Fermentation of lupin protein hydrolysates—effects on their functional properties, sensory profile and the allergenic potential of the major lupin allergen lup an 1

Katharina Schlegel, Norbert Lidzba, Elke Ueberham, Peter Eisner, Ute Schweiggert-Weisz

Research output: Contribution to journalArticlepeer-review

28 Scopus citations

Abstract

Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466–3481%) and solubility at pH 4.0 (19.7–36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing L. angustifolius major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile.

Original languageEnglish
Article number281
JournalFoods
Volume10
Issue number2
DOIs
StatePublished - Feb 2021
Externally publishedYes

Keywords

  • Enzymatic hydrolysis
  • Fermentation
  • Functional properties
  • Lup an 1
  • Lupin allergy
  • Lupin protein
  • Plant protein
  • Sensory profile

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