Lupin protein concentrates by extraction with aqueous alcohols

Blaicher, F. M.; Nolte, Roeland J. M.; Mukherjee, Kumar D.

doi:10.1007/bf02887317

Cited by 16 publications

(6 citation statements)

References 7 publications

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“…All species of lupin contain quinolizidine alkaloids to a greater or lesser extent (range: 0–4% of the seed, w/w) (Blaicher et al 1981). Wild lupins have higher levels of alkaloids than domesticated lupin varieties.…”

Section: Off‐flavors In Pulsesmentioning

confidence: 99%

Flavor Aspects of Pulse Ingredients

et al. 2016

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Cereal Chem. 94(1):58-65Pulses (Fabaceae) have regained interest for their high protein level. However, food application of pulses and pulse ingredients is hampered by several issues around their off-flavor. Off-flavors in pulses are partially inherent and partially produced during harvesting, processing, and storage. Generally, volatile off-flavor compounds in pulses belong to the categories of aldehydes, alcohols, ketones, acids, pyrazines, sulfur compounds, and others, and off-taste is strongly correlated to the presence of saponins, phenolic compounds, and sometimes alkaloids. No systematic studies have been performed on the identification of the off-flavor compounds present in pulses in relation to their contribution to the overall perception of the pulses. This review article aims to provide a concise overview highlighting the most important aspects of the knowledge available on the off-flavor compounds present in various pulses, their possible origins, and the technologies available to prevent, reduce, or mask these off-flavor compounds. Rather than attempting to make a full inventory of the literature in the field, this paper addresses the most relevant topics referring to a selected set of relevant papers on each topic to substantiate the observations and conclusions that may guide the reader toward additional literature.

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Section: Off‐flavors In Pulsesmentioning

confidence: 99%

Flavor Aspects of Pulse Ingredients

et al. 2016

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“…The production of solvents causes more than 80% of the environmental burdens associated with the production of prenilyhydroquinones from S. spinosulus. With this regard, several authors have demonstrated the feasibility of solvent recovery and reuse for the extraction of other metabolites from sponges (Blaicher et al, 1981;Harkrader and Jones, 1998).…”

Section:  Optimization Of Solvent Consumptionmentioning

confidence: 99%

Life cycle assessment of in situ mariculture in the Mediterranean Sea for the production of bioactive compounds from the sponge Sarcotragus spinosulus

Pérez‐López

Ledda

Bisio

et al. 2017

Journal of Cleaner Production

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Marine sponges are one of the most diverse invertebrates and show a great ability to produce valuable natural products with high biological activities. The main bottleneck for the commercial exploitation is the need of continuous biomass production in sufficient amount. In this study, the in situ cultivation of the sponge Sarcotragusspinosulus insea-based farming structures was evaluated according to the Life Cycle Assessment (LCA) standardized methodology. The results demonstrated that the cultivation aiming at the extraction of bioactive moleculeshad a more environmentally-friendly performancethanthe subsequent downstream processes, which were the main cause of the impact. Moreover, the simulation of alternative scenarios showed the possibility of achieving remarkable reductions of impact, as well as the effect of changes in key issues of the process: the effect of different approaches in the use of boats (exclusively used for the sea-based farming plants and the sponges collection or shared for other activities) as well as the influence of the survival rate.

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“…The protein content is comparable with that of isolates from many legume sources (Abdel-Aal et a1 1986; Bahnassey et al 1986), unexploited legumes (Blaicher et al 1981;Maza et al 1989), cereals and millets (Bailey and Sumrell 1980;Gopal et a1 1988). The lipid content of the isolate is higher than that reported for most protein concentrates and isolates (Abdel-Aal et a1 1986).…”

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confidence: 60%

Evaluation of protein isolate from Cassia uniflora as a source of plant protein

1991

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(IVPD).In view of the increasing shortages of food protein, production of new, cheaper and biologically acceptable foods is of importance. Recent studies have shown that Cassia unijlora Mill seeds contain about 20% protein which, though limiting in sulphur amino acids, is very high in lysine (11.57 g per 16 g N, Ramachandra and Monteiro 1990) making the seeds a suitable source for preparation of protein isolate.Seeds of C unijlora collected from wasteland shrubs in 1987 were provided by Dr J Syamasundar, University of Agricultural Sciences. The outer mucilaginous layer of the seeds was removed by blender treatment and the seeds were ground, defatted with hexane and dried for use.Protein isolate was prepared by alkali extraction and reprecipitation (Wu and Sexson, 1976). Proximate composition, IVPD, antinutritional factors (polyphenols (tannins), phytate, PHA, trypsin and chymotrypsin inhibitors) and amino acid

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Lupin protein concentrates by extraction with aqueous alcohols

Cited by 16 publications

References 7 publications

Flavor Aspects of Pulse Ingredients

Flavor Aspects of Pulse Ingredients

Life cycle assessment of in situ mariculture in the Mediterranean Sea for the production of bioactive compounds from the sponge Sarcotragus spinosulus

Evaluation of protein isolate from Cassia uniflora as a source of plant protein

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