TY - JOUR
T1 - The effects of lupin (Lupinus angustifolius) protein isolation on its dietary fibre and whey proteins
AU - Coorey, R.
AU - Chao, K. I.
AU - Kumar, V.
AU - Jayasena, V.
PY - 2013
Y1 - 2013
N2 - The study was conducted to evaluate the effects of protein isolation on dietary fibre and whey proteins of lupin flour. Commercially available flour was used in-order to understand the possible commercial applications of the results generated by the project. Protein isolation process from lupin flour that was first defatted, resulted in three products: (1) the dietary fibre fraction; (2) the protein isolate; and (3) the soluble lupin whey protein supernatant. The total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents in the flour were 28.9, 19.1, and 9.9%, respectively. The TDF, IDF and SDF of the dietary fibre fraction were 72.1, 65.8, and 6.3%, respectively. A salting out process for the isolation of the whey protein fraction with different salts including trichloroacetic acid was evaluated. Emulsification and foaming properties of the whey proteins were significantly affected by the type of salt. The functional properties of the control whey protein isolated by a simple additional centrifugation step were significantly better than those isolated with any of the salts. The results showed that lupin whey protein with good functional properties can be produced from the whey fraction.
AB - The study was conducted to evaluate the effects of protein isolation on dietary fibre and whey proteins of lupin flour. Commercially available flour was used in-order to understand the possible commercial applications of the results generated by the project. Protein isolation process from lupin flour that was first defatted, resulted in three products: (1) the dietary fibre fraction; (2) the protein isolate; and (3) the soluble lupin whey protein supernatant. The total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents in the flour were 28.9, 19.1, and 9.9%, respectively. The TDF, IDF and SDF of the dietary fibre fraction were 72.1, 65.8, and 6.3%, respectively. A salting out process for the isolation of the whey protein fraction with different salts including trichloroacetic acid was evaluated. Emulsification and foaming properties of the whey proteins were significantly affected by the type of salt. The functional properties of the control whey protein isolated by a simple additional centrifugation step were significantly better than those isolated with any of the salts. The results showed that lupin whey protein with good functional properties can be produced from the whey fraction.
KW - lupines
KW - proteins
KW - whey
UR - http://handle.uws.edu.au:8081/1959.7/uws:35739
U2 - 10.3920/QAS2012.0189
DO - 10.3920/QAS2012.0189
M3 - Article
SN - 1757-8361
VL - 5
SP - 287
EP - 294
JO - Quality Assurance and Safety of Crops and Foods
JF - Quality Assurance and Safety of Crops and Foods
IS - 4
ER -