English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/33933
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides

AuthorsMartínez Villaluenga, Cristina ; Frías, Juana ; Vidal-Valverde, Concepción
Keywordsα-Galactosides
Raffinose family oligosaccharides
Lupin
Functional
Issue Date2006
PublisherElsevier
CitationFood Chemistry 98(2): 291-299 (2006)
AbstractFunctional lupin seeds from two different cultivars of white (Lupinus albus L.) and yellow lupin (Lupinus luteus L.) each, were obtained by extraction of α-galactosides. The effect of extraction of α-galactosides from lupin seeds on different nutritional parameters (protein, fat, ash, dietary fibre, starch, sucrose, and vitamins B1, B2, E and C) and antinutritional factors (α-galactosides, trypsin inhibitor activity and inositol phosphates) were studied. In lupin seeds, α-galactosides were effectively removed and processed seeds contained very low amounts of flatulence causing factors (not, vert, similar0.5–1%). Protein, fat and starch contents showed high retention in processed seeds (up to not, vert, similar130%). Sucrose and soluble dietary fibre, however, decreased significantly as a result of processing and retentions ranged from 10% to 60%, depending on the variety studied. Vitamins B1, B2, E and C were also reduced. Trypsin inhibitor activity was detected only in yellow lupin cultivars and inositol phosphate content was modified slightly after extraction. In summary, the functional lupin seeds, with low contents of α-galactosides, are a product of nutritional importance due to their high protein content, dietary fibre and fat contents as well as acceptable levels of thiamin, riboflavin and vitamin E. They can be incorporated as a proteic source, not only in animal feeding but also in a wide range of foods.
Publisher version (URL)http//dx.doi.org/10.1016/j.foodchem.2005.05.074
URIhttp://hdl.handle.net/10261/33933
DOI10.1016/j.foodchem.2005.05.074
ISSN0308-8146
Appears in Collections:(IFI) Artículos
Files in This Item:
File Description SizeFormat 
Pendiente de repositar.doc19,5 kBMicrosoft WordView/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.