Functional effects of lupin proteins in comminuted meat and emulsion gels

The mechanical and textural properties of gel network resulting by heating at 90 °C of comminuted meat systems, containing lupin seed protein isolate at a relatively low concentration (2%), were studied in an attempt to establish the role of the lupin proteins in the gel structure network development. These results are supported with data from SDS–PAGE analysis of the adsorbed protein at the fat particle surface of the system. The findings are considered in terms of lupin protein involvement in interactions, either at the fat particle surface, or within isolated pockets of high lupin protein content.