Proteomic Characterisation of Lupin (Lupinus angustifolius) Milk as Influenced by Extraction Techniques, Seed Coat and Cultivars

Nadia Al-Saedi,Wujun Ma,Yonglin Ren,Manjree Agarwal,Shahidul Islam

doi:10.3390/molecules25081782

Nadia Al-Saedi, Wujun Ma + Show 3 more

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https://doi.org/10.3390/molecules25081782

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Abstract

Lupin seeds are rich in proteins and other essential ingredients that can help to improve human health. The protein contents in both whole and split seeds of two lupin cultivars (Mandleup and PBA Jurien) were used to produce the lupin milk using the cheesecloth and centrifuge method. Proteins were extracted from the lupin milk using thiourea/urea solubilization. The proteins were separated by a two-dimensional polyacrylamide gel electrophoresis and then identified with mass spectrometry. A total of 230 protein spots were identified, 60 of which showed differential abundances. The cheesecloth separation showed protein extractability much better than that of the centrifuge method for both the cultivars. The results from this study could offer guidance for future comparative analysis and identification of lupin milk protein and provide effective separation technique to determine specific proteins in the cheese-making process.

Highlights

Lupin is a grain crop that has both health and commercial value in the food industry
Increasing interest in lupin protein as an alternative to animal and soybean proteins in producing future lupin-based dairy products initiated the need for this research
The two separation methods were used to test the extractability of the whole seed and split seed lupin milk protein from different cultivars

Summary

Introduction

Lupin is a grain crop that has both health and commercial value in the food industry. It is well known for its high protein and dietary fiber content. Lupin protein is a vegetable protein that has similar attributes to soybean protein [3], and it could be an effective alternative to soybean in the food industry [4,5]. The rising occurrences of diabetes, obesity and cardiovascular disease are increasing the requirement for lupin-rich food products, since they have a very low glycemic index and higher protein content, and are beneficial to the health of consumers [8]

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