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Comparison of Lupinus angustifolius protein digestibility in dependence on protein, amino acids, trypsin inhibitors and polyphenolic compounds content
Author(s) -
ZielińskaDawidziak Magdalena,
Tomczak Aneta,
Burzyńska Marta,
Rokosik Ewa,
Dwiecki Krzysztof,
PiaseckaKwiatkowska Dorota
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14450
Subject(s) - lupinus angustifolius , protein digestibility , trypsin , bioavailability , polyphenol , food science , amino acid , lysine , protein quality , digestion (alchemy) , lupinus , composition (language) , chemistry , biology , agronomy , biochemistry , enzyme , antioxidant , chromatography , bioinformatics , linguistics , philosophy
Summary Lupine seeds are proposed as a source of valuable protein in human and animal nutrition. However, not only protein content but its bioavailability is important. Thus, the protein digestibility of twenty Lupinus angustifolius varieties seeds and the impact of some factors (protein and polyphenols content, trypsin inhibition and amino acids composition) on the protein digestion were discussed. Composition as well as the digestibility of these seeds was influenced by variety, weather conditions (precipitations) and place of cultivation (soil quality). The average digestibility of the seeds was 46%. The positive impact on the digestibility had the extractivity of the protein. Higher than it was expected activity of trypsin inhibitors (even up to ~32%) in some varieties influenced the protein availability, while the lysine and phenolic compounds content did not affect digestibility. The content of compounds influencing protein digestibility depends both on variety as well as on agronomical conditions.