Production of lupinus angustifolius protein hydrolysates with improved functional properties

Protein hydrolysates were obtained from lupin flour and from the purified globulin a-conglutin, and their functional properties were studied. Hydrolysis with alcalase for 60 minutes yielded degrees of hydrolysis ranging from 4% to 11% for lupin flour, and from 4% to 13% for a-conglutin. Protein solu...

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Detalles Bibliográficos
Autores: Lqari, Hassane, Pedroche, Justo, Girón-Calle, Julio, Vioque, Javier, Millán, Francisco
Tipo de recurso: artículo
Fecha de publicación:2005
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/2433
Acceso en línea:http://hdl.handle.net/10261/2433
Access Level:acceso abierto
Palabra clave:Alcalase
Functional properties
Lupinus angustifolius
Protein hydrolysis
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spelling Production of lupinus angustifolius protein hydrolysates with improved functional propertiesProducción de hidrolizados proteicos de Lupinus angustifolius con mejores propiedades funcionalesLqari, HassanePedroche, JustoGirón-Calle, JulioVioque, JavierMillán, FranciscoAlcalaseFunctional propertiesLupinus angustifoliusProtein hydrolysisProtein hydrolysates were obtained from lupin flour and from the purified globulin a-conglutin, and their functional properties were studied. Hydrolysis with alcalase for 60 minutes yielded degrees of hydrolysis ranging from 4% to 11% for lupin flour, and from 4% to 13% for a-conglutin. Protein solubility, oil absorption, foam capacity and stability, emulsifying activity, and emulsion stability of hydrolysates with 6% degree of hydrolysis were determined and compared with the properties of the original flour. The protein hydrolysates showed better functional properties than the original proteins. Most impor tantly, the solubility of the a-conglutin and L. angustifolius flour hydrolysates was increased by 43% and 52%, respectively. Thus, lupin seed protein hydrolysates have improved functional properties and could be used in the elaboration of a variety of products such as breads, cakes, and salad dressings.Se obtuvieron hidrolizados proteicos de la harina del altramuz y de la globulina α-conglutina purificada y se estudiaron sus propiedades funcionales. La hidrólisis con alcalasa durante 60 minutos produjo hidrolizados con grados de hidrólisis entre el 4 % y el 11 % para la harina y entre el 4 % y el 13 % para la α-conglutina. Se estudió en un hidrolizado con un 6 % de grado de hidrólisis la solubilidad proteica, absorción de aceite, capacidad y estabilidad espumante y actividad y estabilidad emulsificante. Los hidrolizados proteicos mostraron mejores propiedades funcionales que las proteínas originales. Más aún, la solubilidad de los hidrolizados de α-conglutina y la harina se incrementó en un 43 % y 52 % respectivamente. Así pues, hidrolizados de proteínas de semilla de lupino presentan mejores propiedades funcionales y podrían usarse en la elaboración de productos como pan, dulces, salsas o cremas.This work was supported by research grant AGL2001-0526 (F.M.), AGL2002-02836 (J.G.C.) and a Ramón y Cajal grant (J.G.C.) from Spanish Ministerio de Ciencia y Tecnología.Peer reviewedConsejo Superior de Investigaciones Científicas (España)200720072005info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/2433reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/24332026-05-22T06:33:51Z
dc.title.none.fl_str_mv Production of lupinus angustifolius protein hydrolysates with improved functional properties
Producción de hidrolizados proteicos de Lupinus angustifolius con mejores propiedades funcionales
title Production of lupinus angustifolius protein hydrolysates with improved functional properties
spellingShingle Production of lupinus angustifolius protein hydrolysates with improved functional properties
Lqari, Hassane
Alcalase
Functional properties
Lupinus angustifolius
Protein hydrolysis
title_short Production of lupinus angustifolius protein hydrolysates with improved functional properties
title_full Production of lupinus angustifolius protein hydrolysates with improved functional properties
title_fullStr Production of lupinus angustifolius protein hydrolysates with improved functional properties
title_full_unstemmed Production of lupinus angustifolius protein hydrolysates with improved functional properties
title_sort Production of lupinus angustifolius protein hydrolysates with improved functional properties
dc.creator.none.fl_str_mv Lqari, Hassane
Pedroche, Justo
Girón-Calle, Julio
Vioque, Javier
Millán, Francisco
author Lqari, Hassane
author_facet Lqari, Hassane
Pedroche, Justo
Girón-Calle, Julio
Vioque, Javier
Millán, Francisco
author_role author
author2 Pedroche, Justo
Girón-Calle, Julio
Vioque, Javier
Millán, Francisco
author2_role author
author
author
author
dc.subject.none.fl_str_mv Alcalase
Functional properties
Lupinus angustifolius
Protein hydrolysis
topic Alcalase
Functional properties
Lupinus angustifolius
Protein hydrolysis
description Protein hydrolysates were obtained from lupin flour and from the purified globulin a-conglutin, and their functional properties were studied. Hydrolysis with alcalase for 60 minutes yielded degrees of hydrolysis ranging from 4% to 11% for lupin flour, and from 4% to 13% for a-conglutin. Protein solubility, oil absorption, foam capacity and stability, emulsifying activity, and emulsion stability of hydrolysates with 6% degree of hydrolysis were determined and compared with the properties of the original flour. The protein hydrolysates showed better functional properties than the original proteins. Most impor tantly, the solubility of the a-conglutin and L. angustifolius flour hydrolysates was increased by 43% and 52%, respectively. Thus, lupin seed protein hydrolysates have improved functional properties and could be used in the elaboration of a variety of products such as breads, cakes, and salad dressings.
publishDate 2005
dc.date.none.fl_str_mv 2005
2007
2007
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/2433
url http://hdl.handle.net/10261/2433
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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