Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 499481
Title Lupine protein enrichment by milling and electrostatic separation
Author(s) Wang, Jue; Zhao, Jun; Wit, Martin De; Boom, Remko M.; Schutyser, Maarten A.I.
Source Innovative Food Science and Emerging Technologies 33 (2016). - ISSN 1466-8564 - p. 596 - 602.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Agglomeration - Dry fractionation - Electrostatic separation - Milling

Lupine seeds are excellent source of plant protein. We here report on dry fractionation by combining milling and electrostatic separation providing an alternative to wet extraction of protein from lupine seeds. Relatively coarse milling was preferred as this provides sufficient detached protein bodies with less agglomeration of particles. After a single separation step a fraction with protein content 57.3 g/100 g dry solids was obtained. After three successive steps protein content was increased further to 65.0 g/100 g dry solids. By extra milling and recycling the fractions with comparable protein content as the flour, yield was improved without compromising protein content. A final fraction with protein content 65.1 g/100 g dry solids and yield of 6% was obtained, which means 10% of protein in the flour was recovered. Based on our findings an optimised scheme for protein enrichment from lupine seeds by combining milling and electrostatic separation is proposed. Industrial relevance Lupine seeds are an excellent source of plant protein. Wet extraction of protein from lupine seeds consumes large amounts of water and energy. Alternatively, dry fractionation is more sustainable and retains the native functional properties of the protein. Previously, it was shown that dry milling and electrostatic separation could be used to further enrich protein from lupine flour. In this study, the process was further investigated with a new custom-build bench scale electrostatic separator. We found that a lupine protein concentrate could be obtained with higher purity compared to conventional air classification and earlier lab-scale experiments. Subsequently, a scheme was developed to improve the yield of the lupine protein concentrate without compromising the purity, and this provides a guideline for scaling-up this technique for industrial application.

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