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

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 (95-1

SUBMITTER: Chukwuejim S 

PROVIDER: S-EPMC12514543 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature