This paper describes a pilot process for obtaining protein isolates from white lupin seed with improved water soly. and technofunctional properties as well as reduced thermal damage. After a careful optimization of the process parameters, two valuable food ingredients were prepd.: lupin protein isolate type E, with a useful emulsifying capacity, and lupin protein isolate type F, with a high capability of foam formation and stabilization. The spray-drying process was particularly crit. for inducing some thermal damage, but a careful selection of the conditions permitted ingredients having only marginally impaired lysine bioavailability to be obtained. The reproducibility of the protein extn. process was tested on two different lupin varieties. [on SciFinder (R)]

Optimization of a pilot-scale process for producing lupin protein isolates with valuable technological properties and minimum thermal damage / A. D'Agostina, C. Antonioni, D. Resta, A. Arnoldi, J. Bez, U. Knauf, A. Waesche. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 54:1(2006 Jan 11), pp. 92-98.

Optimization of a pilot-scale process for producing lupin protein isolates with valuable technological properties and minimum thermal damage

A. D'Agostina
Primo
;
C. Antonioni
Secondo
;
D. Resta;A. Arnoldi;
2006

Abstract

This paper describes a pilot process for obtaining protein isolates from white lupin seed with improved water soly. and technofunctional properties as well as reduced thermal damage. After a careful optimization of the process parameters, two valuable food ingredients were prepd.: lupin protein isolate type E, with a useful emulsifying capacity, and lupin protein isolate type F, with a high capability of foam formation and stabilization. The spray-drying process was particularly crit. for inducing some thermal damage, but a careful selection of the conditions permitted ingredients having only marginally impaired lysine bioavailability to be obtained. The reproducibility of the protein extn. process was tested on two different lupin varieties. [on SciFinder (R)]
Furosine; HMF; Lupin protein isolate; Nonenzymatic browning; Protein extraction; Technofunctional properties; Thermal damage
Settore CHIM/10 - Chimica degli Alimenti
11-gen-2006
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/23702
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