Structural, physicochemical, and functional properties of white and blue lupin vicilin and legumin fractions

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-10-01 DOI:10.1016/j.fochx.2025.103078

Stanley Chukwuejim , Deepak Kadam , Rotimi E. Aluko

{"title":"Structural, physicochemical, and functional properties of white and blue lupin vicilin and legumin fractions","authors":"Stanley Chukwuejim , Deepak Kadam , Rotimi E. Aluko","doi":"10.1016/j.fochx.2025.103078","DOIUrl":null,"url":null,"abstract":"<div><div>The aim of this study was to isolate the vicilin and legumin protein fractions of lupin seeds and determine their physicochemical and functional properties. White lupin vicilin (WLVL) exhibited a significantly higher methionine + cysteine content (2.92 g/100 g protein) than the legumin fractions, with a corresponding amino acid score of 127 %. Blue lupin vicilin (BLVL) exhibited high surface hydrophobicity (459.12), whereas the blue lupin legumin (BLLEG) fraction had a high least gelation concentration (18 %). All fractions exhibited U-shaped solubility curves, with minimum values at pH 5, while BLLEG showed superior in vitro protein digestibility (87.47 %). BLVL demonstrated high emulsifying properties across all pH values, maintaining small droplet sizes (7–9 μm) and high stability (95–100 %). BLVL also exhibited superior foaming capacity (75–85 %), whereas WLVL showed excellent foam stability (65–80 %). These findings revealed significant species-specific and fraction-specific differences in lupin globulins, with BLVL emerging as a promising ingredient for food applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103078"},"PeriodicalIF":8.2000,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525009253","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The aim of this study was to isolate the vicilin and legumin protein fractions of lupin seeds and determine their physicochemical and functional properties. White lupin vicilin (WLVL) exhibited a significantly higher methionine + cysteine content (2.92 g/100 g protein) than the legumin fractions, with a corresponding amino acid score of 127 %. Blue lupin vicilin (BLVL) exhibited high surface hydrophobicity (459.12), whereas the blue lupin legumin (BLLEG) fraction had a high least gelation concentration (18 %). All fractions exhibited U-shaped solubility curves, with minimum values at pH 5, while BLLEG showed superior in vitro protein digestibility (87.47 %). BLVL demonstrated high emulsifying properties across all pH values, maintaining small droplet sizes (7–9 μm) and high stability (95–100 %). BLVL also exhibited superior foaming capacity (75–85 %), whereas WLVL showed excellent foam stability (65–80 %). These findings revealed significant species-specific and fraction-specific differences in lupin globulins, with BLVL emerging as a promising ingredient for food applications.

查看原文本刊更多论文

白色和蓝色罗苹素和豆科蛋白的结构、物理化学和功能特性

本研究的目的是分离罗苹种子中的芦笋蛋白和豆科蛋白，并测定其理化性质和功能特性。白罗苹芦笋（WLVL）的蛋氨酸+半胱氨酸含量（2.92 g/100 g蛋白质）显著高于豆粕，氨基酸评分为127%。蓝色罗苹紫薇素（BLVL）具有较高的表面疏水性（459.12），而蓝色罗苹豆粕（BLLEG）具有较高的最低胶凝浓度（18%）。各组分均呈u型溶解度曲线，pH值为5时溶解度最小，BLLEG蛋白体外消化率最高（87.47%）。BLVL在所有pH值下均表现出高乳化性能，保持小液滴尺寸（7-9 μm）和高稳定性（95 - 100%）。BLVL也表现出较好的发泡能力（75 - 85%），而WLVL表现出优异的泡沫稳定性（65 - 80%）。这些发现揭示了罗苹球蛋白在物种特异性和部分特异性方面的显著差异，BLVL正在成为一种有前景的食品应用成分。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.