English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/64377
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:


Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective α-galactoside extraction

AuthorsTorres, Alexia; Frías, Juana ; Vidal-Valverde, Concepción
Selective extraction
Nutritional composition
Issue DateNov-2005
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 85(14): 2468-2474 (2005)
AbstractA selective procedure for the extraction of α-galactosides has been employed in two sweet lupin seeds (Lupinus angustifolius var. Troll and var. Emir) in order to reduce flatulence-causing factors. Different nutritional parameters (proteins, fat, ash, dietary fibre, starch, sucrose, vitamins B 1, B2, E and C) and antinutritional factors (α-galactosides, trypsin inhibitor activity and inositol phosphates) were studied in raw and processed seeds. The α-galactoside content in both varieties was reduced by 87-100%. The extracted lupins seeds presented a high retention in protein and fat (109-136% and 95-104%, respectively). Sucrose and soluble dietary fibre, however, decreased significantly as a result of processing and retentions ranged between 5 and 29%. The vitamin B1, B2, and E contents decreased during selective extraction, the retentions being in the ranges 25-47%, 38-40%, and 48-54%, respectively, for var. Troll and Emir. However extracted lupin seeds still contained important amounts of vitamins and insoluble dietary fibre, compounds with nutritional importance. Raw and processed lupins did not contain starch. TIA and vitamin C were not detected, and total inositol phosphates were modified slightly after extraction. In conclusion, the lupin seeds obtained by the extraction of α-galactosides can be an adequate proteic ingredient to be incorporated in functional foods. © 2005 Society of Chemical Industry.
Publisher version (URL)http://dx.doi.org/10.1002/jsfa.2278
Identifiersissn: 0022-5142
Appears in Collections:(IFI) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
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.