Health‐beneficial effects and techno‐functional properties of legume proteins

Czubiński, Jarosław; Scarafoni, Alessio; Jiménez-López, José Carlos

doi:10.1111/ijfs.15914

Cited by 2 publications

(2 citation statements)

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“…The characteristic feature of lupin seeds is their high protein and fiber content accompanied by the presence of many biologically active substances. 1 It is therefore used as a gluten-free food in the prevention of obesity, as well as in the treatment of diabetes and heart disease.…”

Section: Introductionmentioning

confidence: 99%

“…Its seeds are used widely as a snack or as raw material in food production, especially as an additive to bakery products and functional foods. The characteristic feature of lupin seeds is their high protein and fiber content accompanied by the presence of many biologically active substances 1 . It is therefore used as a gluten‐free food in the prevention of obesity, as well as in the treatment of diabetes and heart disease.…”

Section: Introductionmentioning

confidence: 99%

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Effect of different oligomerization assemblies of γ‐conglutin on its interaction behavior with vitexin

Czubinski,

Dwiecki

2024

J Sci Food Agric

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BackgroundSeveral different factors underline molecular mechanisms of phenolic compound‐protein interactions, one of which is environmental conditions. In the case of γ‐conglutin, pH conditions directly translate into the adaptation of two distinct oligomeric assemblies, i.e. hexameric (pH 7.5) or monomeric (pH 4.5). Herein, the pH‐dependent oligomerisation of γ‐conglutin in terms of its ability to form complexes with model flavonoid (vitexin) was studied.ResultsFluorescence quenching thermodynamic measurements indicate that hydrogen bonds, electrostatic forces and van der Waals interactions were the main driving forces involved in the complex formation. The interaction turns out to be a spontaneous and exothermic process. Assessment of structural composition (secondary structure changes and arrangement/dynamics of aromatic amino acids), molecular size and thermal stability of the different oligomeric forms showed that γ‐conglutin in a monomeric state was less affected by vitexin during the interaction.ConclusionThe obtained data show precisely how the environmental conditions might directly influence the phenolic compounds‐proteins complex formation. This knowledge is essential for the preparation of food products containing γ‐conglutin. We also believes that the described results will contribute to a better understanding of the detailed fate of this unique health‐promoting lupin seed protein after its intake.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%