Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products.
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.
Arnoldi
Anna
A
Laboratory of Food Chemistry and Mass Spectrometry, Department of Agri-Food Molecular Sciences (DISMA), University of Milan, Milan, Italy. anna.arnoldi@unimi.it
Resta
Donatella
D
Brambilla
Francesca
F
Boschin
Giovanna
G
D'Agostina
Alessandra
A
Sirtori
Elena
E
O'Kane
Francesca
F
D000595:Amino Acid Sequence; D000924:Anticholesteremic Agents; D019587:Dietary Supplements; D005504:Food Analysis; D005511:Food Handling; D006358:Hot Temperature; D031297:Lupinus / Q000737:chemistry*; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis; D008969:Molecular Sequence Data; D010455:Peptides / Q000032:analysis / Q000737:chemistry; D010940:Plant Proteins / Q000032:analysis; D012639:Seeds / Q000737:chemistry
D000924:Anticholesteremic Agents; D010455:Peptides; D010940:Plant Proteins; C018948:furosine; D008239:Lysine