2026-04-14T02:36:41Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/15302025-10-22T11:03:55Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Boukid, Fatma
author
Pasqualone, Antonella
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:03:55Z
2025-10-22T11:03:55Z
2021-11-13
Boukid, Fatma, and Antonella Pasqualone. 2021. "Lupine (Lupinus Spp.) Proteins: Characteristics, Safety And Food Applications". European Food Research And Technology 248 (2): 345-356. doi:10.1007/s00217-021-03909-5.
1438-2377
http://hdl.handle.net/20.500.12327/1530
https://doi.org/10.1007/s00217-021-03909-5
Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modifed crop,
able to adapt to harsh conditions and low-input farming. Lupines are rich in protein and poor in starch, similar to soy. The
factor limiting the use of lupine is the presence of quinolizidine alkaloids especially in bitter species. Nevertheless, modern
breeding programs ensured the selection of sweet lupine species with reduced alkaloid content (≤0.2 g/kg DM). Numerous
techniques have been employed to produce lupine protein isolates, concentrates and hydrolysates. These proteins are rich in
bioactive peptides associated with health-related benefts and have been reported with interesting techno-functional properties. Lupine Protein isolates and concentrates are used mostly for developing healthy foods, while hydrolysates are more
applied in nutraceutical and cosmetic industries. Further research is needed to ensure better safety and wider spectrum of
application through adequate strategies for allergenicity mitigation and improving techno-functionality.
eng
Copyright © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021
Lupine (Lupinus spp.) proteins: characteristics, safety and food applications
info:eu-repo/semantics/article