Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels

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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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Bibliographic Details
Main Authors:	Jayasena, Vijay, Chih, Hui Jun, Nasar-Abbas, Syed
Format:	Journal Article
Published:	American-Eurasian Network for Scientific Information 2010
Subjects:	Lupinus angustifolius lupin functional properties protein isolates
Online Access:	http://hdl.handle.net/20.500.11937/19417

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