Functional and physicochemical properties of a protein isolate from Alu Prot -CGNA: A novel protein-rich lupin variety ( Lupinus luteus )

Piornos, José A.; Burgos‐Díaz, César; Ogura, Takeshi; Morales, Estela; Rubilar, Mónica; Maureira-Butler, Iván J.; Salvo-Garrido, Haroldo

doi:10.1016/j.foodres.2015.07.013

Cited by 65 publications

(65 citation statements)

References 44 publications

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“…Water absorption capacity (WAC) of CPI was determined according to the method described by Piornos et al (2015). This is a quantitative indication of the amount of water retained/entrapped within a protein matrix under certain defined conditions.…”

Section: Measurement Of Water and Oil Absorption Capacitiesmentioning

confidence: 99%

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

et al. 2016

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Section: Measurement Of Water and Oil Absorption Capacitiesmentioning

confidence: 99%

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

et al. 2016

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“…Legumes are low‐cost and the most common rich vegetable protein source, which constitute a large family of plants, including soy, lupin, and peanut among many others (Gepts and others ). For example, lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits (Piornos and others ). There are 4 species of sweet lupin considered edible for human and animals (low alkaloids): Lupinus albus, Lupinus luteus, Lupinus mutabilis , and Lupinus angustifolius (Jappe and Vieths ).…”

Section: Introductionmentioning

confidence: 99%

“…The different protein types have been associated to distinct biochemical properties. The fraction that is rich in α and β conglutins has been reported to display a high emulsifying capacity (EC; Piornos and others ). The γ conglutin is a protein with higher nutritional quality than α and β conglutins, which are more abundant, and a potential glucose‐lowering bioactivity (Lovati and others ).…”

Section: Introductionmentioning

confidence: 99%

“…The γ conglutin is a protein with higher nutritional quality than α and β conglutins, which are more abundant, and a potential glucose‐lowering bioactivity (Lovati and others ). The lupin seeds used in the present study belong to a novel variety that was developed and registered by Agriaquaculture Nutritional Genomic Center (CGNA), Alu Prot ‐CGNA® (Piornos and others ). This nongenetically modified variety has an especially high protein yield, corresponding to around 60% of the dehulled seeds content.…”

Section: Introductionmentioning

confidence: 99%

“…This nongenetically modified variety has an especially high protein yield, corresponding to around 60% of the dehulled seeds content. In our previous study, we prepared a protein isolate from Alu Prot ‐CGNA® through the alkali solubilization and isoelectric precipitation method (Piornos and others ). During this process, we additionally obtained 2 fractions that corresponded to an aqueous alkaline extract and an acid‐soluble protein, which presented potential functional properties due to their high protein content, polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

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Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt‐CGNA^® (Lupinus luteus)

Burgos‐Díaz

Piornos

Wandersleben

et al. 2016

Journal of Food Science

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The use of vegetable proteins as food ingredient is becoming increasingly important due to their high versatility and environmental acceptability. This work describes a chemical characterization and techno-functional properties (emulsifying and foaming properties) of 3 protein fractions obtained from a protein-rich novel lupin variety, AluProt-CGNA(®) . This nongenetically modified variety have a great protein content in dehulled seeds (60.6 g protein/100 g, dry matter), which is higher than soybean and other lupin varieties. A simple procedure was utilized to obtain 3 different fractions by using alkali solubilization and isoelectric precipitation. Fractions 1 and 3 were mainly composed of protein and polysaccharides (NNE), whereas fraction 2 was mainly composed by protein (97%, w/w). Fraction 3 presented interesting and potential foaming properties in comparison to the other fractions evaluated in the study. Besides, its solubility, foaming and emulsifying capacity were practically not affected by pH variations. The 3 fractions also presented good emulsion stability, reaching values above a 95%. SDS-PAGE showed that fractions 1 and 2 contained mainly conglutin α, β, and δ, but in different ratios, whereas fraction 3 contained mainly conglutin γ and albumins. The results of this work will provide better understanding for the utilization of each protein fractions as potential ingredients in food industry.

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Utilization of proteins from AluProt‐CGNA (a novel protein‐rich lupin variety) in the development of oil‐in‐water multilayer emulsion systems

Burgos‐Díaz

Gallardo

Morales

et al. 2015

Euro J Lipid Sci & Tech

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The formation of multilayered interfaces around oil droplets in oil‐in‐water (O/W) emulsions provides a novel means of improving the quality and stability of many food products. In this work, a system of O/W emulsions containing lipid droplets stabilized by different ionic biopolymers was developed, and their stability under different environmental stresses was evaluated. The protein isolate from a new lupin variety (AluProt‐CGNA) and two polysaccharides—chitosan and xanthan gum—were utilized. AluProt‐CGNA protein‐stabilized emulsions were unstable to aggregation at pH values around their isoelectric point (pI 4.6) and to all the temperatures and salt concentrations evaluated in this study. However, in the presence of chitosan (0.06 wt%), the droplets showed good stability to aggregation from pH 3 to 6, at 30–90°C and at ≤100 mM NaCl. Adding xanthan gum (0.1 wt%) to the system improved emulsion stability from pH 4 to 7, where no phase separation was observed. This study showed that the stability of O/W emulsions containing protein (AluProt‐CGNA)‐coated lipid droplets under environmental stresses can be improved by adding certain concentrations of chitosan and xanthan gum. These findings have important implications for the design of encapsulation and delivery systems for lipophilic compounds in the food industries. Practical applications: The development of multilayer emulsions can be extremely useful to the encapsulation of lipophilic bioactive molecules for food applications, such as polyunsaturated fatty acids (PUFAs), flavors, vitamins, etc. Moreover, this technique provides a system for the creation of O/W emulsions with improved stability to environmental stresses, protection of oil phase, and controlled and triggered release of microencapsulated compounds. In this work, the design of stable O/W emulsions containing PUFAs rich oil droplets surrounded by multiple layer interfacial membranes from food grade ingredients, such as lupin proteins (AluProt‐CGNA), chitosan, and xanthan gum membranes; has been performed. The designed emulsion proved to be stable under different environmental stresses found in many food products. Moreover, thermal stability exhibited by these emulsions could also be an important characteristic for its use in food products. The diagram shows the formation of multilayer emulsions.

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Functional and physicochemical properties of a protein isolate from Alu Prot -CGNA: A novel protein-rich lupin variety ( Lupinus luteus )

Cited by 65 publications

References 44 publications

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt‐CGNA^® (Lupinus luteus)

Utilization of proteins from AluProt‐CGNA (a novel protein‐rich lupin variety) in the development of oil‐in‐water multilayer emulsion systems

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Functional and physicochemical properties of a protein isolate from Alu Prot -CGNA: A novel protein-rich lupin variety ( Lupinus luteus )

Cited by 65 publications

References 44 publications

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt‐CGNA® (Lupinus luteus)

Utilization of proteins from AluProt‐CGNA (a novel protein‐rich lupin variety) in the development of oil‐in‐water multilayer emulsion systems

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Product

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Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt‐CGNA^® (Lupinus luteus)