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

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)]