Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels
Lupin has the potential to be a new source of vegetable protein due to its similar protein content to soy, the common source of vegetable protein used in the food industry. Investigation of its functional properties is essential to validate the potential application in the food industry. Lupin prote...
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| Format: | Journal Article |
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American-Eurasian Network for Scientific Information
2010
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| Online Access: | http://hdl.handle.net/20.500.11937/19417 |
| _version_ | 1848750027655086080 |
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| author | Jayasena, Vijay Chih, Hui Jun Nasar-Abbas, Syed |
| author_facet | Jayasena, Vijay Chih, Hui Jun Nasar-Abbas, Syed |
| author_sort | Jayasena, Vijay |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Lupin has the potential to be a new source of vegetable protein due to its similar protein content to soy, the common source of vegetable protein used in the food industry. Investigation of its functional properties is essential to validate the potential application in the food industry. Lupin protein isolates were prepared by alkaline extraction at pH 9.0 followed by acidic precipitation at eight different pH levels i.e. 4.0, 4.2, 4.4, 4.5, 4.6, 4.8, 5.0 and 5.5. The range of pH employed here covered the isoelectric points of major legume proteins. The emulsifying and foaming properties of lupin protein isolate (LPI) samples were evaluated and compared with those of soy protein isolate (SPI). Lupin protein isolates prepared by precipitating at a pH range of 4.4 to 5.0 had no significant difference in their emulsifying and foaming properties. Emulsifying activity and emulsion stability of LPI samples were comparable to those of SPI. All LPI samples exhibited greater emulsifying activity and emulsion stability than SPI at pH 4.0. Foaming capacity and foam stability of LPI tested at a range of pH levels was also higher than that of SPI. The study provides a base for more flexible and economical process for making LPI at commercial level. |
| first_indexed | 2025-11-14T07:30:18Z |
| format | Journal Article |
| id | curtin-20.500.11937-19417 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T07:30:18Z |
| publishDate | 2010 |
| publisher | American-Eurasian Network for Scientific Information |
| recordtype | eprints |
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| spelling | curtin-20.500.11937-194172017-01-30T12:13:44Z Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels Jayasena, Vijay Chih, Hui Jun Nasar-Abbas, Syed Lupinus angustifolius lupin functional properties protein isolates Lupin has the potential to be a new source of vegetable protein due to its similar protein content to soy, the common source of vegetable protein used in the food industry. Investigation of its functional properties is essential to validate the potential application in the food industry. Lupin protein isolates were prepared by alkaline extraction at pH 9.0 followed by acidic precipitation at eight different pH levels i.e. 4.0, 4.2, 4.4, 4.5, 4.6, 4.8, 5.0 and 5.5. The range of pH employed here covered the isoelectric points of major legume proteins. The emulsifying and foaming properties of lupin protein isolate (LPI) samples were evaluated and compared with those of soy protein isolate (SPI). Lupin protein isolates prepared by precipitating at a pH range of 4.4 to 5.0 had no significant difference in their emulsifying and foaming properties. Emulsifying activity and emulsion stability of LPI samples were comparable to those of SPI. All LPI samples exhibited greater emulsifying activity and emulsion stability than SPI at pH 4.0. Foaming capacity and foam stability of LPI tested at a range of pH levels was also higher than that of SPI. The study provides a base for more flexible and economical process for making LPI at commercial level. 2010 Journal Article http://hdl.handle.net/20.500.11937/19417 American-Eurasian Network for Scientific Information fulltext |
| spellingShingle | Lupinus angustifolius lupin functional properties protein isolates Jayasena, Vijay Chih, Hui Jun Nasar-Abbas, Syed Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels |
| title | Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels |
| title_full | Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels |
| title_fullStr | Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels |
| title_full_unstemmed | Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels |
| title_short | Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels |
| title_sort | functional properties of sweet lupin protein isolated and tested at various ph levels |
| topic | Lupinus angustifolius lupin functional properties protein isolates |
| url | http://hdl.handle.net/20.500.11937/19417 |