Short communication. Effect of enzyme addition on the nutritive value of six lupin cultivars with different alkaloid content

Brenes, Agustı́n; Marquardt, R. R.; Múzquiz, M.; Guenter, W.; Viveros, Agustı́n; Arija, I.

doi:10.5424/sjar/2005032-145

Cited by 5 publications

(1 citation statement)

References 15 publications

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“…This might explain the sharp decline in free glutamic acid starting with the increasing germination rate at days 3–4 simultaneously with the rise of asparagine (Figure ). Even though glutamic acid is often mentioned as the most abundant amino acid in raw lupine seeds, ,,− , the asparagine concentration reaches values 8 times (12 °C) to 19 times (20 °C) higher at the 10th day of germination.…”

Section: Resultsmentioning

confidence: 99%

Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages

Ritter

Gastl²,

Becker

2023

J. Agric. Food Chem.

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Lupines and faba beans are protein-rich legumes, which can be utilized as a plant-based substitute for animal proteins in human nutrition in general and in the beverage industry in particular. However, their application is hampered by low protein solubility in the acidic pH range and by antinutrients such as flatulence-causing "raffinose family oligosaccharides" (RFOs). Germination is known in the brewing industry for increasing enzymatic activities and mobilizing storage compounds. Therefore, germinations of lupines and faba beans were performed at different temperatures, and their impact on protein solubility, the concentration of free amino acids, and degradation of RFOs, alkaloids, and phytic acid was evaluated. In general, changes were comparable for both legumes but less pronounced in faba beans. Germination depleted the RFOs entirely in both legumes. The protein size distribution was found to be shifted toward smaller fractions, the concentrations of free amino acids multiplied, and protein solubility increased. No substantial reductions in the binding capacity of phytic acid toward iron ions were observed, but a release of free phosphate in lupines was detected. The results prove that germination is an applicable process for refining lupines and faba beans for use not only in refreshing beverages or milk alternatives but also in other food applications.

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Section: Resultsmentioning

confidence: 99%

Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages

Ritter

Gastl²,

Becker

2023

J. Agric. Food Chem.

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Lupin as primary protein source in young broiler chicken diets: Effect of enzymes preparations catalyzing degradation of non-starch polysaccharides or phytates

Olkowski

2010

World J Microbiol Biotechnol

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This work examined the effects of three enzyme preparations (A,B,C) directed towards degradation of Non Starch Polysaccharides (NSP) and one targeting phytates (D) on performance traits in broilers fed maize meal basal diets containing 400 g/kg of yellow lupine seeds (LM). A soybean meal (SBM) based diet served as a reference control. Growth rate, coefficients of total tract apparent digestibility (CTTAD) of organic matter, protein and energy, as well as morphometric measurements of selected sections of gastrointestinal tract (GIT) were determined. In comparison to chickens fed the SBM diet, chickens fed the LM diet consumed less feed, had considerably lower body weight gain, as well as lower CTTAD of measured nutrients and energy. Also the GIT relative weight and length were increased within the group fed the LM diet. Addition of each NSP degrading enzymes (A,B,C) to the LM diet increased feed intake and decreased size of GIT organs (all p \ 0.05). Addition of enzymes A or B increased (p \ 0.05) growth rate of chicks, whereas only enzyme B increased fed efficiency (p \ 0.05) and tended to slightly improve CTTAD of nutrients. The addition of enzyme D did not have any effect on feed intake, growth rate or CTTAD. This study indicates that a diet containing high levels of LM is detrimental to feed intake and condition of the digestive tract of young broilers, and thus affects their performance. However, when the LM diet is supplemented with suitable enzyme preparations, performance parameters are not different from those obtained with SBM.

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Development of complete hydrolysis of pectins from apple pomace

Wikiera

Mika

Starzyńska-Janiszewska

et al. 2015

Food Chemistry

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Short communication. Effect of enzyme addition on the nutritive value of six lupin cultivars with different alkaloid content

Cited by 5 publications

References 15 publications

Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages

Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages

Lupin as primary protein source in young broiler chicken diets: Effect of enzymes preparations catalyzing degradation of non-starch polysaccharides or phytates

Development of complete hydrolysis of pectins from apple pomace

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