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Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin‐based ingredients and food products
Author(s) -
Arnoldi Anna,
Resta Donatella,
Brambilla Francesca,
Boschin Giovanna,
D'Agostina Alessandra,
Sirtori Elena,
O'Kane Francesca
Publication year - 2007
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200600246
Subject(s) - nutraceutical , food science , legume , microbiology and biotechnology , food industry , maillard reaction , biology , chemistry , botany
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.