Hydrolyzed protein from Lupinus albus (INIA-Boroa variety) for the functional food industry: An example of partnership between farmers and academia

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datacite.alternateIdentifier.citationLWT - Food Science and Technology, Vol.174, N°, 114428-114428, 2023.
datacite.alternateIdentifier.doi10.1016/j.lwt.2023.114428
datacite.alternateIdentifier.issn0023-6438
datacite.creatorOliveira, Patricia E.
datacite.creatorBenavides, Sergio F.
datacite.creatorHuenufil, Daniel
datacite.creatorZarate, Pablina
datacite.creatorPetit Breuilh, Ximena
datacite.date2023
datacite.rightsRegistro Bibliográfico
datacite.subjectLupinus Albus
datacite.subjectProteína Vegetal
datacite.subjectAnálisis de Superficie de Respuesta
datacite.subjectPropiedades Funcionales
datacite.subject.englishLupinus albus
datacite.subject.englishPlant protein
datacite.subject.englishResponse surface analysis
datacite.subject.englishFunctional properties
datacite.titleHydrolyzed protein from Lupinus albus (INIA-Boroa variety) for the functional food industry: An example of partnership between farmers and academia
dc.date.accessioned6/8/23 11:48
dc.date.available6/8/23 11:48
dc.description.abstractThis work presents investigations carried out to obtain by-products of bitter lupine (Lupinus albus), using a va-riety created specially in the Chilean Agricultural Research Institute (INIA). We present new information on obtaining protein isolates and hydrolysates as a way of adding value to bitter lupine, which promises to help return this crop to profitability in Chile. Lupine in this country is produced almost exclusively in the Araucania Region, for the most part by small-scale farmers of the Mapuche ethnic group. An experimental design was drawn up based on one-factor experiments, for obtaining both protein isolate and protein hydrolysate. The best process conditions were achieved with stirring times of between 60 and 90 min; the concentrations (consistency of the mixture) were between 5 and 10%, with pH of the solution 12. The maximum yield achieved was 33% pure protein isolate (dry weight). After the protein isolates had been formulated, they were characterised by their functional properties: solubility, water retention capacity, lipid adsorption index, swelling capacity and foam stability. These properties are important for determining the quality of the protein hydrolysate, as they will affect its digestibility and thus its bioavailability in the organism. The protein hydrolysate was characterised by its complete proximal parameter, vitamins, total sugars, and amino acids. These results show that Lupinus albus (var. INIA-Boroa) is an excellent raw material for the existing functional foods industry.
dc.identifier.issn0023-6438
dc.identifier.urihttps://repositoriodigital.uct.cl/handle/10925/5261
dc.language.isoen
dc.publisherElsevier
dc.sourceLWT - Food Science and Technology
dspace.entity.typePublication
oaire.citationEdition2023
oaire.citationEndPage114428
oaire.citationStartPage114428
oaire.citationTitleLWT - Food Science and Technology
oaire.citationVolume174
oaire.fundingReferenceDepartamento de Procesos Industriales, Universidad Católica de Temuco
oaire.fundingReferenceCooperativa Campesina Boroa Limitada
oaire.licenseConditionObra bajo licencia Creative Commons Atribución-No Comercial-Sin Derivadas 4.0 Internacional
oaire.licenseCondition.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
oaire.resourceTypeArtículo
oaire.resourceType.enArticle
uct.catalogadorjvu
uct.comunidadIngenieríaen_US
uct.departamentoDepartamento Procesos Industriales
uct.facultadFacultad de Ingeniería
uct.indizacionScience Citation Index Expanded - SCIE
uct.indizacionSCOPUS
uct.indizacionWOS
uct.indizacionDOAJ
uct.indizacionPubMed
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