Extraction process; Functional properties; Physicochemical properties; Structure; White lupin protein isolates; Different solvents; Free sulfhydryl groups; Lupin proteins; Particles sizes; Physicochemical property; Protein isolates; White lupin; White lupin protein isolate; Biotechnology; Food Science; Chemistry (all); Biochemistry; Industrial and Manufacturing Engineering; General Chemistry
Abstract :
[en] Lupin Protein Isolates (L) are considered as promising ingredients. The effects of different solvent extractions of un-defatted (L-U), hot (L-HD) and cold (L-CD) lupin flour on the physicochemical, functional and structural parameters were determined. Hot defatting increased the protein yield and the purity, and increased the particle size, while cold defatting decreased the particle size of lupin isolates. Regarding the amount of free sulfhydryl groups, hot defatting allowed a reduction in free sulfhydryl groups and an increase in the amount of disulfide bridges. Hot and cold defatting resulted in a remarkable decrease in the maximum fluorescence intensity of lupin protein isolates. Regarding the secondary structure determined by mid-infrared, all protein isolates showed similar behavior, although some differences are observed. Hot defatting promoted a significant increase in β-sheet and a decrease in β-turn and aggregates A2 levels. In terms of functionality, L-CD and L-HD behaved fundamentally differently from L-U. Hot defatting leads to protein isolates with improved functional profiles in emulsifying stability index and cold defatting improves significantly solubility, oil adsorption capacity and emulsifying activity index.
Disciplines :
Food science
Author, co-author :
Nahimana, Paterne; Univ. Artois, Univ. Lille, Univ. Littoral Côte d’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, Lens, France ; Centre de Biotechnologies Végétale et Microbienne, Biodiversité et Environnement, Faculté des Sciences, Université Mohammed V de Rabat, Rabat, Morocco
Abdelmoumen, Hanaa; Centre de Biotechnologies Végétale et Microbienne, Biodiversité et Environnement, Faculté des Sciences, Université Mohammed V de Rabat, Rabat, Morocco
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
This work was carried out in the framework of the BIHAUTSECO de France project, which is financed by the French state and the French region of Hauts-de-France. We acknowledge financial support from the Major Domain of Interest (DIM) ‘Eco-Energy Efficiency’ of Artois University.
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