wong, A.
    Pitts, K.
    Jayasena, Vijay
    Johnson, Stuart
    Date
    2013
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Wong, Alester and Pitts, Keith and Jayasena, Vijay and Johnson, Stuart. 2013. Isolation and foaming functionality of acid-soluble protein from lupin (Lupinus angustifolius) kernels. Journal of the Science of Food and Agriculture. 93 (15): pp. 3755-3762.
    Source Title
    Journal of the Science of Food and Agriculture
    DOI
    10.1002/jsfa.6249
    ISSN
    00225142
    URI
    http://hdl.handle.net/20.500.11937/24653
    Collection
    • Curtin Research Publications
    Abstract

    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 oligosaccharides (RFOs). The foaming functionality of ASP isolated from ASL is not known, but ASP from another lupin species has demonstrated high foaming functionality. Results: Pre-soaking ASL kernels increased their protein/RFO ratio; however, some protein was lost by soaking. The foaming capacity of ASL protein isolated by different methods was ranked in the following order: alkaline extraction/isoelectric precipitation < direct acid extraction (novel ASP) < supernatant from isoelectric precipitation (conventional ASP) < ultrafiltered novel ASP = fresh egg white. Electrophoresis indicated enrichment of y-conglutin and albumin peptides in ASPs and of a single peptide in the fibre residue from alkaline extraction. Conclusion: The high foaming capacity of < ultrafiltered novel ASP, similar to that of fresh egg white, indicates the potential of this lupin protein as a food ingredient for foaming applications.

    Related items

    Showing items related by title, author, creator and subject.

    • Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels
      Jayasena, Vijay; Chih, Hui Jun; Nasar-Abbas, Syed (2010)
      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 ...
    • The effect of germination and food processing on the concentration and activity of bioactive compounds in Australian Sweet Lupin
      Rumiyati (2010)
      Lupin is a grain legume which is high in protein and fibre, but low in fat and starch. Lupin also contains bioactive compounds such as phenolic compounds. Many studies have shown that a diet containing lupin has health ...
    • The effects of lupin (lupinus angustifolius) protein isolation on its dietary fibre and whey proteins
      Coorey, 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 ...
    Advanced search

    Browse

    Communities & CollectionsIssue DateAuthorTitleSubjectDocument TypeThis CollectionIssue DateAuthorTitleSubjectDocument Type

    My Account

    Admin

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Follow Curtin

    • 
    • 
    • 
    • 
    • 

    CRICOS Provider Code: 00301JABN: 99 143 842 569TEQSA: PRV12158

    Copyright | Disclaimer | Privacy statement | Accessibility

    Curtin would like to pay respect to the Aboriginal and Torres Strait Islander members of our community by acknowledging the traditional owners of the land on which the Perth campus is located, the Whadjuk people of the Nyungar Nation; and on our Kalgoorlie campus, the Wongutha people of the North-Eastern Goldfields.