Lupin composition and possible use in bakery - A review

Czech Journal of Food Sciences

Volumn 29, Issue 3, 2011, Pages 203-211

  Kohajdová, Zlatica ^a   Karovičová, Jolana ^a   Schmidt, Štefan ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Baking applications; Lupin; Nutrition value

Indexed keywords

EMULSIFICATION; NUTRITION; PROTEINS;

ANTI-NUTRITIONAL; CHEMICAL COMPOSITIONS; EMULSIFYING PROPERTY; LUPIN; NUTRITION VALUE; NUTRITIONAL CHARACTERISTICS; PROTEIN ISOLATES; RHEOLOGICAL PROPERTY;

FATTY ACIDS;

EID: 79956133170     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/252/2009-cjfs     Document Type: Review

References (65)

1. Alamanou S., Doxastakis G. (1995): Thermoreversible size selective swelling polymers as a means of purification and concentration of lupin seed proteins (Lupinus albus ssp. Graecus). Food Hydrocolloids, 9: 103-109.
2. Bhardwaj H.L., Hamama A.A, Merrick L.C. (1998): Genotypic and environmental effects on lupin seed composition, Plant Food Human Nutrition, 53: 1-13. (Pubitemid 29373230)
3. Campos-Vega R., Loarca-Pina G., Oomah B.D. (2010): Minor components of pulses and their potential impact on human health. Food Research International, 43: 461-482.
4. Capraro J., Magni Ch., Fontanesi M., Budelli A., Duranti M. (2008): Application of two-dimensional electrophoresis to industrial process analysis of proteins in lupin-based pasta. LWT-Food Science and Technology, 41: 1011-1017. (Pubitemid 351374953)
5. Chapleau N., De Lamballerie-Anton M. (2003): Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation. Food Hydrocolloids, 17: 273-280.
6. Ciesiolka D., Gulewicz P., Martinez-Villaluenga C., Pilarski R., Bednarczyk M., Gulewicz K. (2005): Products and biopreparations from alkaloid-rich lupin in animal nutrition and ecological agriculture. Folia Biologica, 53: 59-66. (Pubitemid 43219607)
7. Clark R.L., Johnson S.J. (2002): Sensory acceptability of foods with added lupin (Lupinus angustifolius) kernel fiber using pre-set criteria. Journal of Food Science, 67: 356-362.
8. De Cortes-Sánchez M., Altares P., Pedrosa M.M., Burbano C., Cuadrado C., Goyoaga C., Muzquiz M., Jiménez-Martínez C., Dávila-Ortiz G. (2005): Alkaloid variation during germination in different lupin species. Food Chemistry, 90: 347-355.
9. Dervas G., Doxastakis G., Hadjisavva-Zinoviadi S., Triantafillakos N. (1999): Lupine flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry, 66: 67-73. (Pubitemid 29187325)
10. Dooper M.M.B.W., Plassen C., Holden L., Lindvik H., Faeste C.K.: Immunoglobulin E cross-reactivity between lupine conglutins and peanut allergens in serum of lupineallergic individuals. Journal of Investigational Allergology and Clinical Immunology, 19, 283-291.
11. Doxastakis G., Papageorgiou M., Mandalou D., Irakli M., Papalamprou E., D'Agostina A., Resta D., Boschin G., Arnoldi A. (2007): Technological properties and nonenzymatic browning of white lupin protein enriched spaghetti. Food Chemistry 101: 57-64. (Pubitemid 44189737)
12. Doxastakis G., Zafiriadis I., Irakli M., Marlani H., Tananaki C. (2002): Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry, 77: 219-227. (Pubitemid 34518239)
13. Drakos A., Doxastakis G., Kiosseoglou V. (2007): Functional effects of lupin proteins in comminuted meat and emulsion gels. Food Chemistry, 100: 650-655. (Pubitemid 43928365)
14. Duranti M., Consonni A., Magni Ch., Sessa F., Scarafoni A. (2008): The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients. Trends in Food Science and Technology, 19: 624-633.
15. El-Adawy T.A., Rahma E.H., El-Bedawey A.A., Gafar A.F. (2001): Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates. Food Chemistry 74: 455-462. (Pubitemid 32768545)
16. Erbas M., Certel M., Uslu M.K. (2005): Some chemical properties of white lupin seeds (Lupinus albus L.). Food Chemistry, 89: 341-345. (Pubitemid 39195104)
17. Fernandez-Orozco R., Frias J., Munoz R., Zielinski H., Piskula M.K., Kozlowska H., Vidal-Valverde C. (2008): Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. Zapaton. European Food Research and Technology, 227: 979-988.
18. Fudiyansyah N., Petterson D.S., Bell R.R., Fairbrother A.H. (1995): A nutritional, chemical and sensory evaluation of lupin (L.angustifolius) tempe. International Journal of Food Science and Technology, 30: 297-305.
19. Galan A.M.G., Broheé M., Scaravelli E., Van Hengel A.J., Chassaigne H. (2010): Development of real-time PCR assay for the detection of lupin residues in food products. European Food Research and Technology, 230: 597-608.
20. Güémes-Vera N., Pena-Bautista R.J., Jiménez- Martínez C., Dávila-Ortiz G., Caderón-Domínguez G. (2008). Effective detoxification and decoloration of Lupinus mutabilis seed derivates, and effect of these derivatives on bread quality and acceptance. Journal of the Science of Food and Agriculture, 88: 1135-1143. (Pubitemid 351655868)
21. Gulewicz P., Martínez-Villaluenga C., Frias J., Ciesiolka D., Gulewicz K., Vidal-Valverde C. (2008): Effect of germination on the protein fraction composition of different lupin seeds. Food Chemistry, 107: 830-844. (Pubitemid 350116388)
22. Hall R.S., Johnson S.K., Baxter A.L., Ball M.J. (2005): Lupin kernel fiber-enriched foods beneficially modify serum lipids in men. European Journal of Clinical Nutrition, 59: 325-333. (Pubitemid 40403285)
23. Hamama A.A., Bhardwaj H.L. (2004): Phytosterols, triterpene alcohols, and phospholipids in seed oil from white lupin. Journal of the American Oil Chemists' Society, 81: 1039-1044. (Pubitemid 40155277)
24. Hojilla-Evangelista M.P., Sessa D.J., Mohamed A. (2004): Functional properties of soybean and lupin protein concentrates produced by ultrafiltration-diafiltration. Journal of the American Oil Chemists' Society, 81: 153-1157.
25. Jiménez-Martíinez C., Hernández-Sánchez H., Alvárez- Manilla G., Robledo-Quintos N., Martíinez- Herrera J., Dávila-Ortíz G. (2001): Effect of aqueous and alkaline thermal treatments on chemical composition and oligosaccharide, alkaloid and tannin contents of Lupinus campestris seeds. Journal of Science and Food Agriculture, 81: 1-8.
26. Lampart-Szczapa E., Obuchowski W., Czaczyk K., Pastuszewska B., Buraczewska L. (1997): Effect of lupin flour on the quality and oligosaccharides of pasta and crisps. Nahrung/Food, 41: 219-223. (Pubitemid 127497623)
27. Linnemann A.R., Dijkstra D.S. (2002): Toward sustainable production of protein-rich foods: Appraisal of eight crops for Western Europe. Part I. Analysis of the primary links of the production chain. Critical Reviews in Food Science and Nutrition, 42: 377-401. (Pubitemid 39649600)
28. Lqari H., Vioque J., Pedroche J., Millán F. (2002): Lupinus angustifolius protein isolates: Chemical composition, functional properties and protein characterization. Food Chemistry, 76: 349-356. (Pubitemid 34097749)
29. Lucisano M., Pompei C. (1981): Baking properties of lupin flour. Lebensmittel-Wissenschaft und -Technologie, 14: 323-330.
30. Magni C., Herndl A., Sironi E., Scarafoni A., Ballabio C., Restani P., Bernardini R., Novembre E., Vierucci A., Duranti M. (2005): One- and two-dimensional electrophoretic identification of IgE-binding polypeptides of Lupinus albus and other legume seeds. Journal of Agriculture and Food Chemistry, 53: 4567-4571. (Pubitemid 40855488)
31. Maknickiene Z., Ražukas A. (2007): Narrow-leaved forage lupine (Lupinus angustifolius L.) breeding aspects. Žemes Ukio Mokslai, 14: 27-31.
32. Martínez-Villaluenga C., Frías J., Vidal-Valverde C. (2006a): Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of a-galactosides. Food Chemistry, 98: 291-299.
33. Martínez-Villaluenga, C., Sironi E., Vidal-Valverde C., Duranti M. (2006b): Effects of oligosaccharide removing procedure on the protein profiles of lupin seeds. European Food Research and Technology, 223: 691-696. (Pubitemid 44199999)
34. Martínez-Villaluenga C., Zielinski H., Frias J., Piskula M.K., Kozlowska H., Vidal-Valverde C. (2009): Antioxidant capacity and polyphenolic content of high-protein lupin products. Food Chemistry, 112: 84-88.
35. Mohamed A.A., Rayas-Duarte P. (1995): Composition of Lupinus albus. Cereal Chemistry, 72: 643-647. (Pubitemid 3009014)
36. Moneret-Vautrin D.A., Guerin L., Kanny G., Flabbee J., Fremont S., Morisset M. (1999): Cross-allergenicity of peanut and lupine: The risk of lupine allergy in patients allergic to peanuts. Journal of Allergy and Clinical Immunology, 104: 883-888. (Pubitemid 30249313)
37. Mülayim M., Tamkoc A., Babaoglu M. (2002): Sweet white lupins versus local bitter genotype: Agronomic characteristics as affected by different planting densities in the Göller region of Turkey. European Journal of Agronomy 17: 181-189.
38. Ögüt H. (1998): Some physical properties of white lupin. Journal of Agricultural Engineering Research, 69: 273-277. (Pubitemid 128644528)
39. Ooman B.D., Tiger N., Olson M., Balasubramanian P. (2006): Phenolics and antioxidative activities in narrowleafed lupins (Lupinus angustifolius L.). Plant Foods for Human Nutrition, 61: 91-97. (Pubitemid 44091204)
40. Papavergou E.J., Bloukas J.G., Doxastakis G. (1999): Effect of lupin seed proteins on quality characteristics of fermented sausages. Meat Science, 52: 421-427. (Pubitemid 129554662)
41. Pastor-Cavada E., Juan R., Pastor J.E., Alaiz M., Vioque J. (2009): Analytical nutritional characteristics of seed proteins in six wild Lupinus species from Southern Spain. Food Chemistry, 117: 466-469.
42. Pisariková B., Zraly Z., Bunka F., Trckova M. (2008): Nutritional value of white lupine cultivar Butan in diets for fattening pigs. Veterinárni Medicina, 53: 124-134. (Pubitemid 351468630)
43. Pollard N.J. Stoddard F.L., Popineau Y., Wrigley C.W., MacRitchie F. (2002): Lupin flours as additives: Dough mixing, breadmaking, emulsifying and foaming. Cereal Chemistry, 79: 662-669. (Pubitemid 35034382)
44. Rayas-Duarte P., Mock C.M., Satterlee L.D. (1996): Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chemistry, 73: 381-387. (Pubitemid 27069380)
45. Raymundo A., Empis J., Sousa I. (1998a): White lupin protein isolate as a foaming agent. Zeitschrift für Lebensmittel- Untersuchung und -Forschung, 207: 91-96. (Pubitemid 128763065)
46. Raymondo A., Franco J., Gallegos C., Empis J., Sousa I. (1998b): Effect of thermal denaturation of lupin protein on its emulsifying properties. Nahrung/Food, 42: 220-224. (Pubitemid 128503172)
47. Reinhard H., Rupp H., Sager F., Streule M., Zoller O. (2006): Quinolizidine alkaloids and phomopsins in lupin seeds and lupin containing food. Journal of Chromatography A, 1112: 353-360.
48. Rochfort S., Panozzo J. (2007): Phytochemicals for health, the role of pulses. Journal of Agricultural and Food Chemistry, 55: 7981-7994.
49. Rodríguez-Ambriz S.L., Martínez-Ayala A.L., Millán F., Dávila-ortíz C. (2005): Composition and functional properties of Lupinus campestris protein isolates. Plant Foods for Human Nutrition, 60: 99-107.
50. Scarafoni A., Ronchi A., Duranti M. (2009): A realtime PCR method for the detection and quantification of lupin flour in wheat flour-based matrices. Food Chemistry, 115: 1088-1093.
51. Sironi E., Sessa F., Duranti M. (2005): A simple procedure of lupin seed protein fractionation for selective food applications. European Food Research and Technology, 221: 145-150. (Pubitemid 41025480)
52. Smith S.C., Choy R., Johnson S.K., Hall R. H., Wildeboer- Veloo A.C.M., Welling G.W. (2006): Lupin kernel fiber consumption modifies fecal microbiota in healthy men as determined by rRNA gene fluorescent in situ hybridization. European Journal of Nutrition, 45: 335-341. (Pubitemid 44386852)
53. Sosulski F.W., Dabrowski J.D. (1984: Composition of free and hydrolyzable phenolic acids in the flours and hulls of ten legume species. Journal of Agricultural and Food Chemistry, 32: 131-133.
54. Sousa I.M.N., Morgan P.J., Mitchell J.R., Harding S.E., Hill S.E. (1996): Hydrodynamic characterization of lupin proteins: Solubility, intrinsic viscosity, and molar mass. Journal of Agricultural and Food Chemistry, 44: 3018-3021. (Pubitemid 126454599)
55. Sujak A., Kotlarz A., Strobel W. (2006): Compositional and nutritional evaluation of several lupin seeds. Food Chemistry, 98: 711-719.
56. Torres A., Frias J., Granito M., Guerra M., Vidal- Valverde C. (2007): Chemical, biological and sensory evaluation of pasta products supplemented with a-galactoside free lupine flours. Journal of the Science of Food and Agriculture, 87: 74-81. (Pubitemid 46057471)
57. Tronc E. (1999): Lupin flour: A new ingredient for human food. Grains Legumes, 25: 3, 24.
58. Tsaliki E., Lagouri V., Doxastakis G. (1999): Evaluation of the antioxidant activity of lupin seed flour and derivatives (Lupinus albus ssp. graecus). Food Chemistry, 65: 71-75. (Pubitemid 29076699)
59. Uzun B., Arslan C., Karhan M., Toker C. (2007): Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.). Food Chemistry, 102: 45-49. (Pubitemid 44839066)
60. Wäsche A., Müller K., Knauf U. (2001): New processing of lupin protein isolates and functional properties. Nahrung/Food, 45: 393-395. (Pubitemid 33625126)
61. Xu J., Mohamed A.A. (2003): Thermal and rheological properties of Lupinus albus flour. Journal of the American Oil Chemists' Society, 80: 763-766.
62. Xu J., Mohamed A.A., Hojilla-Evangelista P., Sessa D.J. (2006): Viscoelastic properties of lupin proteins produced by ultrafiltration- diafiltration. Journal of the American Oil Chemists' Society, 83: 553-558. (Pubitemid 44059140)
63. Xu J., Mohamed A.A, Sessa D.J. (2008): Rheological properties of lupin proteins suspensions. International Journal of Agricultural Research, 3: 317-324.
64. Zielinska D., Frias J., Piskula M.K., Kozlowska H., Zielinski H., Vidal-Valverde C. (2008): Evaluation of the antioxidant capacity of lupin sprouts germinated in the presence of selenium. European Food Research and Technology, 227: 1711-1720.
65. Zralý Z., Písaríková B., Trcková M., Doležal M., Thiemel J., Simeonovová J., Juzl M. (2008): Replacement of soya in pig diets with white lupine cv. Butan. Czech Journal of Animal Science, 53: 418-430.