Functional Properties of Lupinus angustifolius Seed Protein Isolates
Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-hol...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/8675814 |
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| author | Antonio Hilario Lara-Rivera Pedro García-Alamilla Laura Mercedes Lagunes-Gálvez Ramón Rodríguez Macias Pedro M. García López Juan Francisco Zamora Natera |
| author_facet | Antonio Hilario Lara-Rivera Pedro García-Alamilla Laura Mercedes Lagunes-Gálvez Ramón Rodríguez Macias Pedro M. García López Juan Francisco Zamora Natera |
| author_sort | Antonio Hilario Lara-Rivera |
| collection | DOAJ |
| description | Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), foam stability (FS), and gelling minimum concentration (GMC). The nitrogen solubility values, WHC, OHC, and FC did not show significant differences between the protein isolates. The solubility of the isolates was minimal at pH of 4.0 and 5.0 while the regions of maximum solubility were found at pH of 2.0 and 10.0. There were significant differences in EAI and ESI depending on the varieties used. The isolates of the Boregine and Borlu varieties showed the highest EAI with 29.3 and 28.3 m2 g−1, respectively, while the lowest index was recorded in the isolate obtained from the Sonate variety (24.6 m2 g−1). Like solubility, these indices also increased at both extremes of pH evaluated; both properties were minimal in the isoelectric pH range (4.0 to 5.0). |
| format | Article |
| id | doaj-art-ae2df3eb589443228ae92dd2ba688e5f |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-ae2df3eb589443228ae92dd2ba688e5f2025-08-20T02:19:16ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/86758148675814Functional Properties of Lupinus angustifolius Seed Protein IsolatesAntonio Hilario Lara-Rivera0Pedro García-Alamilla1Laura Mercedes Lagunes-Gálvez2Ramón Rodríguez Macias3Pedro M. García López4Juan Francisco Zamora Natera5Centro Universitario de Ciencias Biológicas y Agropecuarias, Departamento de Botánica y Zoología, Universidad de Guadalajara, 45110 Zapopan, JAL, MexicoDivisión Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa Km. 25, Ra. La Huasteca, 2da Secc., 86298 Centro, TAB, MexicoDivisión Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa Km. 25, Ra. La Huasteca, 2da Secc., 86298 Centro, TAB, MexicoCentro Universitario de Ciencias Biológicas y Agropecuarias, Departamento de Botánica y Zoología, Universidad de Guadalajara, 45110 Zapopan, JAL, MexicoCentro Universitario de Ciencias Biológicas y Agropecuarias, Departamento de Botánica y Zoología, Universidad de Guadalajara, 45110 Zapopan, JAL, MexicoCentro Universitario de Ciencias Biológicas y Agropecuarias, Departamento de Botánica y Zoología, Universidad de Guadalajara, 45110 Zapopan, JAL, MexicoProtein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), foam stability (FS), and gelling minimum concentration (GMC). The nitrogen solubility values, WHC, OHC, and FC did not show significant differences between the protein isolates. The solubility of the isolates was minimal at pH of 4.0 and 5.0 while the regions of maximum solubility were found at pH of 2.0 and 10.0. There were significant differences in EAI and ESI depending on the varieties used. The isolates of the Boregine and Borlu varieties showed the highest EAI with 29.3 and 28.3 m2 g−1, respectively, while the lowest index was recorded in the isolate obtained from the Sonate variety (24.6 m2 g−1). Like solubility, these indices also increased at both extremes of pH evaluated; both properties were minimal in the isoelectric pH range (4.0 to 5.0).http://dx.doi.org/10.1155/2017/8675814 |
| spellingShingle | Antonio Hilario Lara-Rivera Pedro García-Alamilla Laura Mercedes Lagunes-Gálvez Ramón Rodríguez Macias Pedro M. García López Juan Francisco Zamora Natera Functional Properties of Lupinus angustifolius Seed Protein Isolates Journal of Food Quality |
| title | Functional Properties of Lupinus angustifolius Seed Protein Isolates |
| title_full | Functional Properties of Lupinus angustifolius Seed Protein Isolates |
| title_fullStr | Functional Properties of Lupinus angustifolius Seed Protein Isolates |
| title_full_unstemmed | Functional Properties of Lupinus angustifolius Seed Protein Isolates |
| title_short | Functional Properties of Lupinus angustifolius Seed Protein Isolates |
| title_sort | functional properties of lupinus angustifolius seed protein isolates |
| url | http://dx.doi.org/10.1155/2017/8675814 |
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