Functionality of lupin seed protein isolate in relation to its interfacial behaviour

被引：50
|
作者：
Pozani, S [1 ]
Doxastakis, G [1 ]
Kiosseoglou, V [1 ]
机构：
[1] Aristotelian Univ Thessaloniki, Fac Chem, Food Chem & Technol Lab, Thessaloniki 54006, Greece
来源：
FOOD HYDROCOLLOIDS | 2002年 / 16卷 / 03期
关键词：
lupin seed protein isolate; functional properties; interfacial activity;
D O I：
10.1016/S0268-005X(01)00094-7
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The foaming and emulsifying properties of lupin seed protein isolate (LSPI) were investigated following protein structure modification by heating and/or dithiothreitol (DTT) addition. Heat-treatment of protein solution resulted in an increase of both foamability and foam-stabilization ability while disulfide bond reduction by DTT brought about an improvement in the protein foaming capacity only. Additionally, heat-treated LSPI solutions exhibited markedly improved emulsification and emulsion-stabilization properties. Disulfide bond reduction, on the other hand, brought about an increase in the ability of the protein to stabilize the emulsions against creaming only. The influence of lupin protein structure modification on its solubility and surface-adsorption properties has also been studied in order to elucidate the protein structure/functionality relationship of lupin protein. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：241 / 247
页数：7
相关论文
共 50 条
  • [21] Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions
    Drusch, S.
    Klost, M.
    Kieserling, H.
    CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2021, 56
  • [22] COMPOSITION AND PROTEIN QUALITY OF SWEET LUPIN SEED
    HOVE, EL
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (07) : 851 - 859
  • [23] Kosmotropes and chaotropes as they affect functionality of a protein isolate
    Lawal, OS
    FOOD CHEMISTRY, 2006, 95 (01) : 101 - 107
  • [24] PROPERTIES OF COMPLEXES OBTAINED FROM LUPIN PROTEIN ISOLATE AND POLYSACCHARIDES
    Maciejaszek, Ireneusz
    Witek, Magdalena
    Tesarowicz, Iwona
    Banas, Joanna
    Surowka, Krzysztof
    PROCEEDINGS OF THE 13TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2017, : 199 - 204
  • [25] Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate
    Ramos-Diaz, J. M.
    Oksanen, S.
    Kantanen, K.
    Edelmann, J. M.
    Suhonen, H.
    Sontag-Strohm, T.
    Piironen, V.
    Jouppila, K.
    HELIYON, 2023, 9 (10)
  • [26] PROTEIN CONFORMATION IN RELATION TO FUNCTIONALITY
    ISMOND, MAH
    ARNTFIELD, SD
    MURRAY, ED
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1987, 64 (05) : 647 - 647
  • [27] Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties
    Zhang, Anqi
    Cui, Qiang
    Yu, Zhichao
    Wang, Xibo
    Zhao, Xin-huai
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021, 101 (12) : 5097 - 5105
  • [28] The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate
    Sandra Bučko
    Jaroslav Katona
    Lidija Petrović
    Jelena Milinković
    Ljiljana Spasojević
    Nenad Mucić
    Reinhard Miller
    Food Biophysics, 2018, 13 : 217 - 225
  • [29] The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate
    Bucko, Sandra
    Katona, Jaroslav
    Petrovic, Lidija
    Milinkovic, Jelena
    Spasojevic, Ljiljana
    Mucic, Nenad
    Miller, Reinhard
    FOOD BIOPHYSICS, 2018, 13 (03) : 217 - 225
  • [30] Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
    Bucko, Sandra
    Katona, Jaroslav
    Popovic, Ljiljana
    Petrovic, Lidija
    Milinkovic, Jelena
    FOOD HYDROCOLLOIDS, 2016, 60 : 271 - 278
12345