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oai:recercat.cat:20.500.12327/15302025-10-22T11:03:55Zcom_2072_4428com_2072_4427col_2072_487898

Lupine (Lupinus spp.) proteins: characteristics, safety and food applications Boukid, Fatma Pasqualone, Antonella Indústries Alimentàries Funcionalitat i Seguretat Alimentària 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. 2025-10-22T11:03:55Z 2025-10-22T11:03:55Z 2025-10-22T11:03:55Z 2021-11-13 info:eu-repo/semantics/article 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 eng European Food Research and Technology info:eu-repo/semantics/openAccess Copyright © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021 Springer