Optimization of a pilot-scale process for producing lupin protein isolates with valuable technological properties and minimum thermal damage |
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| Authors: | D'Agostina Alessandra Antonioni Cristina Resta Donatella Arnoldi Anna Bez Jürgen Knauf Udo Wäsche Andreas |
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| Institution: | Laboratory of Food Chemistry and Mass Spectrometry, Department of Agri-Food Molecular Sciences, University of Milan, Via Celoria 2, Milan, Italy. |
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| Abstract: | This paper describes a pilot process for obtaining protein isolates from white lupin seed with improved water solubility and technofunctional properties as well as reduced thermal damage. After a careful optimization of the process parameters, two valuable food ingredients were prepared: lupin protein isolate type E, with a useful emulsifying capacity, and lupin protein isolate type F, with a high capability of foam formation and stabilization. The spray-drying process was particularly critical for inducing some thermal damage, but a careful selection of the conditions permitted ingredients having only marginally impaired lysine bioavailability to be obtained. The reproducibility of the protein extraction process was tested on two different lupin varieties. |
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