2026-04-17T22:59:19Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/49452026-02-24T00:36:30Zcom_2072_4428com_2072_4427col_2072_487898

Moderate electric field-assisted alkaline solubilization of lupin protein Navarro-Vozmediano, Paola Benedito, Jose Bou, Ricard Ribas-Agustí, Albert Garcia-Perez, Jose V. Indústries Alimentàries Funcionalitat i Seguretat Alimentària The nutritional quality of lupin is often limited by the presence of anti-nutritional factors (ANF), such as saponins and alkaloids, as well as anti-technological factors (ATF), including fat and polyphenols. This study evaluated the use of moderate electric field (MEF) during the protein solubilization stage as a strategy to reduce ANF and ATF and improve protein yield and the techno-functional properties of lupin protein isolate (LPI). Thus, 4 different treatments were applied during the alkaline solubilization for protein isolation purposes: (i) conventional (25 °C, 90 min), (ii) high temperature (60 °C, 45 min), (iii) MEF (60 °C, 45 min, 1200 Hz) with ON-OFF (25 V/cm) and (iv) Proportional control (up to 25 V/cm, avg 3.7 V/cm) algorithms to prevent overheating. Overall, MEF application led to a highly effective decrease in the ANF and ATF of LPI. Compared to high temperature isolation, MEF significantly lowered saponin content (1.93 g oleanolic acid/hg dm) and polyphenols (0.66 mg gallic acid/g dm). Additionally, techno-functional traits, such as water and oil absorption and foaming and emulsifying properties, were also enhanced. A prolonged voltage supply at low electric field under MEF proportional control effectively prevented overheating during protein solubilization and led to improved LPI properties when compared with ON-OFF control. 2026-02-24T00:36:30Z 2026-02-24T00:36:30Z 2026-02-24T00:36:30Z 2025-12-30 info:eu-repo/semantics/article 0023-6438 https://hdl.handle.net/20.500.12327/4945 https://doi.org/10.1016/j.lwt.2025.118983 eng LWT - Food Science and Technology MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+i y Programa Estatal de I+D+i orientada a los retos de la Sociedad/PID2020-114422RR-C53/ES/USO DE TECNOLOGIAS ULTRASONICAS Y DE CAMPOS ELECTRICOS PARA LA OBTENCION DE AISLADOS PROTEICOS DE ALTRAMUZ Y SU EXTRUSION PARA EL DESARROLLO DE ANALOGOS CARNICOS SALUDABLES/LUPIPROTECH http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 International Elsevier