Techno-functional, nutritional and environmental performance of protein isolates from blue lupin and white lupin

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dc.contributor.author Vogelsang-O'Dwyer, Martin
dc.contributor.author Bez, Juergen
dc.contributor.author Petersen, Iben Lykke
dc.contributor.author Skejovic Joehnke, Marcel
dc.contributor.author Detzel, Andreas
dc.contributor.author Busch, Mirjam
dc.contributor.author Krueger, Martina
dc.contributor.author Ispiryan, Lilit
dc.contributor.author O'Mahony, James A.
dc.contributor.author Arendt, Elke K.
dc.contributor.author Zannini, Emanuele
dc.date.accessioned 2020-04-30T10:03:28Z
dc.date.available 2020-04-30T10:03:28Z
dc.date.issued 2020-02-21
dc.identifier.citation Vogelsang-O’Dwyer, M., Bez, J., Petersen, I. L., Skejovic Joehnke, M., Detzel, A., Busch, M., Krueger, M., Ispiryan, L., O’Mahony, J. A., Arendt, E. K. and Zannini, E. (2020) ‘Techno-functional, nutritional and environmental performance of protein isolates from blue lupin and white lupin’, Foods, 9(2), 230 (24pp). doi: 10.3390/foods9020230 en
dc.identifier.volume 9 en
dc.identifier.issued 2 en
dc.identifier.startpage 1 en
dc.identifier.endpage 24 en
dc.identifier.issn 2304-8158
dc.identifier.uri http://hdl.handle.net/10468/9892
dc.identifier.doi 10.3390/foods9020230 en
dc.description.abstract Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow’s whole milk powder. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.rights © 2020, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.subject Carbon footprint en
dc.subject Digestibility en
dc.subject FODMAPs en
dc.subject Functionality en
dc.subject Life cycle assessment en
dc.subject Lupin en
dc.subject Nutrition en
dc.subject Protein en
dc.subject Sustainability en
dc.title Techno-functional, nutritional and environmental performance of protein isolates from blue lupin and white lupin en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2020-04-30T09:52:13Z
dc.description.version Published Version en
dc.internal.rssid 507784319
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Foods en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.identifier.articleid 230 en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en


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© 2020, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as © 2020, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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