Thermal studies on protein isolates of white lupin seeds (Lupinus albus)

Fontanari, Gustavo Guadagnucci; Martins, J.M.; Kobelnik, Marcelo; Pastre, Iêda Aparecida; Arêas, José Alfredo Gomes; Batistuti, José Paschoal; Fertonani, Fernando Luís

doi:10.1007/s10973-011-1898-6

Cited by 21 publications

(15 citation statements)

References 32 publications

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“…It has been suggested that protein extraction using up to 0.3 mol L −1 NaCl concentration increases the thermostability of proteins due to its influence on protein hydration, so both their denaturation temperature and Δ H increase. Higher NaCl concentration (rather than 0.5 mol L −1 ) causes increased denaturation of protein structure due to extreme ionic strength, so possesses negative effects, and decreases denaturation temperature …”

Section: Resultsmentioning

confidence: 89%

“…Higher NaCl concentration (rather than 0.5 mol L −1 ) causes increased denaturation of protein structure due to extreme ionic strength, so possesses negative effects, and decreases denaturation temperature. 40 ΔH shows the amount of native and undenatured proteins. In other words, as the protein structure is more ordered and undenatured, ΔH increases.…”

Section: Protein Solubilitymentioning

confidence: 99%

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Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Feyzi

Varidi

Zare

et al. 2015

J. Sci. Food Agric.

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Section: Resultsmentioning

confidence: 89%

Section: Protein Solubilitymentioning

confidence: 99%

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Feyzi

Varidi

Zare

et al. 2015

J. Sci. Food Agric.

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“…Alkaloids were removed by soaking the seeds in water at 50°C, three times a day, for 5 days. Afterward the seeds were ovendried at 50°C and pulverized in a hammer grinder with a 0.4-mm sieve [24]. The lupin oil was obtained, with nhexane (analytical reagent), in an extraction bath at ambient temperature.…”

Section: Experimental Materialsmentioning

confidence: 99%

Thermal and kinetic studies of white lupin (Lupinus albus) oil

Fontanari

Kobelnik

Marques

et al. 2017

J Therm Anal Calorim

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The aim of this work was to evaluate the thermal and kinetic behavior of white lupin (Lupinus albus) oil obtained from its seeds. White lupin is a seed from the Lupinus albus species, and it presents physicochemical and physiological functional properties and is rich in fiber, protein, and lipids with a great application potential. Oil was extracted from the seeds, and its fatty acid profile indicates predominantly monounsaturated fatty acids (*65%). Thermo-gravimetry, derivative thermo-gravimetry, and differential scanning calorimetry (DSC) were used to characterize the thermal behavior of the oil fraction at high temperatures, showing a good thermal stability between 222 and 230°C and a large heat delivery at T = 400°C. Additionally, DSC was performed from 25 to-60°C, in which the crystallization behavior was verified. The kinetic behavior of the thermal decomposition was evaluated from several b values and mass samples (5 and 20 mg) under nitrogen and oxygen atmospheres to comparisons of the data.

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“…[5,6]. Due to its high protein content and to the new varieties with low alkaloid content, the cultivation of these legumes has spread to other regions of the world for use in animal and human nutrition [7][8][9]. In addition, Lupinus are more adaptable to regions with low fertility soils and mild or very cold winters compared to soybean cultivation [10].…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Lupinus angustifolius Seed Protein Isolates

Lara-Rivera

García-Alamilla

Lagunes-Gálvez

et al. 2017

Journal of Food Quality

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Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), foam stability (FS), and gelling minimum concentration (GMC). The nitrogen solubility values, WHC, OHC, and FC did not show significant differences between the protein isolates. The solubility of the isolates was minimal at pH of 4.0 and 5.0 while the regions of maximum solubility were found at pH of 2.0 and 10.0. There were significant differences in EAI and ESI depending on the varieties used. The isolates of the Boregine and Borlu varieties showed the highest EAI with 29.3 and 28.3 m 2 g −1 , respectively, while the lowest index was recorded in the isolate obtained from the Sonate variety (24.6 m 2 g −1 ). Like solubility, these indices also increased at both extremes of pH evaluated; both properties were minimal in the isoelectric pH range (4.0 to 5.0).

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Thermal studies on protein isolates of white lupin seeds (Lupinus albus)

Cited by 21 publications

References 32 publications

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Thermal and kinetic studies of white lupin (Lupinus albus) oil

Functional Properties of Lupinus angustifolius Seed Protein Isolates

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