Bibliographic citations
Breña, D., (2018). Obtención de un aislado proteico de torta de Tarwi (Lupinus mutabilis Sweet) y evaluación de sus propiedades tecno-funcionales [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3802
Breña, D., Obtención de un aislado proteico de torta de Tarwi (Lupinus mutabilis Sweet) y evaluación de sus propiedades tecno-funcionales [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3802
@misc{renati/245891,
title = "Obtención de un aislado proteico de torta de Tarwi (Lupinus mutabilis Sweet) y evaluación de sus propiedades tecno-funcionales",
author = "Breña Diaz, Daniel Angel",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
Lupin was debittered, dried, ground and extracted oil by Expeller de tarwi; obtaining the by-product of the extraction (tarwi cake) to which the protein was extracted obtaining a protein isolate. This was obtained by applying the alkaline extraction method and isoelectric precipitation. The variables evaluated for protein extraction were: pH; defatted / solvent flour; temperature and time, obtaining the best parameters for protein extraction 10.5; 1/25; 50 °C and 60 minutes respectively. In addition, the isoelectric point was evaluated, being the most appropriate at pH 4.6. Afterwards the precipitate was washed with hydroalcoholic solutions, pH was adjusted to 7 and it was subjected to spray drying obtaining the protein isolate in powder form. The techno-functional properties determined for lupin protein isolate were: maximum solubility (87.74% at pH 8) and minimum solubility (19.31% at pH 4); maximum water holding capacity (3.74 g of water / g of isolate at pH 2) and minimum water holding capacity (1.86 g of water / g of isolate to pH 4); foaming capacity 51.18 percent (at pH 8 and 1% concentration); foam stability around 30 percent (1% concentration and after 120 minutes); gelification capacity of 15 percent; emulsifying capacity 63.38 percent; emulsion stability 50.51 percent and whiteness index 59.59. The best properties are water retention capacity, emulsifying capacity and emulsion stability.
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