EFFECT OF THERMAL-DENATURATION OF LUPIN PROTEIN ON ITS EMULSIFYING PROPERTIES

The effect of the protein-thermal treatment on the rheological behavio ur, texture, surface hydrophobicity, droplet size distribution and col our of oil-in-water emulsions stabilised by a vegetable protein isolat ed from Lupinus albus seeds was studied. Protein isolates dispersions were treated at different temperatures, 50-90 degrees C, whilst the th ermal treatment rime was varied between 10 and 40 min. The study was c arried out according to an experimental design based on the response s urface methodology (RSM). It was found that protein thermal treatment increases the values of the rheological and textural parameters and th e protein surface hydrophobicity, and decreases the Sauter diameter of oil droplets.