Lupinus angustifolius protein isolates: chemical composition, functional properties and protein characterization

• Published in: Food chemistry Vol. 76; no. 3; pp. 349 - 356
• Main Authors: Lqari, H, Vioque, J, Pedroche, J, Millán, F
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.03.2002; Elsevier
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Chemical composition; Food industries; Fruit and vegetable industries; Functional properties; Fundamental and applied biological sciences. Psychology; Lupinus angustifolius; Protein digestibility; Protein isolates; Protein isolates; Functional properties; Lupinus angustifolius; Chemical composition; Protein digestibility; Nutritive value; Lupin; Protein isolate; Grain legume; Leguminosae; Dicotyledones; Aminoacid; Antinutrient factor; Angiospermae; Plant protein; Spermatophyta; Technological properties; Digestibility; Rheological properties
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(01)00285-0

Two types of protein isolates were prepared from Lupinus angustifolius defatted flour by alkaline extraction, with (Isolate B) and without (Isolate A) sodium sulphite, and acid precipitation of proteins at the isoelectric point (IEP 4.3). Chemical composition, main functional properties and protein composition of L. angustifolius defatted flour and protein isolates were determined. Isolate A and B have 93.9 and 84.6% protein content, respectively, and had a balanced composition of essential amino acids, with respect to the FAO pattern except for lysine. The in vitro protein digestibility ranged between 86.3 and 93.9% for isolate A and B, respectively.