The investigation of the functional properties of single and mixed milk / lupine protein systems

Summary

Proteins play an important role in the human diet. Animal proteins have been used in the human diet due to their techno‐functional properties. However, due to the cost, availability and issues that relate to sustainability, the search for alternative proteins has continued to increase. In this study, the techno‐functional properties of lupine proteins were studied. Protein isolates were shown to exhibit superior properties, with α‐La outperforming WPI and LPI in foaming and gelation properties. The combination of WPI and LPI displayed greater stability to pH changes, which is an important factor for the structural integrity of food products, contributing to quality, customer acceptance and shelf‐life. The findings of this study can contribute to existing knowledge on the functional properties of proteins from plant sources such as lupine, which can therefore help to enhance its usage and alleviate the overdependence on soy as an alternative protein.