Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1.

Katharina Schlegel,Peter Eisner,Ute Schweiggert-Weisz,Elke Ueberham,Norbert Lidzba

doi:10.3390/foods10020281

Abstract

Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466–3481%) and solubility at pH 4.0 (19.7–36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing L. angustifolius major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile.

Highlights

The global population is expected to grow by 2 billion to 9.7 billion people over 30 years [1]
Dry matter content (%) of all fermented LPI hydrolysates were within the range of 92.8% for the Alcalase 2.4 L hydrolysate S4 (Lactobacillus sakei ssp. carnosus) to 94.0% for the Pepsin hydrolysate S7 (Lactobacillus sakei ssp. carnosus)—a significantly (p < 0.05) lower dry matter content compared to untreated LPI (95.4%) (Table 3)
The Pepsin hydrolysate fermented with L. helveticus (S9) scored the highest in the PC2 (2.623) and was nearest with salty

Summary

Introduction

The global population is expected to grow by 2 billion to 9.7 billion people over 30 years [1]. Several studies have shown that enzymatic hydrolysis can significantly improve the functional properties of plant proteins such as protein solubility, foaming and emulsification [5,6,7,8,9,10]. Several studies have shown that fermentation of plant proteins by lactic acid leads to reduced or masked off-flavors in legumes and improves their sensory profile [13,14,15]. Lactic acid fermentation is less effective in improving the functional properties of proteins and the degradation of polypeptides to reduce the allergenic potential of those proteins is less effective compared to enzymatic hydrolysis. The combination of enzymatic hydrolysis and fermentation could use the positive effects of both treatments to develop low-allergen food ingredients with excellent functional properties and a balanced sensory profile. In order to obtain first insights of the reduction of the allergenic potential of lupin proteins, both molecular weight distribution and immunological detectability of the fermented hydrolysates were compared with untreated lupin protein isolates

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Conclusion