scholarly journals Evaluation of technological properties of lupine flour (Lupinus albus and Lupinus angustifolius)

2020 ◽  
Vol 13 (5) ◽  
pp. 46
Author(s):  
M. R. P. Monteiro ◽  
F. D. Alves ◽  
M. R. Silva
Keyword(s):  
Foam Stability ◽  
Low Cost ◽  
Lupinus Albus ◽  
Lupinus Angustifolius ◽  
Technological Properties ◽  
Seed Flour ◽  
Lupine Seed ◽  
White Lupine ◽  
Foaming Capacity ◽  
Emulsifying Capacity

The lupine has great potential for human nutritional supplementation, in addition to having lower concentrations of alkaloids than soybeans. It is easy to grow, low-cost and is being studied as a way to improve the nutritional value of some food products. To carry out all analyzes were used seeds of Lupinus angustifolius and Lupinus albus, provided by the Agronomic Institute of Paraná - IAPAR. It was determined, as of the lupine seed flour: the composition, solubility, emulsifying capacity, foaming capacity and foam stability. The white lupine had significantly higher percentage of lipids (10.57%) compared to the values of blue (4.20%). Still, the white lupine had a higher percentage of protein (35.45%), although its value is very close to that found in blue (32.48%). Was observed a value of 48.85% carbohydrates for white lupine and 58.90% for blue. As the ash, there was a similar value in both strains (3.9% for white lupine and 3.96% for blue). For moisture, had up 2.81% for white lupine and 1.27% for blue. Emulsifying capacity was higher in blue lupine (4.00 mL / g) than in white lupine (2.27 mL / g). As for the foaming capacity, there was greater capacity for blue lupine (5.54% growth, against 1.47% of white lupine). Finally, was observed higher foam stability in the white lupine. It is concluded that the lupine presents technological properties and chemical composition that makes it useful and their use justified by the food industry.

scholarly journals Functional Properties of Peanut and Soybean Proteins as Influenced by Processing Method1

1979 ◽  
Vol 6 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Esam M. Ahmed ◽  
Ronald H. Schmidt
Keyword(s):  
Foam Stability ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Protein Isolates ◽  
Peanut Protein Isolate ◽  
Freeze Dried ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Spray Dried

Abstract Proteins were extracted from defatted Florunner peanuts and Cobb soybeans and dried using different methods. Freshly prepared peanut protein isolates contained 73.9 to 81.3% protein and 1.4 to 4.3% fat. The corresponding values for soybeans were 54.7 to 61.6% and 2.7 to 4.5%. Spray dried peanut protein isolate contained 69.1% protein after 36 months storage and exhibited less solubility than those stored for 24 months or freshly prepared. Freeze dried soybean isolate contained more soluble protein man the freeze dried peanut protein isolate. The reverse was true for the spray dried peanut and soybean isolates. Protein solubility, emulsifying capacity, foaming capacity and foam stability of peanut and soybean protein isolates were higher for the spray dried and freeze dried than the drum dried preparations. Heat treatment of peanuts (107°C for 20 min.) did not influence protein solubility or emulsifying capacity but decreased foaming capacity and foam stability. Storage of peanut isolates resulted in a loss of emulsifying capacity, especially for the freeze dried peanut preparation.

Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds

2011 ◽  
Vol 17 (2) ◽  
pp. 119-126 ◽  
Author(s):  
L. Chel-Guerrero ◽  
S. Gallegos-Tintoré ◽  
A. Martínez-Ayala ◽  
A. Castellanos-Ruelas ◽  
D. Betancur-Ancona
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Lima Bean ◽  
Phaseolus Lunatus ◽  
Low Concentrations ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean ( Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems.

scholarly journals Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)

2018 ◽  
Author(s):  
Neetu Dobhal ◽  
R. S. Raghuvanshi
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Soybean Seeds ◽  
Fat Absorption ◽  
Black Soybean ◽  
Seed Flour ◽  
Foaming Capacity ◽  
Maximum Retention

The present research analyzed the physical and functional properties of black soybean. Germinated sample was prepared by soaking grains for overnight and allowed for germination for 72-hours in incubator at 320C, dried, milled and kept in air tight containers for further analysis. The results showed that black soybean seeds had good physical properties. Functional properties showed that germinated seed flour had significantly higher water absorption capacity (203.33ml/100g) and foaming capacity (22.67%), while raw black soybean seeds flour had higher emulsion activity (49.46%), emulsion stability (47.67%), fat absorption capacity (126.67ml/100g) and foam stability (95.35%). Both the samples had the highest solubility at alkaline medium. The results of particle size distribution showed that both the flour samples had maximum retention on 85 mesh sieve.The study concluded that black soybean has good physical and functional properties which makesit potentially ideal for local food uses and industrial food systems.

scholarly journals Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kishor Mazumder ◽  
Biswajit Biswas ◽  
Philip G. Kerr ◽  
Christopher Blanchard ◽  
Afia Nabila ◽  
...  
Keyword(s):  
Functional Properties ◽  
Lupinus Albus ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Important Place ◽  
Creaming Stability ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Seed Flours ◽  
Dietary Protein Source

AbstractLupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.

scholarly journals CHEMICAL COMPOSITION OF SEEDS OF PLANTS LUPINUS ANGUSTIFOLIUS L. AND LUPINUS ALBUS L. OF THE KALININGRAD REGION

2021 ◽  
pp. 135-142
Author(s):  
Svetlana Viktorovna Agafonova ◽  
Artem Igorevich Rykov
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Composition ◽  
Lupinus Albus ◽  
Lupinus Angustifolius ◽  
White Lupin ◽  
White Lupine ◽  
Kaliningrad Region ◽  
Lupinus Albus L

The aim of the work was to study the chemical composition of seeds of plants Lupinus albus L., Lupinus angustifolius L., growing in the Kaliningrad region. Lupin is a promising crop due to the high content of biologically valuable protein in its seeds, as well as minerals, unsaturated fatty acids, water - and fat-soluble biologically active substances. The paper considers the amino acid, mineral, and fatty acid composition of seeds, presents data on the content of water-soluble vitamins in them, and shows the component composition of chloroform extracts of seeds. The total number of amino acids (47.72±0.37 and 38.655±0.32%, respectively) was found in the seeds of narrow-leaved and white lupine, and a high content of glutamic acid and asparagine was found. The macronutrient composition, which is dominated by potassium, phosphorus and calcium, was studied. Among the microelements of seeds, manganese, iron, zinc and silicon predominate. A particularly high content of manganese in white lupin seeds (192.14±1.67 mg per 100 g) was noted. Analysis of the fatty acid composition of lupin seed oils showed a high degree of unsaturation with a high content of oleic and linoleic acids. Both types of lupine contain thiamine, pyridoxine, and niacin, while white lupine seeds also contain Pantothenic and folic acids. Сhromatography-mass spectrometry analysis of the fraction isolated by chloroform from lupine seeds showed the presence of substances of the terpenes class (farnesene, neofitadiene, γ-tocopherol) and steriodic alcohols (campesterol, β-sitosterol).

Occupational IgE-mediated allergy after exposure to lupine seed flour

2001 ◽  
Vol 108 (2) ◽  
pp. 295-297 ◽  
Author(s):  
Jesús F. Crespo ◽  
Julia Rodríguez ◽  
Ramón Vives ◽  
John M. James ◽  
Mar Reaño ◽  
...  
Keyword(s):  
Seed Flour ◽  
Lupine Seed ◽  
Ige Mediated

scholarly journals Effect of inoculation on the content of biogenic elements in the white lupine and grass pea

10.5219/1327 ◽  
2020 ◽  
Vol 14 ◽  
pp. 385-392
Author(s):  
Erika Zetochová ◽  
Alena Vollmannová ◽  
Ivana Tirdiľová
Keyword(s):  
Dry Matter ◽  
Lupinus Albus ◽  
Analytical Determination ◽  
Biogenic Elements ◽  
Grass Pea ◽  
Zn Content ◽  
White Lupine ◽  
Pea Seeds ◽  
Lathyrus Sativus L

The aim of this work was to determine the influence of the inoculant on the content of biogenic elements in tenoreign varieties of white lupine (Lupinus albus) and threearieties of grass pea (Lathyrus sativus L.) of Slovak origin. Rizobine was used as the inoculum before sowing. Dried and homogenised seed samples were mineralised using concentrated HNO3 using the MARS X ”“ Press 5 instrument. Analytical determination of macro- and microelements in all samples was performed using ARIAN DUO 240FS/240Z atomic absorption spectrometer. The determined values of biogenic elements content were expressed as mg.kg”“1 of dry matter. The average content of Cu was lower for both crops in variant A compared to variant B. The addition of the inoculant increased the content of Cu in both crops in lupine by 3.7% and grass pea by 10.94%. The Zn content of variant A in lupine was 19.14% higher than that of the grass pea. Grass pea seeds contained 97.76% less Mn than white lupine seeds in both variants. The Cr content of white lupine was 67.74% higher in variant A than in grass pea. The inoculant also increased the content of Cr in lupine by 25.0%. Lupine contained 30.02% less Fe in variant A and 41.27% less Fe in variant B than the grass pea. The results we have obtained show that Ca, K, and P are the predominant elements in the seeds of grass pea in both variants. By comparing selected types of legumes we found that the grass pea features a higher content of Cu, Fe, K, and P. The analysed seeds of white lupine had a higher content of Zn, Mn, Cr, Ni, Co, Na, Ca, and Mg. In conclusion, inoculation does not significantly affect the content of biogenic elements of selected legume species.

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