Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates

Abstract

Functional and electronhoretic properties of the seed flour and a protein concentrate prepared by alkaline extraction from lupin seeds CLuDinus mutabilis. cultivar H-6) were investigated. SDS-PAGE :-: mdrcated presence of 13 and 12 subunits in the seed flour proteins and the protein concentrate, respectively. Lupin protein concentrate had good water and oil absorption and gelation properties. Solubility of lupin proteins was minimum at a pH of 4.0 but increased rapidly beyond pH 5.0. Foaming capacity of the protein concentrate could be improved by increasing concentration as well as by adding NaCl and was influenced by pH and incorporation of certain carbohydrates. Emulsion properties of lupin proteins were concentration and pH dependent. Moist heat improved the in vitro digestibility of the seed proteins. The seed flour as well as the protein concentrate did not have detectable trypsin, chymotrypsin, and ol-amylase inhibitory activities.

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

“…With 0 M sodium chloride, EA values of walnut protein isolates, concentrates and DWF was 50.9%, 52.3% and 52.7%, respectively, which were comparable to cowpea protein isolate (Ragab et al 2004), sesame protein isolate (Khalid et al 2003). This is in agreement with Kinsella et al (1985), who stated that the emulsifying capacity of proteins tends to decrease as protein concentration is increased, and this is also consistent with the similar reported observations on winged bean protein concentrate (Sathe et al 1982), and sunflower protein isolate (Lin et al 1974). The change in ES was similar to that of EA, except that ES value of walnut protein isolates was higher than that of walnut protein concentrates, which was higher than that of DWF at different sodium chloride concentrations (0-1.0 M).…”

Isolamento da globulina majoritária, digestibilidade in vivo e in vitro das proteínas do tremoço-doce (Lupinus albus L.), var. Multolupa

“…Estudo comparativo de 100 amostras de sementes de tremoço de diferentes variedades e procedentes de 12 diferentes países mostrou variações de 30 a 50% de proteína total; contendo 60% das amostras de 32 a 38% de proteína, enquanto 28% apresentavam teores entre 38-44% de proteína [7,44]. % N 2 x 6,25), sendo 43,42% de globulinas, 10,77% de albuminas, 0,49% de prolaminas e 16,29% de glutelinas [33].…”

Production and evaluation of nutrient-dense complementary food from millet (Pennisetum glaucum), pigeon pea (Cajanus cajan) and seedless breadfruit (Artocarpus altillis) leaf powder blends

“…These values are similar to that reported for great northern bean flour (10 %), cowpea (16%) by Sathe and Salunkhe (1981) and soyabean flour (10 %) by Alfaro et al (2004). Such variation in the gelling properties of different legume flours may be ascribed to the relative rations of different constituents, proteins, carbohydrates and lipids that make up the flours, suggesting that interactions between such components may also have a significant role in the functional properties (Sathe et al, 1982).…”