THE PROTEINS OF LUPINE AS INGREDIENTS FOR FUNCTIONAL FOODS

This study is aimed to evaluate the possibility of isolation the proteins with a smaller molecular mass from lupine flour after lactic acid fermentation and report on the current knowledge of the functional properties of these proteins. Five varieties of narrow-leaved lupine (Lupinus angustifolius, L.) were obtained from the Voke Branch of the Lithuanian Institute of Agriculture in 2008. The materials used in the experiment were hull-free undefatted and hexane defatted flours of the lupine. Protein extraction from undefatted lupine flour in neutral environment using water and NaCl solution were performed. The non-alkaline extraction and cation-exchange chromatography was used for isolation and fractionation of the proteins from the defatted lupine material. The highest protein concentrations were obtained up to 84.4% for isolates from undefatted lupine flour. The protein preparations obtained according the same method from defatted flour contained protein content up to 77.2%. Fermentation with participation of lactic acid bacteria increased the efficiency of the lupin protein extraction.