Table 1. Composition of the lupine protein concentrate
| Ingredients | Amount |
| dietary fiber content (AOAC) of cellulose |
37%* 2.2% |
| moisture | 8% |
| ash | 3% |
| protein | 50% |
| phytic acid | negative |
| gluten | negative |
| calcium | 1000 mg/kg |
| magnesium | 1000 mg/kg |
| phosphorus | 4000 mg/kg |
| alkaloid content | 40 mg/kg |
| * related to the dry matter | |
Table 2. Amino acid composition of lupine protein (g/100g protein)
| Amino Acid | Amount |
| aminosuccinic acid | 10.9% |
| serine | 6.1% |
| glycine | 4.4% |
| valine (5.0) | 4.9% |
| methionine | 1.2% |
| leucine (7.0) | 9.2% |
| phenylalanine (6.0 including tyr) | 4.7% |
| histidine | 4.0% |
| threonine (4.0) | 4.5% |
| glutamic acid | 19.2% |
| alanine | 3.9% |
| cystein (3.5 including met.) | 1.7% |
| isoleucine (4.0) | 5.1% |
| tyrosine | 5.1% |
| lysine (5.5) | 5.6% |
| arginine | 9.1% |
| (The values in brackets show the recommended minimum concentration for the essential amino acids from WHO) | |
Table 3. Basic formula for the experimental series
| Ingredient | Amount |
| lean meat (50% beef [RII], 50% pork [shoulder]) |
50% |
| fatty tissue (bacon from back) | 25% |
| ice | 23% |
| salt and seasonings of which NPS 1.60% (diphosphate 0.20%, only in control batch 2) seasoning mix 0.37% (Matador) Na-ascorbate 0.03% |
2% |
Table 4. Effects of phosphate, lupine protein, caseinate and a mixture of lupine protein and powdered cellulose on the depositing of gel, texture and color (each average, n=10).
| Batch | Gel Depositing (%) |
Breaking Resistance (N) |
Hardness (N) |
L* value (brightness) |
b* value (yellowish shade) |
a* value (reddish shade) |
| 1 | 17.995 | 13.96 | 25.94 | 68.64 | 15.39 | 18.67 |
| 2 | 5.431 | 24.82 | 32.82 | 69.46 | 14.74 | 16.43 |
| 3 | 8.610 | 18.39 | 31.59 | 70.07 | 16.19 | 18.26 |
| 4 | 10.543 | 19.79 | 33.73 | 70.99 | 15.43 | 17.69 |
| 5 | 10.477 | 16.25 | 30.06 | 70.57 | 15.61 | 17.79 |