Functionality-driven fractionation of lupin seeds: a route towards better sustainability in the production of food ingredients
The growing world population requires an increased production of protein-rich foods. A good candidate for new plant-based protein sources is lupin because the seeds contain at least 37% protein. Additionally the seeds are rich in (dietary) fibres and oil with high levels of unsaturated fatty acids. Current fractionation processes focus on the production of pure ingredients. The high purity requires processes that consume a lot of water, energy and chemicals, which reduces the sustainable character of plant-based protein sources. The aim of this thesis is to obtain understanding of the production method of functional, protein-rich material from lupin seeds with reduced environmental impact. In this thesis, it is shown that focus on functionality rather than molecular purity can lead to simplified fractionation processes; a concept referred to as functionality-driven fractionation. These simplifications lead to protein isolates that contain some oil, have a good chemical stability and have interesting functional properties for plant-based foods.