After defatting at 25°C with chloroform/methanol/water mixture or at 80°C with n-propanol/water mixture, wheat, corn and oat starches had lower contents of fat and phosphorus, higher swelling capacity and water solubility, and lower pasting temperature and maximum viscosity than native starches. In contrast to oat starch, wheat and corn starches had increased specific surface area after defatting. It was also observed an increase of volume of mesopores, although their average diameter changed a little.
The relationships between processing parameters such as grinding, defatting, extraction, and drying and structure-functional properties such as thermal characteristics, absorption, and emulsifying properties of lupin protein preparations obtained from low alkaloid seeds of Lupinus lutem var. Topaz were investigated with the use of different methods. Samples included grits, undefatted and hexane-defatted flours and isolates obtained by alkaline and NaCl-solution extraction. The isolates were freeze- or spray-dried. Denaturation characteristics was studied with the use of differential scanning calorimetry, and solubility, water and fat adsorption, activity and stability of emulsions with the use of a conventional functional analysis. Results showed modifying influence of the preparation methods on structure and properties of protein reflected in thermodynamic characteristics, solubility, water and fat absorption as well as emulsifying properties. Alterations of lupin protein fractions were visible on DSC thermograms, and corresponded with the changes in functional properties, especially with absorption and emulsifying properties. Lupin grits and flours showed good adsorption and emulsifying properties, and similar DSC thermograms. Alkaline-extracted and freeze-dried isolates showed altered DSC thermograms and worse functionality than flours, while spray-dried protein isolate was completely denaturated but presented the best functional properties.