Research article - Peer-reviewed, 2021
Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats
Ceresino, Elaine Berger; Johansson, Eva; Sato, Helia Harumi; Plivelic, Tomas S.; Hall, Stephen A.; Bez, Juergen; Kuktaite, RamuneAbstract
This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the micro- and nanostructure of health promoting solid foods created from LPI and fats blends. 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization. The inclusion of Gly and Lec decreased protein polymerization and also induced the formation of a porous layered material. LA promoted protein polymerization and formation of homogeneous thick layers in the LPI matrix. Thus, the LPI is a promising protein resource which when in blend with additives is able to create diverse food structures. Much focus has been placed on the great foamability of LPI and here we show the resulting microstructure of LPI foams, and how these were improved with addition of TGs. New food applications for LPI can arise with the addition of food grade dispersant Lec and essential fatty-acid LA, by improved puffiness, and their contributing as replacer of chemical leavening additives in gluten-free products.Keywords
linoleic acid; glycerol; lecithin; healthy additives; food structure; structure-function relationship; food foamsPublished in
Molecules (Basel, Switzerland)2021, volume: 26, number: 6, article number: 1717
Publisher: MDPI
Authors' information
Swedish University of Agricultural Sciences, Department of Plant Breeding
Swedish University of Agricultural Sciences, Department of Plant Breeding
Sato, Helia Harumi
Universidade Estadual de Campinas
Plivelic, Tomas S.
Lund University
Hall, Stephen A.
Lund University
Bez, Juergen
Fraunhofer Gesellschaft
Swedish University of Agricultural Sciences, Department of Plant Breeding
UKÄ Subject classification
Food Engineering
Publication Identifiers
DOI: https://doi.org/10.3390/molecules26061717
URI (permanent link to this page)
https://res.slu.se/id/publ/111993