Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment
Protein concentrate from the legume seed lupin has great potential in human nutrition however it use as a food ingredient is limited by its lack of gelling properties. The use of ultrasound to increase the gelling ability of the protein was optimised using statistical modelling and associated molecu...
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| Format: | Thesis |
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Curtin University
2020
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| Online Access: | http://hdl.handle.net/20.500.11937/83446 |
| _version_ | 1848764587325784064 |
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| author | Al-Ali, Hayder A. |
| author_facet | Al-Ali, Hayder A. |
| author_sort | Al-Ali, Hayder A. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Protein concentrate from the legume seed lupin has great potential in human nutrition however it use as a food ingredient is limited by its lack of gelling properties. The use of ultrasound to increase the gelling ability of the protein was optimised using statistical modelling and associated molecular changes were identified. The resulting modified protein with strong gelling ability has great potential as a texturising ingredient in a wide range of plant-based foods. |
| first_indexed | 2025-11-14T11:21:43Z |
| format | Thesis |
| id | curtin-20.500.11937-83446 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:21:43Z |
| publishDate | 2020 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-834462023-05-09T03:04:18Z Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment Al-Ali, Hayder A. Protein concentrate from the legume seed lupin has great potential in human nutrition however it use as a food ingredient is limited by its lack of gelling properties. The use of ultrasound to increase the gelling ability of the protein was optimised using statistical modelling and associated molecular changes were identified. The resulting modified protein with strong gelling ability has great potential as a texturising ingredient in a wide range of plant-based foods. 2020 Thesis http://hdl.handle.net/20.500.11937/83446 Curtin University fulltext |
| spellingShingle | Al-Ali, Hayder A. Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment |
| title | Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment |
| title_full | Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment |
| title_fullStr | Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment |
| title_full_unstemmed | Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment |
| title_short | Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment |
| title_sort | increasing the gelling functionality of lupin protein using ultrasound treatment |
| url | http://hdl.handle.net/20.500.11937/83446 |