Effect of thermal denaturation of lupin protein on its emulsifying properties

The effect of the protein-thermal treatment on the rheological behaviour, texture, surface hydrophobicity, droplet size distribution and colour of oil-in-water emulsions stabilised by a vegetable protein isolated from Lupinus albus seeds was studied. Protein isolates dispersions were treated at different temperatures, 50—90°C, whilst the thermal treatment time was varied between 10 and 40 min. The study was carried out according to an experimental design based on the response surface methodology (RSM). It was found that protein thermal treatment increases the values of the rheological and textural parameters and the protein surface hydrophobicity, and decreases the Sauter diameter of oil droplets.