Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa)

Lupin protein isolates were prepared by alkaline extraction and precipitation at pH 5.1, 4.2 and 4.9 and their functional properties investigated. Solubility, emulsification capacity, swelling and gelation properties were determined under different conditions of pH, ionic strength and heat treatment. Lupin protein isolates showed better solubility than soybean isolate and a similar emulsification capacity. Swelling and gelation were found to be inferior, but when modifications in the methods of isolate preparation were introduced these properties were significantly improved. Consequently, it is possible to consider lupin proteins as a potential substitute for soybean proteins in food applications.     

Chemical Composition and Nutritional Quality of Sugar Cookies Containing Full-Fat Sweet Lupine Flour (L. albus cv Multolupa)

Full-fat sweet lupine flour (FFSL) (Lupinus albus cv Multolupa) containing 35.4% protein was used to enrich the cookies given to a group of school children. FFSL replaced 5, 10, 15, 20, and 25% of wheat flour in the formula. Farinological study, physical dough properties, chemical composition, and nutritional quality of cookies were studied. The protein content of the cookies increased by 8.9% up to 55.7% for the 5% and 25% FFSL, respectively. The highest PER (1.92) was found in cookies with 20% FFSL compared with 0.15 for the control. The results show a new area for application of FFSL in human diets.     

Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)

Cookies enriched with 0, 5, 10, 15, 20, and 25% full-fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred while those containing 20 and 25% FFSL were rejected (p≤0.01). Studies conducted with school children showed similar acceptability for 0 and 10% FFSL-containing cookies which was different (p = 0.05) from those containing 20% FFSL. Fortification of the basic formula with 10% FFSL was recommended on the basis of acceptability.     

Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation.

The effects of selected NRRL strains of Lactobacillus acidophilus, L. buchneri, L. cellobiosus and L. fermentum upon oligosaccharide, phytate and alkaloid contents, as well as on the nutritive value of lupine, were investigated. Lupine was processed to a 12% total solids suspension, inoculated with 1% (v/v) cultures and fermented until a final desired pH of 4.5. L. acidophilus B-2092 and L. buchneri B-1837 growth was related to a significant sucrose breakdown and decreases of phytates, whereas L. acidophilus B-1910 and L. fermentum B-585 reduced the content of flatulence oligosaccharides. The activity of L. acidophilus B-1910 was particularly associated with lowering of alkaloids and increase of riboflavin. Lactic acid fermentation produced slight changes in lysine and methionine contents. No significant differences in net protein ratio values and protein digestibility were found between fermented and unfermented lupine (P less than 0.05). A 1:1 ratio mixture of B-1910 and B-2092 strains of L. acidophilus lead to a final fermented lupine with nutritional advantages to those given by the individual cultures.     

Bread quality and nutritional value of 'Marraqueta' and 'Hallulla' supplemented with full-fat sweet lupin flour (Lupinus albus cv. Multolupa)

'Marraqueta' and 'Hallulla' breads, widely consumed in Chile, were enriched with 6, 9 and 12% full-fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics of the dough and the chemical composition and biological quality of the breads were investigated. Farinograph measurements showed that water absorption increased gradually from 61.3% for wheat flour to 79.8% for a blend with 12% FFLF. Developing time, weakening of dough and valorimeter value were not severely modified. Different levels of FFLF increased loaf weight as compared to all wheat bread. Protein content increased from 13.2% for the control to about 16% for 12% FFLF breads. Protein efficiency ratio (PER) values significantly increased (P < 0.01) for 12% FFLF breads: 'Marraqueta' from 1.10±0.09 to 1.59±0.12 and 'Hallulla' from 1.21±0.09 to 1.63±0.07. Apparent digestibility was about 86% and was not changed by FFLF inclusion up to 12%. Twelve per cent FFLF is a recommendable level to enrich 'Hallulla' and 'Marraqueta' in biological quality without affecting the farinological parameters. The results of acceptability tests will be published in due course.     

Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates

Functional and electrophoretic properties of the seed flour and a protein concentrate prepared by alkaline extraction from lupin seeds (Lupinus mutabilis, cultivar H-6) were investigated. SDS-PAGE indicated presence of 13 and 12 subunits in the seed flour proteins and the protein concentrate, respectively. Lupin protein concentrate had good water and oil absorption and gelation properties. Solubility of lupin proteins was minimum at a pH of 4.0 but increased rapidly beyond pH 5.0. Foaming capacity of the protein concentrate could be improved by increasing concentration as well as by adding NaCl and was influenced by pH and incorporation of certain carbohydrates. Emulsion properties of lupin proteins were concentration and pH dependent. Moist heat improved the in vitro digestibility of the seed proteins. The seed flour as well as the protein concentrate did not have detectable trypsin, chymotrypsin, and α-amylase inhibitory activities.     

Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa

The present work studies the antioxidant capacity as well as the vitamin C and E contents of raw, fermented and germinated seeds of Lupinus albus L. var. Multolupa. Vitamin C was quantified by micellar electrokinetic capillary electrophoresis and vitamin E isomers by high performance liquid chromatography. The antioxidant capacity was determined by spectrophotometry and expressed as trolox equivalent antioxidant capacity (TEAC) and by liposome methods using phospholipids bilayers. Germination, in general, brought about an increase in the content of α-tocopherol, a decrease in the content of γ-tocopherol and did not affect the content of δ-tocopherol, which resulted in an increment in the vitamin E activity. Vitamin C increased sharply but gradually after germination. Fermentation caused a drastic reduction in the antioxidant vitamin content, vitamin C was not detected and tocopherol isomers decreased significantly. Germination processes caused a significant increase in antioxidant capacity (TEAC) of both hydrophilic and lipophilic extracts and fermentation produced slight changes or total reduction in TEAC, depending on process conditions. The peroxidation of egg yolk phosphatidyl-choline (PC) was inhibited by all lupin extracts in comparison with control assay. Germination was selected as a good treatment to increase antioxidant capacity and vitamin C and E contents.     

Chemical Composition and Nutritional Quality of Date Seeds

ABSTRACT The seeds of Ruzeiz and Sifri date cultivars, on the average, contained 6.5% protein, 10.4% fat, 22.0% fiber, 1.1% ash, and 60.0% carbohydrates on a dry weight basis. Mineral analysis showed higher concentration of K followed by P, Mg, Ca and Na. Among the microelements, Fe was in higher concentration (7.4 mg/100g dry weight) followed by Mn, Zn and Cu. Oleic (44.25%), lauric (17.35%), myristic (11.45%), palmitic (10.30%) and linoleic (8.45%) were the major fatty acids in date seed oil. Tryptophan (chemical score = 77) was the first limiting amino acid in date seed proteins (FAO/WHO, 1973). The average in vitro protein digestibility and calculated protein efficiency ratio values were 63.5% and 1.65, respectively, compared to 90% and 2.50 for ANRC-Casein.     

Baking Studies and Nutritional Value of Bread Supplemented with Full-Fat Sweet Lupine Flour (L. albus cv Multolupa)

Full-fat sweet lupine flour (FFLF) was used to replace 3, 6, 9 and 12% of the wheat flour (WF) in bread. Physical characteristics of the dough, and the chemical composition and biological quality of the breads were investigated. Farinological studies showed that water absorption increased gradually from 60% for WF to 77% for a blend with 12% FFLF. Developing time, weakening of dough and valorimeter value were adversely modified by addition of FFLF. Different levels of FFLF increased in water absorption, loaf volume and loaf weight as compared to all wheat bread. However, specific loaf volume remained constant (3.72) up to 6% FFLF, then decreased. Protein content of wheat bread increased from 10.3% for the control to 11.7% for 9% FFLF bread. PER increased from 1.72 for the control bread to 2.00 for 9% lupine-bread (p<0.01). Bread with 9% FFLF is a possibility for using this legume in human feeding.     

Faecal Composition and Nitrogen Excretion of Rats Fed on Diets Containing Sweet Lupin (Lupinus angustifoliusL) or its Fractions

Five N balance studies were conducted to determine the faecal composition and N excretion of feeding raw Lupinus angustifolius seed meal and its fractions for growing rats using a semi-synthetic lactalbumin-based diet as control. Diets were formulated to have equal amounts of energy. The protein was incorporated at the level of 10% bulk and contained unsupplemented lupin seed meal (LMU) and fully supplemented lupin seed meal (LMFS) at 360 g kg⁻¹ diet, aqueous extract non-dialysed (LPAND) at 196 g kg⁻¹ aqueous extract dialysed soluble at pH 7·0 (LPAD) at 148 g kg⁻¹ aqueous extract dialysed insoluble at pH 7·0 (LPADI) at 124 g kg⁻¹, buffer dialysed soluble at pH 7·0 (BUSOL) at 136 g kg⁻¹, buffer dialysed insoluble at pH 7·0 (BUDI) at 119 g kg⁻¹ and lupin meal residue after aqueous and buffer extraction (LMR) at 170 g kg⁻¹ diet. Rats were pair-fed for 10 days with all the above diets which had been supplemented with essential amino acids up to the target requirements for rats. Faecal wet and dry weight were increased in rats fed on LMU, LMPS and LMR diets compared to those obtained from the control diet based on lactalbumin (milk protein) LACT. The higher faecal weight was largely due to water content. The higher faecal N excretion observed in LMU, LMFS, LPAND, LPAD, BUSOL, BUDI and LMR compared to that of LACT diet was significantly lower and thus which was assumed not to be due to a decrease in the digestibility of the dietary protein, which was over 90% as compared to that in the control group. Analysis suggested that an increase in endogenous N excretion is involved in the rise of its excretion in the faeces, and indicates a long-term effect of this seed as a protein and or fibre source in monogastrics.     

Haemagglutinating and Trypsin Inhibitor Activities of Lupin Seed (Lupinus angustifolius)

The phosphate buffer saline (PBS) extracts of defatted lupin seed flour showed haemagglutin activity only with trypsinized rabbit erythrocytes. The lectin tested in crude extracts showed specificity towards galactose and lactose. Heat stability studies of PBS extracts on incubation for 10 min showed no reduction of haemagglutinin activity in the temperature range 40°C to 80°C while no haemagglutination was observed when incubated at 90°C for 8 min. The trypsin inhibitor activity of flour extracts was 14.4 TUI/mg protein.     

Identification of a Specific IgE-Binding Protein from Narrow-Leafed Lupin (L. Angustifolius) Seeds

ABSTRACT:  Since lupin has been introduced as a food ingredient on the market there are more and more reports concerning its allergenic properties. However, only few narrow-leafed lupin proteins have yet been characterized as specific IgE-binding molecules and identified. The aim of the study has been to find and identify the main narrow-leafed lupin globulins that bind to specific IgEs from the sera of lupin-allergic people. Isolated lupin globulins were subjected to immunoblotting with the sera from people who suffered from lupin allergy. Incubation with α-methyl-D-galactopyranoside was performed to eliminate possible binding of unspecific human IgEs. The proteins binding specific IgEs from lupin-allergic patients' sera were identified by means of mass spectrometry. Western blot analysis revealed 2 signals corresponding to lupin globulins that bound to specific IgEs from the sera of people allergic to lupin. The globulins were identified as conglutin-γ and its smaller subunit. The results suggested that individuals that displayed lupin allergy symptoms reacted to conglutin-γ.
Practical Application: The results of the study can contribute to identification of yet undetected allergens of narrow-leafed lupin. This, in turn, can make lupin-fortified products safer for the consumers.     

Chemical Composition and Protein Quality of Wheat-Triticale Chapatis

Flours of wheat (WH-157) and triticales (TL-183, THS-9, JNK6T-229 and URT-217), and chapatis prepared after substituting different proportions of wheat flour with triticale flours were evaluated for nutritional quality. Flours of triticale varieties contained higher amounts of protein, crude fibre, total and available lysine, and lower contents of gluten than wheat. Losses of amino acids due to chapati making were negligible. As the proportion of triticale flours in chapatis increased the protein quality of chapatis improved.     

Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products

Sweet lupin Lupinus albus seed flour (SLSF), two sweet lupin protein isolates (SLPI-I and SLPI-II) and sweet lupin seed protein concentrate (SLSPC) were added to wheat flour (WF) in an amount of 3, 6, 9 and 12% of wheat flour. The effects of lupin products supplementation on physical dough properties were studied using a Brabender farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. Water absorption, development time and dough weakening were significantly (P < 0.05) increased as the lupin product levels increased in all doughs; however, dough stability decreased. Lupin products could be added to WF up to 9% level (SLPI-I and SLPI-II) and 6% level (for other lupin products), without any observed detrimental effect on bread sensory properties. No significant (P > 0.05) differences were recorded in loaf volume between control and breads containing SLPI-I and II (up to 9% level) and SLSPC (up to 3% level). Addition of lupin products increased the content of protein and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.     

Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

ABSTRACT: Foods containing Australian sweet lupin ( Lupinus angustifolius ) flour (ASLF) were assessed by consumer panelists ( n = 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants ( P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta ( P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread ( P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction.     

Effect of Germination on Chemical Composition,Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds

The published scientific data concerning the effects of germination on chemical composition, biochemical constituents and anti-nutritional factors of soya bean are reviewed. The amino acid profile did not change to a great extent; only a noticeable increase in aspartic acid was observed whereas there was a gradual decrease in the available lysine level and lipid content as germination progressed. Both the total protein content and the nonprotein nitrogen increased after 5 days of germination. Dietary fibres are partially degraded in germinated seeds. Germinated soya bean is an excellent source of ascorbic acid and riboflavin. Niacin contents increased distinctly after germination. Germination induced a reduction in lipase inhibitor activity. The galactosyl oligosaccharides drastically decreased in germinated seeds. After 4 days of germination, the activity of certain lectins decreased to 4% of that of ungerminated soya beans. The phytic acid in the seeds was degraded by the phytase activated during germination, thus increasing the availability of the minerals present in the germinated seeds. Germination can degrade both Kunitz soya bean trypsin inhibitor and the major Bowman–Birk soya bean trypsin inhibitor; the degradation is enhanced, if germination process lasts more than 4 days. © 1997 SCI.