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ARS Home » Research » Publications at this Location » Publication #142525
Title: THE THERMAL AND RHEOLOGICAL PROPERTIES OF LUPINUS ALBUS FLOUR

Author
item Xu, Jingyuan - James
item Mohamed, Abdellatif

Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/28/2003
Publication Date: 7/9/2003
Citation: Xu, J., Mohamed, A. 2003. The thermal and rheological properties of lupinus albus flour. Journal of the American Oil Chemists' Society. 80(8):763-766.

Interpretive Summary: Lupin is an important legume plant. Its seeds contain high concentrations of proteins and oil. Due to its unique characteristics of containing high concentrations of proteins and oil, as well as being easy to grow and harvest, lupin could have more food and non-food applications. However, there is very little research done about lupin especially its physical properties and structure/function relationships, which restricted the usage of lupin in the U.S. This paper investigated thermal and rheological properties of lupin. The information that this work provided can be used by other researchers in the lupin field, and also can be used for further application and study of lupin.

Technical Abstract: The thermal and rheological properties of lupin flour meal were investigated by DSC and rheometry. DSC study exhibited that non-de-fatted and de-fatted lupin meal had the identical thermal properties, and lupin had the same glass transition as the wheat protein gluten. By measuring the linear rheological properties of a series of concentrations of de-fatted lupin suspensions, we found that de-fatted lupin suspensions exhibited strong viscoelastic solid properties, which were, to some extent, similar to those of gluten. Both storage (G') and loss (G") moduli increased dramatically over a narrow range of lupin concentrations. The linear range of the rheological properties of lupin was very small. The stress relaxation studies showed that the lupin suspensions did not relax a decade within a thousand seconds indicating that the molecules of lupin have strong physical interactions. This research gave some new insight for physical properties of lupin and will be useful for further application studies of lupin.