Se
realizó un análisis químico-proximal a semillas de Lupinus splendens Rose y Lupinus sp., especies silvestres
colectadas en el estado de Hidalgo México,y semillas de Lupinus albus proporcionadas por la Universidad de Guadalajara. Los resultados indicaron un contenido proteico de 48.63% en Lupinus sp., 34.14% en L. splendens Rose y 37.81% en L. albus. A través de precipitación isoeléctrica se prepararon aislados proteicos
de lupinus (APL) a partir de harina desgrasada. Obteniendo APL con una pureza del 90% y una
recuperación de proteínas del 17.67%, 29.32% y 36.93% en Lupinus sp.,L. splendens Rose y L: albus
respectivamente. Las propiedades tecno-funcionales de los APL fueron significativamente diferentes entre sí (p<0.05). En aislados proteicos (AP) de L. splendens Rose y Lupinus sp., la capacidad de absorción de aceite (4.63 mL/g and 4.69 mL/g respectivamente) es mayor a los AP de L. albus (2.85 mL/g).Por otro lado L. splendens Rose mostró propiedades de formación de emulsión (58.81 m2/g) y espuma (195.39 %) superiores a las otras dos especies. La solubilidad de los APL es máxima en la región ácida y alcalina, disminuyendo en pH de 4 a 5. El perfil de Solubilidad, propiedades de
emulsión y de espuma dependientes de pH, conservan una tendencia similar entre los AP de los tres aislados. El patrón electroforético (SDS-PAGE)
para Lupinus sp., y L. splendens Rose muestra bandas con diferente movilidad, similar a las presentadas por
L. albus, bandas localizadas entre 14.4 kDa y 66.2 kDa.
The
proximal chemical analysis
of
seed of
Lupinus sp., and L. splendens Rose, this species were collected in locations of Hidalgo State, Mexico and seed of L. albus have
been
study.
Protein content in
Lupinus
sp. was 48.63%, in
L. splendens
Rose was
34.14%, and in
L: albus
was 37.81%. Protein isolates
from
deffated Lupinus flour
were
prepared using isoelectric precipitation procedures. The amount of protein recovered were
17.67%, 29.32%, and 36.93% in
Lupinus
sp.,
L. splendens
Rose, and
L: albus
respectively.
Protein contents were 90% in protein isolates
(AP)
of Lupinus.
The tecno-functional properties of
AP in
Lupinus
were significantly different (p <0.05).
L. splendens
Rose
,
and
Lupinus
sp
had higher oil retention capacity (4.63 mL/g and
4.69 mL/g
respectively) than
that protein isolates of
L. albus
(2.85 mL/g)
. On the other han
d,
emulsifying activity index (58.81 m
2
/g), and foaming capacity (195.39%) of
L. splendens
Rose
were higher than that protein isolates of
L. albus
, and
Lupinus
sp.
The AP of
L.
splendens
Rose,
Lupinus
sp., and
L. albus
showed decreasing solubility with decreasing
pH, with the minimum solubility being observed at a pH range of 4.0-5.0. The pH-solubility profile,
pH-emulsying
properties
profile, and
pH-foaming
properties
profile
in
AP of
L.
splendens
Rose,
Lupinus
sp., and
L. albus
were
similar. The electrophoresis (SDS-PAGE)
in AP of
L. splendens
Rose., and
Lupinus
sp revealed bands with different mobilities
similar to
L. albus, ranging between 14.4 kDa-66.2 kDa
