| Abstract [eng] |
Legume seeds has long been known as an excellent source of protein and lupine protein content compared with other legumes, one of the most successful vegetable protein for the food industry, it is imperative that they be characterized high nutritional value and the required functionality. The aim was to influence of enzymatic hydrolysis on the protein composition and functional properties of narrow - leaved lupine (Lupinus angustifolius L.) seeds, the protein composition and functional properties (emulsifying and foaming) and to evaluate their potential in baked goods without gluten protein production. The study object is varieties of Lithuania No. 1710 lupine (Lupinus angustifolius L.) grown in 2014 in Lithuanian Agriculture and Forestry Science Center Institute of Agriculture. The lupine varieties with high protein (36%) and low alkaloid (0.039 to 0.064%) and a high seed yield. Lupin protein hydrolysis use of proteolytic enzymes commercial preparations Flavourzyme, Alcalase, Neutrase, Protamex (Novozymes). The estimated impact of the hydrolysis of lupine protein composition, functional properties and their suitability baked goods without gluten protein production. Lupin protein solubility was changed by hydrolyzing them. The highest soluble protein was observed in the operation of complex endopeptidase and exopeptidase preparation Flavourzyme. Hydrolysis proteolytic enzymes and proteins influenced the functional properties: increasing their foaming and emulsification capacity and foam stability, but reduced emulsion stability compared with not hydrolysed proteins. Lupin protein hydrolyzate more improved bakery products from rice flour texture characteristics (hardness, springiness, cohesiveness, chewiness) than protein isolate. This confirms that the hydrolysis improved their functional properties and show their potential in gluten free bakery products quality and nutritional improvement. |
