2026-04-17T17:15:05Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/32912025-10-22T11:32:04Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Domínguez-Valencia, Rubén
author
Bermúdez, Roberto
author
Pateiro, Mirian
author
Purriños, Laura
author
BOU, RICARD
author
Lorenzo, José M.
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:32:04Z
2025-10-22T11:32:04Z
2024-07-18
Domínguez-Valencia, Ruben, Roberto Bermúdez, Mirian Pateiro, Laura Purriños, Ricard Bou, and José M. Lorenzo. 2024. “Use of supercritical CO2 to improve the quality of lupin protein isolate”. Food Chemistry, 460 (part 1): 140520. doi:10.1016/j.foodchem.2024.140520.
0308-8146
http://hdl.handle.net/20.500.12327/3291
https://doi.org/10.1016/j.foodchem.2024.140520
Lupins are an excellent source of protein which can be used to obtain protein isolates with potential use in the food industry. Some studies use supercritical CO2 (SC-CO2) to defat legume flours, but no study analyzes the effect of applying this technology directly to the protein isolate. This article has proposed the use of SC-CO2 to improve lupin protein isolate (LPI) quality. SC-CO2 increased the LPI purity while reducing oil and other antitechnological factors (saponins and polyphenols). The treatment significantly improved the LPI color due to the elimination of the lipid fraction and lipophilic pigments (carotenoids). No changes in amino acid contents or chemical score were observed due to the SC-CO2. Finally, the treatment improved or did not affect the main LPI technofunctional properties. Therefore, SC-CO2 is a promising technique to enhance the quality of protein isolates, without affecting or improving their functional properties.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Use of supercritical CO2 to improve the quality of lupin protein isolate
info:eu-repo/semantics/article