Abstract
The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.
Highlights
Legumes are one of the most promising alternative sources of protein used for human and animal nutrition
The protein extraction process may perhaps concentrate this factor due to their protein nature. These results offer an advantage over other legumes like soybean which has about 30.1 Trypsin Units Inhibited (TUI)/mL [32]
The effect of US application over protein yield was beneficial for L. mutabilis due to an increase of 14% with 10 min treatment, whereas for L. angustifolius isolates, there was no significant difference with the use of this technology
Summary
Legumes are one of the most promising alternative sources of protein used for human and animal nutrition. Environmental conditions are divided into interactions with food components (water, ions, proteins, lipids, carbohydrates, flavors) and the immediate environment, i.e., temperature, pH, and ionic strength. These features are directly affected by different factors during extraction, further uses and processing. About seventy (70) different QA are present in the Lupinus species [10], most of which are in form of a salt, but twenty-eight (28) are free bases [11] They have lethal hepatotoxicity and neurological effect on children in concentrations ranging from 10 to 25 mg/kg of body weight per day. The traditional method to remove the toxic alkaloids resulted in the loss of up to 22% of the dry weight of the seed
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
