Isoelectric point isolation and characterization of proteins from lupine cultivars as influenced by chemical and thermal treatments

• DOI: 10.1016/j.heliyon.2023.e14027
• Publication Date: 2023-02-24T14:40:39Z
• Authors: Yikeber Simachew ...; Tadesse Fikre Tef...
• Keywords: Roasting; Sodium carbonate

Pulses provide a significant nutritional potential for the large proportion of population in developing countries. Lupine is among underutilized legume crops human food Ethiopia and globally concomitant to its contents bitter alkaloids. This research was initiated investigate effects soaking lupine seeds sweet varieties water 2% sodium carbonate (Na2CO3) solutions as grain softener on protein extraction efficiency sensory acceptability. It hypothesized that treatment results removal characteristic bitterness when coupled with thermal (roasting). The result showed Na2CO3 significantly increased (both yield quality (purity)) two cultivars. roasting did not help much. variety soaked no gave highest (39.45%), while followed by exhibited least (23.25%). purity isolates from samples (92.29%). non-soaked after resulted lowest (75.05%). holding, oil absorption capacity, well emulsification activity foaming capacity were varied varieties, treatments. Higher (314.38%) WHC recorded Na2CO3, where variety, without higher emulsion capacities. revealed also softeners shows great pretreatment enhanced functional desirability (in terms capacities) acceptability can be recommended scaling up at industrial level.