Lupinus angustifolius as a perspective source of edible protein | Люпин узколистный - перспективный источник пищевого белка
2009
Domoroshchenkova, M.L. | Dem'yanenko, T.F., All-Russia Research and Development Inst. of Fats, St. Petersburg (Russian Federation) | Eggi, Eh.Eh., The N.I. Vavilov All-Russia Research and Development Inst. of Plant Growing, St. Petersburg (Russian Federation) | Mekhtiev, V.S., St. Petersburg Inst. of Trade and Economics (Russian Federation)
Five species of Lupinus angustifolius seeds of Russian breeding were studied Chemical composition of seeds and protein solubility patterns were analyzed. Crude protein content varied from 34,23 to 36,01 % and total water- and salt-soluble fractions comprised from 81,91 to 84,05 % of total protein. A polypeptide composition of proteins of seeds of different varieties was investigated by gel electrophoresis in PA gel. For lupin seeds of the variety Snezhet isolated fractions of alpha- and beta-conglutin were obtained and their polypeptide patterns and functional properties were studied and compared with isolated protein produced by acid precipitation method. There was no substantial difference in fat emulsifying capability between the alpha- and beta-conglutin preparations and the lupin isolate. It was demonstrated that the isolated lupin protein is composed mainly of alpha- and beta-conglutins and the lupin whey waters obtained after protein precipitation contain mainly gamma-conglutins. Lupin protein isolates could be recommended for usage as protein and functional additives in a variety of foods.
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