(Bio)Technological Solutions for Lupine Seeds Treatment and Higher Value Protein Isolates

Abstract

Till now in Baltic sea region, lupine seeds are used not enough efficiently, due to a lack of processing technologies for the preparation of attractive higher-value products. The aim of this study was to develop technology for lupine wholemeal conversion to high value lupine protein isolates/concentrates. During the experiment, influence of the different technological factors (of the lupine variety, fermentation conditions (FC), technological starters used for fermentation, and protein isolation (PI) process) on lupine seeds, as well as on the protein isolates/concentrates quality parameters (the total phenolic compounds (TPC) and isoflavones content, antioxidant properties, trypsin inhibitors activity (TIA) and protein digestibility (PD) in vitro) was evaluated. It was established that the used pediococci technological starters are suitable microorganisms for the lupine fermentation. The protein content in lupine seeds isolates was significantly influenced by FM (p = 0.0001), and the most common molecular weight of proteins in isolates was ranged from 15 to 167 kDa. The TPC content in lupine wholemeal samples was higher and the DPPH was lower than those of lupine protein isolates. However, the PD of lupine wholemeal samples was higher than that of protein isolates, and PD was significantly influenced by the PI process. In addition, the PI process significantly reduced the genistein content in lupine protein isolates (p = 0.002). Consequently, fermentation can provide a basis for the development of new higher value products, and the technological parameters should be selected by taking into account the desirable characteristics of the end product.