Production of Lupinus angustifolius protein hydrolysates with improved functional properties

Authors

  • Hassane Lqari Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)
  • Justo Pedroche Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)
  • Julio Girón-Calle Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)
  • Javier Vioque Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)
  • Francisco Millán Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa (CSIC)

DOI:

https://doi.org/10.3989/gya.2005.v56.i2.121

Keywords:

Alcalase, Functional properties, Lupinus angustifolius, Protein hydrolysis

Abstract


Protein hydrolysates wer e obtained from lupin flour and from the purified globulin α -conglutin, and their functional properties were studied. Hydrolysis with alcalase for 60 minutes yielded degrees of hydrolysis ranging from 4 % to 11 % for lupin flour, and from 4 % to 13% for α -conglutin. Protein solubility, oil absorption, foam capacity and stability, emulsifying activity, and emulsion stability of hydrolysates with 6% degree of hydrolysis were determined and compared with the properties of the original flour. The protein hydrolysates showed better functional properties than the original proteins. Most importantly, the solubility of the α -conglutin and L. angustifolius flour hydrolysates was increased by 43 % and 52 %, respectively. Thus, lupin seed protein hydrolysates have improved functional properties and could be used in the elaboration of a variety of products such as breads, cakes, and salad dressings.

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Published

2005-06-30

How to Cite

1.
Lqari H, Pedroche J, Girón-Calle J, Vioque J, Millán F. Production of Lupinus angustifolius protein hydrolysates with improved functional properties. grasasaceites [Internet]. 2005Jun.30 [cited 2021Dec.9];56(2):135-40. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/121

Issue

Section

Research

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