TECHNOLOGY FOR PRODUCING A HIGH-PROTEIN FEED PRODUCT FROM LUPINE
DOI 10.12737/2073-0462-2025-20-4-107-118 УДК 636.085.54
Keywords:
lupine, protein concentrate, multi-enzyme composition, technology, enzymatic hydrolysis, microbial feed protein, yeast, protein isolate, feed production.Abstract
The aim of this study was to develop a technology for producing a high-protein feed product from white lupine, followed by an assessment of its protein content. Dega white lupine (Ivanovo, Russia, 2024 harvest) was used in this study. The seeds were crushed, subjected to various pre-treatment regimes, and then to enzymatic hydrolysis with preparations of Ferment Group of Companies (Belarus) at t = 50°C, 130 min-1, pH = 4.5-5.0 for 10 hours. The enzyme composition that allowed obtaining the maximum yield of reducing substances was determined experimentally using a complete three-factor design (factor X1 is the dosage of the cellulase complex, 0.005-0.4% of the substrate in the raw material, X2 is the dosage of hemicellulases, 0.33-3.0%, X3 is the dosage of lipase, 0.06-0.4%, response Y1 is the concentration of reducing substances in % in hydrolysates). Candida tropicalis VKPM Y-3 and Saccharomyces cerevisiae VKPM Y-1136 yeasts were cultured in a mixture of solid products and hydrolysates at 28-35°C, 90 min-1, and pH 4.8-5.0 for 24 hours. After drying, the final fermented product was ground and its crude protein content was determined. The resulting concentrate contained 47.2 ± 1.12% crude protein (during fermentation with Candida tropicalis yeast) and 44.9 ± 1.33% (with Saccharomyces cerevisiae), demonstrating the high efficiency of developed technology for enriching the product with protein. This is the first technology for two-stage bioconversion of lupine seeds in the liquid phase using the “enzymatic hydrolysis - yeast cultivation” scheme, ensuring targeted hydrolysis of polysaccharides while preserving protein fractions.
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1. Pasarin D, Lavric V, Enascuta CE. Optimal enzymatic hydrolysis of sweet lupine protein towards food ingredients. Fermentation. 2023; Vol.9. Issue 3. p. 203. doi: 10.3390/fermentation9030203.
2. Volkova GS, Sokolova EN, Ionov VV. Rationale for the choice of enzyme complex for biocatalytic treatment of black chokeberry cake. [Internet]. Proc. 2023 Intern. Conf. on Agricultural Engineering and Technologies. 2023; 23-25 p. [cited 2025, November 27]. Available from: https://www.cabidigitallibrary.org/doi/full/10.5555/20230213738. doi: 10.52653/PPI.2023.5.5.006.
3. Fedorova ZN. Protein concentrates based on extruded lupine grain, with use of enzymes, in feeding calves and poultry. [Internet]. IOP Conference Series: Earth and Environmental Science. Bristol-UK: IOP Publishing. 2021; Vol.663. No.1. Art.no. 012021. [cited 2025, November 27]. Available from: https://www.elibrary.ru/item.asp?id=44857577. (дата обращения 27.11.2025). doi: 10.1088/1755-1315/663/1/012021.
4. Khorsandi A. The use of solid-state fermentation to improve the protein quality, functionality and flavour of pulse protein isolates. Dissertation. University of Saskatchewan, Canada, 2022.
5. Dominguez-Valencia R, Bermudez R, Pateiro M. Impact of supercritical CO2 treatment on lupin flour and lupin protein isolates. Foods. 2025; Vol.14. Issue 4. p. 675. doi: 10.3390/foods14040675.
6. Du J, Liang J, Gao X. Optimization of an artificial cellulase cocktail for high-solids enzymatic hydrolysis of cellulosic materials with different pretreatment methods. Bioresource Technology. 2020; Vol.295. 122272 p. doi: 10.1016/j.biortech.2019.122272.
7. Kim IJ, Lee H, Kim KH. Pure enzyme cocktails tailored for saccharification of sugarcane bagasse pretreated using different methods. Process Biochemistry. 2017; Vol.57. 167-174 p. doi: 10.1016/j.procbio.2017.04.006.
8. Mironova GF, Skiba EA, Kukhlenko AA. Preparing nutrient media from lignocellulose: optimizing the composition of a multienzyme compound. Catalysis in industry. 2020; Vol.12. 162-168 p. doi: 10.1134/S2070050420020063.
9. Fedorova ZN, Tkachenko YuG, Bliadze VG. Grain of narrow-leaved lupine with inclusion of organic micronutrient complex OMC as an alternative to soybeans in protein concentrates. [Internet]. IOP Conference Series: Earth and Environmental Science. Bristol-UK: IOP Publishing. 2021; Vol.901. No.1. 012022 p. [cited 2025, November 27]. Available from: https://iopscience.iop.org/article/10.1088/1755-1315/901/1/012022/meta. doi: 10.1088/1755-1315/901/1/012022.
10. Dent T, Maleky F. Pulse protein processing: the effect of processing choices and enzymatic hydrolysis on ingredient functionality. Critical reviews in food science and nutrition. 2023; Vol.63. Issue 29. 9914-9925 p. doi: 10.1080/10408398.2022.2070723.
11. Wang M, Ettelaie R, Sarkar A. Enzymatic hydrolysis of legume proteins: Lessons on surface property outcomes. Current opinion in food science. 2025; Vol.62. 101259 p. doi: 10.1016/j.cofs.2024.101259/
12. Opazo-Navarrete M, Burgos-Diaz C, Garrido-Miranda KA. Effect of enzymatic hydrolysis on solubility and emulsifying properties of lupin proteins (Lupinus luteus). Colloids and Interfaces. 2022; Vol.6. Issue 4. 82 p. doi: 10.3390/colloids6040082.
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14. Kebede YS, Teferra TF. Isoelectric point isolation and characterization of proteins from lupine cultivars as influenced by chemical and theral treatments. Heliyon. 2023; Vol.9. Issue 3. 14027 p. doi: 10.1016/j.heliyon.2023.e14027.
15. Feng X, Ng K, Ajlouni S. Effect of solid-state fermentation on plant-sourced proteins: a review. Food Reviews International. 2024; Vol.40. Issue 9. 2580-2617 p. doi: 10.1080/87559129.2023.2274490.
16. Wang J, Huang Z, Jiang Q. Fungal solid-state fermentation of crops and their by-products to obtain protein resources: the next frontier of food industry. Trends in Food Science & Technology. 2023; Vol.138. 628-644 p. doi: 10.1016/j.tifs.2023.06.020.
17. Bartkiene E, Sakiene V, Bartkevics V. Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with pediococcus pentosaceus strains. International Journal of Food Science and Technology. 2018; Vol.53. Issue 8. 1896-1905 p. doi: 10.1111/ijfs.13775.
18. Schlegel K, Lidzba N, Ueberham E. Fermentation of lupin protein hydrolysates –effects on their functional properties, sensory profile and allergenic potential of major lupin allergen lup an 1. Foods. 2021; Vol.10. Issue 2. 281 p. doi: 10.3390/foods10020281.
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21. Yuan Y, Jiang B, Chen H. Recent advances in understanding the effects of lignin structural characteristics on enzymatic hydrolysis. Biotechnology for Biofuels. 2021; Vol.14. 1 p. doi: 10.1186/s13068-021-02054-1
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