The fracture properties of Lupin seed protein isolate (LSPI) gels prepared by heat-treatment
of protein dispersions have been studied at large deformations, by a uniaxial compression
test. Fracture parameter values depended both on the method used for isolate preparation
and the presence of sodium chloride. The results are explained in terms of LSPI composition
and protein solubility. Incorporation of lupin isolate to a model comminuted meat-product
system, resulted in a significant increase in fracture stress value while textural
parameter values of the heated system such as hardness, fracturability, gumminess,
and chewiness were also affected.
