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

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dc.contributor.authorVogelsang-O'Dwyer, Martin
dc.contributor.authorBez, Juergen
dc.contributor.authorPetersen, Iben Lykke
dc.contributor.authorSkejovic Joehnke, Marcel
dc.contributor.authorDetzel, Andreas
dc.contributor.authorBusch, Mirjam
dc.contributor.authorKrueger, Martina
dc.contributor.authorIspiryan, Lilit
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorArendt, Elke K.
dc.contributor.authorZannini, Emanuele
dc.contributor.funderHorizon 2020en
dc.date.accessioned2020-04-30T10:03:28Z
dc.date.available2020-04-30T10:03:28Z
dc.date.issued2020-02-21
dc.date.updated2020-04-30T09:52:13Z
dc.description.abstractSimilarly 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.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid230en
dc.identifier.citationVogelsang-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/foods9020230en
dc.identifier.doi10.3390/foods9020230en
dc.identifier.endpage24en
dc.identifier.issn2304-8158
dc.identifier.issued2en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9892
dc.identifier.volume9en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
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.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectCarbon footprinten
dc.subjectDigestibilityen
dc.subjectFODMAPsen
dc.subjectFunctionalityen
dc.subjectLife cycle assessmenten
dc.subjectLupinen
dc.subjectNutritionen
dc.subjectProteinen
dc.subjectSustainabilityen
dc.titleTechno-functional, nutritional and environmental performance of protein isolates from blue lupin and white lupinen
dc.typeArticle (peer-reviewed)en
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