Journal
FOODS
Volume 10, Issue 2, Pages -Publisher
MDPI
DOI: 10.3390/foods10020281
Keywords
enzymatic hydrolysis; fermentation; lupin protein; functional properties; sensory profile; lupin allergy; lup an 1; plant protein
Categories
Funding
- Fraunhofer-Zukunftsstiftung
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Treatment of lupin protein isolate with enzymatic hydrolysis and fermentation can improve foaming activity and solubility, while reducing allergen content, resulting in food ingredients with good functional properties and taste profile.
Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466-3481%) and solubility at pH 4.0 (19.7-36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing L. angustifolius major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile.
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