Repositorio
Institucional

Burgos-Diaz, Cesar

Wandersleben, Traudy#Olivos, Marcos#Lichtin, Nicole#Bustamante, Mariela#Solans, Conxita

Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties

ELSEVIER SCI LTD

FOOD HYDROCOLLOIDS

en

Pickering stabilizers exhibit unique interfacial properties, however, only limited types of these particles are available for the food industry. Therefore, the main aim of this study was to develop a food-grade Pickering stabilizer using a protein isolate obtained from the protein-rich lupin variety AluProt-CGNA (R) (LPIA). Lupin protein aggregate particles (LP-APs), obtained from LPIA, were produced through a facile and scalable technology based on heat-induced particle formation. LP-APs with high surface charge and partial wettability were effective for stabilizing O/W emulsions. These emulsions were prepared by using high-speed homogenization with LP-APs dispersions. The creaming index, microstructure and physicochemical properties of Pickering emulsions were investigated. The results showed that LP-APs exhibit great potential to perform as stabilizers for O/W Pickering emulsions (O/W). Additionally, LP-APs exhibited much better interfacial and emulsifying properties than did the unheated LPIA. Heating greatly improved the emulsification performance of protein particles, especially at high concentrations (> 3%, w/v). The formed emulsions were highly stable against creaming upon storage over 14 days. These findings are of great importance for the formulation of LP-APs-based emulsions with improved properties (e.g., stable against creaming and coalescence) and will also significantly extend the application of lupin proteins in the food industry.

Artículo original

This research was supported by CONICYT through FONDECYT project No 11160080. We acknowledge the Regional Government from La Araucania Region (Chile). We also acknowledge the CGNA's lupin Genomic and genetic group for their lupin technical assistance and BIOREN-UFRO. Finally, we would like to thank the researcher Jordi Esquena from the IQAC-CSIC (Barcelona-Spain) for the technical assistance.

Esta investigación fue financiada por CONICYT a través del proyecto FONDECYT n.º 11160080. Agradecemos al Gobierno Regional de La Araucanía (Chile). También agradecemos al grupo de Genómica y Genética de Lupino del CGNA por su asistencia técnica en lupino y a BIOREN-UFRO. Finalmente, agradecemos al investigador Jordi Esquena del IQAC-CSIC (Barcelona, ​​España) por la asistencia técnica.

10.1016/j.foodhyd.2018.09.018

pdf

Pickering emulsions# AluProt-CGNA (R)# Emulsifying properties# Lupin protein isolate# Pickering stabilizers# Protein-rich

http://dx.doi.org/10.1016/j.foodhyd.2018.09.018

Chemistry, Applied# Food Science & Technology

Emulsiones Pickering# AluProt-CGNA (R)# Propiedades emulsionantes# Aislado de proteína de altramuz# Estabilizadores Pickering# Rico en proteínas

Biotecnología Alimentaria

Tecnología de los Alimentos

Química de los Coloides

WOS:000447623600087

Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (Alu<i>Prot</i>-CGNA®): Chemical characterization and emulsifying properties

hdl.handle.net/10261/200864

Artículo original

version publicada

ELSEVIER SCI LTD

FOOD HYDROCOLLOIDS

Química Aplicada# Ciencia y tecnología de los alimentos

0268-005X

en

ANID CONICYT FONDECYT 11160080

This research was supported by CONICYT through FONDECYT project No 11160080. We acknowledge the Regional Government from La Araucania Region (Chile). We also acknowledge the CGNA's lupin Genomic and genetic group for their lupin technical assistance and BIOREN-UFRO. Finally, we would like to thank the researcher Jordi Esquena from the IQAC-CSIC (Barcelona-Spain) for the technical assistance.

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