On the potential of lupin protein concentrate made by enzymatic hydrolysis of carbohydrates in dairy-like applications
Year: 2014
Type: article
Abstract: The aim of this research was to study the parameters of obtaining lupin concentrates by enzymatic hydrolysis of wholegrain lupin flour and application of these concentrates in the technology of high-protein dairy-like products. The following enzymes preparations were used: Celluclast BG, Cellulaza 100, Pentopan Mono BG and α-amylase. The usage of Cellulaza 100 and Pentopan Mono BG showed the highest protein amounts in the lupin concentrates under the test conditions. Three factors were studied to take effect on crude protein content in the product: temperature in the range 50 -60°C; cellulase dosage between 0.54-1.62 units g -1 ; ratio water: flour - 10 : 1, 15 : 1, 20 : 1. Optimum hydrolysis conditions for Cellulaza 100 were temperature of 55°C; ratio water: f lour of 15 : 1; cellulase dosage of 1.08 units g -1 . Crude protein content in the final product increased on 12% compared with the original flour and on 8 -9% compared to the lupin concentrate obtained without enzymes. Hydrolysis by multienzymatic compositions was tried as an alternative way of increasing the efficiency of the process. However hydrolysis by multienzymatic compositions was not yet found so efficient as hydrolysis by pure Cellulaza 100. The lupin protein concentrate was dispersed in water and mixed with skimmed milk to have total product protein content about 5%. The mixture was fermented by yogurt starter culture; consumer properties of final products were investigated. Fermented products supplement the diet with vegetable proteins, fats, carbohydrates and fiber, which have high biological value.
Source: Agronomy Research
Authors: L.V. Kuznetsova, Л. А. Забодалова, Denis Baranenko
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $323
OpenAlex ID: W2139495018