Abstract
The protein quality and physico-functional properties of Australian sweet lupin protein concentrates, prepared by isoelectric precipitation or ultrafiltration, were assessed. The ultrafiltration process resulted in a higher yield of protein than did the isoelectric precipitation process. The lupin kernel and the two lupin protein concentrates had similar essential amino acid compositions that were inferior to ideal human requirements. True digestibilities of the isoelectrically precipitated (ISO) and the ultrafiltered (UF) lupin protein concentrates were similar but significantly higher ( P<0.05) than that of casein. Net protein utilisations (NPU) of the ISO and UF protein concentrates were similar but significantly lower ( P<0.05) than that of casein. The UF protein concentrate had higher protein solubility than did the ISO protein concentrate ( P<0.05). Low foaming capacity, low viscosity, but high emulsification capacity (particularly at low pH) were observed for lupin protein concentrates.
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