D'Agostina Alessandra, Antonioni Cristina, Resta Donatella, Arnoldi Anna, Bez Jürgen, Knauf Udo, Wäsche Andreas
Laboratory of Food Chemistry and Mass Spectrometry, Department of Agri-Food Molecular Sciences, University of Milan, Via Celoria 2, Milan, Italy.
J Agric Food Chem. 2006 Jan 11;54(1):92-8. doi: 10.1021/jf0518094.
This paper describes a pilot process for obtaining protein isolates from white lupin seed with improved water solubility and technofunctional properties as well as reduced thermal damage. After a careful optimization of the process parameters, two valuable food ingredients were prepared: lupin protein isolate type E, with a useful emulsifying capacity, and lupin protein isolate type F, with a high capability of foam formation and stabilization. The spray-drying process was particularly critical for inducing some thermal damage, but a careful selection of the conditions permitted ingredients having only marginally impaired lysine bioavailability to be obtained. The reproducibility of the protein extraction process was tested on two different lupin varieties.
本文描述了一种从白羽扇豆种子中获得蛋白质分离物的中试工艺，该工艺可提高蛋白质的水溶性和技术功能特性，并减少热损伤。在对工艺参数进行仔细优化后，制备了两种有价值的食品成分：具有良好乳化能力的E型羽扇豆蛋白分离物和具有高泡沫形成及稳定能力的F型羽扇豆蛋白分离物。喷雾干燥过程对引起一些热损伤尤为关键，但通过仔细选择条件，可以获得赖氨酸生物利用率仅略有受损的成分。在两种不同的羽扇豆品种上测试了蛋白质提取工艺的可重复性。
