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For example, the structural changes during protein gelation appear to be similar for L. albus and soya bean proteins (Kiosseoglou et al., 1999). After debittering, lupins can be used as a food: eaten directly as snack, or as an ingredient of many products and meals because of the nutritional value of the seed, especially for L. mutabilis, which is comparable to that of soya bean. (1985), this concentration of 0.04% protein is the minimum value, which emulsified the maximum amount of oil. These authors did not report material loss and the explanation could be due the fact that they used centrifugation as a separation-extraction procedure. The amount of water absorbed by flour, protein concentrate, or isolate is closely related to its amino acid profile, conformation, hydrophobicity, pH, thermal treatment, ionic strength, amount of protein, and presence of fat. Register a free Taylor & Francis Online account today to boost your research and gain these benefits: Wageningen University, Product Design and Quality Management Group, Wageningen, The Netherlands; Wageningen University, Laboratory of Food Microbiology, Wageningen, The Netherlands; Universidad San Francisco de Quito, Faculty of Agriculture, Foods and Nutrition Agricultura, Alimentos y Nutrición, Quito, Ecuador, Wageningen University, Product Design and Quality Management Group, Wageningen, The Netherlands, Wageningen University, Laboratory of Food Microbiology, Wageningen, The Netherlands, Universidad San Francisco de Quito, Faculty of Agriculture, Foods and Nutrition Agricultura, Alimentos y Nutrición, Quito, Ecuador, Chemical and nutritional characterization of lupine tempeh, Protein extraction from lupin seeds: a mathematical model, Influence of protein isolate from lupin seeds (, Thermoreversible size selective swelling polymers as a means of purifications and concentration of lupin seed proteins (, Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates (, Compositional variations for α-galactosides in different species of leguminosae, brassicaceae, and barley: a chemotaxonomic study based on chemometrics and high-performance capillary electrophoresis, Estudio exploratorio de la hidrólis enzimática de la proteína de ajonjolí, Functional and electrophoretic characteristics of succinylated peanut flour protein, Isolation, purification and characterization of the seed globulins of, Physicochemical studies of conglutin gamma, a storage globulin from seeds of, Comparative studies on the proteins from seeds of, Die lupine-ein beitrag zur nahrungsversorgung in den Anden, 5. einige beobachtungen zur traditionellen entbitterung von lupinen im wasser, Effect of processing on the diffusion of alkaloid and quality of, Influence of water stress on the chemical composition of seeds of two lupins (. Unlocking the hidden variation from wild repository for accelerating genetic gain in legumes. A higher solubility is attributed to an elevated charge and the electrostatic repulsion and ionic hydration occurring at a pH above and below the isoelectric pH (Doxastakis, 2000; Moure et al., 2006). Die proteinqualität von, Extraction of alkaloids and oil from bitter lupin seed, The physicochemical and functional properties of soybean 11S globulin-a review, Grains Research and Development Corporation, Stimulation by potassium ions of the growth of, Subunit composition of the seed globulins of, Effect of debittering treatment on the composition and protein components of lupine seed (, Building a tree of knowledge: Analysis of bitter molecules, In vivo and in vitro digestibility of soybean, lupine, and rapeseed meal proteins after various technological processes, Nutritional quality of blended foods of rice, soy and lupins, processed by extrusion, Bacterial removal of quinolizidine alkaloids from, Isolation of bacterial strains capable of using lupanine, the predominant quinolizidine alkaloid in white lupin, as sole carbon and energy source, Some physicochemical and nutritional properties of a sweet lupin (, Debittering of lupine seed by lactic acid fermentation, Effect of degree of hydrolysis on the functional properties of some oilseed proteins, Functional properties of food proteins and role of protein-polysaccharide interactions, Métodos de eliminación de alcaloides en la semilla de, Gelation and interfacial behavior of vegetable proteins, Investigation of the mechanisms of stabilization of food emulsion by vegetable proteins, Diagnóstico del procesamiento artesanal, comercialización y consumo del chocho, Chochos en su punto, Vol 118. For example, L. angustifolius slurry (20 mg flour one hour homogenized with 20 mL solution 0.1 M NaCl at pH 7) showed a protein solubility of 13.1% (Lqari et al., 2002). Emulsifying capacity is defined as the quantity (in g) of emulsified oil per gram of flour, concentrate or isolate (Sathe et al., 1982). Como explica Berlanga, el alto contenido en fibra soluble e insoluble de los altramuces los convierte en un gran aliado para nuestro tracto intestinal, por lo que te recomendamos tomarlos incluso en el desayuno. The composition of L. angustifolius flour (33.8% protein, 13.6% lipids, and 7.9% water) and its protein isolates (83.9–87.4% protein, ≈ 3.2% lipids, and ≈ 9.4% water) apparently does not affect the emulsifying activity. Sensory evaluation (on a 5-point hedonic scale by 28 untrained panelists) showed promising results for deep-fried lupin tempeh. In fact, nowadays Lupinus spp. The increase in the foaming capacity is in some cases attributed to the formation of protein- polysaccharide complexes that generate stability due to steric repulsion effects (Dickinson and Walstra, 1993), which are absent with others carbohydrates. HTA1 HT= Harina Trigo Metodología: La harina de trigo (HT) fue proporcionada por el CIMMyT del Batan Edo. L. mutabilis seeds, debittered with alcohol and/or water, and enriched with DL-methionine (20 g/kg of the protein) or fortified with complementary protein carriers rich in sulfur-containing amino acids, e.g., cereal proteins, were proposed as promising sources of nutrition for humans and animals (Gueguen and Cerletti, 1994). En caso de no contar con ella, se puede mezclar la que se tenga con un poco de turba rubia. (1983) found that bread made with 90% wheat flour and 10% L. mutabilis flour had an acceptability (72.7/100) similar to bread made with 100% wheat flour (74.8/100). The saponin content in lupins of up 1.7 g/100 g dw was reported by Múzquiz et al. For each constituent, the published data were converted into the same units, and their average, minimum, and maximum values were calculated and reported. Find diseases associated with this biological target and compounds tested against it in bioassay experiments. However, in the same conditions, this value increased to 180 and 186% when the flour content in the slurry was increased to 6 and 10%, respectively (Sathe et al., 1982). These samples, however, were neither homogenized nor centrifuged (Sathe et al., 1982). Basic treatments diminish the methionine content and therefore reduce lupin PER. In addition, authors do not always mention analytical methods and variety of lupin analyzed, nor does they always present standard deviations or ranges. However, legumin-like protein α-glutinin from L. mutabilis was reported to differ considerably in structure and composition from that of L. albus (Santos et al., 1997). Oil absorption amounts to 1.7 g oil/g seed dw for L. mutabilis, and 1.5 g oil/g dw flour for L. angustifolius (Lqari et al., 2002) (Table 9). Confirmado, el snack ideal para conseguir energía sin calorías extra. Other lupins cited are L. albus “Multolupa” (Aguilera and Trier, 1978; King et al., 1985; Agosin et al., 1989; Múzquiz et al., 1989), “Astra” (Aguilera and Trier, 1978; Bleitgen et al., 1979), “Tifwhite” (Aguilera et al., 1983), “Ares” and “Typ Top” (D´Agostina et al., 2006), “SP,” “AL,” and “Kali” (Múzquiz et al., 1989); a L. angustifolius unspecified variety (Lqari et al., 2002), “Uniwhite” (Múzquiz et al., 1989), “Fest,” “Unicorp,” and “LCFM” (Múzquiz et al., 1989); a Luzula campestris unspecified variety (Jiménez-Martínez et al., 2003a); L. luteus “Aurea” (Aguilera and Trier, 1978), “Tremosilla,” “Gyulatanyai,” “SAH,” and “Afus” (Múzquiz et al., 1989); Lupinus termis (Rhama and Narasinga, 1984); and Lupinus tricolor SODIRO (Castillo, 1965). Lupinus mutabilis, tarwi (zona centro y sur de Perú), posee poca ramificación, regularmente tardío, algo tolerante a la antracnosis. For a 3% slurry of L. angustifolius isolate the foam stability was about 80% after 1 or 2 hours (Lqari et al., 2002). These authors also reported the true digestibility of L. mutabilis protein isolate as 92%, which is comparable with that of casein. Biological, chemical, and aqueous debittering processes can reduce the alkaloid content in lupin seeds with different outcomes depending on the conditions. Globulins are proteins extracted at high ionic strength, and represent 90% of the protein in soya bean and about 80% in L. albus) (Gueguen and Cerletti, 1994). It is stated that solid-state fermentation can result in small increases in crude protein, riboflavine, and niacin contents. The emulsifying activity of L. angustifolius in a slurry of 3.5% flour w/v (50 water: 50 oil) after homogenization for 2.5 minutes and centrifugation at 1100×g for five minutes was 74% (Lqari et al., 2002). mutabilis flour was 70.8% after 10 hours at 21°C. Trypsin treatment of protein products results in higher solubility and water hydration capacity than in the corresponding untreated product (Jones and Tung, 1983). Plustea L, Negrea M, Cocan I, Radulov I, Tulcan C, Berbecea A, Popescu I, Obistioiu D, Hotea I, Suster G, Boeriu AE, Alexa E. Foods. Intoxications with alkaloids can be acute or chronic. (2002) mentioned that total-acid-glycerols (TAGs) are rapidly accumulated during mid-stages of seed development. This could be explained by their solubility in an aqueous environment. In soya bean, the 7S fraction (β and γ conglycinin) constitutes 30–35% of total protein (Peng et al., 1984). Such a difference can be understood, at least partially, by the fact that foaming capacity is not only related to the protein content of the isolate but also to its structure. 2022 Jun 10;13:903661. doi: 10.3389/fpls.2022.903661. Other lupins have a higher foaming capacity than L. mutabilis. Water absorption for soya bean protein concentrate is reported to vary between 3.0 and 4.0 g water/ g of concentrate dw (Sathe et al., 1982) and soya bean protein isolates absorb up to 8 g water/g isolated dw. The system 12S↔7S has a structure that consists for 15% of α helix, 37% β strand and 48% coil, whereas this is 20%, 34 and 46%, respectively, in the m7S oligomer (Duranti et al., 1988). The Andean species Lupinus mutabilis emerges as an ideal protein crop with great potential for Europe and other regions with temperate climates. In both cases, the pH was 7. These functional properties depend, however, on the degree of acylation (Gueguen and Cerletti, 1994). This protein solubility, however, was increased to about 90% when all parameters remained the same, except for the ionic strength u, which was increased to 1.0 with sodium chloride. The emulsifying stability of a 2%-slurry from L. mutabilis concentrate was 100% after 60 hours at 21°C and decreased to 91.4% after 120 hours (Sathe et al., 1982). Of the globulins, conglutin γ from L. albus has the highest amount of bound sugar (Duranti et al., 1981). By doing this, the lupin flour takes on a neutral flavor or a slightly nutty taste in accordance with the degree of roasting. Temperatures of 100°C might cause the unfolding of proteins too (King et al., 1985). L. albus is reported to have an albumin content that is about twice that of L. mutabilis “Potosi” and “Inti” (Santos et al., 1997). Lupinus mutabilis, conocido como tarhui,[4] lupino,[5] chocho[6] o altramuz,[7] es una leguminosa de origen americano, cultivada en los Andes. However, despite the fact that almost all publications agree that the protein content in L. mutabilis is highest amongst the major lupin species; this is based on averages only. On the other hand, another study showed that the acceptance of lupin products can also be lower than that of traditional products (Alamanou et al., 1996; Güémes-Vera et al., 2008). seeds varies from 8.1–9.4 g/100 g fresh weight. . For L. mutabilis “Potosi” and “Inti,” β-conglutin is composed of seven major polypeptide chains (with molecular masses ranging from 50 to 67 kDa), two polypeptide chains with molecular masses in the range of 33–38 kDa, and a number of minor polypeptides. For instance, Lqari et al. Dentro de ellas, se pueden hallar entre tres y cuatro semillas de lupín. 2021 Mar;76(1):98-104. doi: 10.1007/s11130-021-00880-0. Jiménez-Martínez et al. Next both protein isolates were emulsified (1 protein:10 oil:10 water) (w:v:v), homogenized at 11,000 rpm for five minutes, heated for 30 minutes at 80°C, stored for 12 hours at 5°C, and finally centrifuged for 10 minutes at 4500 × g and 20°C. Preliminary studies on their toxicity suggest as lethal acute dose for infants and children 10 mg/kg bw and for adults 25 mg/kg bw. In addition, lupins contain phenolic antioxidant compounds, and prebiotic oligosaccharides, which may favor the proliferation of bifidobacteria (Jiménez-Martínez et al., 2003c). Cebiche de chochos. The reported lipid content in raw lupins (Table 1) ranges from 5.5 g/100 g dw in L. luteus to 18.9 g/100 g dw in L. mutabilis. King et al. Adaptation of the Andean lupin (Lupinus mutabilis Sweet) to natural conditions of south-western Poland. 3.5%, % = (foam volume after whipping/ initial volume of protein sol) × 100. For example, the emulsifying capacity was reported as 315.5, 222.2, 80.0, 155.5, and 137.8 g/g concentrate at pH 2, 4, 6, 8, and 10, respectively (Sathe et al., 1982). PMC In other words, lupin proteins have lower foaming capacity than low molecular weight surfactants, but higher foaming stability. Both determinations were at pH 7 (Lqari et al., 2002). For example, faba bean protein precipitated at pH 2 has a decreased solubility in both alkaline and acid conditions, but its water adsorption capacity is increased about threefold (Gueguen and Cerletti, 1994). Only one study (Castillo, 1965) reported on vitamins in a mixture of raw L. tricolor ‘Sodiro’ and L. mutabilis ‘Sweet’ (Table 3). These deficiencies determine that the lupin plant can be dwarfed, weak, with necrosis, discoloration, and with lower content of minerals compared with a plant grown without mineral deficiencies (Rivadeneira et al., 2001). A slurry with 2% of L. mutabilis flour had a foaming capacity of 132% after whipping for five minutes at 21°C. The presence of a disulphide crosslink (in the part of conglutin known as α helix) gives stability to the conglutins δ1 and δ2. For instance, for faba bean (Vicia faba) proteins, 50–70% of acylation produced a good gel, whereas the emulsion stability and viscosity were significantly enhanced for 97% of modification (Muschiolik et al., 1987). “También contienen zeoxantina, con grandes propiedades para la visión y que protege de la degeneración macul, A post shared by Marta Gimenez Navarro (@martagimeneznavarro). Ethanol mixed with hexane or with CO2 can also be used to extract alkaloids (Torres-Tello et al., 1980; Nossack et al., 2000). Dissociation generates monomers of 43–45 kDa and subunits of 28–30 kDa and 16.5 kDa (Blagrove et al., 1980). For a 5%-slurry of L. albus protein isolate the foaming capacity was between 1102 and 2083% (D´Agostina et al., 2006), which is about 5 to 10 times the foaming capacity of L. mutabilis. The available research shows that lupins could be used as a functional ingredient for the following properties: L. mutabilis concentrate for its oil absorption capacity, emulsifying activity, emulsifying stability, protein solubility, foaming stability, and least gelation concentration. Albumin is characterized by a high lysine and sulfur amino acid content, especially methionine (Smith and Circle, 1978; Cerletti, 1983; Gueguen, 1991). In another study, a single dose of 10 mg of lupanine or 13-hydroxylupanine was administered orally to 11 volunteers. The amount of phytic acid reported for lupins varies from 1.42 to 2.74 g/100 g dw (Múzquiz et al., 1989). Jiménez-Martínez et al. Coprecipitation of proteins from different vegetable sources with whey proteins yield protein isolates with better functional properties than those of their individual isolates (Lawhon et al., 1980). This species is characterized by oil and protein content similar to soybean and is highly valued for its adaptability to colder climates and low input agriculture on marginal land. However, galactose, gum arabic, and pectin had the opposite effect. government site. The adverse effects of carbohydrates on foaming stability of lupin proteins may result from thinning of the films due to a random distribution of carbohydrates and also by an increased coalescence of gas bubbles dispersed in the liquid (Sathe et al., 1982). Once a tolerance test was carried out with 20 military cadets in Perú. This is only true, however, if late-maturing varieties get enough time in the field because the last stage of maturation is of critical importance for oil content (Bélteky and Kovács, 1984). Am. This value slightly decreased to 69% after 20 hours, and then remained the same up to 120 hours. The functional properties of proteins that are relevant to food production are related to their physicochemical and structural properties, such as size, shape, composition, hydrophobicity/hydrophilicity ratio, net charge, structural arrangements, and adaptability of domain structures of the whole molecule to changes in environmental conditions (Kinsella, 1976; Hettiarachchy and Ziegler, 1994). The albumin fraction includes molecules that belong to the functional proteins of the seed. For example, King et al. The Use of Lupin as a Source of Protein in Animal Feeding: Genomic Tools and Breeding Approaches. The small subunits precipitate at pH 6.9 and the larger ones at pH 7.8–8.0 (Blagrove et al., 1980). In order to distinguish the separate effects of biological and physical treatments, it is essential to perform biological studies that include appropriate controls. Extract from L. angustifolius (alkaloid content about 110 g/kg dw) showed pharmacological properties, such as a decrease of arterial blood pressure of rats (Ciesiolka et al., 2005). 8600 Rockville Pike 2016 Sep;103(9):1592-606. doi: 10.3732/ajb.1600171. Based on the Andean region, the amount of alkaloids in the diet is clearly higher than 0.035 mg/kg/d, suggesting that this value is underestimated. Water and oil absorption; emulsifying capacity, activity, and stability; foaming capacity and stability; and gelation capacity are properties of lupin protein isolate that are valuable to the food and chemical industry (Sathe et al., 1982; Gueguen and Cerletti, 1994; Doxastakis, 2000; Moure et al., 2006). In addition, the variability in the least gelation concentration of proteins may be ascribed to the relative ratios of components other than proteins (Thompson and Casey, 1983), such us carbohydrates and lipids, suggesting interactions between those components (Sathe et al., 1982). These finding agree with Kinsella (1984), who reported that the emulsifying stability is influenced by conformation stability and charge. Table 5 Studies of alkaloids toxicity on humans. In L. mutabilis the crude lipid content decreases and this might be because of a sort of micelle formation with lecithin present in this lupin (Rozan et al., 1997; FAO, 2012b). Another toxicity risk associated with lupin consumption is the sometimes lethal effect of phomopsins, mycotoxins that can be formed by the fungus Diaporthe toxica, which occasionally infests lupins. Initially, the seeds were brought in contact with hexane, followed by a basic solution. In L. albus “Multolupa,” it was between pH 4.2 to 6.4 (King et al., 1985) and in L. angustifolius between pH 4.3 (Lqari et al., 2002) and pH 4.5 (Sathe et al., 1982). The phomopsins are concentrated initially in the seed coats, and are not found in the cotyledons until there has been a heavy fungal invasion (Petterson, 1998). Because variations in the composition and structure are reported not only between species but also between different genotypes of soya bean (Gueguen and Cerletti, 1994) and L. mutabilis (Santos et al., 1997), we may expect different functional behavior of 11S fractions between and within species of lupins and soya bean. Epub 2016 Sep 16. Apparently such acid cultures with a high alpha-galactosidase activity cause significant reductions in the amount of alkaloids (Camacho et al., 1991). ¿Cómo vestir minimalista (y bien) en 2023? The addition of NaCl and carbohydrates may improve foaming capacity of lupin protein. The factor limiting the use of lupins is the presence of quinolizidine alkaloids (QAs) (Jiménez-Martínez et al., 2003a), especially in bitter species or subspecies, which have to be removed before consumption (Australia New Zealand Food Authority, 2001). In addition, part of the alkaloid reduction by the fermentation approach is due to the initial processing steps, namely soaking and cooking. In L. angustifolius 80% of conglutin δ is conglutin δ2 of 14 kDa, composed of two subunits of 9.401 and 4.597 kDa with two intrachain and two interchain disulphide bonds and one free SH (Lilley and Iuglis, 1986). Legumin-like proteins correspond to the fraction of globulin polypeptides with sedimentation coefficients of about 11–12S. On the other hand, the value of 500 mg/d seems to contradict even acute doses of 10 mg/kg bw in children, suggesting that this value is also wrong or at least overestimated. “Los altramuces (Lupinus mutabilis) son una leguminosa que proviene de los Andes centrales, principalmente del Perú, Bolivia y Ecuador, y son familia cercana de las lentejas, alubias, habas o garbanzos”, nos aclara Nela Berlanga, farmacéutica y experta en nutrición de KilosOut. The direct effect of ionic strength on protein solubility is clear. Variations in foam stability are attributed to protein surface activity, which is related to conformation and ability to unfold at interfaces, as determined by molecular factors (i.e., flexibility, conformational stability, and distribution of hydrophobic and hydrophilic residues in the primary structure) (Damodaran, 1997; van Vliet et al., 2002). They received an average daily ration of 60 g of L. albus flour containing <0.02% alkaloids (equivalent with a daily dose of 12 mg alkaloids). In L. albus, for instance, this equilibrium is reversibly shifted towards the high Mr form by increased ionic strength and protein concentration (Gueguen and Cerletti, 1994). Regarding the composition of whole debittered lupins, there is a paucity of published data, except for debittered L. mutabilis and L. campestris. DESCRIPTORES DE LUPINOS. Other reported oligosaccharides in L. mutabilis are verbascose, ranging from 0.8 g/100 g dw (Gross et al., 1988) to 4.5 g/100 g dw (Harpal and Gladstones, 1986), and ajugose 0.2 g/100 g dw (Andersen et al., 2005). Sin embargo los beneficios evidentemente no son exclusivos para la gente . This might be because a reduction in particle size of lupin (especially when lupin is processed into flour) increases the contact with water, thus facilitating the diffusion of alkaloids, especially at raised temperatures. (1980). Slurries with 2% L. mutabilis concentrate showed an emulsifying activity of 100% at 21°C. 2022 Nov 9;13:1035878. doi: 10.3389/fpls.2022.1035878. Apparently, the intermolecular attraction due to the pH at the isoelectric point is added to the effect of aggregation (coagulation) caused by the high temperatures. El nombre científico es Lupinus mutabilis, pero comúnmente es conocida como altramuz, tarwi, chocho, lupin y tremosos. Gulisano A, Alves S, Rodriguez D, Murillo A, van Dinter BJ, Torres AF, Gordillo-Romero M, Torres ML, Neves-Martins J, Paulo MJ, Trindade LM. Se puede intentar hacer en casa, tomando en cuenta las siguientes consideraciones: El Lupinus mutabilis se emplea mayormente para dar de comer a los animales rumiantes, especialmente a bovinos. In all subjects, more than 90% of both alkaloids was excreted unchanged via the urine with a half-life of —six to seven hours (Australia New Zealand Food Authority, 2001). Bitter lupins can be detoxified by biological, chemical, or aqueous processes. (1980) determined calcium by permanganometry, iron by orthophenanthroleine, magnesium by complexometry, and phosphorus by spectrophotometry. Physical treatments other than the use of heat, such us high-pressure, improve the functional properties by unfolding and exposing hydrophobic sites (Molina et al., 2002). 1. When we consider data within the species, we observe, for example, for L. mutabilis, that crude protein ranges from 32.0–52.6 g/100 dw. However, L. luteus has a higher cystine and leucine content, L. albus a higher tyrosine content, and L. mutabilis a higher lysine content. L. mutabilis “Inti” differs from “Potosi” as the first consists of five main types of subunits (namely of 32, 40, 45, 49, and 53 kDa), which upon reduction produce four main types of polypeptide chains (18, 19, 31, and 37 kDa) (Santos et al., 1997). For instance, the pH used during the preparation of isolates and concentrates affects the last gelation concentration of proteins. Those strains were isolated from soil that had recently been used to produce L. luteus seed. It is grown throughout the Andes, from Colombia south to Argentina and Chile, but like many of the traditional Andean crops, its use declined following the Spanish conquest. The ionic strength can also affect the solubility of lupin proteins. (1991) suggested. También posee vitamina A, vitamina C, y vitaminas C. Al ser utilizado como abono, el lupino tiene la capacidad de fortalecer los suelos, aportando hasta 200 kilogramos de nitrógeno por hectárea. official website and that any information you provide is encrypted Succinylation also increases some functional properties of proteins (Moure et al., 2006). However, the same lupin protein absorbed just 0.5 times its weight when the sample was neutralized before drying and the sample was not heated. All chemical treatments require additional equipment and facilities for safe operation and disposal of waste. Lupin or lupini beans are the yellow legume seeds of the genus Lupinus.They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin (), Latin America (L. mutabilis) and North Africa (L. angustifolius).The most ancient evidence of lupin is from ancient Egypt, dating back to the 22nd century BCE. For instance, in the case of a 3%-slurry of L. angustifolius flour that was homogenized at 10,000 rpm and pH 7, the foaming capacity was 214% (Lqari et al., 2002). In phloem sap of seeds of L. albus, alkaloid contents changed from about 4 mg/g at 17h00 to about 3 at 11h00 and 21h00 (Wink and Witte, 1984), showing that apparently QA are not waste or end products, but that they are metabolically dynamic compounds. A minority of people are lupin sensitive (Petterson, 1998). Las semillas del lupino cuentan con unos buenos niveles de proteínas (cerca del 40%), de azúcares (14%), de fibras (26%), y de minerales como fósforo, cobalto y potasio (6%). This variability has especially been noted in plant shape, vegetative growth, susceptibility to frost and diseases, protein, oil, and alkaloid content (Haq, 1993). We did not find an explanation for this difference in the bibliography. Euphytica 117, 261–274. Castro, Laura. The protein content also would affect the water absorption capacity. It took 90 hours and used water in the ratio 63:1 (w: w) water: seed. It is suggested that the cystine and methionine contents diminish both when the seed is defatted and when the alkaloid extraction is done in an alkaline environment, as Torres-Tello et al. Did you know that with a free Taylor & Francis Online account you can gain access to the following benefits? To further investigate the debittering processes with a focus on the nutritional quality of the debittered seed, the effectiveness of the process expressed as extracted alkaloids, energy and time used, residues generated, solids lost, consumer acceptance, and the possibility to reutilize (or to reduce) processing water (and, if applicable, chemicals), and economic feasibility of the applied technique. Exposure to basic pH, especially 10–12, followed by acid precipitation could cause denaturation (unfolding) of proteins (Lqari et al., 2002), leading to an increase of the hydrophilicity thereby enhancing the water absorption. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees. It is agreed that 25 human G protein-coupled receptors mediate bitter taste perception. eCollection 2022. The γ conglycinin (i.e., the 7S minor fraction) has been less studied. The aqueous treatment reduces the alkaloid content in the whole seed without changing its natural flavor. are still consumed in the Andean region (Cremer, 1983) and around the world FAO (2012b). The main alkaloids reported in L. mutabilis are lupanine, sparteine, 3-hydroxylupanine, 13-hydroxylupanine, and 4-hydroxylupanine. Values reported as safe vary from 0.035 mg/kg bw/d up to 500 mg/d. So the evidence to date shows that the debittering process cannot be achieved in less than two days and always uses substantial quantities of water and energy. (1982) reported that the emulsifying stability of a 2%-slurry made from L. mutabilis flour was 70.8% after 10 hours at 21°C. The similarities and differences between lupin and soya proteins in terms of physical characteristics point at opportunities for increasing the use of lupin as an ingredient in the food industry, or even the replacement of soya as a food ingredient in countries where lupin is abundant and when lupin protein shows a better or similar physical behavior as soya. This range in lipid content can be explained at least partially by genetic and agronomical factors (Haq, 1993; Carvalho et al., 2004). The complete process took two-hour energy (100°C) for cooking the seeds, and 45 hours (30°C) for the fermentation. It may be caused by the use of different lupin species, or by the use of an acid environment during soaking, which—as reported by Jiménez-Martínez et al. In a nutshell, it is an invasive plant that can crowd native species out of their preferred habitats. Cited by lists all citing articles based on Crossref citations.Articles with the Crossref icon will open in a new tab. However, some minor species such as L. campestris (Jiménez-Martínez et al., 2003a) were reported to have similar amounts of protein (44.9 ± 2.0), lipid (13.1 ± 2.0), crude fiber (14.7 ± 1.1), ash (3.5 ± 0.1), and carbohydrate (24.7 ± 1.3 g/100 dw) as L. mutabilis. According to King et al. (1994) for food and feed use. In a 1% slurry made from L. albus “Ares” and “Typ Top” isolates, the protein solubility was about 10% when the slurry was treated at pH 8.6 followed by precipitation of the protein at pH between 4.2 and 5.1 and then freeze dried (D´Agostina et al., 2006). The emulsifying stability is expressed as the emulsifying activity after a specific period of time (Lqari et al., 2002; D´Agostina et al., 2006). Table 6 Allergenicity and anti-nutritional factors. QAs are known to have a high pharmacological activity (Jiménez-Martínez et al., 2003a). 2022 Jul 12;11(14):2067. doi: 10.3390/foods11142067. Lupinus mutabilis Taxonomy ID: 53232 (for references in articles please use NCBI:txid53232) current name. Entre . Indeed, “several authors have reported the absence of hemagglutin activity in the test based on red blood cells of sheep, chickens, rabbits, and humans type O” (Múzquiz et al., 1989). 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