Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats

Abstract

This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the micro- and nanostructure of health promoting solid foods created from LPI and fats blends. 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization. The inclusion of Gly and Lec decreased protein polymerization and also induced the formation of a porous layered material. LA promoted protein polymerization and formation of homogeneous thick layers in the LPI matrix. Thus, the LPI is a promising protein resource which when in blend with additives is able to create diverse food structures. Much focus has been placed on the great foamability of LPI and here we show the resulting microstructure of LPI foams, and how these were improved with addition of TGs. New food applications for LPI can arise with the addition of food grade dispersant Lec and essential fatty-acid LA, by improved puffiness, and their contributing as replacer of chemical leavening additives in gluten-free products.

Prolonged heat and drought versus cool climate on the Swedish spring wheat breeding lines: Impact on the gluten protein quality and grain microstructure

“…Decrease in grain number and size caused by heat stress is a rather well-known assumption (Akter & Rafiqul Islam, 2017). In this study, we examined the impact of the prolonged heat and drought and cool climate on the components of wheat grain such as, protein and starch, grain shape, and cross-sectional area of the grain by X-ray tomography (Ceresino et al, 2020(Ceresino et al, , 2021. Unfortunately, we were not able to differentiate gluten protein and starch components in the grain due the lack of contrast between these components.…”

Applications of Plant Polymer-Based Solid Foams: Current Trends in the Food Industry

“…In a similar study, Ceresino et al [32] studied the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the microand nanostructure of solid foods for the creation of foams from LPI and fat blends that could be used to make aerated foods with an appealing texture. As in the previous study, 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization.…”