Modified lupin protein

Abstract

This disclosure relates generally to lupin protein, and more specifically to modifying lupin protein to improve its use as a protein feedstock, for example in food processing. Provided herein is a method of forming a protein feedstock comprising modified lupin protein that has a decreased thermal stability compared to unmodified lupin protein, the method comprising providing a solution of lupin protein, passing ultrasound waves through the solution of lupin protein in a manner to form the modified lupin protein and collecting the modified lupin protein. Also provided is a protein feedstock comprising modified lupin protein, the modified lupin protein having a decreased thermal stability compared to unmodified lupin protein, wherein the modified lupin protein is formed by subjecting unmodified lupin protein to ultrasound waves, as well as compositions and food products comprising the protein feedstock.

Dependencies are inferred from the claim text.