Abstract
Protein hydrolysates wer e obtained from lupin flour and from the purified globulin α -conglutin, and their functional properties were studied. Hydrolysis with alcalase for 60 minutes yielded degrees of hydrolysis ranging from 4 % to 11 % for lupin flour, and from 4 % to 13% for α -conglutin. Protein solubility, oil absorption, foam capacity and stability, emulsifying activity, and emulsion stability of hydrolysates with 6% degree of hydrolysis were determined and compared with the properties of the original flour. The protein hydrolysates showed better functional properties than the original proteins. Most importantly, the solubility of the α -conglutin and L. angustifolius flour hydrolysates was increased by 43 % and 52 %, respectively. Thus, lupin seed protein hydrolysates have improved functional properties and could be used in the elaboration of a variety of products such as breads, cakes, and salad dressings.
Highlights
Besides nutritional value, functional properties are very important characteristics of foods
In the present paper we describe the production of L. angustifolius protein hydrolysates and the characterization of their functional properties in order to determine the potential application of these hydrolysates in food processing
The goals of this research were to set the conditions for limited hydrolysis of lupin flour and α-conglutin, and to determine whether this hydrolysis results in improved functional properties
Summary
Functional properties are very important characteristics of foods. Enzymatic hydrolysis of proteins has a great potential for modifying functional properties of food proteins. Investigations on the effect of proteolysis on the emulsifying properties of plant proteins such as soy bean (Kim et al, 1990) and faba beans (Krause y Schewenke, 1995) have been carried out. Other legumes such as peas (Periago et al 1998), and chickpeas (Clemente et al, 1999) are becoming increasingly important as a source of edible protein hydrolysates with good functional and nutritional properties (Guegén, 1991). Additional sources of plant protein hydrolysates are the under-utilized by-products of the oil extraction industry, including sunflower (Villanueva et al, 1999) and rapeseed (Vioque et al, 2000) defatted flours
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