Chemical and Nutritional Evaluation of Protein-Rich Ingredients Obtained through a Technological Process from Yellow Lupin Seeds (Lupinus luteus)

Burgos‐Díaz, César; Opazo-Navarrete, Mauricio; Wandersleben, Traudy; Soto-Añual, Monserrat; Barahona, Tamara; Bustamante, Mariela

doi:10.1007/s11130-019-00768-0

Cited by 18 publications

(16 citation statements)

References 26 publications

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“…Soy protein secured the number one position among plant-based proteins; however, the product gets criticism in the market due to the beany taste and off-flavor (Blagden & Gilliland, 2005;Burgos-Díaz et al, 2019;Schindler et al, 2011;Zheng et al, 2017). Additionally, soybeans are produced by genetically modified organisms, and their demand in the European Union (EU) markets has been significantly reduced (Schindler et al, 2011;Shaheen et al, 2016).…”

Section: Practical Applicationsmentioning

confidence: 99%

“…Ex Forman) is a nutritious fruit abundantly available in Meghalaya, India. The fruit plays an essential role as a food supplement and nutrition for the local tribes (Burgos-Díaz et al, 2019;Schindler et al, 2011). Due to the lack of processing technology, the fruit remains underutilized (Odeja et al, 2015;Sasikumar, Pradhan, et al, 2019;Sasikumar, Vivek, et al, 2019).…”

Section: Practical Applicationsmentioning

confidence: 99%

“…

Proteins are macromolecules formed by amino acids that play many critical roles in human health, such as build, repair, and maintain the body's structures (Burgos-Díaz et al, 2019;Çabuk et al, 2018).Proteins can be obtained from foods derived from both plants (grains, lentils, legumes, beans, soy, peas, hemp, avocado, and nuts) and animals (fish, egg, dairy, red meat, and poultry meat) (Mokrane et al, 2010;Shaheen et al, 2016). Due to increasing vegetarianism, cardiovascular diseases, saturated fats, risk of tumor development, and associated cholesterol risks increased the demand for plant-based proteins on the market shelf (Burgos-Díaz et al, 2019;

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mentioning

confidence: 99%

“…Proteins are macromolecules formed by amino acids that play many critical roles in human health, such as build, repair, and maintain the body's structures (Burgos-Díaz et al, 2019;Çabuk et al, 2018).…”

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confidence: 99%

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Effect of spray drying conditions on the physical characteristics, amino acid profile, and bioactivity of blood fruit ( Haematocarpus validus Bakh.F. Ex Forman) seed protein isolate

Raju

Vivek

Jaiswal

2021

J. Food Process. Preserv.

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Proteins are macromolecules formed by amino acids that play many critical roles in human health, such as build, repair, and maintain the body's structures (Burgos-Díaz et al., 2019;Çabuk et al., 2018).Proteins can be obtained from foods derived from both plants (grains, lentils, legumes, beans, soy, peas, hemp, avocado, and nuts) and animals (fish, egg, dairy, red meat, and poultry meat) (Mokrane et al., 2010;Shaheen et al., 2016). Due to increasing vegetarianism, cardiovascular diseases, saturated fats, risk of tumor development, and associated cholesterol risks increased the demand for plant-based proteins on the market shelf (Burgos-Díaz et al., 2019;

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Section: Practical Applicationsmentioning

confidence: 99%

Section: Practical Applicationsmentioning

confidence: 99%

“…

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mentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of spray drying conditions on the physical characteristics, amino acid profile, and bioactivity of blood fruit ( Haematocarpus validus Bakh.F. Ex Forman) seed protein isolate

Raju

Vivek

Jaiswal

2021

J. Food Process. Preserv.

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“…Generally, there were no significant differences between lupin species that were used in our study. In another study, the authors [34] reported that lupin seeds are a good alternative to substitute soybean meal. They also showed that yellow lupin is the most protein-rich plant, compared to narrow-leaved and white lupin, which was confirmed in our research.…”

Section: Chemical Composition Of Lupin Seedsmentioning

confidence: 98%

Quality and Physicochemical Traits of Carcasses and Meat from Geese Fed with Lupin-Rich Feed

Kuźniacka

Hejdysz

Banaszak

et al. 2020

Animals

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The aim of the study was to analyze the quality of geese meat receiving feed with soybean meal (group 1), yellow lupin (group 2), narrow-leaved lupin (group 3), or white lupin (group 4). In total, 400 male White Kołuda® geese were randomly assigned to four groups, with 10 replicates and 10 birds each, during the 77-day rearing period. After the end of the rearing period, 10 birds from each group were slaughtered and dissected. Meat quality traits were measured. Based on the production results, it can be concluded that geese use fodder with yellow and white lupin to the same degree as in the case of the control group and higher body weight gain was recorded in the first rearing period. In contrast, the use of narrow-leaved lupin in mixtures for geese worsened the feed used. Meat traits were similar in all groups, including the content of muscles and fat in the carcass (p > 0.05), excluding abdominal fat. The weight of abdominal fat and its proportion in the carcass were higher (p < 0.05) in geese from group 4. A higher (p < 0.05) pH was found in group 1. The protein and intramuscular fat content in breast muscles was highest (p < 0.05) in geese from group 4, and a higher water content was found in group 1. The protein content in leg muscles was higher in group 3, and the fat content was higher in group 4 (p < 0.05). The color and water-holding capacity of meat were comparable in all groups (p > 0.05). The analysis revealed a positive effect of replacing soybean meal with alternative protein sources, especially yellow and white lupin, on the growth performance and quality of goose meat.

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Impact of oxidized sucrose as a bio‐based crosslinker on thermoformable films made from lupin protein isolate (Lupinus angustifolius L.)

Maidl,

Englberger,

Abbasnia

et al. 2024

J of Applied Polymer Sci

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This study investigates the effect of oxidized sucrose (OS) on selected functional properties of cast films from lupin protein isolate (LPI). LPI with a protein content larger than 0.9 g g−1 was obtained by alkaline extraction and isoelectric precipitation from bitter narrow‐leaved lupins (Lupinus angustifolius L.). OS was synthesized by vicinal diol cleavage using sodium periodate and was successfully characterized by Fourier‐transform infrared‐, 1H‐nuclear magnetic resonance spectroscopy, and aldehyde titration. Films were produced from heated (85°C, 30 min), alkaline (pH 10), aqueous solutions of LPI (0.1 mL−1), glycerol (300 mg g−1 of LPI) and OS (25, 50, 75, and 100 mg g−1 of LPI). The effect of covalent crosslinking between OS and protein chains was studied by investigating mechanical properties, moisture content, total soluble matter, water vapor permeability, and protein solubility for all films. LPI films produced with the addition of OS showed increased mechanical performance as the tensile strength was increased from 3.5 up to 9.3 MPa and elongation at break values could be raised from 118% to 176%. Taken together with the facts that these films are thermoformable and show improved wet strength compared with control films, make them promising materials for sustainable packaging and short‐term applications in agriculture and forestry.

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Chemical and Nutritional Evaluation of Protein-Rich Ingredients Obtained through a Technological Process from Yellow Lupin Seeds (Lupinus luteus)

Cited by 18 publications

References 26 publications

Effect of spray drying conditions on the physical characteristics, amino acid profile, and bioactivity of blood fruit ( Haematocarpus validus Bakh.F. Ex Forman) seed protein isolate

Effect of spray drying conditions on the physical characteristics, amino acid profile, and bioactivity of blood fruit ( Haematocarpus validus Bakh.F. Ex Forman) seed protein isolate

Quality and Physicochemical Traits of Carcasses and Meat from Geese Fed with Lupin-Rich Feed

Impact of oxidized sucrose as a bio‐based crosslinker on thermoformable films made from lupin protein isolate (Lupinus angustifolius L.)

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