Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa)
作者： J. KING , C. AGUIRRE , S. De PABLO
DOI: 10.1111/J.1365-2621.1985.TB13282.X
关键词:
摘要: Lupin protein isolates were prepared by alkaline extraction and precipitation at pH 5.1, 4.2 4.9 their functional properties investigated. Solubility, emulsification capacity, swelling gelation determined under different conditions of pH, ionic strength heat treatment. showed better solubility than soybean isolate a similar capacity. Swelling found to be inferior, but when modifications in the methods preparation introduced these significantly improved. Consequently, it is possible consider lupin proteins as potential substitute for food applications.
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