Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates ( Lupinus albus ssp. Graecus)

The emulsifying andfoaming properties of lupin seed protein isolates ( LSPI) prepared by wet extraction methods, such as isoelectric precipitation, dialysis and polyacrylamide gel, were investigated. The various LSPI differ from each other in many ways. The isolate prepared by isoelectric precipitat...

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Bibliographic Details
Published in:Food hydrocolloids 1997, Vol.11 (4), p.409-413
Main Authors: Alamanou, S., Doxastakis, G.
Format: Article
Language:English
Subjects:
albumins
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
emulsifying
extraction
foaming
Food industries
food processing quality
Fundamental and applied biological sciences. Psychology
globulins
Lupinus albus
methodology
plant proteins
polysaccharides
seeds
stability
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Summary:The emulsifying andfoaming properties of lupin seed protein isolates ( LSPI) prepared by wet extraction methods, such as isoelectric precipitation, dialysis and polyacrylamide gel, were investigated. The various LSPI differ from each other in many ways. The isolate prepared by isoelectric precipitation mainly contains the globulin but not the albumin fraction, while the other two isolates prepared by dialysis and polyacrylamide gel methods contain all the protein fractions and a considerable amount of polysaccharides. The protein-polysaccharide complexes enhance emulsion stability due to steric repulsion effects. Foam expansion is dominated by the surface activity and availability of protein in the solution, while foam stability is determined by the properties of the interfacial layer. Both foam properties intensified from the present of protein-polysaccharide complexes.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(97)80038-0