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Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products

✍ Scribed by Anna Arnoldi; Donatella Resta; Francesca Brambilla; Giovanna Boschin; Alessandra D'Agostina; Elena Sirtori; Francesca O'Kane

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
252 KB
Volume
51
Category
Article
ISSN
1613-4125

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✦ Synopsis

Abstract

Foods based on sweet lupin proteins are gaining attention from industry and consumers because of their possible role in the prevention of cardiovascular disease. When promoting lupin‐based foods for inclusion in a daily diet, the thermal damage suffered during processing is of relevance to the bioactive and nutritional quality of the food product. N‐(2‐furoylmethyl)‐L‐lysine (furosine) quantification demonstrates that currently available sweet lupin protein isolates have a thermal damage comparable to or lower than other traditional food ingredients, and are a good source of lysine in non‐dairy products. In lupin‐based foods claiming to have cholesterol‐lowering potential, shotgun proteomics offers itself as a fast and effective screening method for assessing the biological availability of active peptides. Such a method is readily applicable to other legume‐enriched food products.

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