Extraction and Microemulsion of Lupin Protein

Abstract

In present study, protein and oil were extracted from sweet and bitter lupin that were used to define the phase behaviour of a three-component system (lupin oil, Tween 80/propylene glycol and water/lupin protein). Ternary phase diagrams were constructed and the optimum area of ternary phase diagrams corresponding to the formation of microemulsions were identified using emulsion titration method. Phase inversion composition method was applied, which involved the spontaneous formation of microemulsion, characterized by visual observation for their phase separation and optical clarity (e.g. transparency and opacity). Generally, o/w microemulsions were formed at a small region of the ternary phase diagrams with a relatively large ratio of water/lupin protein. Some differences between the sweet and bitter lupin diagrams were observed in regions, including bi- and multiphase, liquid crystals, gel and coarse emulsions. The physical characteristics of the microemulsions did not change with different storage temperatures.