S. Alamanou et G. Doxastakis, EFFECT OF WET EXTRACTION METHODS ON THE EMULSIFYING AND FOAMING PROPERTIES OF LUPIN SEED PROTEIN ISOLATES (LUPINUS-ALBUS SSP. GRAECUS), Food hydrocolloids, 11(4), 1997, pp. 409-413
The emulsifying and foaming properties of lupin seed protein isolates
(LSPI) prepared by wet extraction methods, such as isoelectric precipi
tation, dialysis and polyacrylamide gel, were investigated The various
LSPI differ from each other in many ways. The isolate prepared by iso
electric precipitation mainly contains the globulin but not the albumi
n fraction, while the other two isolates prepared by dialysis and poly
acrylamide gel methods contain all the protein fractions and a conside
rable amount of polysaccharides. The protein-polysaccharide complexes
enhance emulsion stability due to steric repulsion effects. Foam expan
sion is dominated by the surface activity and availability of protein
in the solution, while foam stability is determined by the properties
of the interfacial layer Both foam properties intensified from the pre
sent of protein-polysaccharide complexes.