Effect of Alcalase Modification of Yellow Lupin (Lupinus luteus L.) Protein Isolate on Some Functional Properties and Antioxidant Activity

Table 2

Relative content (%) of protein fractions in lupin protein preparations (Schägger and von Jagow [19] procedure).

Molecular weight (kDa)	Protein content (%)
	LPI	H-30	H-60	H-120
>100	2.5
74-100	2.8
43-65	26.9	31.2	27.1	28.8
34-40	8.0	14.7	6.0	0.0
24-33	20.3	9.2	27.7	25.5
20-23	4.9	8.9	11.8	11.1
18-20	7.7	0.6	0.0	0.0
12-16	16.8	9.0	5.2	3.1
<10	10.1	26.4	22.2	31.5