Improving functional properties of lupin protein by physical modification: high pressure homogenisation
Billy Lo,
Stefan Kasapis,
Asgar Farahnaky
Abstract:SummaryAqueous dispersions of commercially produced lupin protein isolate with pH 5 and 9 were treated using high pressure homogenisation (HPH) at 25‐200 MPa with one to ten homogenisation cycles. Particle size, zeta potential, solubility, molecular weight and rheological properties were analysed. HPH reduced the particle size for lupin protein at pH 5 from 54 μm to 5 μm and from 14 μm to <2 μm at pH 9 at 25‐100 MPa. However, at 200 MPa, the particle size had less reduction. HPH didn't have any significant … Show more
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