The investigation of the functional properties of single and mixed milk/lupine protein systems

Abstract

SummaryProteins play an important role in the human diet. Animal proteins have been used in the human diet due to their techno‐functional properties. However, due to the cost, availability and issues that relate to sustainability, the search for alternative proteins has continued to increase. In this study, the techno‐functional properties of lupine proteins were studied. Protein isolates were shown to exhibit superior properties, with α‐La outperforming WPI and LPI in foaming and gelation properties. The combination of WPI and LPI displayed greater stability to pH changes, which is an important factor for the structural integrity of food products, contributing to quality, customer acceptance and shelf‐life. The findings of this study can contribute to existing knowledge on the functional properties of proteins from plant sources such as lupine, which can therefore help to enhance its usage and alleviate the overdependence on soy as an alternative protein.

Improving functional properties of lupin protein by physical modification: high pressure homogenisation

“…This advantage is most prominent when compared to other legumes such as soya (with 35% protein) or wheat (~12% protein); however, there are various disadvantages of lupin that needs to be considered (Lo et al ., 2020). According to existing literature on the adaptability of lupin in food production, the legume has been reported to have poor functional characteristics, particularly in relation to its solubility, rheological (low viscosity) and physicochemical properties, which both individually and collectively play a vital role in determining its feasibility in food applications (Ivanov & Munialo, 2023). This has spurred efforts to improve the functional properties of lupin in order to utilise the high protein and high fibre content of the legume in commercial food production.…”