Seed protein amino acid composition of important local grain legumes Lupinus angustifolius L., Lupinus luteus L., Pisum sativum L. and Vicia faba L.

Schumacher, H. R.; Paulsen, Hans; Gau, Achim E.; Link, Wolfgang; Jürgens, Hans‐Ulrich; Sass, O.; Dieterich, R.

doi:10.1111/j.1439-0523.2010.01832.x

Cited by 42 publications

(32 citation statements)

References 29 publications

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“…This slightly increased the crude fat content in the experimental diets. The amino acid composition of the protein of the tested seeds was similar to that quoted by Schumacher et al (2011). Differences in amino acid composition of protein of various varieties of legumes are generally small because yield, protein and antinutritive substances content are the main object of interests of plant breeders, and amino acids are of secondary importance (Wang et al 2003).…”

Section: Discussionsupporting

confidence: 74%

Efficiency of lupine seed (Lupinus angustifolium and Lupinus luteus) in sow, piglet and fattener feeding

Hańczakowska

Księżak

Świątkiewicz

2017

AFSci

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The possibility to replace a part of soybean meal in sow, piglet and growing finishing pig feed by high and low alkaloid varieties of two species of lupines was examined in this study. 50 Polish Landrace sows and their progeny were allocated to 5 groups. Two varieties of Lupinus angustifolius: low (Graf) in group II and high alkaloid (Karo) in group III and Lupinus luteus: low-(Mister) in group IV and high alkaloid (Parys) in group V, partly replaced soybean meal (control). Apparent digestibility was evaluated using the same feeds on 30 barrows: around 40 kg (grower) and 80 kg (finisher). Litter weight of piglets from lupine groups was significantly lower than that from control group. Between 35th and 84 day piglet fed with low-alkaloid lupine (Graf) gained better than others and than soybean meal. Feed enzyme supplement has only limited effect on piglet and growing pig performance. During the whole fattening period there was no significant difference in weight gains except group fed high-alkaloid cv. Karo which was the worst. Meat of pigs fed with lupines was poorer in PUFA n-3 than control. Results suggest low alkaloid varieties of blue and yellow lupine, given in moderate amount, give similar results in growing pig feeding than soybean meal but meat quality is lower.

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Section: Discussionsupporting

confidence: 74%

Efficiency of lupine seed (Lupinus angustifolium and Lupinus luteus) in sow, piglet and fattener feeding

Hańczakowska

Księżak

Świątkiewicz

2017

AFSci

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“…Its amino acid composition is generally adequate; however, some species contain deficient amounts of some amino acids [2]. Soybeans worldwide represent the main source of protein; nevertheless, the food industry is in the search for new sources of vegetable proteins of good nutritional quality and functional characteristics superior or equal to soybean proteins [1,2]. Among the species most likely to compete with soybean proteins are legumes of the genus Lupinus [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…Legume seeds represent an important and economical source of protein for human and animal feeding [1]. Its amino acid composition is generally adequate; however, some species contain deficient amounts of some amino acids [2].…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Lupinus angustifolius Seed Protein Isolates

Lara-Rivera

García-Alamilla

Lagunes-Gálvez

et al. 2017

Journal of Food Quality

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Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), foam stability (FS), and gelling minimum concentration (GMC). The nitrogen solubility values, WHC, OHC, and FC did not show significant differences between the protein isolates. The solubility of the isolates was minimal at pH of 4.0 and 5.0 while the regions of maximum solubility were found at pH of 2.0 and 10.0. There were significant differences in EAI and ESI depending on the varieties used. The isolates of the Boregine and Borlu varieties showed the highest EAI with 29.3 and 28.3 m 2 g −1 , respectively, while the lowest index was recorded in the isolate obtained from the Sonate variety (24.6 m 2 g −1 ). Like solubility, these indices also increased at both extremes of pH evaluated; both properties were minimal in the isoelectric pH range (4.0 to 5.0).

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“…Currently, improving protein content has been the major breeding target for grain legume breeders, with the enhancement of protein quality only of secondary interest (Schumacher et al, 2011). In addition it appears that any increase in grain legume crude protein content may lead to a decrease of protein quality in terms of amino acid profiles (Gatel, 1994).…”

Section: How Can We Measure Protein Quality?mentioning

confidence: 99%

Grain legume protein quality: a hot subject

Patto¹

2016

Arbor

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RESUMEN:Las leguminosas grano tienen un alto potencial en alimentación humana y animal siendo una importante fuente de proteínas así como de otros compuestos beneficiosos para la nutrición y salud. La proteína es uno de los ingredientes más demandados y las leguminosas grano son una delas fuentes más sostenible de proteína. Sin embargo, no todas las leguminosas grano son igual de nutritivas, variando la calidad con la composición de aminoácidos y su digestibilidad. En este artículo revisaremos los conceptos de calidad de la proteína y discutiremos las posibilidades de mejora genética. Para abordar con éxito la mejora de la calidad de la proteína será de gran ayuda disponer de bases de datos con los perfiles de aminoácidos y de digestibilidad, así como de información cuantitativa sobre los compuestos bioactivos que reducen la digestibilidad, todo ello unido a mé-todos fiables para su evaluación. El desarrollo de variedades de leguminosas con una proteína de mayor calidad, más ajustadas a las necesidades tanto humanas como del ganado, permitirá una mayor eficiencia nutritiva, reduciendo el contenido de proteína en la dieta y los costes asociados, así como la excreción de nitró-geno, disminuyendo el impacto medioambiental.PALABRAS CLAVE: Leguminosas grano; calidad de la proteína; aminoácidos; digestibilidad; factores anti nutritivos ABSTRACT: Grain legumes, also called pulses, play a key role in the nutritional improvement of food and feed. These legumes are important sources of protein as well as other nutritional compounds. Today, protein is one of the most sought after ingredients in the market and grain legumes represent one of the most sustainable protein sources. However, not all grain legume proteins are nutritionally equal. Their quality varies and depends on their amino acid composition and digestibility. In this article, we review concepts related to grain legume protein quality and discuss challenges regarding their genetic improvement. A comprehensive database of grain legume amino acid profiles and protein digestibility is needed to address the matter of protein quality in grain legume breeding. This database will be enhanced by quantitative information on digestibility-reducing bioactive compounds and the development of reliable screening tools. The achievement of higher protein quality grain legume varieties, better adjusted to animal and human requirements, will cut dietary protein content, associated costs and nitrogen excretion, thus reducing the environmental impact.

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Seed protein amino acid composition of important local grain legumes Lupinus angustifolius L., Lupinus luteus L., Pisum sativum L. and Vicia faba L.

Cited by 42 publications

References 29 publications

Efficiency of lupine seed (Lupinus angustifolium and Lupinus luteus) in sow, piglet and fattener feeding

Efficiency of lupine seed (Lupinus angustifolium and Lupinus luteus) in sow, piglet and fattener feeding

Functional Properties of Lupinus angustifolius Seed Protein Isolates

Grain legume protein quality: a hot subject

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