| Abstract
| - This paper describes a pilot process for obtaining protein isolates from white lupin seed with improvedwater solubility and technofunctional properties as well as reduced thermal damage. After a carefuloptimization of the process parameters, two valuable food ingredients were prepared: lupin proteinisolate type E, with a useful emulsifying capacity, and lupin protein isolate type F, with a high capabilityof foam formation and stabilization. The spray-drying process was particularly critical for inducingsome thermal damage, but a careful selection of the conditions permitted ingredients having onlymarginally impaired lysine bioavailability to be obtained. The reproducibility of the protein extractionprocess was tested on two different lupin varieties. Keywords: Protein extraction; lupin protein isolate; nonenzymatic browning; furosine; HMF; thermaldamage; technofunctional properties
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