Data from the study "Enhancing lupin protein extraction and functionality through defatting: Impact of different solvents"

This dataset contains the experimental results of the study named "Enhancing lupin protein extraction and functionality through defatting: Impact of different solvents (https://doi.org/10.1016/j.foodchem.2025.146378)." This work was developed under the scope of the project LUPINSAFEFOOD - Strategies to promote the lupin proteins as a new and safe functional food ingredient: Assessment of oxidative and physical stability of food emulsions and allergenic potential, funded by European Commission, Programme HORIZON-MSCA-2022-PF-01-01, grant number: 101106463. The dataset contains the data for the extraction of the oil fraction from lupin seeds by using ethyl acetate, ethanol, supercritical CO₂, and scCO₂ followed by gas-expanded ethanol—for defatting lupin flour before protein extraction, compared to hexane-defatted and non-defatted flours (control).本数据集收录了题为《通过脱脂强化羽扇豆蛋白提取及其功能特性：不同溶剂的影响》（https://doi.org/10.1016/j.foodchem.2025.146378）的研究的全部实验结果。本研究依托欧盟委员会HORIZON-MSCA-2022-PF-01-01计划资助的LUPINSAFEFOOD项目开展，该项目旨在推动羽扇豆蛋白作为新型安全功能性食品配料的应用策略，具体包括食品乳液的氧化稳定性、物理稳定性评估以及致敏性潜力评估，项目资助编号为101106463。本数据集涵盖了采用乙酸乙酯、乙醇、超临界CO₂（supercritical CO₂，scCO₂）以及先经scCO₂处理再辅以气体膨胀乙醇的萃取方式从羽扇豆种子中提取油脂组分的相关数据，用于在蛋白提取前对羽扇豆粉进行脱脂预处理，并与正己烷脱脂组及未脱脂粉类（对照组）进行对比分析。