Tag Archives: multi-enzyme composition

979-991 L. Kuznetsova,, M. Domoroshchenkova and L. Zabodalova
Study of functional and technological characteristics of protein concentrates from lupin seeds
Abstract |
Full text PDF (623 kB)

Study of functional and technological characteristics of protein concentrates from lupin seeds

L. Kuznetsova¹,*, M. Domoroshchenkova² and L. Zabodalova¹

¹Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street 9, 191002, Saint-Petersburg, Russia 2All-Russia Scientific Research Institute of Fats, 10, Chernyakhovsky Street, 191119, Saint-Petersburg, Russia *Correspondence: mamaeva.ludmila@mail.ru

Abstract:

The purpose of the research was to study functional and technological characteristics of concentrated protein preparations produced from lupin seeds and to demonstrate a feasibility of their usage as functional ingredients in food products. The method of production of concentrated protein preparations from seeds of Lupinus angustifolius was developed based on an acidic water extraction of non-protein compounds of lupin flour in presence of an optimized multi-enzyme composition composed of 1.1 ± 0.2 unit g-1 of Celluclast and 5.2 ± 0.4 units g-1 of Pentopan Mono and 2.5 ± 0.2 units g-1 of Amilosubtilin. It was shown that crude protein content of protein concentrate preparations obtained with enzymatic treatment of polysaccharides increased to (63.2 ± 1.3) % on m.f.b. versus (50.4 ± 1.3) % on m. f. b. in the control preparation produced without an enzymatic treatment. Process parameters of infrared drying of lupin protein concentrate wet residues in the short wavelength range up to 2.5 µm were studied. The comparative analysis of functional and technological characteristics of lupin protein preparations, lupin flour and soy flour was carried out. Water-holding capacity, fat-holding capacity and emulsifying capacity of lupin protein concentrates produced via enzymatic treatment have been increased versus the control sample. The process and the formulation of fermented dairy product with inclusion of lupin protein additives in a range of 0.5% to 2.0% (% w w-1) were developed. Sensory, physico-chemical and structural-mechanical properties of a dairy product enriched with lupin protein were analyzed. It was shown that usage of lupin protein preparations as nutritional supplements was beneficial for human gastrointestinal tract. 1.5% (% w w-1) inclusion level of the lupin preparation in the food formulation provided the best consumer properties of finished products. It was shown that the lupin protein concentrate preparation can be used as a functional ingredient in fermented dairy products.

Key words:

, , , ,