Abstract
Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the range of 1646–1703% and the emulsifying capacity in the range of 347–595 mL of the fermented lupin protein isolates were similar to those of the unfermented ones. Protein solubility at pH 4 showed no significant changes compared to unfermented lupin protein isolate, whereas the solubility at pH 7 decreased significantly from 63.59% for lupin protein isolate to solubilities lower than 42.35% for fermented lupin protein isolate. Fermentation with all microorganisms showed the tendency to decrease bitterness from 2.3 for lupin protein isolate (LPI) to 1.0–2.0 for the fermented ones. The most promising microorganisms for the improvement of the sensory properties of lupin protein isolates were Lactobacillus brevis as it reduced the intensity of characteristic aroma impression (pea-like, green bell pepper-like) from 4.5 to 1.0. The SDS-PAGE results showed the fermentation treatment appeared not to be sufficiently effective to destruct the protein integrity and thus, deplete the allergen potential of lupin proteins. Fermentation allows the development of food ingredients with good functional properties in foam formation and emulsifying capacity, with a well-balanced aroma and taste profile.
Highlights
The human organism relies on the nutritional intake of protein to maintain its health
Lupins of the family Fabaceae are widely cultivated in Europe and are rich in seed proteins with valuable functional properties and a well-balanced amino acid profile [3,4]
Lupin (Lupinus angustifolius cultivar Boregine) seeds were purchased from Saatzucht Steinach
Summary
The human organism relies on the nutritional intake of protein to maintain its health. The supply of animal protein has drastic environmental impacts on land use, air and water quality, and greenhouse gases [1]. The partial replacement of animal proteins by plant proteins could be a promising strategy to reduce the environmental impact of nutrition [2]. Soy protein is currently one of the most common plant proteins, but has some disadvantages including deforestation and genetic modification. Lupins of the family Fabaceae are widely cultivated in Europe and are rich in seed proteins with valuable functional properties and a well-balanced amino acid profile [3,4]. Like other leguminous plant proteins, lupin protein preparations exhibit a distinct aroma profile. Schlegel et al [5]
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