The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Functional Properties of Lupin Seed ( Lupinus mutabilis ) Proteins and Protein Concentrates
Abstract
Functional and electrophoretic properties of the seed flour and a protein concentrate prepared by alkaline extraction from lupin seeds ( Lupinus mutabilis , cultivar H‐6) were investigated. SDS‐PAGE indicated presence of 13 and 12 subunits in the seed flour proteins and the protein concentrate, respectively. Lupin protein concentrate had good water and oil absorption and gelation properties. Solubility of lupin proteins was minimum at a pH of 4.0 but increased rapidly beyond pH 5.0. Foaming capacity of the protein concentrate could be improved by increasing concentration as well as by adding NaCl and was influenced by pH and incorporation of certain carbohydrates. Emulsion properties of lupin proteins were concentration and pH dependent. Moist heat improved the in vitro digestibility of the seed proteins. The seed flour as well as the protein concentrate did not have detectable trypsin, chymotrypsin, and α‐amylase inhibitory activities.
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Cites
Colorimetric Method for Determination of Sugars and Related Substances
DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956) · Analytical Chemistry · doi:10.1021/ac60111a017 · Cited by 52,269
Cited by
Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
Barac, M., Cabrilo, S., Pesic, M., Stanojevic, S., Zilic, S., Macej, O., & Ristic, N. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11124973 · Cited by 368
Feyzi, S., Milani, E., & Golimovahhed, Q. A. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.07.031 · Cited by 154
Proteins of some legume seeds: soybean, pea, fababean and lupin
Gueguen, J., & Cerletti, P. (1994) · New and Developing Sources of Food Proteins · doi:10.1007/978-1-4615-2652-0_6 · Cited by 118
Pilot scale isolation of proteins from field peas (Pisum sativum L.) for use as food ingredients
Tian, S., Kyle, W. S. A., & Small, D. M. (1999) · International Journal of Food Science and Technology · doi:10.1046/j.1365-2621.1999.00236.x · Cited by 51
Dry fractionation for sustainable production of plant protein concentrates
Pelgrom, P. J. M. (2024) · doi:10.18174/331968 · Cited by 6
Metadata
- Authors
- SATHE, S. K., DESHPANDE, S. S., & SALUNKHE, D. K.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1982-03
- Volume
- 47
- Issue
- 2
- Pages
- 491-497
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2079294366
- Cited by
- 369
- References
- 1
- FWCI
- 4.53
- Type
- journal article
- Language
- en
- Open access
- closed
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- SATHE, S. K., DESHPANDE, S. S., & SALUNKHE, D. K. (1982). Functional Properties of Lupin Seed ( Lupinus mutabilis ) Proteins and Protein Concentrates. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1982.tb10110.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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