Abstract
The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus angustifolius cultivar Boregine) was performed with four enzyme preparations (Alcalase 2.4 L, Papain, Corolase 7089, and Neutrase 0.8 L) in a one‐ and two‐step process to determine the efficacy for the destruction of major IgE‐reactive polypeptides and the evaluation of the technofunctional and sensory properties of lupin protein hydrolysates. Combinations of Alcalase 2.4 L and Papain were most effective in the degradation of polypeptides in L. angustifolius as measured by sodium dodecylsulfate–polyacrylamide gel electrophoresis. The enzymatic hydrolysis of the LPI increased their technofunctional properties such as protein solubility, foam activity, and emulsifying capacity almost independently of the enzyme preparation used. The sensory results showed a significant increase in bitterness from 1.9 for LPI to 5.7 for the combination of Alcalase 2.4 L and Papain in one‐step process. The aroma attributes of the hydrolysates were very similar to untreated LPI. The results of this study show the possibility of enzymatic hydrolysis of LPI to destroy the major IgE‐reactive polypeptides that increase the technofunctional properties of the isolates and thus their use in human nutrition as food ingredients.
Highlights
The latest trends in human nutrition focus on the supply of protein-enriched food products
The results of this study show the possibility of enzymatic hydrolysis of lupin protein isolates (LPI) to destroy the major IgEreactive polypeptides that increase the technofunctional properties of the isolates and their use in human nutrition as food ingredients
The degree of hydrolysis (DH) was monitored to get—together with SDS-PAGE analysis—a first indication of the size reduction of the proteins in order to estimate the reduction of the allergenic potential of the lupin proteins
Summary
The latest trends in human nutrition focus on the supply of protein-enriched food products. The production of animal proteins mainly contributes to a disproportionate share of environmental impact, such as land use, air, and water quality, and greenhouse gas emissions (Eshel, Shepon, Makov, & Milo, 2014). A promising approach to reduce this impact on the environment could be achieved by the partial replacement of meat proteins by plant protein products in the human diet (Westhoek et al, 2014). Soy protein is one of the most important plant proteins, but has some disadvantages such as deforestation of rainforest or the use of genetically modified organisms. The search for alternative high-quality plant protein sources is steadily increasing. The high protein content, valuable technofunctional properties, and a well-balanced sensory
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