Abstract
The supplementation of different food items with grain legumes and, in particular, with lupin has been demonstrated to provide useful health benefits, especially in the area of cardiovascular disease prevention. In this work, label free quantitative untargeted and targeted approaches based on liquid chromatography−electrospray ionization−tandem mass spectrometry (LC−ESI−MS/MS) for investigating the protein profile of three pasta samples containing different percentages of narrow-leaf lupin flour were carried out. The untargeted method permitted the identification of the main acidic globulins (α-conglutin, β-conglutin, and δ-conglutin) and the comparison of their profile with raw lupin flour. The targeted method, based on High-performance liquid chromatography electrospray ionization tandem mass spectrometry HPLC-Chip-Multiple Reaction Monitoring (MRM) mode, allowed the quantification of γ-conglutin, the main hypoglycemic component of lupin protein: its concentration was around 2.25 mg/g in sample A, 2.16 mg/g in sample D, and 0.57 mg/g in sample F.
Highlights
The role of foods and food components in the prevention of several diseases is increasingly being acknowledged worldwide
Out of the four domesticated species, the commercially available raw materials derive from Lupinus albus and Lupinus angustifolius
The first goal of this work was to optimize a proteomic approach based on mass spectrometry (MS) for evaluating the protein profile of some lupin-enriched pasta samples produced using different raw materials and food processing conditions
Summary
The role of foods and food components in the prevention of several diseases is increasingly being acknowledged worldwide. For this reason, many food companies have plans for improving the nutraceutical properties of their products or developing innovative functional foods, especially targeting hypercholesterolemia, hypertension, diabetes, obesity, and metabolic syndrome. During the past 15 years, lupin flour has been increasingly used as a food ingredient because of its interesting nutritional and techno-functional properties [2]. Due to its high protein content, various researchers have recently investigated the addition of lupin flour in a variety of cereal-based products, like cakes, pancakes, biscuits, or brioche [3], as well as spaghetti, pasta, and crisps [4]. Lupin flour is used as a protein-rich ingredient in gluten-free items because it does not contain any gluten [5]
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