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Iida M, Tsuda S, Kikuchi M, Samoto M, Adachi N, Nakamura A. Extraction of water-soluble polysaccharides from lupin beans and their function of protein dispersion and stabilization under acidic conditions. Int J Biol Macromol 2024; 278:134664. [PMID: 39134203 DOI: 10.1016/j.ijbiomac.2024.134664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 06/14/2024] [Accepted: 08/09/2024] [Indexed: 08/25/2024]
Abstract
In the current environment whereby new sources of proteins are extracted from plant material, it is also important to study the potential use of the resulting side streams. Although a number of studies have been conducted on various polysaccharides extracted from plant raw material, a polysaccharide fraction extracted from lupin bean is yet to be explored, in spite of the emerging interest in this crop as a source of food ingredients. In this work lupin soluble polysaccharide (LuPS) was obtained with a recovery as high as 46 % by extraction at pH 8, 120 °C, for 90 min. This fraction, named LuPS-8, was composed of a mostly linear pectic polysaccharide with a weight average molecular mass of 6608 kg/mol, and containing 71.0 % galactose, with minor amounts of arabinose (16.0 %), glucuronic acid 4.6 %, and galacturonic acid 4.1 %. When added to an acid milk dispersion, LuPS-8 improved its dispersibility, providing storage stability against sedimentation over a wider pH range than a HM-pectin reference, between 3.6-4.4. This research demonstrated the potential for upcycling of a side stream of lupin protein production, by the creation of value-added novel functional polysaccharide.
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Affiliation(s)
- Minori Iida
- Ibaraki University, College of Agriculture, Chuo 3-21-1, Ami-machi, Inashiki-gun, Ibaraki 300-0393, Japan
| | - Soichiro Tsuda
- Ibaraki University, College of Agriculture, Chuo 3-21-1, Ami-machi, Inashiki-gun, Ibaraki 300-0393, Japan
| | - Mayu Kikuchi
- Ibaraki University, College of Agriculture, Chuo 3-21-1, Ami-machi, Inashiki-gun, Ibaraki 300-0393, Japan
| | - Masahiko Samoto
- Ibaraki University, College of Agriculture, Chuo 3-21-1, Ami-machi, Inashiki-gun, Ibaraki 300-0393, Japan; Fuji Oil Holdings Inc., Tsukuba R&D Center, 4-3 Kinunodai, Tsukubamirai, Ibaraki 300-2497, Japan
| | - Norifumi Adachi
- Fuji Oil Holdings Inc., Tsukuba R&D Center, 4-3 Kinunodai, Tsukubamirai, Ibaraki 300-2497, Japan
| | - Akihiro Nakamura
- Ibaraki University, College of Agriculture, Chuo 3-21-1, Ami-machi, Inashiki-gun, Ibaraki 300-0393, Japan; Fuji Oil Holdings Inc., Tsukuba R&D Center, 4-3 Kinunodai, Tsukubamirai, Ibaraki 300-2497, Japan; United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology, 3-5-8 Fuchu, Tokyo 183-8509, Japan.
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Emulsifiers from White Beans: Extraction and Characterization. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
This paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts comprise of three distinct populations: one of large (few MDa) polysaccharides, proteins (tens of kDa), and smaller molecular entities (oligopeptides and oligosaccharides, polyphenols, and salts, among other molecules); the proteins and the smaller molecules adsorb onto oil–water interfaces, providing some emulsification capacity at pH 3 and adequate emulsification at pH 7. Unabsorbed polysaccharides, such as starch, cause depletion flocculation. Pickering phenomena are involved in the stabilization mechanism. The findings are supported by SEC–MALLS/UV, confocal microscopy, zeta potential measurements, and FT–IR data. A discussion is made on the particular attributes of each population in emulsion stability, on their relevance to culinary practice, and in their potential as replacers of artificial emulsifiers.
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