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ABSTRACT
Incorporating plant proteins in various food formulations has now been proposed as an alternative to animal proteins because of its numerous benefits on human health, the environment, and sustainable agriculture. Lupins are underutilized legumes and are particularly attractive to the food industry because they have high protein and fiber contents in addition to a low starch content. Unlike, most other legumes, lupin contains oil. Despite the proven nutritional and functional benefits, lupins are primarily used as animal feed and do not yet play an important role in human nutrition. For the lupin seeds to become a major player in the food industry, important information on the extraction and purification of proteins and how protein isolates can be exploited in different food formulations is required. This review discusses the underlying principles for dry and wet fractionation of lupin seeds and the influence on yield and techno-functional properties of resultant protein-enriched products. The physicochemical, nutritional, functional, and health benefits of lupin protein isolate, incorporation into different food formulations, and patents on lupin protein technologies were also discussed. This review is timely regarding advancing lupin seed protein research and applications as a sustainable, plant-based protein source for human diets.
Acknowledgments
Financial support for this work was provided by Mathematics of Information Technology and Complex Systems (Mitacs), and The Lupin Platform Incorporated.
Conflict of interest
The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.