The investigation of the functional properties of single and mixed milk/lupine protein systems

Abstract

SummaryProteins play an important role in the human diet. While animal proteins have traditionally been a dietary staple due to their techno‐functional properties, factors such as cost, availability and sustainability concerns have driven the search for alternative protein sources. In this study, the techno‐functional properties of lupine proteins were studied. Protein isolates were shown to exhibit superior properties, with α‐La outperforming WPI and LPI in foaming and gelation properties. The combination of WPI and LPI displayed greater stability to pH changes, which is an important factor for the structural integrity of food products, contributing to quality, customer acceptance and shelf‐life. The findings of this study can contribute to existing knowledge on the functional properties of proteins from plant sources such as lupine, which can therefore help to enhance its usage and alleviate the overdependence on soy as an alternative protein.