Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt-CGNA® (Lupinus luteus)

The use of vegetable proteins as food ingredient is becoming increasingly important due to their high versatility and environmental acceptability. This work describes a chemical characterization and techno‐functional properties (emulsifying and foaming properties) of 3 protein fractions obtained from a protein‐rich novel lupin variety, AluProt‐CGNA®. This nongenetically modified variety have a great protein content in dehulled seeds (60.6 g protein/100 g, dry matter), which is higher than soybean and other lupin varieties. A simple procedure was utilized to obtain 3 different fractions by using alkali solubilization and isoelectric precipitation. Fractions 1 and 3 were mainly composed of protein and polysaccharides (NNE), whereas fraction 2 was mainly composed by protein (97%, w/w). Fraction 3 presented interesting and potential foaming properties in comparison to the other fractions evaluated in the study. Besides, its solubility, foaming and emulsifying capacity were practically not affected by pH variations. The 3 fractions also presented good emulsion stability, reaching values above a 95%. SDS‐PAGE showed that fractions 1 and 2 contained mainly conglutin α, β, and δ, but in different ratios, whereas fraction 3 contained mainly conglutin γ and albumins. The results of this work will provide better understanding for the utilization of each protein fractions as potential ingredients in food industry. Practical Application In recent years, there is great interest in the food industry in the use of vegetable proteins as natural emulsifier to create novel emulsion and foam systems with improved stability. AluProt‐CGNA have great potential as a source of functional ingredients for food applications. In this work, the utilization of protein fractions from AluProt‐CGNA® as emulsifiers to form stable emulsions and foams were evaluated. The fractions presented good emulsion stability (ES) at acidic pH found in many food products. Moreover, pH stability exhibited by fraction 3 could also be an important characteristic for its use as emulsifying and foaming in food products.