Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

Mazumder, Kishor; Biswas, Biswajit; Kerr, Philip G.; Blanchard, Christopher L.; Nabila, Afia; Golder, Mimi; Aziz, Mohammad Gulzarul; Farahnaky, Asgar

doi:10.1038/s41598-021-00838-x

Cited by 20 publications

(25 citation statements)

References 57 publications

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“…The thermogram of MLP showed three endothermic transitions with peak temperatures of 87.37 °C and 101.2 °C and a minor peak at 70.0 °C, which were attributed to the denaturation of 7S (conglutins γ and β), 11S (conglutin α) and 2S globulins (conglutin δ), respectively. Mazumder et al [ 29 ] studied, among other characteristics, the thermal properties of lupine flour suspensions of three Australian cultivars and found similar thermal behavior to that observed in our case. Following the same sequence, the imperceptible peak at 77–78 °C ( Figure 1 ) would correspond to the 2S fraction, the peak at 88–89 °C to the 7S, while the highest temperature peak (104–105 °C) could be the 11S globulin fraction.…”

Section: Resultssupporting

confidence: 86%

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Guardianelli

Carbas

Brites

et al. 2023

Foods

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Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77–78 °C, 88–89 °C and 104–105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G′, G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry.

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Section: Resultssupporting

confidence: 86%

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Guardianelli

Carbas

Brites

et al. 2023

Foods

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“…The most common lupins consumed by humans, sweet lupin ( Lupinus angustifolius) and white lupin ( Lupinus albus ), were both analysed at multiple timepoints. The iron content of sweet lupin ranged from 6.0–19.6 mg/100 g in the 1970s [ 20 , 21 , 23 ], 5.2 mg/100 g in 1980s [ 32 ]; 4.6–6.9 mg/100 g in 1990s [ 33 , 34 ], to 2.7–5.4 mg/100 g in 2010s [ 40 , 43 , 46 ] and 2.8 mg/100 g in 2021 [ 51 ]. For white lupin, the iron content showed a decrease; from 5.0–11.4 mg/100 g in late 1970s [ 20 , 21 , 22 , 23 ], to 4.2–4.3 mg/100 g in 1980s [ 32 ], 2.7 mg/100 g in 1990s [ 34 ] and 2.5 mg/100 g in 2021 [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

Eberl

Zheng

et al. 2021

Foods

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Studies in UK and US have reported a temporal decline in the iron content of plant-based foods. Limited research on this topic has been conducted in Australia. The aim of this scoping review was to provide a comprehensive evaluation on the temporal change in iron content of Australian vegetables and legumes from 1900 onward. A systematic search of electronic databases, websites, backward reference searching, and Australian food composition tables was conducted. A total of 34 articles and six versions of Australian food composition databases published between 1930s to 2021, were included in this review. Overall, iron content of vegetables and legumes were assessed at limited time points and geographical origin, cultivars, sampling and analytical techniques varied across studies. The majority of vegetables had similar iron content between two or more timepoints but decreases of 30–50% were noted for sweet corn, red-skinned potatoes, cauliflower and green beans while increases of 150–300% were seen for Hass avocadoes, mushrooms and silverbeet. More pronounced reductions in iron content were observed for legumes, with higher and more variable values reported pre-2000 compared to recent years. Due to limited data and variations in sampling and analytical techniques, no definitive conclusions could be established. As plant-based diets are becoming more popular, consistent monitoring of the nutrient composition of staple plant-based foods is strongly recommended.

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“…Hence, variation in abundance of these proteins across different lupin varieties can impact their nutritional quality and bioactive effects. In fact, comparative evaluations have identified substantial variations in the functional properties (10), health benefits (11), allergenicity potential (12,13) and digestibility (14) across different lupin cultivars. The relationships of the conglutin profiles with these traits are yet to be explored.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Major Seed Storage Proteins, the Conglutins, Across Genetically Diverse Narrow-Leafed Lupin Varieties

et al. 2022

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Lupin seeds have an excellent nutritional profile, including a high proportion of protein and dietary fiber. These qualities make lupin seeds an ideal candidate to help meet the growing global demand for complementary sources of protein. Of consequence to this application, there are nutritional and antinutritional properties assigned to the major lupin seed storage proteins—referred to as α-, β-, δ- and γ-conglutins The variation in the abundance of these protein families can impact the nutritional and bioactive properties of different lupin varieties. Hence, exploring the conglutin protein profiles across a diverse range of lupin varieties will yield knowledge that can facilitate the selection of superior genotypes for food applications or lupin crop improvement. To support this knowledge generation, discovery proteomics was applied for the identification of the 16 known conglutin subfamilies from 46 domestic and wild narrow-leafed lupin (NLL) genotypes. Consequently, the diversity of abundance of these proteins was evaluated using liquid chromatography–multiple reaction monitoring-mass spectrometry (LC–MRM-MS). This comparative study revealed a larger variability for the β- and δ-conglutin content across the lines under study. The absence/lower abundance of the β2- to β6-conglutin subfamilies in a subset of the domesticated cultivars led to substantially lower overall levels of the allergenic β-conglutin content in these NLLs, for which the elevation of the other conglutin families were observed. The diversity of the conglutin profiles revealed through this study—and the identification of potential hypoallergenic genotypes—will have great significance for lupin allergic consumers, food manufactures as well as grain breeders through the future development of lupin varieties with higher levels of desirable bioactive proteins and lower allergen content.

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Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

Cited by 20 publications

References 57 publications

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

Evaluation of the Major Seed Storage Proteins, the Conglutins, Across Genetically Diverse Narrow-Leafed Lupin Varieties

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