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Structural and Thermal Characterization of Protein Isolates from Australian Lupin Varieties as Affected by Processing Conditions.
Devkota, Lavaraj; Kyriakopoulou, Konstantina; Bergia, Robert; Dhital, Sushil.
Afiliación
  • Devkota L; Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia.
  • Kyriakopoulou K; Archer-Daniels-Midland (ADM), James R. Randall Research Centre, Decatur, IL 62521, USA.
  • Bergia R; Archer-Daniels-Midland (ADM), James R. Randall Research Centre, Decatur, IL 62521, USA.
  • Dhital S; Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia.
Foods ; 12(5)2023 Feb 21.
Article en En | MEDLINE | ID: mdl-36900425
Proteins from the full and defatted flours of L. angustifolius cv Jurien and L. albus cv Murringo were prepared using alkaline extraction and iso-electric precipitation. Isolates were either freeze dried or spray dried or pasteurized at 75 ± 3 °C/5 min before freeze-drying. Various structural properties were investigated to elucidate the varietal and processing-induced effect on molecular and secondary structure. Irrespective of processing, isolated proteins had a similar molecular size, with α-conglutin (412 kDa) and ß-conglutin (210 kDa) being principal fractions for the albus and angustifolius variety, respectively. Smaller peptide fragments were observed for the pasteurized and spray dried samples, indicating some degree of processing-induced changes. Furthermore, secondary structure characterization by Fourier-transform-infrared and circular dichroism spectroscopy showed ß-sheet and α-helical structure being the dominant structure, respectively. Thermal characterization showed two denaturation peaks corresponding to ß-conglutin (Td = 85-89 °C) and α-conglutin (Td = 102-105 °C) fractions. However, the enthalpy values for α-conglutin denaturation were significantly higher for albus species, which corroborates well with higher amounts of heat stable α-conglutin present. Amino acid profile was similar for all samples with limiting sulphur amino acid. In summary, commercial processing conditions did not have a profound effect on the various structural properties of lupin protein isolates, and properties were mainly determined by varietal differences.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Suiza

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Suiza