Isolation and foaming functionality of acid-soluble protein from lupin (Lupinus angustifolius) kernels

Journal of the Science of Food and Agriculture

Volumn 93, Issue 15, 2013, Pages 3755-3762

  Wong, Alester ^a   Pitts, Keith ^b   Jayasena, Vijay ^a   Johnson, Stuart ^a  

^a CURTIN UNIVERSITY   (Australia)

^b DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

Author keywords

Dietary fibre; Foaming; Lupin; Oligosaccharides; Protein; Ultrafiltration

Indexed keywords

LUPINUS ANGUSTIFOLIUS;

ACID; CONGLUTIN GAMMA PROTEIN, LUPINUS ANGUSTIFOLIUS; CONGLUTIN-GAMMA PROTEIN, LUPINUS ANGUSTIFOLIUS; OLIGOSACCHARIDE; PLANT EXTRACT; PLANT PROTEIN; PROTEIN; PROTEIN INTAKE; RAFFINOSE; VEGETABLE PROTEIN;

ARTICLE; AUSTRALIA; CHEMISTRY; DIETARY FIBER; FOAMING; HUMAN; ISOLATION AND PURIFICATION; LUPIN; PLANT SEED; PROTEIN INTAKE; SOLUBILITY; ULTRAFILTRATION;

DIETARY FIBRE; FOAMING; LUPIN; OLIGOSACCHARIDES; PROTEIN; ULTRAFILTRATION;

ACIDS; AUSTRALIA; DIETARY FIBER; DIETARY PROTEINS; HUMANS; LUPINUS; OLIGOSACCHARIDES; PLANT EXTRACTS; PLANT PROTEINS; RAFFINOSE; SEEDS; SOLUBILITY;

EID: 84887021686     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6249     Document Type: Article

References (47)

1. Food and Agricultural Organization of the United Nations, Production-Crops-Lupins. [Online]. Available: http://faostat3.fao.org/home/index.html#VISUALIZE_BY_DOMAIN [10 July 2012].
2. Department of Agriculture and Food, Western Australia's Agrifood, Fibre and Fisheries Industries 09. Western Australian Government, Perth (2009).
3. Sirtori CR, Arnoldi A and Johnson SK, Phytoestrogens: end of a tale? Ann Med 37:423-438 (2005).
4. Peeters KABM, Koppelman SJ, Penninks AH, Lebens A, Bruijnzeel-Koomen CAFM, Hefle SL, et al., Clinical relevance of sensitization to lupine in peanut-sensitized adults. Allergy 64:549-555 (2009).
5. Martinez-Villaluenga C, Frias J and Vidal-Valverde C, Raffinose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars. Food Chem 91:645-649 (2005).
6. El-Adawy TA, Rahma EH, El-Bedawy AA and Sobihah TY, Effect of soaking process on nutritional quality and protein solubility of some legume seeds. Nahrung/Food 44:339-343 (2000).
7. Fernandes AC, Nishida W and Proenca RPD, Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. Int J Food Sci Technol 45:2209-2218 (2010).
8. Han IH and Baik B-K, Oligosaccharide content and composition of legumes and their reduction by soaking, cooking, ultrasound, and high hydrostatic pressure. Cereal Chem 83:428-433 (2006).
9. Martinez-Villaluenga C, Frias J and Vidal-Valverde C, Alpha-galactosides: antinutritional factors or functional ingredients? Crit Rev Food Sci Nutr 48:301-316 (2008).
10. Duranti M, Consonni A, Magni C, Sessa F and Scarafoni A, The major proteins of lupin seed: characterisation and molecular properties for use as functional and nutraceutical ingredients. Trends Food Sci Technol 19:624-633 (2008).
11. Salmanowicz BP and Weder JKP, Primary structure of 2S albumin from seeds of Lupinus albus. Z Lebensm Unters Forsch A 204:129-135 (1997).
12. Chew PG, Casey AJ and Johnson SK, Protein quality and physico-functionality of Australian sweet lupin (Lupinus angustifolius cv. Gungurru) protein concentrates prepared by isoelectric precipitation or ultrafiltration. Food Chem 83:575-583 (2003).
13. Jayasena V, Chih HJ and Nasar-Abbas SM, Efficient isolation of lupin protein. Food Aust 63:306-309 (2011).
14. Coorey R, Ho MC and Jayasena V, Isolation and evaluation of proteins from fermented Lupinus angustifolius flour for food applications. Food Aust 63:352-356 (2011).
15. Sipsas S, Lupin products-concepts and reality, in Lupins for Health and Wealth, Proceedings of the 12th International Lupin Conference, ed. by Palta J and Berger J. International Lupin Association, Fremantle, pp. 506-513 (2008).
16. Bez J, Schott M, Knauf U, Resta D, Agostina AD and Arnoldi A, Protein isolates from sweet white lupin seeds: pilot production and technofunctional properties, in Proceedings of the Final Conference of the European Project HealthyPro Foods, ed. by Arnoldi A. Arcane Editrice, Milan, pp. 21-35 (2005).
17. El-Adawy TA, Rahma EH, El-Bedawey AA and Gafar AF, Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates. Food Chem 74:455-462 (2001).
18. Duranti M, The structure of lupine seed proteins. Nahrung/Food 30:221-227 (1986).
19. Lqari H, Vioque J, Pedroche J and Millan F, Lupinus angustifolius protein isolates: chemical composition, functional properties and protein characterization. Food Chem 76:349-356 (2002).
20. Sironi E, Sessa F and Duranti M, A simple procedure of lupin seed protein fractionation for selective food applications. Eur Food Res Technol 221:145-150 (2005).
21. Lovati MR, Manzoni C, Castiglioni S, Parolari A, Magni C and Duranti M, Lupin seed gamma-conglutin lowers blood glucose in hyperglycaemic rats and increases glucose consumption of HepG2 cells. Br J Nutr 107:67-73 (2012).
22. AOAC, Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC (1990).
23. Hudson BJF, New and Developing Sources of Food Proteins. Chapman and Hall, London (1994).
24. Harris D and Wilson P, A rapid manual method of lupin alkaloid analysis. Proc. 5th Int. Lupin Conf., Poznan, pp. 598-601 (1988).
25. Cheetham NWH and Teng G, Some applications of reversed-phase high-performance liquid-chromatography to oligosaccharide separations. J Chromatogr 336:161-172 (1984).
26. Smith JS, Villalobos MC and Kottemann CM, Quantitative determination of sugars in various food-products. J Food Sci 51:1373-1375 (1986).
27. Wight AW and Datel JM, Evaluation of a reversed phase high-performance liquid-chromatographic column for estimation of legume seed oligosaccharides. Food Chem 21:167-181 (1986).
28. Blagrove RJ and Gillespie JM, Isolation, purification and characterisation of the seed globulins of Lupinus angustifolius. Aust J Plant Physiol 2:13-27 (1975).
29. Gulewicz P, Martinez-Villaluenga C, Frias J, Ciesiolka D, Gulewicz K and Vidal-Valverde C, Effect of germination on the protein fraction composition of different lupin seeds. Food Chem 107:830-844 (2008).
30. Foegeding EA, Luck PJ and Davis JP, Factors determining the physical properties of protein foams. Food Hydrocolloids 20:284-292 (2006).
31. Food Standards Australia New Zealand, NUTTAB 2006 Australian Food Composition Tables. [Online]. Available: http://www.foodstandards.gov.au [5 October 2010].
32. Jayasena V, Chih HJ and Nasar-Abbas SM, Functional properties of sweet lupin protein isolated and tested at various pH levels. Res J Agric Biol Sci 6:130-137 (2010).
33. Petterson DS, Sipsas S and Mackintosh JB, The Chemical Composition and Nutritive Value of Australian Pulses. Grains Research and Development Corporation, Kingston (1997).
34. Petterson D, Composition and food uses of lupins, in Lupins as Crop Plants: Biology, Production and Utilization, ed. by Gladstones J, Atkins C and Hamblin J. CAB International, Wallingford, pp. 353-384 (1998).
35. Bader S, Oviedo JP, Pickardt C and Eisner P, Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins. LWT-Food Sci Technol 44:1396-1404 (2011).
36. Australian Government, Australia New Zealand Food Standards Code-Standard 1.4.1-Contaminants and Natural Toxicants. [Online]. Available: http://www.comlaw.gov.au/Details/F2011C00542 [20 February 2012].
37. Frias J, Vidal-Valverde C, Sotomayor S, Diaz-Pollan C and Urbano G, Influence of processing on available carbohydrate content and antinutritional factors of chickpeas. Eur Food Res Technol 210:340-345 (2000).
38. D'Agostina A, Antonioni C, Resta D, Arnoldi A, Bez J, Knauf U, et al., Optimization of a pilot-scale process for producing lupin protein isolates with valuable technological properties and minimum thermal damage. J Agric Food Chem 54:92-98 (2005).
39. Melo TS, Ferreira RB and Teixeira AN, The seed storage proteins from Lupinus albus. Phytochemistry 37:641-648 (1994).
40. Sipsas S, New Lupin Products: Final Report of Project DAW00069. Grains Research and Development Corporation, Barton, ACT, Australia (2004).
41. Hall RS, Johnson SK, Baxter AL and Ball MJ, Lupin kernel fibre-enriched foods beneficially modify serum lipids in men. Eur J Clin Nutr 59:325-333 (2005).
42. Archer BJ, Johnson SK, Devereux HM and Baxter AL, Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men. Br J Nutr 91:591-599 (2004).
43. Johnson SK, Chua V, Hall RS and Baxter AL, Lupin kernel fibre foods improve bowel function and beneficially modify some putative faecal risk factors for colon cancer in men. Br J Nutr 95:372-378 (2006).
44. Smith S, Choy R, Johnson S, Hall R, Wildeboer-Veloo A and Welling G, Lupin kernel fiber consumption modifies fecal microbiota in healthy men as determined by rRNA gene fluorescent in situ hybridization. Eur J Nutr 45:335-341 (2006).
45. Bertoglio JC, Calvo MA, Hancke JL, Burgos RA, Riva A, Morazzoni P, et al., Hypoglycemic effect of lupin seed γ-conglutin in experimental animals and healthy human subjects. Fitoterapia 82:933-938 (2011).
46. Van der Plancken I, Van Loey A and Hendrickx ME, Foaming properties of egg white proteins affected by heat or high pressure treatment. J Food Eng 78:1410-1426 (2007).
47. Damodaran S, Amino acids, peptides and proteins, in Fennema's Food Chemistry, ed. by Damodaran S, Parkin K and Nielsen S. CRC Press, London, pp. 217-329 (2008).