Advances in Bioresearch Adv. Biores., Vol4 (4) December 2013: 106-116 ©2013 Society of Education, India Print ISSN 0976-4585; Online ISSN 2277-1573 Journal’s URL:http://www.soeagra.com/abr/abr.htm CODEN: ABRDC3
ABR
ORIGINAL ARTICLE
Comparative study of functional properties of protein isolates obtained from three Lupinus species Josefina Porras-Saavedra1; Norma Guemez-Vera2; José Luis Montañez-Soto3, María Carmen Fernández-Martínez1 and Jorge Yañez-Fernández1* 1. National Polytechnic Institute-UPIBI, Laboratory of Food Biotechnology Av. Aqueduct s / n, 07 340 Mexico City, Mexico. * E-mail:
[email protected] 2. Farming Sciences Institute, Center for Research in Science and Technology of Food. Universidad Autónoma del Estado de Hidalgo. Av. University 1 km, Tulancingo, Hidalgo. C.P. 43600, Mexico. 3. National Polytechnic Institute-CIIDIR-Mich. Justo Sierra # 28 Colonia Centro. C.P. 59510. Jiquilpan, Mich. Mexico. ABSTRACT Protein isolates from Lupinus albus, Lupinus splendens Rose and Lupinus spp., seeds,were obtained by isoelectric precipitation of its proteins at pH 4.4, 4.8 and 4.1, respectively. The recovered protein was greater from L. albus (93 0.77%), and the protein content in the protein isolates was greater than 90%. Solubility, emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC) and foam stability index (FSI) of the protein isolates were affected by pH, all of them were minimal at isoelectric pH range (pH 4-5), and increases toward both ends of pH scale. The water absorption average was 2.46 mL/g of protein and no significant difference (p
