Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates

El‐Adawy, T. A.; Rahma, E. H.; El-Bedawey, A. A.; Gafar, Ahmed

doi:10.1016/s0308-8146(01)00163-7

Cited by 130 publications

(121 citation statements)

References 24 publications

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“…High WAC of garden cress protein isolate makes this protein a potential ingredient in meat, bread, and cakes industries. Oil absorption capacity (OAC) of garden cress protein isolate was found to be 3.50 mL oil/g (Table 3), and was similar to that was obtained by El-Adawy et al, [50] for bitter lupin protein isolate (3.73 mL oil/g). While this OAC value was lower to that of cashew nut (4.42 mL oil/g), as reported by Ogunwolu et al, [51].…”

Section: Functional Properties Of Garden Cress Seed Protein Isolatesupporting

confidence: 84%

“…This is likely due to the fact that the protein isolate has a great ability to swell, dissociate and unfold exposing additional binding sites, whereas the carbohydrates and other non-protein components may impair it [49]. The WAC value obtained for garden cress protein isolate is similar to those values were obtained by El-Adawy et al, [50] and Ogunwolu et al, [51] for bitter lupin protein isolate and cashew nut, respectively (2.12 and 2.20 mL H2O/g), processed by the same method. High WAC of garden cress protein isolate makes this protein a potential ingredient in meat, bread, and cakes industries.…”

Section: Functional Properties Of Garden Cress Seed Protein Isolatesupporting

confidence: 81%

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Preparation and characterization of protein isolate and biodiesel from garden cress seed

Ali

2013

Eur. J. Chem.

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KEYWORDSGarden cress seeds were analyzed for proximate composition and mineral content. The protein isolate (PI) was evaluated for chemical composition, mineral content, amino acid composition, biological values and some functional properties. The seed oil was evaluated for fatty acid profile; tocopherols and some of physicochemical properties were studied. Seeds were found to contain 29.11% oil and 25.12% protein. Phosphorus, magnesium and calcium constituted the major minerals of the seeds. The protein efficiency ratio (PER) of PI was 2.37. PI was found to possess relatively high values of water and fat absorption capacity, emulsification capacity and foam capacity. The fatty acid profile showed that linolenic acid (41.17%) and oleic acid (26.42%) were the major unsaturated fatty acids, whereas palmitic acid was the major saturated acid. Total tocopherol content of garden cress oil was 150.46 mg/100 g oil. The physicochemical characteristics of oil and biodiesel meet the norm specifications.Seed Biodiesel Erucic acid Amino acid Garden cress Triglycerides

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Section: Functional Properties Of Garden Cress Seed Protein Isolatesupporting

confidence: 84%

Section: Functional Properties Of Garden Cress Seed Protein Isolatesupporting

confidence: 81%

Preparation and characterization of protein isolate and biodiesel from garden cress seed

Ali

2013

Eur. J. Chem.

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“…The WF:LI mixture showed the greatest CS% that had the highest percentage of lysine corrected for digestibility, which was expected since the anti-nutrients were removed and the protein was concentrated (El-Adawy et al, 2001). Using the mixture WF:LI -90:10, the protein quality of WF was improved by 90.7% due to high protein contribution, and therefore the concentration of lysine (the limiting amino acid of the WF) was higher.…”

Section: Farinograph Analysismentioning

confidence: 89%

“…The main anti-nutritional substances are various alkaloids of the quinolizidine group (Mohamed & Rayas-Duarte, 1995). Many lupine varieties have high levels of alkaloids (bitter tasting compounds) that make the seed unpalatable and sometimes toxic (El-Adawy et al, 2001). Lupine alkaloids can be removed from the seed by boiling for 30 minutes, followed by steeping in running water for three days (Rahma & Narasinga Rao, 2002).…”

Section: Introductionmentioning

confidence: 99%

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

López

2014

Food Sci. Technol

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“…The genus Lupinus covers about 275 species but only four (L. angustifolius L., L. luteus L., L. albus L., L. mutabilis Sweet) are used in agriculture on larger scale (Reinhard et al 2006;Mülayim et al 2002Mülayim et al , Ś więcicki et al 2015. Consumption of lupin seeds has increased in recent years (De Cortes-Sanchez et al 2005;Ś więcicki et al 2015) as alkaloids were removed from seeds by debittering or breeding sweet cultivars with highly valuable seed protein and dietary fibre (Cowling et al 1998;Gladstones 1998;Petterson 1998;El-Adawy et al 2001;Ś więcicki et al 2015) as well as low level of antinutritional factors such as phytases, protease inhibitors and lectins (Cowling et al 1998).…”

Section: Introductionmentioning

confidence: 99%

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

Rybiński

Świecicki

Bocianowski

et al. 2017

Genet Resour Crop Evol

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The paper assess the variability of fat content and fatty acids profiles in seeds of a white lupin (Lupinus albus L.) domestic collection. The initial material comprised 371 accessions originated from 30 countries of Europe, Asia, Africa, North-and South America and Australia. According to data given by accession donors the material is divided into four classes of origin: wild lines, landraces, lines created by man and cultivars. Variability of fat content and fatty acids composition were estimated in seeds of each accession. The average fat content for analyzed collection is 9.81%. The broadest range of fat content was noticed for landraces and cultivars as compared to narrowest . In respect to unsaturated fatty acid (UFA), monounsaturated oleic acid in each of estimated classes of accessions was predominant and most abundant (55.7%) in broad range of minimummaximum values from 41.2 to 66.2%. The second examined monounsaturated fatty acid was erucic acid (1.74%) found in seeds of almost all studied accessions. An exception were four accessions defined similarly to rapeseeds as ''zero erucic'' forms. In seeds of few accessions a content of erucic acid exceeded 3%. Among polyunsaturated fatty acids linoleic FA (x-6) dominated followed by linolenic FA (x-3). Both FA were in the range 13.7-33.2% and 5.6-12.8% with mean values on the level 19.6 and 10.1%, respectively. As a consequence, the examined white lupin seeds showed a very favourable x-3/x-6 FA ratio (0.51), ranging from 0.21 to 0.87, much higher than that of most vegetable oils. Fat content was positively correlated with stearic and oleic fatty acids and negatively with palmitic, linoleic, linolenic and erucic acid.

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Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates

Cited by 130 publications

References 24 publications

Preparation and characterization of protein isolate and biodiesel from garden cress seed

Preparation and characterization of protein isolate and biodiesel from garden cress seed

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

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