Efficient isolation of lupin protein
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The increasing demand for low cost and non-genetically modified vegetable proteins has pushed the food industry to explore alternative sources of protein. Lupin has similar protein content and amino acid profile to soy. The Australian sweet lupin (Lupinus angustifolius), a low alkaloid variety, is high in protein and fibre and low in fat, making it a potential ingredient for functional foods. A concentrated form of lupin protein with a protein content of 90% was prepared by alkaline extraction at pH 9.0 followed by acidic precipitation at eight different pH levels (4.0, 4.2, 4.4, 4.5, 4.6, 4.8, 5.0 and 5.5) covering the isoelectric points of major legume proteins. There was no significant difference (P > 0.05) in protein content and yield of lupin protein isolates precipitated at pH 4.4, 4.5, 4.6, 4.8 and 5.0. Instead of using pH 4.5 for lupin protein precipitation, a higher pH such as 5.0 can be used that would result in decreased acid usage, thus providing a more economical approach to protein isolate production.
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Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and ChallengesVillarino, C.; Jayasena, Vijay; Coorey, Ranil; Chakrabarti-Bell, S.; Johnson, Stuart (2016)Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating ...
Jayasena, Vijay; Khu, W.; Nasar-Abbas, Syed (2010)The effect of lupin substitution on quality and sensory acceptability of tofu was investigated. Tofu samples were prepared using a standard method by substituting lupin at 0, 20, 30, 40, 50 and 60% for soybean. Yield, ...
Jayasena, Vijay; Chih, Hui Jun; Nasar-Abbas, Syed (2011)The increasing demand for low cost and non-genetically modified vegetable proteins has pushed the food industry to explore alternate sources of protein. Lupin has been found to have similar protein content and amino acid ...