Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Katharina Schlegel; Norbert Lidzba; Elke Ueberham; Peter Eisner; Ute Schweiggert-Weisz

doi:10.3390/foods10020281

Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Foods. 2021 Jan 31;10(2):281. doi: 10.3390/foods10020281.

Authors

Katharina Schlegel^{1

2}, Norbert Lidzba³, Elke Ueberham³, Peter Eisner^{2

4

5}, Ute Schweiggert-Weisz^{2

6}

Affiliations

¹ Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91054 Erlangen, Germany.
² Department Food Process Development, Fraunhofer Institute for Process Engineering and Packaging (IVV), 85354 Freising, Germany.
³ Department of Therapy Validation, Fraunhofer Institute for Cell Therapy and Immunology (IZI), 04103 Leipzig, Germany.
⁴ ZIEL-Institute for Food & Health, TUM School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany.
⁵ Faculty of Technology and Engineering, Steinbeis-Hochschule, 01069 Dresden, Germany.
⁶ Institute of Nutritional and Food Sciences, University of Bonn, 53115 Bonn, Germany.

Abstract

Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466-3481%) and solubility at pH 4.0 (19.7-36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing L. angustifolius major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile.

Keywords: enzymatic hydrolysis; fermentation; functional properties; lup an 1; lupin allergy; lupin protein; plant protein; sensory profile.