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Open AccessArticle

Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

1
Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91054 Erlangen, Germany
2
Department Food Process Development, Fraunhofer Institute for Process Engineering and Packaging (IVV), 85354 Freising, Germany
3
ZIEL-Institute for Food & Health, TUM School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 678; https://doi.org/10.3390/foods8120678
Received: 28 October 2019 / Revised: 29 November 2019 / Accepted: 11 December 2019 / Published: 13 December 2019
Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the range of 1646–1703% and the emulsifying capacity in the range of 347–595 mL of the fermented lupin protein isolates were similar to those of the unfermented ones. Protein solubility at pH 4 showed no significant changes compared to unfermented lupin protein isolate, whereas the solubility at pH 7 decreased significantly from 63.59% for lupin protein isolate to solubilities lower than 42.35% for fermented lupin protein isolate. Fermentation with all microorganisms showed the tendency to decrease bitterness from 2.3 for lupin protein isolate (LPI) to 1.0–2.0 for the fermented ones. The most promising microorganisms for the improvement of the sensory properties of lupin protein isolates were Lactobacillus brevis as it reduced the intensity of characteristic aroma impression (pea-like, green bell pepper-like) from 4.5 to 1.0. The SDS-PAGE results showed the fermentation treatment appeared not to be sufficiently effective to destruct the protein integrity and thus, deplete the allergen potential of lupin proteins. Fermentation allows the development of food ingredients with good functional properties in foam formation and emulsifying capacity, with a well-balanced aroma and taste profile. View Full-Text
Keywords: fermentation; lupin; plant protein; aroma profile; techno-functional properties; lactobacteria; foam; SDS-PAGE; solubility; emulsifying capacity fermentation; lupin; plant protein; aroma profile; techno-functional properties; lactobacteria; foam; SDS-PAGE; solubility; emulsifying capacity
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Schlegel, K.; Leidigkeit, A.; Eisner, P.; Schweiggert-Weisz, U. Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates. Foods 2019, 8, 678.

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