Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolates

Nowadays , lupin seeds have emerged as a novel and valuable source of proteins representing a sustainable alternative to current raw materials of plant-based proteins, such as soybean. In this regard, lupin demonstrates superior adaptation to the Mediterranean climate with improved tolerance to wate...

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Autores: Navarro-Vozmediano, Paola, BOU, RICARD, García-Pérez, José V., Dalmau, Esperanza, Benedito, José J.
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/3324
Acceso en línea:http://hdl.handle.net/20.500.12327/3324
https://doi.org/10.1007/s11947-024-03546-2
Access Level:acceso abierto
Palabra clave:663/664
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spelling Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolatesNavarro-Vozmediano, PaolaBOU, RICARDGarcía-Pérez, José V.Dalmau, EsperanzaBenedito, José J.663/664Nowadays , lupin seeds have emerged as a novel and valuable source of proteins representing a sustainable alternative to current raw materials of plant-based proteins, such as soybean. In this regard, lupin demonstrates superior adaptation to the Mediterranean climate with improved tolerance to water stress. However, its suitability for human consumption is limited due to the presence of anti-nutritional and anti-technological factors, including alkaloids, polyphenols, tannins, and lipids, which can have adverse nutritional consequences and/or impact on the purity and yield of protein extraction. In this study, the Lupinus luteus seeds were germinated for 1, 2, 3, and 6 days and the effect of germination on the anti-nutritional and anti-technological factors of flours and derived protein isolates was analyzed. Additionally, changes on techno-functional properties of lupin protein isolates were also studied. Results showed that prolonged germination decreased fat content whereas antioxidant activity, polyphenols, saponin, and alkaloid content of flours increased. However, alkaloids were completely removed during protein extraction. Furthermore, protein isolates derived from germinated seeds exhibited higher water and oil absorption capacities, as well as improved foaming and emulsifying capabilities in comparison to isolates from non-germinated seeds. Nevertheless, prolonged germination periods were associated with diminished foam and emulsion stability. Therefore, germination of lupin seeds for no longer than 3 days should be recommended in order to minimize the levels of anti-nutritional and anti-technological factors, while enhancing techno-functional properties of the isolate.Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This work was supported by the project LUPIPROTECH (Project PID2020-114422RR-C53) funded by the Spanish “Ministerio de Ciencia, Innovación y Universidades” and “Agencia Estatal de Investigación” (MCIN/AEI/https://doi.org/10.13039/501100011033). Paola Navarro-Vozmediano acknowledges the FPU PhD contract (FPU19/03497) granted by the Spanish “Ministerio de Educación y Formación Profesional.” Esperanza Dalmau acknowledges the “Margarita Salas” postdoctoral contract, which is funded by the Spanish “Ministerio de Ciencia, Innovación y Universidades,” within the framework of the Recovery, Transformation and Resilience Plan, and financed by the European Union (NextGenerationEU), with the participation of the University of the Balearic Islands.info:eu-repo/semantics/publishedVersionSpringerIndústries AlimentàriesFuncionalitat i Seguretat Alimentària202420242024info:eu-repo/semantics/article17application/pdfhttp://hdl.handle.net/20.500.12327/3324https://doi.org/10.1007/s11947-024-03546-2reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésFood and Bioprocess TechnologyMICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+i y Programa Estatal de I+D+i orientada a los retos de la Sociedad/PID2020-114422RR-C53/ES/USO DE TECNOLOGIAS ULTRASONICAS Y DE CAMPOS ELECTRICOS PARA LA OBTENCION DE AISLADOS PROTEICOS DE ALTRAMUZ Y SU EXTRUSION PARA EL DESARROLLO DE ANALOGOS CARNICOS SALUDABLES/LUPIPROTECHAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/33242026-06-16T08:51:17Z
dc.title.none.fl_str_mv Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolates
title Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolates
spellingShingle Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolates
Navarro-Vozmediano, Paola
663/664
title_short Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolates
title_full Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolates
title_fullStr Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolates
title_full_unstemmed Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolates
title_sort Impact of seed germination on the physicochemical properties of lupin flours and the physicochemical and techno-functional properties of their protein isolates
dc.creator.none.fl_str_mv Navarro-Vozmediano, Paola
BOU, RICARD
García-Pérez, José V.
Dalmau, Esperanza
Benedito, José J.
author Navarro-Vozmediano, Paola
author_facet Navarro-Vozmediano, Paola
BOU, RICARD
García-Pérez, José V.
Dalmau, Esperanza
Benedito, José J.
author_role author
author2 BOU, RICARD
García-Pérez, José V.
Dalmau, Esperanza
Benedito, José J.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Nowadays , lupin seeds have emerged as a novel and valuable source of proteins representing a sustainable alternative to current raw materials of plant-based proteins, such as soybean. In this regard, lupin demonstrates superior adaptation to the Mediterranean climate with improved tolerance to water stress. However, its suitability for human consumption is limited due to the presence of anti-nutritional and anti-technological factors, including alkaloids, polyphenols, tannins, and lipids, which can have adverse nutritional consequences and/or impact on the purity and yield of protein extraction. In this study, the Lupinus luteus seeds were germinated for 1, 2, 3, and 6 days and the effect of germination on the anti-nutritional and anti-technological factors of flours and derived protein isolates was analyzed. Additionally, changes on techno-functional properties of lupin protein isolates were also studied. Results showed that prolonged germination decreased fat content whereas antioxidant activity, polyphenols, saponin, and alkaloid content of flours increased. However, alkaloids were completely removed during protein extraction. Furthermore, protein isolates derived from germinated seeds exhibited higher water and oil absorption capacities, as well as improved foaming and emulsifying capabilities in comparison to isolates from non-germinated seeds. Nevertheless, prolonged germination periods were associated with diminished foam and emulsion stability. Therefore, germination of lupin seeds for no longer than 3 days should be recommended in order to minimize the levels of anti-nutritional and anti-technological factors, while enhancing techno-functional properties of the isolate.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/3324
https://doi.org/10.1007/s11947-024-03546-2
url http://hdl.handle.net/20.500.12327/3324
https://doi.org/10.1007/s11947-024-03546-2
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food and Bioprocess Technology
MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+i y Programa Estatal de I+D+i orientada a los retos de la Sociedad/PID2020-114422RR-C53/ES/USO DE TECNOLOGIAS ULTRASONICAS Y DE CAMPOS ELECTRICOS PARA LA OBTENCION DE AISLADOS PROTEICOS DE ALTRAMUZ Y SU EXTRUSION PARA EL DESARROLLO DE ANALOGOS CARNICOS SALUDABLES/LUPIPROTECH
dc.rights.none.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 17
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
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