Functional Properties of Lupinus angustifolius Seed Protein Isolates

Antonio Hilario Lara-Rivera,Laura Mercedes Lagunes-Gálvez,Juan Francisco Zamora Natera,Ramón Rodríguez Macias,Pedro García-Alamilla,Pedro M García López

doi:10.1155/2017/8675814

Antonio Hilario Lara-Rivera, Laura Mercedes Lagunes-Gálvez + Show 4 more

Open Access

https://doi.org/10.1155/2017/8675814

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Abstract

Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), foam stability (FS), and gelling minimum concentration (GMC). The nitrogen solubility values, WHC, OHC, and FC did not show significant differences between the protein isolates. The solubility of the isolates was minimal at pH of 4.0 and 5.0 while the regions of maximum solubility were found at pH of 2.0 and 10.0. There were significant differences in EAI and ESI depending on the varieties used. The isolates of the Boregine and Borlu varieties showed the highest EAI with 29.3 and 28.3 m2 g−1, respectively, while the lowest index was recorded in the isolate obtained from the Sonate variety (24.6 m2 g−1). Like solubility, these indices also increased at both extremes of pH evaluated; both properties were minimal in the isoelectric pH range (4.0 to 5.0).

Highlights

Legume seeds represent an important and economical source of protein for human and animal feeding [1]
Historical antecedents indicate that different cultures of the Mediterranean and South America practiced for several years the cultivation of some species of the genus Lupinus to include them in their diet like Lupinus albus, L. luteus, L. angustifolius, and L. mutabilis. [5, 6]
In relation to the ash content, no significant differences (P > 0.05) were found. These values were lower than those reported for L. luteus and similar to that of L. angustifolius [24]

Summary

Introduction

Legume seeds represent an important and economical source of protein for human and animal feeding [1]. Lupinus are more adaptable to regions with low fertility soils and mild or very cold winters compared to soybean cultivation [10] The seeds of these species represent a functional food ingredient because their proteins are related to the prevention of cardiovascular diseases, and it had been found that their proteins (conglutins) reduce blood glucose in hyperglycemic rats [11, 12]. The food industry has shown a growing interest in protein isolates, due to their functional properties such as water absorption, oil absorption, emulsification, foam formation, and gelation. These properties are essential to determine the possible uses of these as food ingredients.

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